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In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
gyllot (about equal to 1/2 gill) noggin (1/4 pint) [8] nipperkin (measure for liquor, containing no more than 1/2 pint) tumblerful (10 fl oz or 2 gills or 2 teacupsful) apothecaries' approximate measures [9] teacupful = about 4 fl oz. wineglassful = about 2 fl oz. tablespoonful = about 1/2 fl oz. dessertspoonful = about 2 fl dr.
ambiguous meaning, write out "days" or "doses". D5LR. dextrose 5% in lactated Ringer's solution ( intravenous sugar solution ) D5NS. dextrose 5% in normal saline (0.9%) ( intravenous sugar solution ) D5W, D 5 W. dextrose 5% in water ( intravenous sugar solution ) D10W, D 10 W. dextrose 10% in water ( intravenous sugar solution )
A "Wayne Gretzky" is more of a legend or joke than a feasible order; for comparison, a medium Regular has 6g fat and 11g sugar [83] (approximately 3 tsp of cream and 2 1/2 tsp white sugar), so a Wayne Gretzky in a medium size would have nine times that amount: 54g fat and 99g of sugar, approximately 1/2 cup cream (27 teaspoons, or 118ml, or 4oz ...
A tablespoon (tbsp., Tbsp., Tb., or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; [1] however, in some regions, it is the largest type of spoon used for eating. By extension, the term is also used as a cooking measure of volume. In this capacity, it is most commonly abbreviated ...
Melted Butter and Milk. If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of “heavy cream,” melt 1/4 cup of ...
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Syrups made by dissolving granulated sugar in water are sometimes referred to as liquid sugar. A liquid sugar containing 50% sugar and 50% water is called simple syrup. Syrups can also be made by reducing naturally sweet juices such as cane juice, or maple sap. Corn syrup is made by converting corn starch to sugars (mainly maltose and glucose).