1984 Greenwood Jaycees Recipe Book
Cookbook page 47
Measurements, Equivalents And Metric, The Approximate Metric Conversion, Candy Thermometer Hints
MEASUREMENTS, EQUIVALENTS AND METRIC
Measure Equivalent Metric (ML)
1 Tbsp. 3 tsp. 14.8 milliliters
2 Tbsp. 1 oz. 29.6 milliliters
1 jigger 1 >2 oz. 44.4 milliliters
% cup 4 Tbsp. 59.2 milliliters
1/3 cup 5 Tbsp, plus 1 tsp. 78.9 milliliters
1/z cup 8 Tbsp. 118,4 milliliters
1 cup 16 Tbsp. 236.8 milliliters
1 pint 2 cups 473.6 milliliters
1 quart 4 cups 947.2 milliliters
1 liter 4 cups plus 31/2 Tbsp. 1,000.0 milliliters
1 oz. (dry) 2 Tbsp. 28.35 grams
1 pound 16 oz. 453.59 grams
2.21 pounds 35.3 oz. 1.00 kilogram
THE APPROXIMATE METRIC CONVERSION
To Convert from To Multiply by
teaspoons (tsp.) milliliters (ml) 5
tablespoons (Tbsp.) milliliters (ml) 15
fluid ounces (fl. oz.) milliliters (ml) 30
cups (c) liters (I) 0.24
pints (pt) liters (I) 0.47
quarts (qt) liters (I) 0.95
gallons (gal) liters (I) 3.8
cubic feet (ft'*) cubic meters (ith) 0.03
cubic yards (yd**) cubic meters (m^) 0.76
milliliters (ml) fluid ounces (fl oz) 0.03
liters (I) pints (pt) 2.1
liters (I) quarts (qt) 1.06
liters (I) gallons (gal) 0.26
cubic meters (m^) cubic feet (ft**) 35
cubic meters (m**) cubic yards (yd^) 1.3
CANDY THERMOMETER HINTS
To check candy thermometer accuracy, let stand 10 minutes in boiling water. ThermomÂ
eter should read 212 degrees; if there is any variation, subtract or add to make the same
degree of allowance in testing candy.
Thread 230 degrees to 234 degrees
Soft ball 234 degrees to 238 degrees
Medium ball 238 degrees to 244 degrees
Firm ball 244 degrees to 248 degrees
Hard ball 248 degrees to 254 degrees
Very hard ball 254 degrees to 265 degrees
Light crack 265 degrees to 285 degrees
Hard crack 290 degrees to 300 degrees
TEMPERATURES IN CANDY MAKING
Fudge, opera creams, penuche and cream candies
234-236 degrees, soft ball
Fondants (mints, etc.) 234-236 degrees, soft ball
Marshmallows 238-240 degrees, soft ball
Caramel mixtures . . . 246-252 degrees, firm ball
Taffies '.254-270 degrees, hard ball
Butterscotch .280-300 degrees, crack
Brittles 290-310 degrees, hard crack
Boiled frostings:
1 egg white to 1 c. sugar - 238-242 degrees, soft ball or thread
2 egg whites to 1 c. sugar — 244-248 degrees, soft bail or thread
3 egg whites to 1 c. sugar - 254-260 degrees, firm ball or long thread.