Kitchen

[Beebee2]

These measurements are useful when trying to replicate old recipes. I just ran across this in my files and thought someone might be able to benefit from this info.

Heirloom 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 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 allspi8ce, 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 c 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 300ºF

Slow oven 300ºF

Moderately slow oven 325ºF

Moderate oven 350ºF

Moderately hot oven 375ºF

Quick oven 375 - 400ºF

Hot oven 400 - 425ºF

Very hot oven 450 - 475ºF

Extremely hot oven 500ºF or more