Heirloom Weights & Measures
Source of Recipe
Unknown
Recipe Introduction
Heirloom Weights & Measures Conversion Chart
Need help figuring out weights and measures in Grandma's heirloom recipes? This chart will help you understand those oftimes cryptic measurements and instructions.
Measurements
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 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 & 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
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