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In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt. Informal measurements such as a "pinch", a "drop", or a "hint" (''soupçon'') continue to be used from time to time. In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 ''Boston Cooking-School Cook Book''. Today, most of the world prefers metric measurement by weight, though the preference for volume measurements continues in the United States ("almost exclusively"), North America, and Australia. Different ingredients are measured in different ways: Liquid ingredients are generally measured by volume worldwide. Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America and Australia ("1/2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight. Meats are generally specified by weight or count worldwide: "a 2 kg chicken"; "four lamb chops". Eggs are usually specified by count. Vegetables are usually specified by weight or occasionally by count, despite the inherent imprecision of counts given the variability in the size of vegetables. ==Metric measures== In most of the world, recipes use the metric system of units—litres (L) and millilitres (mL), grams (g) and kilograms (kg), and degrees Celsius (°C). The spelling ''litre'' is preferred in most English-speaking nations: the notable exception is the United States where the spelling ''liter'' is preferred. The USA measures weight in pounds (avoirdupois), while recipes in the UK, following the advice of the Guild of Food Writers, tend to be first in metric quantities and in pounds and ounces or may exclusively be in metric. The USA also uses volume measures based on cooking utensils and pre-metric measures. The actual values frequently deviate from the utensils on which they were based, and there is little consistency from one country to another. In South Australia, a "pint" of beer is traditionally 425 mL, while most other states have metricated this value to 570 mL. The volumetric measures here are for comparison only. See below for the definition of Gallon for more details. In addition, the "cook's cup" above is not the same as a "coffee cup" which can vary anywhere from , or even smaller for espresso. In Australia – since 1970 – metric utensil units have been standardized by law and imperial measures no longer have legal status. However – it is wise to measure the actual volume of the utensil measures – particularly the 'Australian tablespoon' – see above – since many are imported from other countries with different values. Dessertspoons are standardized as part of the metric system at 10 mL, though they are not normally used in contemporary recipes. Australia is the only metricated country with a metric tablespoon of 20 mL, unlike the rest of the world, which has a 15 mL metric tablespoon. In Europe older recipes frequently refer to ''pounds'' (e.g. ''Pfund'' in German, ''pond'' in Dutch, ''livre'' in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). Dutch recipes may also use the ''ons'', which is 100 g. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cooking weights and measures」の詳細全文を読む スポンサード リンク
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