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| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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14-12-2012, 05:41 PM
posted to rec.food.historic
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a few more tips re ingredients from ca 1895
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. 
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