Subj : Re: measurements
To   : Jim Weller
From : Dave Drum
Date : Fri Jul 15 2022 05:42:06

-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> One of my pet peeves when I was actively collecting recipes was
 DS> recipes that simply said "1 can xxxx" without saying what size can.

 JW> Yeah, I have a handwritten recipe from a friend of my Mom's for a
 JW> sour cream coffee cake that calls for a 25 cent carton of sour
 JW> cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
 JW> then, 250 ml or 500 ml today?

That one is easy. Visit a newspaper archives (in person or on line) and
got to the proper era ... then parse the grocery adverts .... assuming
you haven't trial & errored it to the proper amount already.

 JW> Another really old Cornish recipe Mom got from an elderly relative in
 JW> 1938 calls for a ha'pence of "mixed spice, the pork kind not the
 JW> sweet". Now did it cost half an English penny or was it the amount a
 JW> small coin could hold if for some reason you had money but no measuring
 JW> spoons? And what was in it?

I would assume it's price that is being spoken of as spices were pricy
and exotic "back in the day". I've seen many old British (from whatever
region) recipies that call for a "penn'orth" (penny's worth) of some
spice/herb or other.

As to what's in it .... research pork recipes from that era/region. And
good luck with the detective work.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Charlie Chan Pasta
 Categories: Poultry, Pasta, Vegetables, Sauces, Nuts
      Yield: 3 servings

    500 g  (18 oz) spaghetti
      1    Chicken breast
    100 g  (3.5 oz) shiitake mushrooms
      1 md Onion
      4 cl Garlic cloves
    1/2 c  Peanuts
           Spring onions; chopped
           Peanut oil

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  (60 mL) oyster sauce
    1/4 c  (60 mL) chicken stock
      1 tb (15 mL) char siu sauce
      1 ts (5 mL) chile-garlic sauce
      1 tb (13 g) brown sugar

  In a large saucepan, boil spaghetti.

  Mix all sauce ingredients together in a small bowl and
  set aside.

  Chop the chicken breast into bite-sized pieces, slice
  the shiitake mushrooms and dice the onion fine.

  Heat about a tb (15 mL) of peanut oil in a frying pan
  and add the onion, sauteing until translucent. Use a
  garlic crusher to crush garlic, adding it to the onions.
  Add chopped chicken and saute until browned. Add 
  mushrooms and peanuts and continue to cook, stirring
  frequently to prevent sticking, until chicken is cooked
  through.

  Add sauce to the chicken and stir for two to three
  minutes until the chicken is coated and the sauce starts
  to thicken. Add drained spaghetti and toss until covered
  in the sauce. Serve topped with spring onions.

  Adapted from Ang Sarap

  RECIPE FROM: https://eightforestlane.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Reason can answer questiones, but imagination has to ask them" Ralph
erard
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