Heirloom Measurements From Grandma Recipes

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HEIRLOOM MEASUREMENTS FROM GRANDMA



Heirloom Measurements from Grandma image

Thanks to the helpfulness of JoeyJoan K. here on JAP I now have a resource for converting old recipes to modern equivalents. Fortunately my mother's recipes are usually much more modern than these measurements.... but it is very nice to know where to look when you need the info. I've included a link to the page which also explains "quick and slow" oven temperatures and other things.

Provided by Marcia McCance @mmccance

Categories     Other Non-Edibles

Number Of Ingredients 17

HEIRLOOM MEASURES FOR OLD RECIPES:
1 - wineglass = 1/4 cup
1 - jigger = 1.5 fluid ounces
1 - gill = 1/2 cup
1 - teacup = a scant 3/4 cup
1 - coffee cup = a scant cup
1 - tumbler = 1 cup
1 - pint = 2 cups
1 - quart = 4 cups
1 - peck = 2 gallons - dry
1 - pinch = what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 - pinch = what can be picked up between thumb and one finger
1 - salt spoon = 1/4 teaspoon
1 - kitchen spoon = 1 teaspoon
1 - dessert spoon = 2 teaspoons or 1 soupspoon
1 - spoonful = 1 tablespoon more or less
1 - saucer = 1 heaping cup (about)

Steps:

  • 1. To see printed chart for these and more, go to: http://homecooking.about.com/library/weekly//bloldconvert.htm

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING



My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories     Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

Steps:

  • In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
  • Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
  • Beat eggs and add to bread mixture. Mix well.
  • Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
  • Doubles well, extremely good cold.
  • Can be made in well greased crockpot on low in about 3 hours.

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