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Weights, Measures and Temperatures—Abbreviations and Conversions

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
To facilitate ease of working from this book it has been felt necessary to use several different sets of measurements. There are the original metricated quantities which are mostly for ten portions, followed by the nearest Imperial conversions of these weights and measures and their equivalent U.S. cup measurements for liquids only; the U.S. cup is taken as having a capacity of 8 fluid ounces.
In all cases it is recommended that the best method of measuring quantities of solids is by weighing but for those who still want to use the U.S. cup measurement a short list is given here of the more commonly used commodities.

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