Choose an old-fashioned measurement, enter how many the recipe calls for, and the translator gives an approximate modern equivalent. Household items varied from kitchen to kitchen, so treat results as a sensible starting point.
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Modern equivalent (approximate)
½ cup
Quick reference chart
| Old term | Approximate modern equivalent |
|---|---|
| Gill | about ½ cup (4 fluid ounces) in US measure |
| Teacup | Teacups varied; about ¾ cup is the usual modern estimate |
| Coffee cup | Generally treated as about 1 cup |
| Wineglass | In older recipes, a wineglass usually meant about ¼ cup (2 fluid ounces) |
| Tumbler | A tumbler was roughly 1 cup, though glass sizes varied |
| Dessert spoon | about 2 teaspoons |
| Saltspoon | about ¼ teaspoon |
| Teaspoon (old, heaping) | Older 'teaspoonfuls' were often rounded; about 1–1½ modern teaspoons |
| Butter the size of an egg | About ¼ cup (4 tablespoons, 2 oz) |
| Butter the size of a walnut | About 2 tablespoons (1 oz) |
| Butter the size of a hickory nut | About 1 tablespoon |
| Pint | 2 cups (16 fluid ounces) |
| Quart | 4 cups (32 fluid ounces) |
| Slow oven | about 250–325°F |
| Moderate oven | about 350–375°F |
| Quick or hot oven | about 400–425°F |
| Very hot oven | about 450–500°F |
Other terms you may see
- Pinch: what you can hold between thumb and forefinger — roughly 1/16 teaspoon.
- Dash: a quick shake, usually of liquid or a ground spice — about 1/8 teaspoon or a few drops.
- "Flour enough to roll": add flour gradually until the dough is no longer sticky — start with less than you think.
- "Butter for frying": enough to coat the bottom of the pan, usually 1–2 tablespoons.
Tips for converting a whole recipe
- Convert every measure first, then read the recipe again to check that proportions look sensible next to a modern recipe for the same dish.
- Weigh flour if you can; older cups of flour were often heavier or lighter than today's spooned-and-leveled cup.
- When the oven is described only as "moderate," start at 350°F and check early.
- Write your converted version on a new card, with notes, so you only have to do it once.
Want help with the rest of an old recipe? Read our guide to reading old family recipes.