Heirloom Measurements...

There was an issue with blogger and this post disappeared so I am posting it again in the case someone wanted to save it and was unable to.

Measurements:
1 coffee cup = a scant cup
1 tumbler = 1 cup
1 peck = 2 gallons - dry
1 pinch or dash = what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch = what can be picked up between thumb and one finger
1 saltspoon = 1/4 teaspoon
1 kitchen spoon = 1 teaspoon
1 dessert spoon = 2 teaspoons or 1 soup spoon
1 spoonful = 1 tablespoon, more or less
1 saucer = 1 heaping cup (about)
1 penny weight = 1/20 ounce
1 drachma = 1/8 ounce
60 drops thick fluid = 1 teaspoon

1 ounce =
4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard
4 tablespoons cloves or prepared mustard
3 1/2 tablespoons nutmeg or pepper
3 tablespoons sage, cream of tartar or cornstarch
2 tablespoons salt or any liquid

1 pound =
2 cups liquid
4 cups flour
8 medium size eggs with shells
10 eggs without shells
2 1/2 cups confectioners' sugar or packed brown sugar
4 cups grated cabbage, cranberries, coffee or chopped celery
3 cups cornmeal
2 cups uncooked rice
2 3/4 cups raisins or dried currants

Butter the size of an egg = 1/4 cup or 2 ounces
Butter the size of a walnut = 1 tablespoon
Butter the size of a hazelnut = 1 teaspoon

Temperatures:
very slow oven - below 300 degrees F
slow oven - 300 degrees F
moderately slow oven - 325 degrees F
moderate oven - 350 degrees F
moderately hot oven - 375 degrees F
quick oven - 375 - 400 degrees F
hot oven - 400 - 425 degrees F
very hot oven - 450 - 475 degrees F
extremely hot oven - 500 degrees F or more