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How to convert measurements

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How to convert measurements
One of the problems of cooking with vintage recipes is that they inevitably have ingredients written as cups and spoons rather than by weight, and most recipes are intended for a specific size or type of pan. This makes it vital to know just how many teaspoons are in a cup, and to know what to do if your recipe needs a 9 inch square pan when you only have a 10 inch round pan.

We won't even address the issue of butter being measured in sticks rather than by weight here in America. This is how the recipes are written, so you will need to make adjustments as you go along.

If it becomes too tiresome, you can always convert everything to weights later on.

Converting cups and spoons

Note: There is a difference between liquid measuring cups and cups intended for flour and sugar.

For liquid measuring cups, pour the liquid, then bring the cup to eye level. The meniscus (low point in the liquid) indicates the volume of liquid.

For other cups, use your usual method to fill and measure whether that is scooping the ingredient, filling the cup with a spoon, etc.

Converting butter

Converting baking pans

The important thing for converting pan sizes is the volume of the pans. You need something close the volume of the original pan, and it's better to have more batter than not enough. If there is extra batter, use it for cupcakes.

Tip: Bake at the same temperature used for the original pan, but check more frequently for doneness.

1 (10 inch) tube pan (16 cups total)

2 (9 inch) round pans (12 cups total)

1 (10 inch) bundt pans (12 cups total)

1 (9 x 13 x 2 inch) baking pans (15 cups total)

1 (9 inch) springform pan (10 cups total)

1 (9 x 5 inch) loaf pan (8 cups total)

1 (9 inch) square baking pan (8 cups total)

Tip: If your pan is an unusual shape, fill it with water to calculate the volume of the pan. This will not work well for any pan which is not a single piece, however.

Tealmermaid's Treasure Grotto
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