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Proportions

5 to 8 eggs to 1 quart of milk for custards.

3 to 4 eggs to 1 pint of milk for custards.

1/2 teaspoonful of salt to 1 quart of milk for custards.

1 teaspoonful of vanilla to 1 quart of milk for custards.

2 ounces of gelatine to 1 3/4 quarts of liquid.

8 level tablespoonfuls of cornstarch to 1 quart of milk.

8 level teaspoonfuls of baking-powder to 1 quart of flour.

2 teaspoonfuls of baking-powder to 1 cupful of flour.

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Source

Mrs. Wilson's Cook Book (1920).


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