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Oven Temperatures
Appears in
Published 1903
The following is a guide to the approximate temperatures of the descriptive oven heats given in this book.
| Description | “Celsius (Centigrade) | “Fahrenheit |
| Cool | 140 | 275 |
| Warm | 150 | 300 |
| Moderate | 170–190 | 325–375 |
| Moderately Hot | 200 | 400 |
| Hot | 220 | 425 |
| Very Hot | 230–240 | 450–500 |
Some Useful U.S. Cup Measures
| Ingredient | Imperial Equivalent | Metric Equivalent |
| ground almonds | 4½ oz | 125 g |
| dried fruit | 6 oz | 175 g |
| lentils, yellow split peas etc. | 8 oz | 225 g |
| rice, tapioca etc. | 8 oz | 225 g |
| flour | 5 oz | 150 g |
| sifted flour | 4½ oz | 125 g |
| sugar: caster, granulated | 7 oz | 200 g |
| icing sugar | 4 oz | 110 g |
| cornflour (cornstarch) | 4½ oz | 125 g |
| cheese: grated Parmesan | 8 oz | 225 g |
| butter, lard, dripping | 8 oz | 225 g |
| tomato: roughly chopped flesh only | 7 oz | 200 g |
| spinach: cooked and chopped | 12 oz | 325 g |
| beef kidney suet, chopped | 5 oz | 150 g |
| Each measure is equivalent to 1 U.S. cup. |