(See also: Cooking Tips Weights & Measures;
Eggs (Measurements); Equivalents & Substitutions;
Measures & Measuring; Shelf Life of Canned Food)
WEIGHTS AND MEASURES
On being outnumbered: The human body contains 10 times as many microbial cells (bacteria, etc.) as human cells.
The Weights and Measures Act of 1824 in England declared that the British Imperial Gallon was equal to '10 imperial pounds weight of distilled water weighed in air against brass weights with the water and the air at a temperature of 62 degrees of Fahrenheit's thermometer and with the barometer at 30 inches.'
In about 1305, Edward I of England decreed that one inch should be the measure of three barleycorns, and English shoe sizing began; thus a child's shoe that measured 13 barleycorns became a size 13.
CAN SIZES (approximate equivalents)
6 wt oz can = 3/4 cup - used mostly for fruit & vegetable juices and frozen juice concentrates
8 wt oz can 7¾ fl oz fruits & vegetables
#1 = 10½ wt oz condensed soups, fruits, vegetables, meats
#1 = 9½ fl oz
#1 = 1¼ cups
#300 = 15½ wt oz pork & bens, chili, macaroni, cranberry sauce
#300 = 13½ fl oz
#300 = 1¾ cups
#303 = 1 lb (16 wt oz) most vegetables & fruits use this size.
#303 = 15 fl oz
#303 = 2 cups
#2 = 1 lb 4 oz vegetables, fruits, tomatoes
#2 = 18 fl oz
#2 = 2½ cups
#2½ = 1 lb 13 oz tomatoes, fruits, pumpkin, sauerkraut
#2½ = 26 fl oz
#2½ = 3½ cups
#3 = 46 fl oz vegetable and fruit juices; whole chicken
#3 = 5¾ cups
#10 = 6 lbs 9 oz Institutional pack, fruits, vegetables.
#10 = 96 fl oz
#10 = 12 cups = 3 qts
SCOOP SIZES
# 8 scoop 4 to 5 oz.
#10 scoop 3 to 4 oz.
#12 scoop 2½ to 3 oz.
#16 scoop 2 to 2½ oz.
#20 scoop 1½ to 2 oz.
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