Indian cooking measurements

Yield: 1 Info

Measure Ingredient

HANDFUL..The quantity obtained by using the hand as a scoop, filling it as full as possible.

TWO FINGERS OR THREE FINGERS..For measuring dry materials such as baking popwder, salt, etc. Using the number of fingers called for, hold the fingers close together and dip into the material and lift out with the fingers and thumb without turning the hand.

ONE FINGER OF FAT, GREASE, ETC..Use the little finger as a scoop and scoop out as much fat as will stay in the bend of the little finger.

ONE CUP..About as much dry or liquid material as can be contained in a 10" cow horn.

Source: "Indian Cookin'", Compiled by Herb Walker, 1977

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