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 soup spoon
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
4 tablespoons cloves or prepared mustard
3 1/2 tablespoons nutmeg or pepper
3 tablespoons sage, cream
of tartar or cornstarch
2 tablespoons salt or any liquid
1 pound
2 cups liquid
4 cups flour
8 medium size eggs with shells
10 eggs without shells
2 1/2 cups confectioners' sugar or
packed brown sugar
4 cups grated cabbage, cranberries, coffee
or chopped celery
3 cups cornmeal
2
cups uncooked rice
2 3/4 cups raisins or dried currants
Butter the size of an 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 degrees F
slow
oven - 300 degrees F
moderately slow oven - 325 degrees F
moderate oven
- 350 degrees F
moderately hot oven - 375 degrees F
quick oven - 375 - 400
degrees F
hot oven - 400 - 425 degrees F
very hot oven - 450 - 475 degrees
F
extremely hot oven - 500 degrees F or more
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