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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*TABLE OF WEIGHTS AND MEASURES*

 

All measurements should be made level.

 

 2 gills                      =   1 cup

 2 cups                       =   1 pint

 2 pints                      =   1 quart

 4 quarts                     =   1 gallon

16 ounces                     =   1 pound

 8 quarts                     =   1 peck

 4 pecks                      =   1 bushel

60 drops                      =   1 teaspoon

 4 saltspoons                 =   1 teaspoon

 3 teaspoons                  =   1 tablespoon

 4 tablespoons                = 1/4 cup

 4 tablespoons                =   1 wine-glass

 2 tablespoons of butter,

    sugar, salt               =   1 ounce

 4 tablespoons of flour       =   1 ounce

16 tablespoons                =   1 cup

 4 cups of flour              =   1 pound

 2 cups of solid butter       =   1 pound

 2 cups of granulated sugar   =   1 pound

 3 cups of corn meal          =   1 pound

 2-2/3 cups of powdered sugar =   1 pound

 2-2/3 cups of brown sugar    =   1 pound

 2 cups of solid meat         =   1 pound

 1 cup of shelled almonds     = 1/4 pound

 1 cup of raisins or currants =   6 ounces

 1 cup of cornstarch          = 1/4 pound

10 unbroken hen's eggs        =   1 pound

Butter, size of an egg        =   2 ounces



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