Measurements used in 1800's Cooking

Measurements used in 1800’s Cooking

Liquid Measures

About 25 drops of liquid will fill a common size teaspoon
4 tablespoons equal 1/2 a jill
1/2 a jill will fill a common wine glass
4 wine glasses will fill 1/2 pint or large coffee cup
2 jills equal 1/2 a pint
2 pints equal 1 quart
1 quart black bottle holds about 1-1/2 pints
4 quarts equal 1 gallon

Dry Measures

1 tablespoon of salt is about 1 ounce
10 unbroken raw eggs weigh about 1 pound
1 quart of flour, butter, sugar and other pastry ingredients is about equal in quantity to a pound avoirdupois (16 ounces)
1/2 a gallon equals 1/4 of a peck
1 gallon equals 1/2 a peck
2 gallons equal 1 peck
4 gallons equal 1/2 a bushel
8 gallons equal 1 bushel

Avoirdupois is a weight used quite a bit in old time cooking,