TABLE OF WEIGHTS AND MEASURES (Continued)
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Food Material
Weight
Measure
Calories
Oils, cottonseed 1 lb. 2⅛ c.
Oleomargarine 1 lb. 2 c.
Oranges, diced 1 lb. 2⅓ c.
Oranges, whole, 126 size 8-9 oz. 1 orange
Onions, chopped 1 lb. 3 c.
Paprika 1 lb. 3¾ c.
Peaches, dried 1 lb. 3 c.
1 lb. peaches soaked and cooked equals 4¼ cups without juice.
1 lb. peaches soaked and cooked weighs 2½ lb. without juice.
Peas, canned, drained 1 lb. 2⅔ c.
Pepper, white 1 lb. 4¼ c.
Pickles, whole 1 lb. 16–3 in. length
22–2 in. length
Pickles, chopped 1 lb. 3 c.
Pineapple, canned broken pieces 1 lb. 2 c.
Potatoes, unpeeled 1 lb. 3 medium sized
Potatoes, peeled ¾ lb. after peeling 1 lb. before peeling
Potatoes, diced for creaming 1 lb. before peeling 2⅓ c. diced
Prunes, A. P.[1] 1 lb. 2½ c.
1 lb. prunes soaked and cooked equals 3 cups without juice.
1 lb. prunes soaked and cooked weighs 1⅝ lbs. without juice.
Pumpkin, canned 1 lb. 1¾ c.
Raisins, seeded 1 lb. 2½ c.
Raisins, seedless 1 lb. 3 c.
Rice, whole 1 lb. 2⅛ c.
1 lb. of rice when cooked equals 2 qt.
Salmon 1 lb. 2 c.
Salt 1 lb. 2⅜ c.
Soda 1 lb. 2 c.
Spaghetti 1 lb. 5 c.
1 lb. spaghetti when cooked equals 2¾ qt.
- ↑ A. P.=As purchased.
