APPENDIX
MEASURES AND WEIGHTS.
A few tables of measures may be helpful here because accurate measurements are necessary to insure success in the preparation of any article of food.
All dry ingredients, such as flour, meal, powdered sugar, etc., should be sifted before measuring.
The standard measuring cup contains one-half pint and is divided into fourths and thirds.
To measure a cupful or spoonful of dry ingredients, fill the cup or spoon and then level off with the back of a case-knife.
In measures of weight the gram is the unit.
A “heaping cupful” is a level cup with two tablespoonsful added.
A “scant cupful” is a level cup with two tablespoonsful taken out.
A “salt spoon” is one-fourth of a level teaspoon.
To measure butter, lard and other solid foods, pack solidly in spoon or cup and measure level with a knife.
| TABLE OF MEASURES AND WEIGHTS[13] | ||
| 4 | saltspoons | = 1 teaspoon, tsp. |
| 3 | teaspoons | = 1 tablespoon, tbsp. |
| 4 | tablespoons | = ¼ cup or ½ gill. |
| 16 | tablespoons (dry ingredients) | = 1 cup, c. |
| 12 | tablespoons (liquid) | = 1 cup. |
| 2 | gills | = 1 cup. |
| 2 | cups | = 1 pint. |
| 2 | pints | = 1 quart. |
| 4 | quarts | = 1 gallon. |
| 2 | tablespoons butter | = 1 ounce. |
| 1 | tablespoon melted butter | = 1 ounce. |
| 4 | tablespoons flour | = 1 ounce. |
| 2 | tablespoons granulated sugar | = 1 ounce. |
| 2 | tablespoons liquid | = 1 ounce. |
| 2 | tablespoons powdered lime | = 1 ounce. |
| 1 | cup of stale bread crumbs | = 2 ounces. |
| 1 | square Baker’s unsweetened chocolate | = 1 ounce. |
| Juice of one lemon = (about) 3 tablespoons | ||
| 5 | tablespoons liquid | = 1 wineglassful. |
| 4 | cups of sifted flour | = 1 pound |
| 2 | cups of butter (packed solid) | = 1 pound |
| 2 | cups of finely chopped meat (packed solidly) | = 1 pound |
| 2 | cups of granulated sugar | = 1 pound |
| 2⅔ | cups of powdered sugar | = 1 pound |
| 2⅔ | cups brown sugar | = 1 pound |
| 2⅔ | cups oatmeal | = 1 pound |
| 4¾ | cups rolled oats | = 1 pound |
| 9 | to 10 eggs | = 1 pound |
| 1 | cup of rice | = ½ pound. |
| APOTHECARIES WEIGHTS[13] | ||
| 20 | grains | = 1 scruple, ℈ |
| 3 | scruples | = 1 drachm, ʒ |
| 8 | drachms (or 480 grains) | = 1 ounce, ℥ |
| 12 | ounces | = 1 pound, lb. |
| APOTHECARIES MEASURES[13] | ||
| 60 | minims (M) | = 1 fluid drachm, f ʒ |
| 8 | fluid drachms | = 1 fluid ounce, f ℥ |
| 16 | fluid ounces | = 1 pint, O or pt. |
| 2 | pints | = 1 quart, qt. |
| 4 | quarts | = 1 gallon, gal. |
| APPROXIMATE MEASURES[13] | ||
| One teaspoonful | equals about 1 fluid drachm. | |
| One dessertspoonful | equals about 2 fluid drachms. | |
| One tablespoonful | equals about 4 fluid drachms. | |
| One wineglassful | equals about 2 ounces. | |
| One cup (one-half pint) | equals about 8 ounces. | |
| METRIC MEASURES OF WEIGHT[13] | ||
| In measures of weight the gram is the unit. | ||
| 1 | gram | 1.0 gm. |
| 1 | decigram | 0.1 gm. |
| 1 | centigram | 0.01 gm. |
| 1 | milligram | 0.001 gm. |
FOOTNOTES:
[13] Practical Diatetics, Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.