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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 ...
The 10-inch fry pan is a good, manageable weight. We like the long, indented handles that angle upward. ... The perfect size for cooking side dishes or small batches, the 3-quart soup pot comes ...
The reputed quart was a measure equal to two-thirds of an imperial quart (or one-sixth of an imperial gallon), at about 0.7577 liters, which is very close to one US fifth (0.757 liters). The reputed quart was previously recognized as a standard size of wine bottle in the United Kingdom, and is only about 1% larger than the current standard wine ...
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The imperial system has a hundredweight, defined as eight stone of 14 lb each, or 112 lb (50.802 345 44 kg), whereas a US hundredweight is 100 lb (45.359 237 kg). In both systems, 20 hundredweights make a ton. In the US, the terms long ton (2240 lb, 1 016.046 9088 kg) and short ton (2000 lb; 907.184 74 kg) are used.
Length. The basic unit was the Russian ell, called the arshin, which came into use in the 16th century. It was standardized by Peter the Great in the 18th century to measure exactly twenty-eight English inches (71.12 cm). Thus, 80 vershoks = 20 pyad's = 5 arshins = 140 English inches (355.60 cm). [2]
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