You can compare both ingredient lists and serving sizes if you look at cookbooks from the 1950s-1960s and recipe sites today.
In principle yes, but the question is also the distribution of recipes they ate. I’d assume some of their recipes are more palatable than others, and if you disproportionately ate the more palatable ones, presumably the diet wouldn’t work. I don’t even how popular recipe books used to be back then. It seems like one should put some serious historical effort in to ensure that it gets properly replicated.
My Betty Crocker cookbook from 1969 (where I get most of my dessert recipes) has a brownie recipe that calls for 2 cups sugar, 4 oz chocolate, 2⁄3 cup butter; it’s meant to bake in a 13x9 pan and yield 32 brownies.
The brownie recipe on Betty Crocker’s website (that is, “today’s brownie recipe”) calls for 1 3⁄4 cups sugar, 5 oz chocolate, 2⁄3 cup butter, but is meant to bake in a 9x9 pan and yield 16 brownies.
hmmmmmmmm...
In addition to the distribution question, 1969 is a bit on the late side.
In principle yes, but the question is also the distribution of recipes they ate. I’d assume some of their recipes are more palatable than others, and if you disproportionately ate the more palatable ones, presumably the diet wouldn’t work. I don’t even how popular recipe books used to be back then. It seems like one should put some serious historical effort in to ensure that it gets properly replicated.
In addition to the distribution question, 1969 is a bit on the late side.