What it really comes down to is that old, home-cooking stuff usually doesn't have recipes, and vary a lot from region to region. What a Vermont cook in 1900 did won't be the same as what a North Carolina cook did in 1920, or an Illinois cook did in 1950, etc. Not only does it vary from region to region, but from what my mom did to what your mom did to what the lady down the street did. I do so tire of people who say, "this is the right way", and i love this site because we all agree ...heck, try them all and see what we like best, then pass it on.
Speaking of which,there's a question I've been meaning to ask about fried chicken ....