Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
3 teaspoons equal 1 tablespoon
16 tablespoons equal 1 cup
2 cups equal 1 pint
2 pints equal 1 quart
4 quarts equal 1 gallon
Weight of food stuffs used in cookery.— The following is an approximate
comparative list of the bulk and weight of different articles of common domestic use.
They may vary slightly, but are as accurate as can be given and have been proved by
experience to be sufficiently correct for all practical purposes.
ARTICLES
Almonds (shelled)
Barley
Barley
Beans (dried)
Bread crumbs, fine
Butter
Butter
Cheese (grated)
Citron (chopped)
Cocoa
Coffee (not ground)
Coffee (ground)
Corn meal
Corn meal
Cornstarch
Currents (clean and
dried)
Dates
Eggs (with shells)
Eggs (without shells)
Egg (white)
Egg (yolk)
Fine meal (Farina)
Figs
Flour
Flour
Lard
Lard
Meat (chopped fine)
Milk
Milk
Molasses

QUANTITY
1 cup
1 tablespoon
1 cup
1 cup
1 cup
1 tablespoon
1 cup
1 cup
1 cup
1 cup
1 cup
1 tablespoon
1 cup
1 tablespoon
1 cup

WEIGHT
5 oz.
1/2 oz.
7 oz.
7 oz.
2 oz.
1/2 oz.
9 oz
3-3/4 oz.
7 oz.
4-1/2 oz
3.5 oz
1/4 oz.
1/3 oz.
1/3 oz.
5 oz.

1 cup

5-1/3 oz.

1 cup
8
9
1
1
1 cup
1 cup
1 tablespoon
1 cup
1 cup
1 tablespoon
1 cup
1 tablespoon
1 cup
1 cup

5-3/4 oz.
1 lb.
1 lb.
2/3 oz.
2/3 oz
6 oz
6 oz
1/4 oz
4 oz
7 oz
1/2 oz
8 oz
1/2 oz
8-1/4 oz
11 oz
3