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HEIRLOOM MEASUREMENTS

Source of Recipe

internet


List of Ingredients

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





Recipe

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