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: 400° - 450° F.
very hot: 450° - 550°
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 = 3 cups granulated cornmeal
1 pound = 2 2/3 cups of oatmeal
1 pound = 5 cups of rolled oats
1 pound = 4 1/3 cups of rye meal
 
1 pound = 2 cups of cold butter
1 pound = 3 1/2 cups ground coffee
1 pound = 3 cups of cornstarch
1 pound = 2 cups of lard
1 pound = 1 7/8 cups of rice
1 pound = 5 cups of English walnuts, chopped
1 pound = 2 cups meat, finely chopped
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)
Teaspoon
1 teaspoon = 60 drops
Tumbler
1 scant cup
Wheys
separates