Measure Accurately Recipe

No Photo

Have you made this?

 Share your own photo!

Measure Accurately

Billie Neal


This for Norma Jean and is found in the 1968 Dessert Cookbook.

Featured Pinch Tips Video

★★★★★ 1 vote
All who need it!


good eye in which to read this with. haha


1All ingredients are not measured alike. Follow these suggestions for accurate measurements every time:

2FLOUR - Handle flour gently. Sift before measuring, but don't sift directly into the measuring cup. Instead, lift lightly with a spoon and place in a dry measuring cup. Don't shake or pack down. Fill the cup to overflowing and then gently level off.

3SPICES, SALT, BAKING POWDER, ETC. - Dip measuring spoon down into the container holding the ingredient. Level off with a spatula or back of a knife.

4WATE REPLACEMENT METHOD FOR SHORTENING - Solid shortening may also be measured in this way. Use a liquid measuring cup. Subtract the amount of shortening the recipe calls for from 1 cup. Put that amount of water in the cup. For example, if you need 1/4 cup shortening, fill a cup with water up to the 3/4 cup level. Then add shortening until the water reaches the 1 cup mark. Be sure the shortening is completely coveed with water. Drain off water and remove the fat.

5BUTTER OR MARGARINE - Measue as for solid shortening. If stick margarine or butter is used, measurements may be made by the following estmates:
1/4 stick = 2 Tbsp.
1/2 stick = 4 Tbsp. or 1/4 cup
1/3 cup = 5 1/3 Tbsp. or (5 Tbsp. and 1 tsp.)
1 stick = 1/4 lb. or 1/2 cup
4 sticks = 1 lb. or 2 cups

6MILK OR WATER - Use a liquid measuring cup. Place the cup on a level surface. Slowly pour the liquid into the cup while bending so the measuring line will be at eye level.

7WHITE GRANULATED SUGAR - Sift only if the sugar has lumps. Lift sugar lightly into a dry measuring cup and level off with the straight edge of a knife or a spatula.

8CONFECTIONER'S SUGAR - Always sift before measuring. Unless the recipe calls for packed confectioner's sugar, it should be lightl spooned into a dry measuring cup and leveled off.

9BROWN SUGAR - Sift before measuring if it's lumpy. Crush big lumps with a rolling pin. Unless the recipe specifies otherwise, brown sugar should be firmly packed into a measuring cup and leveled off. If it is packed firmly, brown sugar will hold the shape of the when turned out.

10MOLASSES - Measure in a graduated dry measuring cup. The molasses will "round up" so it must be leveled off with a spatula. Remove all of te molasses from the cup with a spatula.

11Please alert me to any typos found. Or any other kind of Os found!