[Homestead] Jammin'

EarthNSky erthnsky at bellsouth.net
Wed Jun 17 12:46:57 EDT 2009


Y'all had me thinking that I am losing my mind, so I did a bit of
research.  I found quite a few references to cooking by weight instead
of by cups. At first, I was thinking it might be just a Southern thing,
but then I found this page from the UK talking about preserving raspberries.
http://www.elizabethan-era.org.uk/preserve-rasberries-dessert-recipe.htm
"Take the weight of your Rasberries in fine Sugar..."

Of course, the best example is probably the old fashioned pound
cake....a pound of flour, a pound of butter, a pound of eggs, a pound of
sugar.

Bev, who just finished making and canning a small batch of pear butter
from last year's frozen pears. If it doesn't set up right, I'll just
call it spiced pear sauce<g>.  I love the sound of lids popping.


VAN DELL JORDAN wrote:
> -- On Wed, 6/17/09, EarthNSky <erthnsky at bellsouth.net> wrote:
> 
>> The only reason I can come up with as to why it would be in weight
>>  might be due to sugar shortages during the war/Depression. I guess
>>  they set up weight ratios to make it easier..I don't know.  I
>> don't know if that would be easier even.  There must be a reason
>> though.
>> 
> 
> I don't remember the old timers weighing stuff that much, but weight
>  is a more accurate way to measure things that can be packed such as
>  flour and sugar, especially brown sugar.  I guess that would include
>  the berries.
> 
> Seems to me there is a trend to measuring by weight instead of volume
>  in recipes, especially in the metric world.
> 
> Van Dell
> 
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-- 
"Never expect magic from no where"  Baringo (Kenyan) working motto
EarthNSky Farm, NW Georgia, USA


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