|
Heirloom Measurements
| 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 |
|
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 |
|
