Kitchen Charts

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Heirloom Measurements

1 wineglass   1/4 cup

1 jigger  1.5 fluid ounces

1 gill  1/2 cup

1 teacup  a scant 3/4 cup

1 coffee cup  a scant cup

1 tumbler  1 cup

1 peck  2 gallons - dry

1 pinch or dash  what can be picked up between thumb and first two fingers; less than 1/8 teaspoon

1/2 pinch  what can be picked up between thumb and one finger

1 saltspoon  1/4 teaspoon

1 kitchen spoon  1 teaspoon

1 dessert spoon  2 teaspoons or 1 soup spoon

1 spoonful  1 tablespoon, more or less

1 saucer  1 heaping cup (about)

1 penny weight  1/20 ounce

1 drachma  1/8 ounce

60 drops thick fluid  1 teaspoon

1 ounce 
    4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard
    4 tablespoons cloves or prepared mustard
    3 1/2 tablespoons nutmeg or pepper
    3 tablespoons sage, cream of tartar or cornstarch
    2 tablespoons salt or any liquid

1 pound
    2 cups liquid
    4 cups flour
    8 medium size eggs with shells
    10 eggs without shells
    2 1/2 cups confectioners' sugar or packed brown sugar
    4 cups grated cabbage, cranberries, coffee or chopped celery
    3 cups cornmeal
    2 cups uncooked rice
    2 3/4 cups raisins or dried currants

Butter the size of an egg  1/4 cup or 2 ounces

Butter the size of a walnut  1 tablespoon

Butter the size of a hazelnut  1 teaspoon

Temperatures
very slow oven - below 300 degrees F
slow oven - 300 degrees F
moderately slow oven - 325 degrees F
moderate oven - 350 degrees F
moderately hot oven - 375 degrees F
quick oven - 375 - 400 degrees F
hot oven - 400 - 425 degrees F
very hot oven - 450 - 475 degrees F
extremely hot oven - 500 degrees F or more