Author Topic: Old time cooking terms (Read 11822 times)

Delmonico · « **on:** December 07, 2009, 06:45:53 PM »

If you have ever read any old time cook books you will often come across terms you don't see often today. I have a note book full of them I have found the meanings for over the years. I scanned them before something happens to them so I played with them to get them as easy to read as I could. I will get them posted, perhaps they may make an old family recipe useable for you. I get a lot of question about old family recipes someone has and don't really understand everything in it.

Cooking temps were seldom shown in degrees but like this:

Many items will say "bake till done" so a couple of guides on guide on that:

This should help clear up some of the myusteries of times and temps.

Delmonico · « **Reply #1 on:** December 07, 2009, 08:05:56 PM »

Some old terms of volume measure:

A gill cup is also the same as a demi-tasse cup or an espresso cup.

Also we see some different type spoons such as a salt spoon. How you fill the spoon also affects the recipe and the level spponful was not always used.