What temperature would a "quiet oven" be in old fashioned temperature vocabulary? I’m looking at a couple of recipes from the early twentieth century.  One calls for a quick oven.  The temperature for that (375 - 400°F) was easy enough to work out, several places online have it, including a 2010 Q&amp;A from this site.  The other one, quiet oven, is proving a little more challenging.  (If this is a mistake, it was a typo/typesetting mistake in the original article: it is a newspaper article and is pretty clearly 'quiet'.) I am leaning toward ‘slow oven’, 300-325°F, because it is difficult to imagine anything being cooked at lower temperatures.  (It is a sweet potato biscuit if that makes a difference to anyone’s logic process.)

So, any ideas what a ‘quiet oven’ might be?
Google Books has a number of results calling for a "quiet oven" in older recipes, but it seems to have been such a ubiquitous concept that they didn't feel the need to explain what it meant. The only source I could find that gave any indication at all was this book by Robert Carlton Brown, published in 1955, which indicates that it was an English term for a "moderate" oven. He doesn't say what that specifically means, or when it fell out of favor as a term (I would assume with the advent of electric ovens), but I would posit that it's somewhere around 350-75 degrees, based on modern usage.