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Grandma's Heirloom Conversions




Source of Recipe


shirl


List of Ingredients




Recipe and receipt history
In days of old, recipes were seldom written. Methods were handed down from generation to generation, changing with necessity and ingredient availibility over the years. The word recipe comes from the Latin imperative of recipere, to take or receive and récipé from the Middle French. Receipt, from the same Latin root, developed from a borrowing through Anglo-French and Continental Old French, and is found in English as far back as 1392.

Early Americans used the term receipt, no doubt from their British roots. Receipt is still often used as a synonym for recipe outside the United States. Both recipe and receipt were originally terms for a doctor's prescription for medicine, often abbreviated to the upper case R with a slash through the right descending base leg, or Rx. Both recipe and receipt are terms meaning a formula or set of directions.



Recipe


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 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 med size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioner's sugar or packed brown 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


Recipe