Preface
Substitutions
Baking powder 1 t. = ¼ t. baking soda plus ½ t. cream of tartar
Chocolate, 1 square = 3 T. cocoa plus 1 ½ t. fat
Cornstarch, 1 T. = 2 T. flour when used for thickening
Molasses 1 c. = 1 cup honey
Sugar, 1 c. = 1 c. honey plus ¼ to ½ t. soda(reduce liquid ¼ cup)
Table Of Equivalents
Butter, 2 cups = 1 pound
Butter, 1 stick = ½ cup
Cocoa, 4 cups = 1 pound
Coconut, 5 cups = 1 pound
Cheese, 4 cups grated = 1 pound
Corn meal, 3 cups = 1 pound
Eggs, 5 whole = 1 cup
Egg whites, 8 = 1 cup, approximately
Egg yolks, 16 = 1 cup, approximately
Flour, 4 cups = 1 pound
Lemon, 1 juiced = 2 to 3 Tbsp.
Macaroni, 3 cups = 1 pound
Macaroni, 1 cup = 2 cups, cooked
Marshmallows, 16 = ¼ pound
Raisins, 2 ½ cups = 1 pound
Rice, 2 1/3 c. un-cooked = 1 pound
Rice, 1 cup raw = 3 to 4 cups cooked
Sugar, brown, 2 ¼ c. = 1 pound
Sugar, confectioners, 3 1/3 c. = 1 pound
Sugar, granulated, 2 cups = 1 pound
Abbreviations Used In This Cookbook
t., tea, or tsp = teaspoon
T. or tbsp. = tablespoon
c. = cup
b.p. = baking powder
veg. = vegetable
lb. = pound
lg. = large
med. = medium
sm. = small
oz. = ounce
qt. = quart
pt. = pint
Elizabeth Lamb
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Reader Comments (1)
Hello,
I have a question for Elizabeth Lamb.
Did you attend the Grace Institute in NY or have a book titled Grace Institute Cookbook? The reason I am asking is that I have found a older Grace Institute Cookbook with a "Elizabeth Lamb" signature hand written on the first page. it does have personal recipes, notes, etc. Thank you.