Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds to a quarter of an ounce
- five drops of any thin liquid will fill a common sized tea-spoon
- one pound before they are broken
- two jills are half a pint
- two pints--one quart
- four quarts--one gallon
- one gallon--half a peck
- two gallons--one peck
- four gallons--half a bushel
- eight gallons--one bushel
- four table-spoonfuls
- four wine glasses will fill a half-pint
- ten eggs generally weigh one pound before they are broken
- one ounce
Directions
We recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of tin measures; as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to a small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid.
A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, &c. may be substituted. It is also well to have a set of wooden measures from a bushel to a quarter of a peck.
Let it be remembered, that of liquid measure--
Two jills are half a pint. Two pints--one quart. Four quarts--one gallon.
Of dry measure--
Half a gallon is a quarter of a peck. One gallon--half a peck. Two gallons--one peck. Four gallons--half a bushel. Eight gallons--one bushel.
About twenty-five drops of any thin liquid will fill a common sized tea-spoon.
Four table-spoonfuls or half a jill, will fill a common wine glass.
Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup.
A quart black bottle holds in reality about a pint and a half.
Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book.
Ten eggs generally weigh one pound before they are broken.
A table-spoonful of salt is generally about one ounce.