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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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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. |
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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. |
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