Many people have been waiting for me to put up grandmother’s baking recipes. I’ve now completed uploading the savoury recipes from the 1957 notebook, so it will be cakes and sweet stuff after this.
To start with, here are some general notes she copied into her notebook. I can imagine my grandmother carefully weighing out the 1 level cup and tablespoon measures, and noting them down to make her baking easier. I wonder if she got the idea after reading a household tip in a ladies’ magazine like McCalls? I often remember her cutting out household tips from magazines and newspapers.
1) Oven temperatures for different types of foods. Farenheit only.
2) Weight of 1 level cup in ounces. [I’m not sure what sort of cup grandmother was using, it may not have been the standard cup measure of 200ml/250ml, as I remember her often using a rice bowl or a teacup from our everyday crockery set to measure out ingredients. Incidentally, all the teacups from that set have now become small bowls as they were of such fragile porcelain that the handles broke quite easily; given that the set is more than fifty years old, and that we still use it everyday, there are many fewer pieces as compared to before!]
3) Approx no. of level tablespoonsful to 10oz.