Regular readers will know that I am a bit of a broken record when it comes to demanding that recipes are written with ingredients measured by weight. It’s easier to use these recipes and they deliver more accurate results. End of story.
No matter how much progress we make on this front there will still be about a century of North American recipes out there with only volume measures. Some of them–like pretty much every recipe for pie worth eating–are worth protecting from obscelence.
Also, I recognise that baby steps are important for those who find reassurance in the familiarity of old recipes. To that end I know that there are some recipe writers who will continue to handcuff the rest of us by catering to this market.