Apple Sage Jelly

I found a 1940s recipe for Apple Sage Jelly, published as a "Recipe for Your Scrapbook," and compared it with a modern Cooks.com recipe. The actual ingredients and methods differed very little, but there is a marked change in the format and kind of language used.
Take a look at the 1940's recipe:

Note that the ingredients are not listed first, but rather throughout the recipe, and the tone of language used is one of narrative. It is as if Ms. Harvey was talking to you herself, just telling you how she makes the jelly.













Now compare it to the Cooks.com version:

APPLE SAGE JELLY

Printed from COOKS.COM

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2 1/2 c. apple juice
3 1/2 c. sugar
6 tbsp. liquid fruit pectin
1 1/2 tsp. sage

Bring apple juice and sugar to a boil in large pan. Stir until sugar dissolves. Add pectin and boil one minute. remove from heat, skim foam. Stir in sage. Process in sterilized jelly jars, adding sprig of fresh sage to each jar.

This one is much more familiar to us, and uses a more formal, removed tone to impart the directions. If I were preparing the jelly, I would be more likely to use a detailed version like this, but the older one still seems a little more fun!