Siduri, Martha Washington's Booke of Cookery didn't exist under that name until the 1930s---'32 iirc---when it was published in hardback by the folks at Williamsburg. The whole name was carefully devised as a marketing ploy. Even the finale E in Booke is incorrect, cuz by Martha's time it had mostly been dropped, in words like book, art, shop, etc. See for instance the works of Hanna Glasse and John Foley.
I drop the long S (and, yes, it is an ess not an eff) when posting recipes for two reasons: first, I don't want to have a special font installed in my keyboard, and second, and more important, it's confusing to most people who do, indeed, see it as an eff. Besides which, typographically there were specific rules for its use (it did not, you may notice, replace every ess in a printed book), which many modern printers ignore when using it.
It's one thing to produce facsimile copies of an original. It's quite another to slap a finale E on everything, and substitute a long ess every time, just to be cute, or because you think that adds a note of autenticity to a work. A lot of publishers need to learn a bit of typographical history, IMO, or else just use modern fonts and be done.
I often get a laugh from visitors talking about that. When describing the kind of adventure it can be proving and adapting 18th century recipes I'll start by saying, "to begin with, all their esses look like effs." Smiles and knowing nods from everyone, cuz they've all run into it somewhere. Then I tell them I spoke to Thom Jefferson about the problem. "Tommy," I said to him, "Tommy, this declaration thingy you wrote, nobody's gonna sign it. Ya know why? Cuz nobody understands it. What the heck is 'purfute of happineff'" At which time they're all but rolling on the floor.
Anyway, this is taking us far from our mutton, and is probably boring to everyone else. So maybe we should return this thread to KK's originally scheduled program.