Kitchen Equivalents and Measures 

De: Frank Butcher <idn1fb@travel-net.com>

Some time ago I came across an old fund-raising cookbook from a long defunct Ladies Club, from a northern town (one where -40 nights are quite common). The book had been printed by a firm on the Manitoba Praries and had included several pages of "Handy Kitchen Information".

I've found some of this info quite useful as I've got some old recipes that call for odd amounts of things - and through sharing may help out others.

Hope this is of use for at least one person. Cheers! Frank B. Ottawa Canada

Useful Hints

Sauces

White Sauce - Liquid - Thickening - Fat - Seasoning(Salt)

• No. 1 Thin - 1c milk - 1 T flour - 1 T - 1/2 tsp
• No. 2 Medium - 1c milk - 2 T flour - 1-1/2 T - 1/2 tsp
• No. 3 - 1c milk - 3 T flour - 2 Tbsp - 1 tsp
• No. 4 Thick - 1c milk - 4 T flour - 2-1/2 T - 1 tsp

Use:

• No 1 sauce for cream soups
• No 2 sauce for creamed or scalloped dishes or gravy
• No 3 sauce for souffles
• No 4 sauce for croquettes

Measures and Weights

• 1 cup butter or margarine 1/2 lb
• 1 cup shredded cheddar cheese 1/4 lb
• 1 cup eggs 4-5 whole eggs or 8 egg whites or 12 egg yolks
• 1 cup all purpose flour 1/4 lb
• 1 envelope of gelatin (unflavoured) 1/4 oz or 1 Tbsp
• 1 cup of lard or solid vegetable fat 1/2 lb
• 1 medium lemon (juice) 1-1/2 fluid ounces (3 Tbsp)
• 1 cup chopped nut meats 1/4 lb

Time Chart for Meat, Poultry and Fish

Item - Time (Min) per lb - Oven Temp( F)

• Beef, rare - 18 - 20 - 300-350
• medium - 22 - 25 - 300-350
• well done - 27 - 30 - 300-350

   

• Pork, fresh - 35 - 45 - 300-350
• cured, well done 20 - 35 - 300-350

• Ham, Smoked - 25 - 30 - 300-350
• Lamb - 30 - 35 - 300-350
• Veal 25 - 35 300

All rolled roasts add 10 to 15 minutes per pound

• Chicken 22 - 30 325-350
• Duck 20 - 25 325-350
• Goose 25 - 30 325-350
• Turkey, large 20 - 25 275-300
• small 15 - 25 300-325

To Stew Meat

• Beef 40 to 60 min/lb
• Lamb 20 min/lb
• Veal 25 min/lb
• Chicken 20 min/lb or more

Amount per serving

Boneless Meats - 1 pound will serve 4 people (this includes ground,

kidneys, liver sausage and canned meats

Small amounts of bone (Round steak, ham slice, pot roast, rib steaks)

- 1 lb will serve 3 people

Large amounts of bone ( Most steaks, short ribs, neck chops, brisket)

- 1 lb will serve 2 people.

Oven Temp Chart

Slow 250 - 325 F

Moderate 325 - 375

Moderate Hot 375 - 425

Hot 425 - 450

Very Hot 450 - 475

Cooking Times

Breads Minutes Temp

• Loaf 50-60 350-400 F
• Rolls 20-30 400-450
• Biscuits 12-15 400-450
• Muffins 20-25 400-450
• Popovers 30-40 425-450
• Corn Bread 25-30 400-425
• Nut Bread 50-75 350
• Gingerbread 40-50 350-370

Cookies

• Drop 10-15 350-400
• Rolled 8-12 375-400
• Ice Box 8-12 375-400
• Molasses 10-15 350

Proportions for Batters and Doughs

• Pour Batter - to 1 cup liquid use 1 cup flour
• Drop Batter - to 1 cup liquid use 2 to 2-1/2 cups flour
• Soft Dough - to 1 cup liquid use 3 to 3-1/2 cups flour
• Stiff Dough - to 1 cup liquid use 4 cups flour

Proportions

• Biscuits to 1 cup flour use 1-1/4 tsp Baking powder
• Muffins 1-1/2 tsp
• Popovers 1-1/4 tsp
• Waffles 1-1/4 tsp
• Cake with fat 1 tsp

Baking Pies

• Pumpkin 400 F 35-45 min
• Two-Crust 400 25-40
• Shells 450 10-12
• Meringue 300 10-15

Contents of Standard Cans

• Picnic 1-1/4 cups
• No 300 1-3/4 cups
• No 1 Tall 2 cups
• No 303 2 cups
• No 2 2-1/2 cups
• No 2-1/2 3-1/2 cups
• No 3 4 cups
• No 5 7-1/3 cups
• No 10 13 cups

Approximate Equivalents or Substitutions in Baking and Cooking

• 1 tsp baking powder 1/4 tsp soda and 1/2 tsp cream of tartar
• 1 cup cake flour 7/8 cup or 1 cup less 2 Tbsp all purp flour
• 1 square chocolate 3 Tbsp cocoa plus 1-1/2 tsp fat (butter)
• 1 cup thin cream (18-20%) 7/8 cup milk plus 3 Tbsp fat
• 1 cup heavy cream (36-40%) 3/4 cup milk plus 1/3 cup fat
• 1 cup sour or buttermilk 1 cup sweet milk plus 1 Tbsp lemon juice or vinegar
• 1-1/3 cup firm packed brown sugar 1 cup granulated sugar
• 1 lemon 3 to 4 Tbsp juice
• Grated rind of 1 lemon 1-1/2 tsp juice
• 1 orange 6 to 8 Tbsp juice
• 12 to 14 egg yolks 1 cup
• 8 to 10 egg whites 1 cup
• 1 Tbsp corn starch 2 Tbsp flour (when thickening)
• 9 coarsely crumbled graham wafers 1 cup
• 11 finely crumbled graham wafers 1 cup
• 7 coarsely crumbled salt crackers 1 cup
• 9 finely crushed salt crackers 1 cup
• 1 cup evaporated milk plus 1/2 cup water 1 cup milk

Rules for Whipping Cream

Chill the cream, bowl and beater in the refrigerator for at least 2 hours. Beat until it is fairly stiff.

If cream is beaten until it is warmer than 45 degrees (F), it will turn to butter.

Should cream start to turn buttery, whip in two or 3 more tablespoonfuls of cold milk.

If you wish the cream to keep stiff for a day or two, add one teaspoon gelatine soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool to the consistency of egg whites before adding to the cream and whipping.

Use medium speed when whipping cream with an electric beater.

Cream, when whipped, almost doubles in bulk.

Table for Dried Fruits

• Fruit Cook Time Amt of Sugar or Honey
• Apricots Approx 40 min 1/4 c. for ea c. of fruit
• Figs 30 1 Tbsp /c. fruit
• Peaches 45 1/4 c. / c. fruit
• Prunes 45 2 Tbsp / c. fruit

Cookie dough that needs to be rolled, works much better if it has been chilled for 10 to 30 minutes.

The following information is also available as a text file on my Kitchen page - at http://www.travel-net.com/~idn1fb

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