Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (as is from original volumes in Gujarati)
First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was done on wood stoves and without fancy gadgets, no running water and no refrigeration, Vividh Vani offers us an in-depth look at the hard life of the traditional Parsi lady of those times.
I have put out a guide to OLD measures and weights used in the old cookbook Vividh Vani. (Tipri, Ratal, Maund, Seer/Sehr, Navtak and Tola). Do write back if you have used the cookbook and let us know how the dish comes out.
Old weights converted to 21st century measures.
TIPRI is 1 Cup approx.
RATAL is 500 grams
In 1956, For metric conversion, Government of India defined the Seer as follows:
One Seer = 0.93310 kilogram exact
The UN (1966) set One Seer = 2.057 pounds on average. This is approximately 2 pounds and One ounce
1 Maund = 40 Seer = 100 Troy Pounds Exact
1 Seer = 80 Tola
1 Tola = 11.66375 gram
Cake Molds and antique tools used in the kitchen by Parsi Cooks Circa 1867
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia
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Source: Vividh Vani by Meherbai Jamshedji Wadia has been a classic reference book for thousands of Parsi ladies over one hundred years. (Click here download 2 volumes in gujarati language. Please be patient as the volumes are large)