How to measure accurately for beginners will be part 3 or my classic cooking series! As previously mentioned, I received a vintage cookbook that was passed down to me from my great-grandma, who was an amazing cook. She was also a ballroom dancer, fashion connoisseur, wife, mother, and all-around beautiful soul. In her honor, I am writing this and I will also be trying to cook many of this book’s delicious recipes.
On this journey, we will discover a nostalgic glance into meal preparation as it was in the 1930’s. Back in the day when women learned to cook through self-education. There were no YouTube how-to videos, tv network cooking shows, or step-by-step Pinterest tutorials. You probably only owned one cookbook, given to you (likely on your wedding day) for you to learn how to cook the perfect meal for your husband. (I will keep mentioning that this book was originally published in 1938 because it is important for context) I am all about equality for women, don’t get me wrong, and am also an entrepreneur myself! But I think it is important to slow down, especially now, with the current global climate, and really learn how to keep all of our generational family traditions alive before they are lost forever in this fast-paced ever-changing world.
In today’s post, you will learn:
1. How to measure accurately
2. Number of people served by a pound of food
3. What to make with extra egg whites and yolks
4. Useful facts about Sugar
If you are busy right now, or just scrolling on your lunch break, please pin this for later, as a reference guide to refer back to for all of your kitchen and cooking needs.
Also note this post does contain affiliate links, if you choose to click and purchase I will receive a small commission at no additional cost to you. Click here for my full disclosure policy.
Measurements
Learn to measure accurately – All of the measurements in this book are level. Do not heap or scant the measure.
Have accurate equipment for measuring, as follows: A measuring cup holding 1/4 quart (1 cup) and divided by ridges on one side into thirds and on the other side into fourths.
**A quart measure divided into fourths means each fourth equals one cup.**
A standard tablespoon that holds 1/16 of a cup.
A standard nest of a teaspoon and its divisions.
A tested kitchen or sugar scale.
How To Measure Accurately – Dry Material –
Fill the cup, spoon, or other measuring devices to overflowing, then pass a spatula or the straight edge of a knife over the top, leveling the material. For an accurate half-tablespoon of dry material, fill the spoon as above, then, owing to the difference in the capacity of the tip and bowl of the spoon, divide the material lengthwise.
How To Measure Accurately – Fat –
An easy and accurate way to measure solid fat is by means of displacing water. For 1/2 cup of solid shortening, fill the cup half full of cold water, then drop in pieces of the shortening until the water reaches the top of the cup. Drain off water. The remaining shortening measures the correct amount. This method may be used for any fraction of a cup.
For spoonsful or divisions, pack the shortening into a standard measuring spoon and level off evenly with the straight edge of a knife as for dry material.
How To Measure Accurately – Liquids –
Fill the measure until even with the top of the cup.
Equivalent Measures and Weights
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
1/2 cup = 1 gill (4 fluid ounces) it’s an antiquated liquid measurement
4 gills = 1 pint (16 ounces)
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck (12-14 pounds in a peck)
4 pecks = 1 bushel
16 ounces = 1 pound
Number of Persons Served by 1 Pound of:
I know that this chart will be extremely helpful when cooking for large groups, dinner parties or simply making a weekly budget for yourself or your family. Knowing how many pounds of food you need to buy to feed your family is crucial when comparing prices by store. I know that this will help me tremendously with my weekly meal prep and portion control. Something I have struggled with my entire life. I just love the process of cooking and eating delicious food. But alas here is an easy solution. I’m loving all of this old-school insider info!
1 Pound of…………………..Number of People
Apples…………………………..3 to 4
Apricots, dry………………….10 to 12
Asparagus……………………..3 to 4
Bacon……………………………8 to 10
Bananas………………………..3 to 4
Beans, Lima, fresh…………2 to 3
Navy, dry……………………..8 to 10
Snap, fresh……………………3 to 4
Beets……………………………3 to 4
Broccoli………………………..2 to 3
Brussel Sprouts…………….5 to 6
Cabbage……………………….3 to 4
Carrots………………………….4
Chops, lamb………………….3
pork……………………………..4
Cranberries…………………..6 to 8
Eggplant………………………5 to 6
Fish, fillets……………………4
Lettuce, head………………..5
leaf………………………………8
Onions…………………………3 to 4
Oranges……………………….3 to 4
Peaches, fresh………………5 to 6
Pears, fresh………………….3 to 4
Peas, dry……………………..8 to 10
fresh……………………………2 to 3
Potatoes………………………3 to 4
Poultry………………………..2
Prunes………………………..10 to 12
Rhubarb……………………..4
Roasts with bone…………2
boneless……………………..4
Spinach………………………2 to 3
Turnips………………………3 to 4
What to Make with Extra Egg Whites
*All recipe links will be added over time as they are tried and evaluated *
One:
Dessert – Marshmallow Mousse
Frostings – Boiled (1, 2 0r 3 whites), Chocolate, Coffee, Confectioners, Honey Topping, Maple Sugar, Seven Minute
