Vegetables are usually specified by weight or occasionally by count, despite the inherent imprecision of counts given the variability in the size of vegetables. In most countries, meat is described by weight or count: "a 2 kilogram chicken" "four lamb chops".Įggs are usually specified by count. Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight. Liquid ingredients are generally measured by volume worldwide.ĭry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America (" 1⁄ 2 cup flour"). Different ingredients are measured in different ways: Today, most of the world prefers metric measurement by weight, though the preference for volume measurements continues among home cooks in the United States and the rest of North America. In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. Informal measurements such as a "pinch", a "drop", or a "hint" ( soupçon) continue to be used from time to time. In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count.įor most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL Measuring spoons (customary units)
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