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a few more tips re ingredients from ca 1895
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Jean B.
Dec 14, 2012, 12:41:41 PM12/14/12
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Adding to my previous attempts to clarify some of the imprecise
ingredient amounts in old cookbooks etc., here are a few clues
that I just saw in a piece of Cottolene (shortening) ephemera:
Butter the size of an egg = 2 ounces
Butter the size of a walnut = 1 ounce
10 eggs = 1 pound
2 1/2 cups of pulverized sugar = 1 pound
(cf: 2 cups of granular sugar = 1 pound)
Of course, these would have varied from cook to cook, but it's a
starting point, anyway.
Jean B.
ingredient amounts in old cookbooks etc., here are a few clues
that I just saw in a piece of Cottolene (shortening) ephemera:
Butter the size of an egg = 2 ounces
Butter the size of a walnut = 1 ounce
10 eggs = 1 pound
2 1/2 cups of pulverized sugar = 1 pound
(cf: 2 cups of granular sugar = 1 pound)
Of course, these would have varied from cook to cook, but it's a
starting point, anyway.
Jean B.
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