I get what you are saying, because a lot of those recipes were magazine ads or from the package themselves, but name brand does sometimes help.
Trying to make some recipes from the UK in North America was a challenge, because self rising flour brand Y is different than self rising flour brand X.
And if you counter with “just make your own self rising flour” Then you have to check is it Canadian Flour or American Flour, because the Canadian Flour has much higher protein and absorbs more water. And the rising agents vary.
But those “recipes” fall apart if the brand changes internal ingredients.