Teaspoons

1 tsp	5g
2 tsp	10g
3 tsp	15g
4 tsp	20g
5 tsp	25g
6 tsp	30g

Tablespoons

1 tbsp	15g
2 tbsp	30g
3 tbsp	45g
4 tbsp	60g
5 tbsp	75g
6 tbsp	90g

Pounds

1⁄4 pound	113g
1⁄2 pound	227g
3⁄4 pound	340g
1 pound	453g

Water, Milk, Alcohol, Buttermilk*, Sour Milk, Yeast* etc.

1 wine glass	56g
1⁄2 cup	118g
3⁄4 cup	177g

1 cup	240g
2 cups	480g
3 cups	720g
4 cups	960g
5 cups	1,200g
6 cups	1,440g
7 cups	1,680g
8 cups	1,920g
1 ounce	30g
1 quart	950g
1 gill	112g
1 pint	475g
1 gallon	3,785g

*Malinda Russell would have used a buttermilk that we don’t find in our grocery stores. Buttermilk in 19th century America was the byproduct of the butter-making process. It was a buttery whey. Use cultured buttermilk for testing as it is much more practical. If you make your own butter, then save the buttermilk from that for use in these recipes. You can freeze it to accumulate quantity.
*Malinda Russell used liquid yeast. That could have been barm from the brewer, or it could have been an American “patent yeast” that was a yeast nutrient solution maintained by the cook. The species of yeast is the same in beer as in bread making. Focus on the rising time, rather than the quantity of yeast specified. A rule of thumb, in modern baking is to use 7g of dried yeast per pound of flour (450 g). To standardize the recipe testing, please use instant yeast that you mix in with the flour.

Butter

1⁄2 cup	113g
3⁄4 cup	169g
1 cup	225g
2 cups	450g
3 cups	675g
4 cups	900g

5 cups	1,125g
6 cups	1,350g
7 cups	1,575g
8 cups	1,800g
1 coffee cup (butter)	?
1 teacup (butter)	?

Molasses

1⁄2 cup	161g
3⁄4 cup	242g
1 cup	322g
2 cups	644g
3 cups	966g
1 pint	644g
1 quart	1288g

Flour

1⁄2 cup	55g
3⁄4 cup	83g
1 cups	110g
2 cups	220g
3 cups	330g
4 cups	440g
5 cups	550g
6 cups	660g
7 cups	770g
8 cups	880g

1 teacup	?
1 pint	220g
1 quart	450g

Sugar

1⁄2 cup	107.5
3⁄4 cup	161.25
1 cup	215g
2 cups	430g
3 cups	645g
4 cups	860g