This section is from the book "Perfection in Baking", by Emil Braun. Also available from Amazon: Perfection in baking.
Liquid Measures. | ||
Two tablespoonfuls equal | 1 | ounce |
One gill equals | 4 | " |
One cup equals | 8 | " |
One-half pint equals | 8 | " |
One pint equals | 16 | " |
One quart equals | 2 | pounds |
One gill equals | 1/2 | cup |
Eighteen to twenty egg whites equal | 1 | pint |
Eight to ten eggs equal | 1 | pound |
Metric Weights. | |||
1 | gram equals | 0.035 | ounce |
31.5 | grams equal | 1 | ounce |
490 | grams equal | 1 | pound av. |
1/2 | kilogram equals | 1.102 | pound |
1 | kilogram equals | 2.204 | pounds |
1 | liter equals | 1 | quart (short) |
Degrees for Sugar Boiling. | ||
For the use of the thermometer. When the sugar boils over | ||
five minutes, you can look for the first degree, which is: | ||
The small thread | 230 | degrees |
The strong thread | 236 | " |
Soft ball | 240 to 245 | " |
Hard ball | 246 to 250 | " |
Light crack | 260 to 265 | " |
Strong crack | 290 to 300 | " |
Light caramel | 320 to 330 | " |
Yellow caramel | 340 to 350 | " |
 
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