Vintage Cooking Measurements and their Origins

A historic kitchen lined with polished copper pots, pans, and fluted copper molds on wooden shelves and whitewashed stone walls

The first time a recipe asks for butter the size of an egg, you stop cold. Which egg? Whose egg? The card in my hand, copied out in someone’s looping cursive and stained at one corner, did not care to explain. It also wanted a moderate oven and a teacup of sugar, and it assumed …

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