A recent study published in the Annals of Internal Medicine showed that some of the commonplace recipes in the ubiquitous Joy of Cooking have seen calorie contents skyrocket from its first publication in 1936 to its 75th Anniversary Edition published in 2006.
"Wansink and Payne reviewed seven editions of The Joy of Cooking, looking for recipes published in each edition (printed in 1936, 1946, 1951, 1963, 1975, 1997, and 2006).
Only 18 recipes qualified: chicken gumbo, corn chowder, plain omelet, Spanish rice, chicken a la king, goulash, biscuits, blueberry muffins, cornbread, brownies, sugar cookies, rice pudding, tapioca pudding, baked macaroni, waffles, apple pie, chocolate cake, and chili con carne."
17 of the 18 recipes analyzed showed an increase in calories per serving, and the average increase was by a whopping 63%. The gains were found to be from a variety of reasons in addition to an increase in the size of the portions: extra meat, more butter, more sugar, or adding nuts and raisins.
Who wouldn't want more butter, sugar, and extra nuts and raisins?
In that case, then I agree with Beth Wareham, editor of the 2006 edition and quoted by The LA Times: "It's such a tiny number of recipes. It's really a non-event,"
The authors of the report are Collin Payne, an Assistant Professor of Marketing at New Mexico State University in Las Cruces and Brian Wansink, Director of Cornell University's Food Lab.