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What to eat and when

Chapter 71: APPENDIX
By Susanna Cocroft
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Health & MedicineNutrition

About This Book

The author explains principles of nutrition and practical dietetics for lay readers, linking bodily physiology to food choices and meal timing. Chapters outline food classification and tables of food values, basic digestive processes, and how proper cooking, thorough chewing, and regular exercise and fresh air support assimilation. Advice covers constructing balanced meals, scheduling meals for health and efficiency, remedies for common digestive troubles, and economical, straightforward recipes and menus. Emphasis is on prevention through hygienic habits, sensible portions, and adapting diet to individual needs rather than technical medical prescriptions. The tone is practical and instructional, aiming to translate scientific findings into everyday kitchen and lifestyle practices.

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 tablespoonfuls added.

A “scant cupful” is a level cup with two tablespoonfuls taken out.

A “saltspoon” is one-fourth of a level teaspoon.

To measure butter, lard, and other solid foods, pack solidly in spoon or cup and level with a knife.

TABLE OF MEASURES AND WEIGHTS[21]
4 saltspoons = 1 teaspoon, tsp.
3 teaspoons = 1 tablespoon, tbsp.
4 tablespoons = 1/4 cup or 1/2 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 solidly) = 1 pound.
2 cups of finely chopped meat (packed solidly) = 1 pound.
2 cups of granulated sugar = 1 pound.
22/5 cups of powdered sugar = 1 pound.
22/3 cups brown sugar = 1 pound.
22/3 cups oatmeal = 1 pound.
43/4 cups rolled oats = 1 pound.
9 or 10 eggs = 1 pound.
1 cup of rice = 1/2 pound.
APOTHECARIES’ WEIGHTS[22]
20 grains = 1 scruple, ℈
3 scruples = 1 drachm, ʒ
8 drachms (or 480 grains) = 1 ounce, ℥
12 ounces = 1 pound, lb.
APOTHECARIES’ MEASURES[22]
60 minims (M) = 1 fluid drachm, fʒ
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[23]
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[23]
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:

[21] Practical Dietetics, Alida Frances Pattee.

[22] Practical Dietetics, Alida Frances Pattee.

[23] Practical Dietetics, Alida Frances Pattee.