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Special measurements

Source of Recipe

Internet
Dashes, pinches, and smidgens are all traditionally very small amounts well under a teaspoon, but not more uniformly defined. In the early 2000s some companies began selling measuring spoons that defined a dash as 1⁄8 teaspoon, a pinch as 1⁄16 teaspoon, and a smidgen as 1⁄32 teaspoon. Based on these spoons, there are two smidgens in a pinch and two pinches in a dash.


1 wineglass = 1/4 cup. 2 wineglassfuls equal 1 gill or 1/2 C.
1 jigger = 1.5 fluid ounces
1 gill = 1/2 cup
1 teacup = a scant 3/4 cup
1 coffee cup = a scant cup
1 tumbler = 1 cup
1 pint = 2 cups
1 quart = 4 cups
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 cooking spoon = 1 tablespoon.
1 saltspoon = 1/4 teaspoon
1 kitchen spoon = 1 teaspoon
1 dessert spoon = 2 teaspoons or 1 soupspoon or 2 coffee spoons. As a unit of measure, a level dessertspoon (abbreviation: dstspn) equals two teaspoons or 10 milliliters (about 3 fluidrams).[3] For dry ingredients, a rounded or heaped spoonful is often specified instead.
1 spoonful, 1 Tablespoon more or less.
1 heaping teaspoon = 3 level teaspoons or 1 tablespoon.
1 saucer = 1 heaping cup (about)

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

Common Weights
1 penny weight = 1/20 ounce
1 drachm = 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 eggs with shells
or 10 eggs without shells
or 2 cups granulated sugar
or 2-1/3 cups packed brown sugar
or 3-3/4 cups unsifted confectioner's sugar
or 4-1/2 cups sifted confectioner's sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups corn meal
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
1 wineglass = 1/4 cup
1 jigger = 1.5 fluid ounces
1 gill= 1/2 cup
1 teacup = a scant 3/4 cup
1 coffee cup = a scant cup
1 tumbler = 1 cup
1 pint = 2 cups
1 quart = 4 cups
1 peck = 2 gallons, dry
1 pinch or dash = amount that can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch = amount that 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)



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


Common Weights 1 penny weight 1/20 ounce 1 drachm 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 eggs with shells
or 10 eggs without shells
or 2 cups granulated sugar
or 2-1/3 cups packed brown sugar
or 3-3/4 cups unsifted confectioner's sugar
or 4-1/2 cups sifted confectioner's sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups corn meal
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