Sometime around 1900, US publishers decided to drop weight based measurement while publishers in the Britain, France, Spain, Germany, Russia, Italy, Mexico, Brazil, Argentina, Egypt, India, Pakistan, South Africa, Greece, Japan, China, Korea, The Philippines, Australia, New Zealand, Canada, and many more countries continued to publish weight-based recipes for home and professional use.
Eh... no. Not Canada at least. Take a look at any Canadian non-professional "Cook book", cooking magazine, or "recipie" printed on the back of a food item package, and everything is in volume--except chocolate which is in ounces or 28 gr squares. Butter is still measured in tablespoons or the metric equivilent, as is sticky, messy items like corn syrup, honey, peanut butter, etc.
A point to ponder though.... You buy your flour, sugar, salt, etc by weight, as you do your meat and most produce. Is it practical then, that any professional would do inventory or recipie costing based on volume while purchasing ingredients by weight?