Measurements
Description
This section is from the book "Mrs. Rorer's Diet For The Sick", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Diet For The Sick.
Measurements
A measuring cup holds a half pint, and can be purchased at any housefurnishing store for ten cents. It is the standard measure for all recipes in this and other United States cook books.
All measurements in this book are level.
One cupful=a half pint
One gill (half a cupful)=a quarter of a pint
One level tablespoonful of flour=a quarter of an ounce
One level tablespoonful of sugar=a half ounce
One level tablespoonful of butter=a half ounce
One tablespoonful of ordinary liquids=a half ounce
One saltspoonful=a quarter of a teaspoonful
One teaspoonful=a quarter of a tablespoonful
Two teaspoonfuls=one dessertspoonful
One dessertspoonful=a half tablespoonful
One teaspoonful=a fluid dram
Sixteen ounces avoirdupois or commercial weight=one pound
Digestibility Of Foods
Articles of Diet | How Cooked | Time of Chymification H.M. |
Pig's Feet.............. | Boiled ................... | 1 00 |
Sweetbreads............ | Stewed or Boiled... | 1 00 |
Tripe.......... | Boiled.......... | 1 00 |
Rice........... | Boiled - plain.... | 1 00 |
Eggs, whole.............. | Raw............... | 2 00 |
Eggs (whipped)..... | Raw...... | 1 30 |
Eggs ......................................... | Coddled..... | 1 30 |
Rice..... | Boiled with milk........ | 1 30 |
Salmon Trout..... | Boiled.... | 1 30 |
Vension Steak..... | Broiled..... | 1 30 |
Brains..... | Boiled..... | 1 45 |
Ox Liver......... | Broiled..... | 2 00 |
Cod fish (cured dry)....... | Boiled...... | 2 15 |
Turkey.... | Boiled..... | 2 25 |
Gelatin.... | Boiled ................... | 2 30 |
Articles of Diet | How Cooked | Time of Chymification H.M. |
Goose....... | Roasted........ | 2 30 |
Pig (sucking)........... | Roasted.......... | 2 30 |
Lamb............ | Broiled............ | 2 30 |
Cabbage.............. | Raw............ | 2 30 |
Chicken............ | Fricasseed.......... | 2 45 |
Beef.............. | Boiled............ | 2 45 |
Beef............ | Roasted............ | 3 00 |
Bacon............ | Broiled............... | 3 00 |
Mutton.............. | Boiled............. | 3 00 |
Corn Bread........ | Baked............ | 3 15 |
Mutton............ | Roasted.......... | 3 15 |
Sausage.......... | Broiled........... | 3 20 |
Oysters........... | Stewed........... | 3 20 |
Irish Potatoes............ | Boiled............ | 3 30 |
Cheese............. | Raw.............. | 3 30 |
Turnips............. | Boiled................ | 3 30 |
Eggs............. | Hard Boiled.............. | 3 30 |
Eggs........... | Fried.......... | 3 30 |
Beets............ | Boiled........ | 3 45 |
Fowls............. | Boiled............ | 3 45 |
Salmon (salted)...... | Broiled......... | 4 00 |
Beef............. | Fried........... | 4 00 |
Fowls.............. | Roasted | 4 00 |
Ducks............ | Roasted.... | 4 00 |
Veal............ | Boiled......... | 4 00 |
Veal............ | Roasted.......... | 4 30 |
Cabbage........... | Boiled........... | 4 30 |
Pork.............. | Roasted............... | 5 15 |
Tendon............. | Boiled............. | 5 30 |
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