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Weights and Measures Most Commonly Used in the Art of Cooking.
EUROPE AND THE UNITED STATES.
COPYRIGHT 1922. BY C. N. CASPAR CO. MILWAUKEE, WIS.
Note—The Metric System is used in all civilized countries except the United States and Great Britain and has also in the Art of Cooking great advantages compared with the out-of-date Weights and Measures used in the United States.
For practical purposes, consider one kilogram 2 Pounds U.S. and one liter = Quart U.S.
The following conversion tables present a practical selection of Weights and Measures most commonly used in Europe and the United States.| 1 | Kilogram (kg.) | = | 1000 | Gram | = | *2 | Pounds (United States) |
| ½ | Kilogram | = | 500 | Gram | = | *1 | Pound (United" States") |
| 1 | German Pound | = | 500 | Gram | = | *1 | Pound (United" States") |
| 1 | Liter (1.) | = | 1 | Quart (qt.) | = | *8 | Jelly glasses (medium) |
| ½ | Liter | = | 1 | Pint (pt.) | |||
| 1 | Deciliter (dl.) | = | 1 | Gill (gi.) | = | Vol. of 1¾ Diam. by 3 in. high. | |
THEREFORE: | |||||||
| 1 | Kilogram or Kilo. | = | *2 | Pounds (United States) | |||
| 500 | Gram | = | *1 | Pound (United" States") | |||
| 250 | Gram | = | *½ | Pound (United" States") | |||
| 125 | Gram | = | *¼ | Pound (United" States") | |||
POPULAR MEASURES | |||||||
| 2 | Gram | = | *1 | Thimble full | Rice, Farina, Barley, Starch, Sugar | ||
| 4 | Gram | = | *1 | Teaspoon struck | |||
| 6 | Gram | = | *1 | Teaspoon" heaped | |||
| 25 | Gram | = | *1 | Tablespoon struck | |||
| 30 | Gram | = | *1 | Tablespoon" heaped | |||
| 50 to 60 Gram butter | = | *1 | Tablespoon; well rounded (Eidick = size of an egg) | ||||
| ¼ | Pound Metric or Unit. States Flour | = | *2 | Teacups (small cups) | |||
| ¼ | Pound Metric or Unit. States | Raisins | = | *1½ | Teacups | ||
| Almonds | |||||||
| 1 | German Pound (Metric) | = | *1 | Pound 1½ Ounces (United States) | |||
| 1 | German Pound | = | *1⅛ | U.S. Pounds | |||
| 1 | United States Pound | = | *⅞ | German Pounds = 16 Ounces | |||
The sign * means approximately
