Home |
Search |
Today's Posts |
![]() |
|
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 | Display Modes |
Posted to rec.food.historic
|
|||
|
|||
![]()
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. |
Posted to rec.food.historic
|
|||
|
|||
![]()
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 |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Jello or gelatine | General Cooking | |||
Knox Sparkling Gelatine | Historic | |||
1925 Domaine de la Coume du Roy (Maury, 750ml) | Wine | |||
bottling after gelatine fining | Winemaking | |||
Pineapple Upside Down Cake 1925 | Recipes (moderated) |