An old English cookbook carries this recipe for cream of

Problem 60

An old English cookbook carries this recipe for cream of nettle soup: “Boil stock of the following amount: 1 breakfast cup plus 1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves, separate nettle tops until you have 0.5 quart; add the tops to the boiling stock. Add 1 tablespoon of cooked rice and 1 salt spoon of salt. Simmer for 15 min.” The following table gives some of the conversions among old (premetric) British measures and among common (still premetric) U.S. measures. (These measures just scream for metrication.) For liquid measures, 1 British teaspoon = 1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoons and 1 British quart = 1 U.S. quart. In U.S. measures, how much (a) stock, (b) nettle tops, (c) rice, and (d) salt are required in the recipe?

                                                        Step by Step Solution

Step 1 of 4

(a)To find the stock amount, convert the measures to British teaspoons.

Ie,  breakfast cup  teaspoons

 tea cup  teaspoons

 tablespoons  teaspoons

 dessert spoon  teaspoons

Total  British teaspoons or  U.S teaspoons since liquid measure is being used.

One U.S cup  teaspoons,ie  U.S teaspoons =  U.S cups   U.S teaspoons