Author Topic: Old time cooking terms  (Read 10015 times)

Online Delmonico

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Old time cooking terms
« 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.
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Online Delmonico

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Re: Old time cooking terms
« 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.

« Last Edit: December 07, 2009, 08:09:11 pm by Delmonico »
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Online Delmonico

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Re: Old time cooking terms
« Reply #2 on: December 07, 2009, 08:27:39 pm »
Sometimes weights are used instead of volume:





Can sizes are often given with a number:

Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Online Delmonico

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Re: Old time cooking terms
« Reply #3 on: December 09, 2009, 05:36:25 pm »
A bit here on doughs and batters, a few more terms you may see:



Flour and meal weights will vary compared to volume:



Some guides on leavening:

Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

 

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