Heirloom Measurements

a dash  1/8 teaspoon

a pinch  1/16 teaspoon

a smidgen or shake  1/32 teaspoon

a tad  1/4 teaspoon

1/2 pinch  what can be picked up between thumb and one finger

1 coffee cup  a scant cup

1 dessert spoon  2 teaspoons or 1 soup spoon

1 drachma  1/8 ounce

1 drop or nip  1/64 teaspoon

1 gill  1/2 cup

1 jigger  1.5 fluid ounces

1 kitchen spoon  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 peck  2 gallons – dry

1 penny weight  1/20 ounce

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

1 saltspoon  1/4 teaspoon

1 saucer  1 heaping cup (about)

1 spoonful  1 tablespoon, more or less

1 teacup  a scant 3/4 cup

1 tumbler  1 cup

1 wineglass  1/4 cup

60 drops thick fluid  1 teaspoon

Butter the size of an egg  1/4 cup or 2 ounces

Butter the size of a hazelnut  1 teaspoon

Butter the size of a walnut  1 tablespoon

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