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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.historic
external usenet poster
 
Posts: 11,612
Default Gelatine Packages and Measurements, ca 1925

A little tidbit that may come in handy someday, from American
Cookery, October 1925.

"The number of tablespoons in a package of gelatine depends on the
brand, or the process of manufacture. It may be said that it
depends on the package. As a general rule, the package of
gelatine contains enough to stiffen two quarts of liquid. Finely
granulated gelatine makes a less bulky package than that which is
coarser. In our own experience we have known different brands to
measure for one-fourth to one-half cupful of the dry gelatine,
while each of them was advertised to yield two quarts of jelly.
Consequently, it comes nearer right to follow the recipe that
prescribes 'one-half package' when the one who framed the recipes
does not know which of the many brands of gelatine will be used by
the one who follows it."
--
Jean B.
  #2 (permalink)   Report Post  
Posted to rec.food.historic
external usenet poster
 
Posts: 11,612
Default Gelatine Packages and Measurements, ca 1925

Jean B. wrote:
> A little tidbit that may come in handy someday, from American Cookery,
> October 1925.
>
> "The number of tablespoons in a package of gelatine depends on the
> brand, or the process of manufacture. It may be said that it depends on
> the package. As a general rule, the package of gelatine contains enough
> to stiffen two quarts of liquid. Finely granulated gelatine makes a
> less bulky package than that which is coarser. In our own experience we
> have known different brands to measure for one-fourth to one-half cupful
> of the dry gelatine, while each of them was advertised to yield two
> quarts of jelly. Consequently, it comes nearer right to follow the
> recipe that prescribes 'one-half package' when the one who framed the
> recipes does not know which of the many brands of gelatine will be used
> by the one who follows it."


Replying to myself... It occurred to me that one might not search
using that spelling, so let me add the following for that reason:

Gelatin Packages and Gelatin Measurements

--
Jean B.
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Jello or gelatine James Silverton[_4_] General Cooking 34 15-06-2010 01:33 PM
Knox Sparkling Gelatine Jean B.[_1_] Historic 3 17-06-2007 04:12 PM
1925 Domaine de la Coume du Roy (Maury, 750ml) Chris Sprague Wine 1 08-12-2005 10:02 PM
bottling after gelatine fining pp Winemaking 0 16-03-2005 12:35 AM
Pineapple Upside Down Cake 1925 [email protected] Recipes (moderated) 0 14-03-2004 11:30 PM


All times are GMT +1. The time now is 02:15 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright 2004-2023 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"