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M. E. Ludwig cookbook, 1910
Page 49
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with it enough cold water or milk to make it fluid pour it in slowly and stir constantly until it becomes clear. Flour raisins before adding them to a mixture in order to prevent their settling to the bottom. 4 gills = 1 pint 2 pts =1 quart 4 qts = 1 gallon 16 oz = 1 pound 1/2 kitchen cup = 1 " " = 1/2 pint or 2 gills 4 " " = 1 quart 2 cups of gran. sugar 2 1/2 " of powdered " = 1 pound 1 heaping tbsp of " = 1 ounce 1 " " " butter butter size of an egg = 2oz or 1/4 c 1 c. butter=1/2 pound 4 c. flour 1 heaping qt. = 1 pound.
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with it enough cold water or milk to make it fluid pour it in slowly and stir constantly until it becomes clear. Flour raisins before adding them to a mixture in order to prevent their settling to the bottom. 4 gills = 1 pint 2 pts =1 quart 4 qts = 1 gallon 16 oz = 1 pound 1/2 kitchen cup = 1 " " = 1/2 pint or 2 gills 4 " " = 1 quart 2 cups of gran. sugar 2 1/2 " of powdered " = 1 pound 1 heaping tbsp of " = 1 ounce 1 " " " butter butter size of an egg = 2oz or 1/4 c 1 c. butter=1/2 pound 4 c. flour 1 heaping qt. = 1 pound.
Szathmary Culinary Manuscripts and Cookbooks
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