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I came across a book (more precisely, its remnants) by RP Kengis "Home cooking of cakes, pastries, cookies, gingerbread, pies", very old, judging by its appearance, print quality - 60-70 years.
I found in it a table of the weight of some products in certain volumes and recommendations for filling containers. Perhaps there are already such tables on our rich forum, but I did not find them. Therefore, I ask the moderators to move the plate to the desired topic, or, if unnecessary, delete it.
Below are excerpts from the chapter and the table itself.

"Since there are not always scales at home, the recipes give the dosage of products in tea and faceted glasses, tablespoons and teaspoons.
Glasses and spoons must be filled completely with liquid products (milk, vegetable oil).
Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped up with a spoon so that a "slide" is formed.
The same applies to bulk products. Flour should be poured, since when scooping it up with a glass, voids will form along the walls. It is necessary to fill the dishes with bulk products without tamping or shaking them, and also without loosening them first. This is especially true for flour. So, flour in a teacup normally filled with a "slide" weighs - 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured to prepare products in a non-sifted form, and then sieved ...
with deviations of humidity and condition of the product from the norm, its weight in the same volume changes. So, fermenting sour cream is lighter than fresh; sugar and salt with high humidity are heavier than normal ... "

Product name Product weight in grams
in a tea glass in a faceted glass in a tablespoon in a teaspoon
Water 250 200 18 5
Peeled peanuts 175 140 25 8
Jam 330 270 50 17
Cherry fresh 190 150 30 -
Powdered gelatin - - 15 5
Raisins 190 155 25 7
Cocoa powder - - 25 9
Citric acid (crystalline) - - 25 8
Fresh strawberries 150 120 25 -
Ground cinnamon - - 20 8
Ground coffee - - 20 7
Buckwheat 210 165 25 7
Corn flour 160 130 30 10
Liquor - - 20 7
Poppy - 135 18 5
Fresh raspberries 140 110 20 -
Melted margarine 230 180 15 4
Melted animal butter 240 185 17 5
Vegetable oil 240 190 17 5
Almonds (kernel) 160 130 30 10
Condensed milk - - 30 12
Powdered milk 120 100 20 5
Whole milk 255 204 18 5
Potato flour 180 150 30 10
Wheat flour of the first grade 160 130 30 10
Hazelnut (kernel) 170 130 30 10
Ground pepper - - - 5
Strawberry puree and other 350 290 50 17
Rice 240 180 30 10
Sago 180 160 20 6
Sawn sugar 200 140 - -
Granulated sugar 230 180 25 10
Powdered sugar 180 140 25 10
Cream 250 200 14 5
Sour cream 250 210 25 10
Drinking soda - - 28 12
Salt - - 30 10
Vinegar - - 15 5
Cornflakes 50 40 7 2
Oat flakes 100 80 14 4
Wheat flakes 60 50 9 2
Black currant 180 130 30 -
Egg powder 100 80 25 10
Weight in grams
Sawed sugar (piece) .......... 9
Eggs without shell .......... 43
Egg squirrel .......... 23
Egg yolk .......... 20
Number of pieces in a teacup
Sawed sugar (pieces) .......... 22
Eggs without shell .......... 6
Proteins .......... 11
Yolkov .......... 12

It is advisable, using a scale or beaker, to measure the capacity of glasses and spoons with water. As you can see from the table, there should be 250 g (ml) of water in a teacup, 200 g in a faceted glass, 18 g in a tablespoon, and 5 g in a teaspoon.

If the dishes have a different capacity, you should try to choose the dishes of the required capacity, which will serve as a constant measure for all products.

Liquid products (milk, vegetable oil) must be filled completely in glasses and spoons.

Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped up with a spoon so that a "slide" is formed.

The same applies to bulk products. Flour should be poured into glasses, since when you scoop it by dipping the glass into a bag with flour, voids will form inside the glass along the walls due to the air remaining in it.

It is necessary to fill the dishes with bulk products without tamping and without shaking, as well as without prior loosening. This is especially true for flour. So, flour in a teacup normally filled with a "slide" weighs 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured to prepare products in a whole form, and then sieved. A dish filled with flour is shown in the figure.

In recipes, to shorten the exposition, it is not written "tea glass", but "glass"; if faceted is meant, then "faceted glass" is written.

If the humidity and condition of the product deviate from the norm, its weight changes in the same volume. So, fermenting sour cream is lighter than fresh, non-fermented; damp sugar and salt are heavier than normal.

The yields of blanks and finished products from raw materials shown in the recipes of this site should be considered indicative. Fluctuations in yields will depend on moisture and other quality indicators of products and products, on losses in the manufacturing process and on the accuracy of the weight of the products used.

It is recommended to strictly adhere to this table, observe the dosage of raw materials and blanks established by the recipes and follow the proposed manufacturing methods, which guarantees high quality products.

Shurshun
and here is the link to the table.
The weight of some products in certain quantities

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