Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

by Eliza Leslie

APPENDIX.

Miscellaneous Receipts

As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.

WEIGHT AND MEASURE

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.
Eggs ten eggs are one pound.

LIQUID MEASURE

Sixteen large table-spoonfuls are half a pint.
Eight large table-spoonfuls are one gill.
Four large table-spoonfuls are half a gill.

A common-sized tumbler holds half a pint.
A common-sized wine-glass half a gill.

Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure, to be nearly correct as possible.