Announcement

Collapse
No announcement yet.

Weights and Measures

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Weights and Measures

    Just in case you wanted to know! lol



    TABLES OF WEIGHTS AND MEASURES.--As foods are sold by weight and bymeasure, and as recipes always call for certain weights and measures, it
    is absolutely necessary that every person engaged in the purchase and
    preparation of foods should be familiar with the tables of weights and
    measures in common use for such purposes in the United States and
    practically all other English-speaking countries. In addition, it will
    be well to have a knowledge of relative weights and measures, so as to
    be in a position to use these tables to the best advantage.

    The table used ordinarily for weighing foods is the table of AVOIRDUPOIS WEIGHT. Another table of weights, called the table of Troy
    weight, is used by goldsmiths and jewelers for weighing precious
    metals. It should not be confused with avoirdupois weight, however,
    because its pound contains only 12 ounces, whereas the avoirdupois pound
    contains 16 ounces. The table of avoirdupois weight, together with the
    abbreviations of the terms used in it, is as follows:

    AVOIRDUPOIS WEIGHT
    437-1/2 grains (gr.)..... = 1 ounce............. oz.
    16 ounces................ = 1 pound............. lb.
    100 pounds............... = 1 hundredweight..... cwt.
    20 hundredweight \}....... = 1 ton............... T.

    2,000 pounds /
    Although 2,000 pounds make 1 ton, it is well to note that 2,240 pounds
    make 1 long ton (L.T.). The long ton is used by coal dealers in some
    localities, but the ton, sometimes called the short ton, is in more
    general use and is the one meant unless long ton is specified.
    The table of LIQUID MEASURE is used for measuring all liquids, and is extremely useful to the housewife. This table, together with the
    abbreviations of its terms, is as follows:

    LIQUID MEASURE
    4 gills (gi.)........... = 1 pint................. pt.
    2 pints................. = 1 quart................ qt.
    4 quarts................ = 1 gallon............... gal.
    31-1/2 gallons.......... = 1 barrel............... bbl.
    2 barrels \
    63 gallons/}............ = 1 hogshead............. hhd.

    The table of DRY MEASURE is used for measuring dry foods, such aspotatoes, dried peas and beans, etc. The table of dry measure, with its
    abbreviations, follows:
    DRY MEASURE
    2 pints (pt.)........... = 1 quart................ qt.
    8 quarts................ = 1 peck................. pk.
    4 pecks................. = 1 bushel............... bu.

    Tables of RELATIVE WEIGHTS AND MEASURES are of value to thehousewife in that they will assist her greatly in coming to an
    understanding of the relation that some of the different weights and
    measures bear to one another. For example, as dry foods are sold by the
    pound in some localities, it will be well for her to know the
    approximate equivalent in pounds of a definite quantity of another
    measure, say a quart or a bushel of a certain food. Likewise, she ought
    to know that when a recipe calls for a cupful it means 1/2 pint, as has
    been explained. Every one is familiar with the old saying, "A pint's a
    pound the world around," which, like many old sayings, is not strictly
    true, for while 1 pint is equal to 1 pound of some things, it is not of
    others. The following tables give approximately the relative weights and
    measures of most of the common foods:

    APPROXIMATE MEASURE OF 1 POUND OF FOOD
    Beans, dried.................. 2 CUPFULS
    Butter........................ 2
    Coffee, whole................. 4
    Corn meal..................... 3
    Flour......................... 4
    Milk.......................... 2
    Molasses...................... 1-1/2
    Meat, chopped, finely packed.. 2
    Nuts, shelled................. 3
    Oats, rolled.................. 4
    Olive oil..................... 2-1/2
    Peas, split................... 2
    Raisins....................... 3
    Rice.......................... 2
    Sugar, brown.................. 2-2/3
    Sugar, granulated............. 2
    Sugar, powdered............... 2-3/4

    APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD
    Butter........................ 1/2 OUNCE
    Corn starch................... 3/8
    Flour......................... 1/4
    Milk.......................... 1/2
    Sugar......................... 1/2

    APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD
    Butter........................ 8 OUNCES
    Corn meal..................... 5
    Corn starch................... 6
    Flour......................... 4
    Milk.......................... 8
    Molasses..................... 10
    Nuts, shelled................. 4
    Raisins....................... 5
    Sugar......................... 8

    In measuring, you will find the following relative proportions of
    great assistance:
    3 tsp. = 1 Tb.
    16 Tb. = 1 c.

    ABBREVIATIONS OF MEASURES.--In order to simplify directions andrecipes in books relating to COOKING, it is customary to use the
    abbreviations of some weights and measures. Those which occur most
    frequently in cook books are the following:

    tsp. for teaspoonful
    pt. for pint
    Tb. for tablespoonful
    qt. for quart
    c. for cupful
    oz. for ounce
    lb. for pound

  • #2
    Here some more!!!

    Can Sizes
    Can Size Net Weight Cups Servings/Can
    #1 10 1/2 - 12 oz. 1-1/4 1
    #300 14 - 16 oz. 1-3/4 2 or 3
    #303 16 - 17 oz. 2 4 or 5
    #2 1/2 1 lbs 13 oz. 2 or 3 4 or 6
    #3 cylinder 3 lbs 3 oz. or 5 3/4 12
    1 qt 14 oz
    #10 6.5 lbs to 7 lbs5 oz. 13 25
    #5 48 oz 6

    Camper's measurements without utensils
    1 Open Fistful = 1/2 cup
    Five-Finger Pinch = 1 Tablespoon
    Four-Finger Pinch = 1 Teaspoon
    One-Finger Pinch(with thumb) = 1/8 Teaspoon
    One-Finger Gob of shortening = 1 Tablespoon
    Palm of hand (center) = 1 Tablespoon


    Fluid Standard Measures
    3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters
    16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
    2 Cups = 1 Pint = 16 oz = 0.473 liters
    2 Pints = 1 Quart = 32 oz = 0.946 liters
    4 Quarts = 1 Gallon = 128 oz = 3.785 liters
    1 Gallon water = 8 pounds
    1.05680317041 Gallons = 4 liters

    SUBSTITUTIONS & EQUIVALENTS
    1 lb. butter / shortening = 2 cup
    4 oz. cheddar cheese = 1 cup grated
    1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
    8 oz. sour cream = 1 cup
    1 lb. flour = app. 3 1/2 cup
    1 cup marshmallows = 11 large or 110 miniature
    1 lb. brown sugar = 2 1/4 cup (packed)
    1 lb. granulated sugar = 2 1/4 cup
    1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or-
    = 1 cup reconstituted dry milk + 2 tbs. butter

    1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or-
    = 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch

    1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
    1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs.
    1 lb. loaf bread = about 17 slices
    1 1/2 tsp. cornstarch = 1 tbs. all purpose flour
    1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
    1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
    14 graham crackers

    1 Tbs. instant minced onion= 1 small fresh onion
    1 Tbs. prepared mustard = 1 tsp. dry mustard
    1 cup sugar = 2/3 to 3/4 cup honey
    1 cup honey = 1 cup molasses

    1 whole egg = 2 egg whites = 1/4 cup egg substitute
    = 1 egg white + 1 tsp. oil

    1 cup sour cream = 1 cup plain low-fat yogurt
    1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
    1 Tbs. cornstarch (for thickening) = 2 Tbs. flour

    Comment

    Working...
    X