What the Gill!!!

I know that you are well aware that gills belong to fish, but did you know that, like a hogshead, a gill belongs in the kitchen as well? I was perusing an old cookbook and ran across a recipe that calls for a "gill" of milk. Odd right? So what the heck is a gill of milk? A gill is 4 fluid ounces or 1/2 cup. My mom told me about a "bowl" and I've been trying to remember what a "hogshead" is so I thought it might be handy, fun, interesting to list some of the more interesting measurements and conversions that you might run across some day.

These are rough measurements, but close enough

drop = 1/96 teaspoon
smidgen = 1/32 teaspoon
pinch = 1/16 teaspoon
dash = 1/8 teaspoon
salt spoon / scruple = 1/4 teaspoon
coffee spoon = 1/2 teaspoon
teaspoon = 1/3 tablespoon
dessertspoon = 1/2 tablespoon
mouthful = 1 tablespoon
spoonful = 1 tablespoon mounded
knob = 2 tablespoons
butter the size of a walnut = 2 tablespoons
handful (fluid measurement) = 1/8 cup
butter the size of an egg = 1/4 cup
jigger = 1.5 fluid ounces
wineglass = 1/4 cup
gill / teacup = 1/2 cup
saucer = 1 cup (rounded)
pottle = 2 cups
bowl = 3 cups (this is according to the British and American measurement standards)
peck = 8 quarts
1 pound of eggs = 9
1 hogshead is about 1000 cups!


Here are the oven temperatures too, should you ever need them


Very Slow Oven = 200 – 250F
Slow Oven = 250 – 350F
Moderate Oven = 350 – 400F
Quick or Hot Oven = 400 – 450F
Very Hot Oven = 450 – 500F