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Heathen's Kitchen Witches Compendium

Heirloom Measurements

Home
Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vanilla
Vegetable Harvest and Storage
Vegetable Seasonings
Vinegar
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
SIXTY (Plus) USES OF SALT
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Molasses
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
GLOSSARY OF COOKING TERMS
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
KITCHEN OMENS AND SUPERSTITIONS
KITCHEN RITUAL
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Buttermilk
Cake Recipe Adjustment for High Altitudes
cheese
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
APHRODISIACS
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chiles
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited By Crimsonwolf

Heirloom Measurements

1 wineglass

1/4 cup

1 jigger

1.5 fluid ounces

1 gill

1/2 cup

1 teacup

a scant 3/4 cup

1 coffee cup

a scant cup

1 tumbler

1 cup

1 peck

2 gallons - dry

1 pinch or dash

what can be picked up between thumb and first two fingers; less than 1/8 teaspoon

1/2 pinch

what can be picked up between thumb and one finger

1 saltspoon

1/4 teaspoon

1 kitchen spoon

1 teaspoon

1 dessert spoon

2 teaspoons or 1 soupspoon

1 spoonful

1 tablespoon more or less

1 saucer

1 heaping cup (about)

1 penny weight

1/20 ounce

1 drachma

1/8 ounce

60 drops thick fluid

1 teaspoon

1 ounce

4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard
or 4 tablespoons cloves or prepared mustard
or 3 1/2 tablespoons nutmeg or pepper
or 3 tablespoons sage, cream of tartar or cornstarch
or 2 tablespoons salt or any liquid

1 pound

2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners' sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currants

Butter the size of a egg

1/4 cup or 2 ounces

Butter the size of a walnut

1 tablespoon

Butter the size of a hazelnut

1 teaspoon

Temperatures

Very slow oven

below 300F

Slow oven

300F

Moderately slow oven

325F

Moderate oven

350F

Moderately hot oven

375F

Quick oven

375 - 400F

Hot oven

400 - 425F

Very hot oven

450 - 475F

Extremely hot oven

500F or more

 

Crimsonwolf

Heathen's Kitchen Compendium