This is just a guide only in helping you in the kitchen, it is only intended to put you closer to achieve the final finished dish.
Since you are the one in the kitchen you have to make the final decision on whether to increase or decrease or leave the quantities as is.
Weights, Measures and Proportions.
The following information was taken from a cook book for Australian housewives that predominately lived in the country.
The book is called “The Coronation Cookbook” by the Country Women's Association of NSW.
The articles in the book were provided predominately by country women. The edition that I have is the 1945 edition.
Though the information was gathered from other sources when the tables were created.
When using a normal teaspoon and tablespoon the following can apply:-
1 spoonful means a level spoonful
½ spoonful means a level spoonful divided lengthwise
¼ spoonful means a half of a ½ spoonful.
1 breakfast tea cup equals ½ pint (Imp) 2 gills or 300ml
½ breakfast cup equals ¼ pint (Imp), 1 gill or 150ml.
1 Pint equals 20 fluid ounces or 568ml but is taken as 600ml.
1 pound weight equals 16 ounces or 454grams but is taken as 500grams.
1 ounce equals 28.35grams but is taken as 30grams.
1 fluid ounce equals 28.4 millilitres but is taken as 30 millilitres
Proportions of ingredients.
Add 1 teaspoon Bicarbonate of soda to each cup of golden syrup or treacle.
Add 1 teaspoon of bicarbonate of soda to each pint (600ml) of sour milk
Add 1dessertspoon of baking powder to each 2pints (1.2 l ) of plain flour.
Add 1 teaspoon of essence for 1 plain cake.
Add 1 teaspoon of salt to each 4 pints (2.4 l ) of flour
Add 1 teaspoon of salt to each 2pints (1.2 l ) of soup.
Add 1 scant cup of liquid to each 2cups (500ml ) of flour for breads and muffins.
Add 1 scant cup of liquid to each cup of flour for batters.
Add 2 teaspoons of Cream of Tartar to 1 teaspoon of bicarbonate of soda can be used in place of baking powder
Use the Cream of Tartar/Bicarbonate of Soda mix in the proportion of 1 ¼ teaspoons to each pound (500g) of plain flour.
When measuring butter –or- margarine
When the recipes says butter melted – measure the amount of butter required then melt the butter.
While when the recipes says melted butter then melt the butter first
then take the measure of the butter.
To Make Baking Powder.
8oz ( 250g ) Cream of Tartar.
7oz ( 200g ) Bicarbonate of Soda.
2oz ( 60g ) Tartaric Acid.
Mix all ingredients together well and sift through a fine sieve 3 or 4 times then store in an airtight container.
Use 2 teaspoons ( 10ml ) of the baking powder to each 1lb ( 500g ) of plain Flour.
To Make Self-raising Flour.
1 lb ( 500g ) plain Flour.
½ oz ( 15g ) cream of Tartar.
½ oz ( 7.5g ) Bicarbonate of Soda.
Sift all the ingredients together four (4) times.
Store the same as plain flour.
When using sift 2 to 3 times.
Types of Flour.
Old or Strong Flour
Fluffy, light. – gluten cells – strong and dry. Absorbs more water. This flour is the best for making bread.
White, absorbs less water. A sign of new flour is when it is squeezed in your hand and it holds it shape. This flour is good for pastries and making bread.
Soft, elastic, not spongy or puffy, gluten is plentiful. This flour is best for Christmas cakes, pastries and shortbreads.
Types of Yeasts.
Prepared from a mixture of potatoes, sugar, water and hops.
Brewers or Distillers Yeast.
Prepared from rye.
Prepared from hops, potatoes and with starch added is pressed in to cakes.
Is prepared by drying prepared yeast.