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    Heirloom Measurements


    Source of Recipe


    msn posts
    1 wineglass 1/4 cup
    1 jigger 1.5 fluid ounces
    1 gill 1/2 cup
    1 teacup a scant 3/4 cup
    1 coffeecup a scant cup
    1 tumbler 1 cup
    1 peck 2 gallons - dry
    1 pinch or dash what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
    1/2 pinch what can be picked up between thumb and one finger
    1 saltspoon 1/4 teaspoon
    1 kitchen spoon 1 teaspoon
    1 dessert spoon 2 teaspoons or 1 soupspoon
    1 spoonful 1 tablespoon more or less
    1 saucer 1 heaping cup (about)
    1 penny weight 1/20 ounce
    1 drachma 1/8 ounce
    60 drops thick fluid 1 teaspoon
    1 ounce 4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard
    or 4 tablespoons cloves or prepared mustard
    or 3 1/2 tablespoons nutmeg or pepper
    or 3 tablespoons sage, cream of tartar or cornstarch
    or 2 tablespoons salt or any liquid
    1 pound 2 cups liquid
    or 4 cups flour
    or 8 medium size eggs with shells
    or 10 eggs without shells
    or 2 1/2 cups confectioners' sugar or packed brown sugar
    or 4 cups grated cabbage, cranberries, coffee or chopped celery
    or 3 cups cornmeal
    or 2 cups uncooked rice
    or 2 3/4 cups raisins or dried currants
    Butter the size of a egg 1/4 cup or 2 ounces
    Butter the size of a walnut 1 tablespoon
    Butter the size of a hazelnut 1 teaspoon
    Temperatures

    Very slow oven below 300�F
    Slow oven 300�F
    Moderately slow oven 325�F
    Moderate oven 350�F
    Moderately hot oven 375�F
    Quick oven 375 - 400�F
    Hot oven 400-425�F
    Very hot oven 450-475�F
    Extremely hot oven 500�F or more

 

 

 


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