It's a comparatively recent idea. It only appeared in the 19th century, with the Fannie Farmer Boston Cooking School cookbook. It introduced the whole idea of exact measures, rather than "a lump of butter the size of a walnut" and "enough to make a stiff dough". Before that, recipes were told like stories.
It was a scientific way of cooking: gather and measure all your ingredients before you start. In a commercial kitchen you still do that: you go to work hours before the doors open to put everything in place (mise en place). That's how you get reliable results.
Even if you don't gather stuff, a good home cook will still scan the list to ensure that they have what they need. Still, It wouldn't be a bad idea to also replicate the measurements in the recipe itself. Perhaps they have the coder's instinct to not duplicate information.
It was a scientific way of cooking: gather and measure all your ingredients before you start. In a commercial kitchen you still do that: you go to work hours before the doors open to put everything in place (mise en place). That's how you get reliable results.
Even if you don't gather stuff, a good home cook will still scan the list to ensure that they have what they need. Still, It wouldn't be a bad idea to also replicate the measurements in the recipe itself. Perhaps they have the coder's instinct to not duplicate information.