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Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
linje – "line", after 1863 1⁄10 tum, 2.96 mm (0.117 in). Before that, 1⁄12 tum or 2.06 mm. mil – "mile", also lantmil. From 1699, defined as a unity mile of 18 000 alnar or 10.69 km (6.64 mi). The unified mile was meant to define the suitable distance between inns. After the 1889 metric conversion the Swedish mil is defined as exactly ...
Called a "Commercial Quart" because it was equivalent to 0.8 US fluid quarts. Replaced by the 750 mL "metric quart". Reputed Quart (UK) 25.6 US fl oz: 26.66 imp oz. 757 mL: The "Reputed Quart" (2 ⁄ 3 Imperial quart or 1 ⁄ 6 Imperial gallon) was devised to split a standard gallon into six large bottles and was usually used for wine and ...
Conversions between units in the metric system are defined by their prefixes (for example, 1 kilogram = 1000 grams, 1 milligram = 0.001 grams) and are thus not listed in this article. Exceptions are made if the unit is commonly known by another name (for example, 1 micron = 10 −6 metre).
1 ⁄ 4 of a quart. The litre is etymologically related to this unit. quart: 1 ⁄ 4: 3.174 dm 3: 0.698 imp gal 0.721 U.S. dry gal 1 ⁄ 4 of a boisseau. boisseau: 1 12.7 dm 3: 2.8 imp gal 2.9 U.S. dry gal Although etymologically related to the English unit bushel, the French bushel is about one third the size.
The quart (symbol: qt) [1] is a unit of volume equal to a quarter of a gallon. Three kinds of quarts are currently used: the liquid quart and dry quart of the US customary system and the imperial quart of the British imperial system. All are roughly equal to one liter. It is divided into two pints or (in the US) four cups.
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