Heirloom Measurements  Hints, Tips and Tricks  979 reads


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 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 300 ºF
Slow oven 300 ºF
Moderately slow oven 325 ºF
Moderate oven 350 ºF
Moderately hot oven 375 ºF
Quick oven 375 - 400 ºF
Hot oven 400 - 425 ºF
Very hot oven 450 - 475 ºF
Extremely hot oven 500 ºF or more
Rating 2.67/5
Rating: 2.7/5 (143 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team