This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
TABLES OF WEIGHTS AND MEASURES | ||
3 teaspoonfuls of liquid | equal | 1 tablespoon |
3 tablespoonfuls of liquid | " | 1/2 gill, or 1/4 cup |
1/2 cup | equals | 1 gill. |
2 gills | equal | 1 cup |
2 cups | " | 1 pint |
2 pints (4 cups) | " | 1 quart |
4 cups of liquid | " | 1 quart |
4 cups of flour | " | 1 pound, or 1 quart. |
2 cups of butter, solid | " | 1 pound |
1/2 cup of butter, solid | equals | 1/4 pound, 4 oz. |
2 cups of granulated sugar | equal........ | 1 pound |
2 1/2 cups of powdered sugar | " | 1 pound |
equals | 1 pound | |
1 pint of chopped meat (solid) | " | 1 pound |
10 eggs (without shells) | equal | 1 pound |
8 eggs, with shells | " | 1 pound |
2 tablespoonfuls of butter | " | 1 ounce |
4 tablespoonfuls of butter | " | 2 ounces, or 1/4 cup |
2 tablespoonfuls of granulated sugar | " | 1 ounce |
4 tablespoonfuls of flour | " | 1 ounce |
4 tablespoonfuls of coffee | " | 1 ounce |
1 tablespoonful of liquid | " | 1/2 ounce |
 
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