OLD RECIPE LANGUAGE CONVERTED TO PRESENT DAY

I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here.

Here are a few conversions to help with old recipes
Modern Day Conversions
Very slow oven 275° F
Slow oven 300° F
Moderately slow oven 325° F
Moderate oven 350° F
Moderately hot oven 375° F
Quick oven 400° F
Hot oven 425° F
Very hot oven 450° - 475° F
1 box gelatine = 8 teaspoons of gelatin
1 cake yeast = 2 envelopes of dry yeast
1 coffee cup = 1 cup
1 dessert spoon = 2 teaspoons
1 gill = ½ cup
1 ounce ginger = 5 tablespoons
1 pint = 2 cups
1 pound brown sugar = 2½ cups, packed
1 pound butter = 2 cups
1 pound of flour = 4 cups
1 pound powdered sugar = 2½ cups
1 pound raisins = 2¾ cups
1 pound sugar = 2¼ cups
1 quart = 4 cups
1 salt spoon = ¼ teaspoon
1 spoonful = 1 tablespoon
1 teacup = ¾ cup
1 tumbler = 1 cup
1 wineglass = ¼ cup
size of an egg = ¼ cup
1 peck = ¼ bushel

FILE PHOTO

ORANGE-GLAZED STUFFED PORK CHOPS

4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket

STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice

Preheat oven to 375 degrees. Wipe pork chops well.

To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar

Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.

After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.

Yield: 4 servings.

FILE PHOTO FOR REFERENCE ONLY

PRALINE-BOTTOM PUMPKIN PIE

This recipe is one I found from a BETTER HOMES AND GARDENS, November 1976 magazine. It was the first-place winner in the holiday pies category. The clipping is so bedraggled I couldn't post it clear enough to read so I will type it in.

4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1  2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1  5 1/3-ounce can (2/3 cup) evaporated milk
1  16-oz can (2 cups) pumpkin
Toasted chopped pecans

In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.

This is just a file photo. The picture of this recipe was too old and wrinkled to post.