TO MEASURE DRY INGREDIENTS
The following will be found useful by many of our readers: — These measured must be heaped up for ingredients like flour, arrowroot, etc., that weigh light; arid they must be level measures for ingredients that weigh heavy, such as sugar, butter, currants, etc. £oz. equals 1 teaspoonful; |oz., 1 dessertspoonful; loz., 1 tablespoonful; |lb. (40z.). 1 teacupful; Jjlb. s 1 Wakfastcupfulj lib. flour, 1 quart flour; lib. weight, 10 eggs of ordinary size; 160z., ITb. weight. In liquid measure 1 pint equals l£lb. or 20oz. lib. weight: 10 eggs of ordinary size. 160z5.: lib. weight. In liquid measure 1 pint: or 20oz.
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https://paperspast.natlib.govt.nz/newspapers/NZH19271112.2.218.45.9
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 6 (Supplement)
Word Count
106TO MEASURE DRY INGREDIENTS New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 6 (Supplement)
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