tag:blogger.com,1999:blog-13522000.post1165436518825191968..comments2023-10-10T09:36:04.617-07:00Comments on Old Recipe Detective: How Much Is A Gill And The Barley MowHollyhttp://www.blogger.com/profile/08147165626178639004noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-13522000.post-1283921428908195112011-07-15T07:19:42.258-07:002011-07-15T07:19:42.258-07:00A gill is the measurement of the neat tot of rum, ...A gill is the measurement of the neat tot of rum, that was once issued daily in the RN, to each man over 21 years of age. I always understood it to be 1/8th of a pint. It was diluted 2 to 1 with water, and that was a good 1.5 centimeters short of filling half-pint glass. I reckon 1/8th of a pint is about right. <br />FWIW!<br />JWAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13522000.post-10202202577200290902011-03-03T18:44:21.439-08:002011-03-03T18:44:21.439-08:00I am guessing that since your recipe is an old Sca...I am guessing that since your recipe is an old Scandinavian recipe, the measurement conversion would be from an Imperial gill -- 1 1/2 gill would be .601 cup. However, 1 1/2 US gill would be slightly less -- .5 cup. Maybe you want to start with a half of a cup and add a little more cream if it is needed to get the desired consistency.Hollyhttps://www.blogger.com/profile/08147165626178639004noreply@blogger.comtag:blogger.com,1999:blog-13522000.post-45197374683464575312011-03-03T17:57:22.729-08:002011-03-03T17:57:22.729-08:00I have a Scandinavian recipe for "Plain Buns&...I have a Scandinavian recipe for "Plain Buns" and it calls for "1 1/2 gills cream." I did not know what type of cream that was, and I thought of several possibilities, all of which were quite contrary to the actual meaning being a unit of measuring. So 1 1/2 gills is 3/4 of a cup??<br /><br />Thanks for making our Shrove Tuesday a tiny bit less confusing!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13522000.post-21073162625239751322008-10-31T22:56:00.000-07:002008-10-31T22:56:00.000-07:00See if this is the lemon cake recipe. It is from t...See if this is the lemon cake recipe. It is from the 50's.<BR/><BR/>2 cups sugar<BR/>2 sticks butter, at room temperature (margarine can be substituted)<BR/>5 eggs<BR/>1/4 cup shortening or canola oil<BR/>1 teaspoon vanilla extract<BR/>1 teaspoon lemon extract<BR/>3 cups flour<BR/>1/2 teaspoon salt<BR/>2 teaspoons baking powder<BR/>3/4 cup milk<BR/>Preheat oven to 350°. Butter and flour a good tube pan. Sift dry ingredients into a small<BR/>bowl. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs<BR/>one at a time, mixing well after each addition. Add oil/shortening and extracts and mix well. Add<BR/>dry ingredients in thirds, alternating with a third of the milk, mixing well after each<BR/>addition. Pour into tube pan (it will be a very thick batter), and bake for 1 hour 15<BR/>minutes, or until cake is golden and pulls away from the pan- be careful not to overcook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13522000.post-17736809770542228982008-10-08T19:55:00.000-07:002008-10-08T19:55:00.000-07:00During the 1940's when I was about 10 yrs old I us...During the 1940's when I was about 10 yrs old I used to visit my grandmother in Woodhaven, Queens, NY. we used to go to an ice cream store on Atlantic Avenue and we would by a gill of ice cream for each of us. I always heard it pronounced "jill". Now I know it was a quarter of a pint. Thank you.Anonymousnoreply@blogger.com