Terms, Weights, Measures

Compiled from various cookbooks.

Butter the size of a egg

1/4 cup or 2 ounces

Butter the size of a hazelnut

1 teaspoon

Butter the size of a walnut

1 tablespoon

Coffeecup

1 scant cup, or 1/2 pint

Cooking spoon

3 tablespoons

Coral

lobster roe (eggs)

Cup

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1/2 cup = 8 tablespoons

3/4 cup = 12 tablespoons

1 cupful = 16 tablespoonfuls of dry material

1 cupful = 16 tablespoonfuls of liquid

1 kitchen cupful = 1/2 pint or 2 gills

4 kitchen cupfuls = 1 quart

Dessertspoon

2 teaspoons

Gallon

1 gallon = 4 quarts

Gem pan

mini muffin pan; openings approx. 1 1/2" in diameter

Gill

1/2 gill = 4 tablespoons

1 gill = 1/2 cup

1 gill = 1 small teacupful

4 gills = 3 1/2 teacupsful, or nearly 2 breakfastcupsful

4 gills = 1 pint

Indian meal

corn meal

Jigger

1 jigger = 1 1/2 ounces

Liquor

liquid

Loaf sugar

hard cone of sugar; pieces (lumps) were broken off

Ounce

1/4 ounce = 1 dessertspoonful, filled level

1/2 ounce = 1 tablespoonful of sugar

1/2 ounce = 1 tablespoonful, filled level

1 ounce = 2 tablespoons butter

1 ounce = 2 tablespoons liquid

1 ounce = 2 tablespoonsful, filled level

1 ounce = 4 tablespoons flour

1 ounce = 1 square unsweetened chocolate

1 ounce = 3 1/2 tablespoons cocoa

1 ounce butter = 1 tablespoon heaped as much above the spoon as the spoon rounds underneath

16 ounces = 1 pound

Oven

slow: 250° - 275° F.

moderate: 350° - 375° F.

rather hot: 375° F.

hot: 425° - 450° F.

Peck

1/4 peck = 2 quarts

1/2 peck = 4 quarts

1 peck = 8 quarts

1 peck = 2 gallons

Pint

1 pint = 2 cups

2 pints = 1 quart

Pony

1 pony = 1 ounce

Pound

1/4 pound = 4 ounces

1/4 pound = 1 teacupful, loosely filled

1/2 pound = 1 cupful of butter

1/2 pound = 8 ounces

1/2 pound = 1 breakfastcupful, closely filled, but not heaped

1 pound = 16 ounces

1 pound = 3 teacupsful or 2 breakfastcupsful, closely filled, but not heaped

1 pound = 4 scant cups of sifted flour

1 pound = 1 quart of unsifted flour

1 pound = 3-3/4 cups of rye flour

1 pound = 3-3/4 cups of graham flour

1 pound = 3-3/4 cups of unsifted wheat flour

1 pound = 3-1/2 cups whole wheat flour

1 pound = 9 cups of bran flour

1 pound = 2 cups of rice flour

1 pound = 1 pint of granulated sugar

1 pound = 2 cupfuls of granulated sugar

1 pound = 2 1/2 cupfuls of powdered sugar

1 pound = 2 3/4 cups brown sugar

1 pound = 2 cups of cold butter

1 pound = 3 cups granulated cornmeal

1 pound = 3 1/2 cups ground coffee

1 pound = 3 cups of cornstarch

1 pound = 2 cups of lard

1 pound = 10 unbroken eggs

Quart

1 quart = 2 pints or 4 cups

4 quarts = 1 gallon

Receipt

recipe

Rule

recipe

Saltspoon

1/4 teaspoon

Scald

heat almost to the boiling point

treat with boiling water

Scant

slightly less

Spider

frying pan or skillet with legs

Tablespoon

3 teaspoons

4 teaspoons of liquid

Teacup

3/4 cup (scant)

Tumbler

1 scant cup

Wheys

separates