Skilled Chefs

The International Jewish Cook Book

TABLE OF WEIGHTS AND MEASURES

All measurements should be made level.

 2 gills                      =   1 cup
 2 cups                       =   1 pint
 2 pints                      =   1 quart
 4 quarts                     =   1 gallon
16 ounces                     =   1 pound
 8 quarts                     =   1 peck
 4 pecks                      =   1 bushel
60 drops                      =   1 teaspoon
 4 saltspoons                 =   1 teaspoon
 3 teaspoons                  =   1 tablespoon
 4 tablespoons                = 1/4 cup
 4 tablespoons                =   1 wine-glass
 2 tablespoons of butter,
    sugar, salt               =   1 ounce
 4 tablespoons of flour       =   1 ounce
16 tablespoons                =   1 cup
 4 cups of flour              =   1 pound
 2 cups of solid butter       =   1 pound
 2 cups of granulated sugar   =   1 pound
 3 cups of corn meal          =   1 pound
 2-2/3 cups of powdered sugar =   1 pound
 2-2/3 cups of brown sugar    =   1 pound
 2 cups of solid meat         =   1 pound
 1 cup of shelled almonds     = 1/4 pound
 1 cup of raisins or currants =   6 ounces
 1 cup of cornstarch          = 1/4 pound
10 unbroken hen's eggs        =   1 pound
Butter, size of an egg        =   2 ounces


Recipe from the "The Jewish Manual" book (Free Electronic Text).


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