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Why have the 1 fl.rsp.

October 2 2007 at 9:46 PM
xcole  (Login xcole)

 

Why have the 1 fl.rsp.

Travis,

Regarding your question of September 5th @ 5:02 p.m.
________________________

Why was it necessary to invent the fluid recipespoon in 1878, when both the fluid dram and fluid dessertspoon were already in use?
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Travis, the 1 fl.rsp. or 1 fl. cook’s tsp. or 1 fl. kitchen tsp. is a divisor of the 1 dry pt.

The 1 fl.dsp. and 1 fl.dr., or 1 fl. medicinal tsp., are not divisors of the 1 dry pt.

The 1 fl.scr. is a divisor of the 1 dry pt., but I assume it’s too small for constant use for most cooking.

I assume that the reason the 1 fl.rsp. has been able to establish itself is because it’s like all the small fluid measures, it’s a divisor of the 1 fl.oz.

Your question raises another question.

The invention of the 1 fl.rsp. in 1878 was very cute, but was it necessary?

For the past 9000 yr. fluid measures and dry measures have been used for traffic out in the marketplace, but once back in the kitchen, only fluid measures have ever been used for cooking.

Info @

http://www.weights-and-measures.com

And topic:

Common Fluid Measure & Common Dry Measure


28.800 cu.” = 1 fl.pt.
1 fl.pt. = 2 fl. cups
1 fl.pt. = 4 fl. jills
1 fl.pt. = 8 fl. jacks
(1 fl.pt. = 10 2/3 fl. jiggers)
1 fl.pt. = 16 fl.oz.
1 fl.pt. = 32 fl.tbs.
1 fl.pt. = 64 fl.dsp.
1 fl.pt. = 96 fl.rsp.
1 fl.pt. = 128 fl.dr.
1 fl.pt. = 192 fl.csp.
1 fl.pt. = 384 fl.scr.
1 fl.pt. = 7680 fM
0.003750 cu.” = 1 fM

33.600 cu.” = 1 dry pt.
1 dry pt. = 2 1/3 fl. cups
1 dry pt. = 4 2/3 fl. jills
1 dry pt. = 9 1/3 fl. jacks
(1 dry pt. = 12 4/9 fl. jiggers)
1 dry pt. = 18 2/3 fl.oz.
1 dry pt. = 37 1/3 fl.tbs.
1 dry pt. = 74 2/3 fl.dsp.
1 dry pt. = 112 fl.rsp.
1 dry pt. = 149 1/3 fl.dr.
1 dry pt. = 224 fl.csp.
1 dry pt. = 448 fl.scr.
1 dry pt. = 8960 fM
0.003750 cu.” = 1 fM





 
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