| 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 |