Misc – Berry Sauces, Fruit and Nut Filling, Marshmallow mint sauce
Two:
Desserts – Chocolate pudding, Currant Sherbert, Fruit fluff, Marzipan, Peach Meringue, Pie Meringue, Prune Chiffon
Frostings – Caramel, Honey, Maple Marshmallow, Ornamental
Misc – Chicken Forcemeat, Coconut Filling, Divinity Fudge, Walnut Filling
Three:
Cakes – Pineapple
Desserts – Apple Meringue Pie, Apricot or Prune Whip, Baked Fruit Soufflés, Cereal Flake Kisses, Coconut Balls, Dream Pie, Fruit Snows, Almond Macaroons, Maple Parfait, New England Apricot Pudding, Pineapple Fluff Pie
Frostings – Lady Baltimore
Misc – Orange Sauce
Four:
Cakes – Petits Fours
Desserts – Baked Alaska, Chocolate Macaroons, Chocolate Meringues
Misc – Nougat
Five:
Cakes – White
Desserts – French Meringues
Six:
Cakes – Lady Baltimore
What to Make with Extra Egg Yolks
One:
Pies – Banana Cream, Chocolate Cream, Coconut Cream, Fruit Cream
Misc – Chocolate Filling, Mashed-Potato Balls, Glaze for Pie Crust
Two:
Cakes – Dried Apricot
Desserts – Coventry Tartlets, Vanilla Ice Cream
Pies – Banana Butterscotch, Black Walnut, Butterscotch, Coffee Cream, Lemon Meringue
Misc – Green Soup, Hollandaise Sauce, Mayonaise, Mock Hollandaise Sauce
Three:
Desserts – Mocha Pudding, Orange Tarts, Sour Cream Pie
Misc – Boiled Salad Dressing, Lobster à la Newburg
Four:
Desserts – Biscuit Glacé, Soft Custards
Five:
Desserts – Nesselrode Pudding
Useful Facts About Sugar
Sugars are necessary for cooking (1) because of the body’s need for them; (2) because of their flavor, or the effect they have in modifying and intensifying other flavors; (3) because of their texture or the changes they make in the texture of other foods; (4) because the help in preserving other foods, especially fruits.
Natural Sugars –
These are the best alternatives for granulated sugar; honey, maple sugar, and sorghum when available are the first to use. Molasses and corn syrup, brown sugar, too, as long as it can be obtained, are favorites. Except for brown and maple sugar, all need handling. Recipes should be followed carefully. (This is extremely dated!)
Honey and Corn Syrup-
Used in baking, these need special attention. Honey is 1/4 water. Therefore in baking omit 1/4 cup of liquid for every cup of honey that replaces a cup of sugar. Also, honey browns more quickly than sugar, so all oven temperatures may be reduced 10 to 25 degrees to prevent burning before the baking is finished.
Corn Syrup –
Also carries water. It is advisable to follow the recipe carefully when corn syrup is used but if substitution is attempted 1 cup of corn syrup takes the place of 1/2 cup sugar and for every cup so used the total liquids in the recipe must be reduced one-eighth. It is advisable to retain at least 1/2 the original sugar called for.
Ways in Which Sugar Affects Texture of Foods
Cakes – sugar helps to make them tender and light.
Bread – sugar helps to make them light
Fruit Juices – sugar makes fruit jelly. Too much sugar makes jelly soft and sticky in texture. Too little sugar necessitates overcooking, invites spoilage, impairs flavor, and gives a tough texture.
Beaten Egg Whites – sugar helps the egg to hold air and remain stiff.
Caramel –
1 cup granulated sugar, 1 cup boiling water
Put the sugar into a pan and melt slowly over direct heat. Cook until dark brown, being careful not to scorch. Add hot water and cook slowly until a thick syrup is formed. (Be sure that the water is hot. Cold water will make the hot sugar spatter.) This syrup will keep indefinitely in a covered glass jar and is a popular flavoring for desserts, soups, meat sauces, and confectionery. Brown or maple sugar may also be used.
Recommendations
I love kitchen products by Made.In. The craftsmanship is extremely high quality and it’s something that you can buy for your kitchen with peace of mind, knowing that it will last a lifetime. Manufactured in the U.S. from commercial grade 3004 aluminum, this sheet pan will be your new go-to for baking, roasting, freezing, and more. This durable, lightweight sheet pan will change the way you use your oven. Designed with the help of Chef Matt Horn for use in his new restaurant, Horn Barbecue. Fully recyclable. Oven safe up to 450 F.
Check out this sheet pan and all of their other amazing kitchen products here.
Masterclass.com
My new obsession! I highly recommend and LOVE this service. Basically, it’s only $20/month and you get to learn online from professionals like Wolfgang Puck, Gordon Ramsay, and Alice Watters to name a few and there are 11 different categories to choose from. There are more than 100 classes that you can take and new classes are added every month! I can’t say enough great things about masterclass.com, you can gift classes to someone as well, which I love! Don’t stay stuck in your old routine, if you want help learning a special skill, you don’t have to wait for things to re-open and you don’t have to learn from some mediocre class in your hometown.
Learn from the best of the best!
Please subscribe below and receive my free printable e-book, a Beginner’s Cooking Guide. It is packed with useful tips and knowledge summarized from my entire cooking series, that you can have on hand to refer to anytime you’re trying out a new recipe.
Thanks again for reading how to measure accurately, I hope it was useful!
Up next; Useful Facts about Starch and how to cook with them.
