Abbreviations Used in Recipes
My recommendation is that when you write your cookbook, use one version and be consistent and use only one version throughout the whole cookbook and any subsequent.follow ups.I'm pretty sure we've had this discussion before...I was taught differently way back in 7th grade (home ec) so since I can't remember the ones above I'll just continue to spell out Tablespoon and teaspoon.
| Unit of Measurement : | Equals: |
|---|
| Pinch or dash | less than 1/8 teaspoon |
| 3 teaspoons | 1 tablespoon |
| 2 tablespoons | 1 fluid ounce |
| 1 jigger | 1 1/2 fluid ounces |
| 4 tablespoons | 1/4 cup |
| 5 tablespoons plus 1 teaspoon | 1/3 cup |
| 12 tablespoons | 3/4 cup |
| 16 tablespoons | 1 cup |
| 1 cup | 8 fluid ounces |
| 2 cups | 1 pint or 16 fluid ounces |
| 2 pints | 1 quart or 32 fluid ounces |
| 4 quarts | 1 gallon |
We kind of have a huge cookbook in the index!
That's a great list of abbreviations, tho I've never seen f.g. or spk. in recipes. <Never too old to learn, eh?> One thing that always baffles me is a "pinch." How much is a pinch? Whatever amount is able to fit between two fingers?
You need to write your own cookbook of your family's favorite recipes. It is a wonderful thing to pass down to your children, grandchildren, etc. I can highly recommend Morris Press Cookbooks to make it as easy as possible on yourself.
That's a great list of abbreviations, tho I've never seen f.g. or spk. in recipes. <Never too old to learn, eh?> One thing that always baffles me is a "pinch." How much is a pinch? Whatever amount is able to fit between two fingers?
