Chapter 1, Problem 60P

An old English cookbook carries this recipe for cream of nettle soup: “Boil stock of the following amount: 1 breakfastcup plus 1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves, separate nettle tops until you have 0.5 quart: add the tops to the boiling stock. Add 1 tablespoon of cooked rice and 1 saltspoon of salt. Simmer for 15 min.” The following table gives some of the conversions among old (premetric) British measures and among common (still premetric) U.S. measures. (These measures just scream for metrication.) For liquid measures, 1 British teaspoon = 1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoons and 1 British quart = 1 U.S. quart. In U.S. measures, how much (a) stock, (b) nettle tops, (c) rice, and (d) salt are required in the recipe?

Old British Measures	U.S. Measures
teaspoon = 2 saltspoons	tablespoon = 3 teaspoons
dessertspoon = 2 teaspoons	half cup = 8 tablespoons
tablespoon = 2 dessertspoons	cup = 2 half cups
teacup = 8 tablespoons
breakfastcup = 2 teacups