My grandma's old recipe book showed me how much baking has shifted

I visited my grandma in Des Moines last month and she pulled out her 1967 Betty Crocker binder. The pound cake recipe calls for 1 cup of butter and 3 cups of sugar, no weights, no chill time, just mix and bake at 350 for 70 minutes. I tried it exactly as written and it came out denser than anything I make now with my scale and thermometer. It made me wonder if we overcomplicate things or if she just tolerated dry edges. Do you guys ever go back to old family recipes as written, or do you always modernize them?

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