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Cooking Conversions - US to Metric


Liquid Volume

US ................................. Metric (approx.)

1 teaspoon ............................5 milliliters (ml)
1 tablespoon ........................ 15 ml
1 jigger (3 Tblsp)................... 44 ml
1 ounce ............................... 30 ml
1 gill (4 oz) ........................ 118 ml
1 cup ................................ 237 ml
1 pint ............................... 473 ml
1 gallon ............................. 3.8 liters
1 quart ..............................(.95)liters

Dry Volume
1 ounce ............................ 28 grams
1 pound ............................ 454 grams
1 ton .............................. 907 kilograms


Recipes from a 1878 cookbook, Twenty-Five Cent Dinners for a Family of Six

Pork Chops.—Buy at a packing house two pounds of shoulder chops, (cost sixteen to twenty cents,) roll them in flour, pepper, and salt, put them into a hot frying pan, and fry them brown, cooking them at least twenty minutes. Meantime boil one quart of potatoes, (cost three cents,) in boiling water and salt, and chop fine one pickle, (cost one cent.) When the chops are done, take them up, and keep them hot, while you make the gravy by pouring into the frying-pan half a pint of boiling water, and adding to it the chopped pickle, a tablespoonful of flour mixed smooth with half a cup of cold water, and salt and pepper to taste. Boil it up once, pour it over the chops, and serve them hot with the potatoes.
The dinner will cost about twenty-five cents.


Apple Cakes.—Pare, core, and slice a quart of apples, (price five cents,) stew them with half their weight in sugar, (about one pound, cost about twelve cents,) the grated rind and juice of a lemon, (cost two cents,) one ounce of batter, (cost two cents,) and a very little grated nutmeg. When they are tender beat them with an egg whisk until they are light, drop them by the dessert-spoonful on buttered paper laid on a baking sheet, and bake them in a cool oven until they are firm, which will be in about fifteen minutes. When they are cool put them in a tin box until wanted for use. The cost will be about twenty cents.

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Cooking Conversions - Liquid & Dry Measures
Cooking with Math - Double a Recipe
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Content copyright © 2014 by Beverly Mackie. All rights reserved.
This content was written by Beverly Mackie. If you wish to use this content in any manner, you need written permission. Contact Beverly Mackie for details.

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