Food |
Weight in Pounds |
|
Food |
Weight in Pounds |
Apples |
48 lbs. |
Mustard Greens |
18 lbs. |
Lima Beans (unshelled) |
30 lbs. |
Onions |
57 lbs. |
Pole Beans |
28 lbs. |
Peaches |
50 lbs. |
Snap Beans |
30 lbs. |
Field Peas |
25 lbs. |
Shelled Corn |
56 lbs. |
Sweet Potatoes (green) |
55 lbs. |
Corn (in ear) |
70 lbs. |
Sweet Potatoes (dry) |
50 lbs. |
Cowpeas |
60 lbs. |
Spinach |
20 lbs. |
Cucumbers |
48 lbs. |
Tomatoes |
53 lbs. |
Eggplant |
33 lbs. |
Turnips (without tops) |
54 lbs. |
English Peas (in hull) |
30 lbs. |
Turnip Greens (dry) |
16 lbs. |
Muscadines |
50 lbs. |
Turnip Greens (wet) |
18 lbs. |
Weight of Flour - Per 1 Cup
(approximate weights) |
|
All Purpose Flour
Whole Wheat Flour
Bread Flour
Rye Flour |
4 3/8 oz or 125 g
4 1/4 oz or 120 g
4 1/2 oz or 127 g
3 5/8 oz or 102 g |
Pinch - A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.
Dash - A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.
Jigger - A measurement equivalent to 3 tablespoons or 1 ½ fluid ounces.
Scant - A scant measurement indicates that you should use slightly less than the actual measure.
Heaping - A term, used when measuring dry ingredients, indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.
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Fruit Conversion Table |
Blueberries |
1 lb. |
3 1/2 cups fresh or frozen |
Blueberries |
1 pint |
2 to 3 cups |
Cantaloupe |
1 medium |
3 lbs., 4 to 4 1/2 cups cubed, 25 balls-7/8" |
Grapes |
1 lb. |
2 cups seeded, 2 1/2 cups seedless |
Honeydew Melon |
1 (4 lbs.) |
4 cups diced, 35 balls |
Pineapple, fresh |
1 medium |
2 lbs, 3 cups chunks/cubes |
Raspberries |
1 pint |
1 3/4 cups |
Strawberries, fresh |
1 cup whole |
4 oz., 1/2 cup puréed |
Strawberries, fresh |
1 pint |
2 1/2 cups whole, 1 3/4 cups sliced, 1 1/4 cups puréed, 24 medium, 36 small |
Watermelon, with rind |
22 lbs. |
22 cups cubes or balls |
Watermelon, with rind |
40 lbs. |
25 servings | |
Easter Eggs !!!!!
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Natural dyes require that most eggs be kept soaking in natural dye for hours to develop the color desired. Do not eat these eggs, it is advisable to boil extra eggs specifically for eating and refrigerate those eggs immediately. Refer to the chart below for what natural product to use in order to get the desired color. In most cases it is necessary to boil the natural product in a small amount of water to produce the dye required. After creating the dye, strain the dye mixture of all solids and allow the water to cool. Add two to three teaspoons of white vinegar per cup of dye. Submerge each egg in the dye and allow the colors to set until the desired color is achieved. Other products, such as the grape juice, canned blueberries, raspberries, and many other foods can be used in their natural or processed form to create the dyes. Simply place the eggs into each dye created by the foods selected.
Pink |
Beets or cranberries or Soak hard boiled eggs in deep red fruit juice. or Soak in frozen raspberries that have been pureed. |
Red |
Red is a difficult color to create in your kitchen. Save red onion skins and boil with eggs for 1 hour. If you would like a deeper red, remove from stove and leave egg in water overnight. |
Purple |
Soak hard boiled eggs in purple juice, such as grape juice. |
Yellow |
Turmeric spice or Ground cumin or Yellow apple peels |
Green |
Boil eggs with spinach leaves. |
Blue |
Soak in canned blueberries or pureed frozen blueberries. |
Brown |
Strong brewed coffee or Chili Powder |
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