OLD RECIPE LANGUAGE CONVERTED TO PRESENT DAY

I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here.

Here are a few conversions to help with old recipes
Modern Day Conversions
Very slow oven 275� F
Slow oven 300� F
Moderately slow oven 325� F
Moderate oven 350� F
Moderately hot oven 375� F
Quick oven 400� F
Hot oven 425� F
Very hot oven 450� - 475� F
1 box gelatine = 8 teaspoons of gelatin
1 cake yeast = 2 envelopes of dry yeast
1 coffee cup = 1 cup
1 dessert spoon = 2 teaspoons
1 gill = � cup
1 ounce ginger = 5 tablespoons
1 pint = 2 cups
1 pound brown sugar = 2� cups, packed
1 pound butter = 2 cups
1 pound of flour = 4 cups
1 pound powdered sugar = 2� cups
1 pound raisins = 2� cups
1 pound sugar = 2� cups
1 quart = 4 cups
1 salt spoon = � teaspoon
1 spoonful = 1 tablespoon
1 teacup = � cup
1 tumbler = 1 cup
1 wineglass = � cup
size of an egg = � cup
1 peck = � bushel

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