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Food:


Household Weights and Measures - 1, 2, 3, 4


Eggs:
  How to Choose Eggs 
  To Tell Good Eggs and Keeping Eggs Fresh

Recipes:
   Eggs A La Suisse

Pasta:
   Recipes

Potatoes:
   How to Cook

   Potato Recipes
   more Potato Recipes
   Sweet Potato Recipes

   more Sweet Potato Recipes

Poultry:
   Easy, Moist & Tender Roast Turkey or Chicken

Sandwiches:
  Sandwiches & Such

Tea:
   Good, Strong, Cold and Sweet Tea

Vegetables:
  Almost has a flavor canned Green Beans
  Fried Carrots


Miscellaneous:
Cooking Terms & Tips

Household Weights & Measures
Principles
Table of Weights & Measures
Time Required for Cooking
Vegetables
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal,

Table of Proportions

Kitchen Tips

Rules for Eating

Eat the Best Food Possible

Food and Clothing in a Lifetime

Vintage Recipes from old Newspapers:
visit theoldentimes.com

Have a recipe or cooking tips and tricks you'd like to share? email your advice and recipe

 

 

  from The New Household Discoveries An Encyclopedia of Recipes and Processes edited by Sidney Morse - 1917
  3 teaspoons equal 1 tablespoon
16 tablespoons equal 1 cup
2 cups equal 1 pint
2 pints equal 1 quart
4 quarts equal 1 gallon
  Weight of food stuffs used in cookery. The following is an approximate comparative list of the bulk and weight of different articles of common domestic use. These will be found to vary slightly, but are as accurate as can be given and have been proved by experience to be sufficiently correct for all practical purposes.
 
ARTICLES   QUANTITY   WEIGHT
Almonds (shelled)   1 cup   5 oz.
Barley   1 tablespoon   1/2 oz.
Barley   1 cup   7 oz.
Beans (dried)   1 cup   7 oz.
Bread crumbs, fine   1 cup   2 oz.
Butter   1 tablespoon   1/2 oz.
Butter   1 cup   9 oz
Cheese (grated)   1 cup   3-3/4 oz.
Citron (chopped)   1 cup   7 oz.
Cocoa   1 cup   4-1/2 oz
Coffee (unground)   1 cup   3.5 oz
Coffee (ground)   1 tablespoon   1/4 oz.
Corn meal   1 cup   1/3 oz.
Corn meal   1 tablespoon   1/3 oz.
Cornstarch   1 cup   5 oz.
Currents (clean and dried)   1 cup   5-1/3 oz.
Dates   1 cup   5-3/4 oz.
Eggs (with shells)   8   1 lb.
Eggs (without shells)   9   1 lb.
Egg (white)   1   2/3 oz.
Egg (yolk)   1   2/3 oz
Farina   1 cup   6 oz
Figs   1 cup   6 oz
Flour   1 tablespoon   1/4 oz
Flour   1 cup   4 oz
Lard   1 cup   7 oz
Lard   1 tablespoon   1/2 oz
Meat (chopped fine)   1 cup   8 oz
Milk   1 tablespoon   1/2 oz
Milk   1 cup   8-1/4 oz
Molasses   1 cup   11 oz
Mustard (dry)   1 tablespoon   1/4 oz
Mustard (dry)   1 cup   3.5 oz
Nutmegs (whole)   5   1 oz
Nutmegs (ground)   1 tablespoon   1/4 oz
Oats (rolled)   1 cup   2-3/4 oz
Peanuts (shelled)   1 cup   6-1/4 oz
Peas (dried, split)   1 cup   7 oz
Prunes   1 cup   5 oz
Prunes   3 medium sized   1 oz
Raisins (seeded)   1 cup   5 oz
Rice   1 cup   7-1/2 oz
Salt   1 cup   9-1/2 oz
Spice (ground)   1 tablespoon   1/4 oz
Sugar (brown)   1 cup   6 oz
Sugar (crystal domino)   4 lumps   1 oz
Sugar (confectioners')   1 cup   5-1/2 oz
Sugar (granulated)   1 cup   8 oz
Sugar (granulated)   1 tablespoon   1/2 oz
Tapioca   1 cup   6 oz
Tea   1 cup   2 oz
Vinegar   1 cup   8 oz
Walnuts (shelled)   1 cup   4 oz
Water   1 cup   8 oz
Wheat biscuit (shredded)   1   1 oz
         
 

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