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