* Exported from MasterCook * Weights and Measures Recipe By :The New Cook Book by The Ladies of Toronto; 1905
Serving Size : 0 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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(See Below)2 Cups lard make 1 pound
2 Cups butter make 1 pound
4 Cups pastry or bread flour make 1 pound
3 7/8 Cups entire wheat flour make 1 pound
4 1/2 Cups graham flour make 1 pound
4 1/8 Cups rye flour make 1 pound
2 2/3 Cups corn meal make 1 pound
4 3/4 Cups rolled oats make 1 pound
2 2/3 Cups oatmeal make 1 pound
4 1/3 Cups coffee make 1 pound
2 Cups granulated sugar make 1 pound
2 2/3 Cups powdered sugar make 1 pound
3 1/2 Cups confectioner's sugar make 1 pound
2 2/3 Cups brown sugar make 1 pound
2 Cups chopped meat make 1 pound
1 7/8 Cups rice make 1 pound
2 Cups raisins (packed) make 1 pound
2 1/4 Cups currants make 1 pound
2 Cups stale bread crumbs make 1 pound
9 Large eggs make 1 pound
2 Tablespoonfuls butter make 1 ounce
4 Tablespoonfuls flour make 1 ounce
6 Tablespoonfuls baking powder make 1/2 ounce
3 Teaspoonfuls make 1 tablespoonful
16 Tablespoonfuls dry ingredient make 1 cup
4 Teaspoonfuls equal 1 tablespoonful liquid
4 Tablespoonfuls equal 1 wineglass, or half a gill
2 Wineglasses equal 1 gill, or half a cup
2 Gills equal 1 coffee-cupful, or 16 tablespoonfuls
2 Coffee-cupfuls equal 1 pint
2 Pints equal 1 quart
4 Quarts equal 1 gallon
2 Tablespoonfuls equal 1 ounce, liquid
1 Tablespoonful of salt equals 1 ounce
16 Ounces equal 1 pound, or a pint of liquid
4 Coffee-cupfuls of sifted flour equal 1 pound
1 Quart of unsifted flour equals 1 pound
8 or 10 ordinary sized eggs equal 1 pound
1 Pint of sugar equals 1 pound. (White granulated.)
1 Tablespoonful of soft butter, well rounded, equals 1 ounce
An ordinary tumblerful equals 1 coffee-cupful, or half a pint
About 25 drops of any thin liquid will fill a common-sized teaspoon
1 Pint of finely chopped meat, packed solidly, equals one pound A set of tin measures (with small spouts or lips), from a gallon down to
half a gill, will be found very convenient in every kitchen, though common
pitchers, bowls, glasses, etc., may be substituted. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>;
16 March 2001.
Year 4 Volume 03 Number 17
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