A recipe handed down deserves notes for the person who never watched it being made.

Handed-down recipes assume a watcher. They were learned standing in a kitchen, so the written version leaves out the heat, the texture, the moment to stop, and every correction that was made by eye. Anyone cooking from the card alone receives the ingredients and none of the knowledge. The missing part is where the dish actually lives.

Write your notes in the margins: what it should look like, what usually goes wrong, and how long it really takes. Do that while the person who knows is still there to ask.