This section is from the book "Modern Cookery In All Its Branches", by Eliza Acton. See also: Larousse Gastronomique.
By which persons not having scales and weights at hand may readily measure the articles wanted to form any receipt, without the trouble of weighing. Allowance to be made for an extraordinary dryness or moisture of the article weighed or measured.
Wheat flour................one pound is................one quart.
Indian meal................one pound, two ounces, is......one quart.
Butter, when soft...........one pound is................one quart.
Loaf sugar, broken..........one pound is................one quart.
White sugar, powdered.......one pound, one ounce is.......one quart.
Best brown sugar...........one pound, two ounces, is......one quart.
Eggs.....................ten eggs are.................one pound.
Flour.....................eight quarts are..............one peck.
Flour.....................four pecks are...............one bushel.
Sixteen large table-spoonfuls are..........................half a pint.
Eight large table-spoonfuls are............................one gill.
Four large table-spoonfuls are............................half a gill.
Two gills are..........................................half a pint
Two pints are.........................................one quart.
Four quarts are........................................one gallon.
A common-sized tumbler holds...........................half a pint
A common-sized wine-glass.................................half a gill.
Twenty-five drops are equal to one tea-spoonful.
 
Continue to: