The Firing Line Forums - View Single Post

TATER · May 1, 2012, 11:28 AM

I do not recommend using the volume method as it is
not as precise for sure but, Just to add a little historic value to a question
asked by noelf2, everything Back then was
measured like a baking recipe, ( A cup of this a half cup of that)
The terminology changes sometimes also. Trying to figure out
If a recipe is using weight or volume can be tuff!
Example of one very old British recipe is..
100 parts Saltpeter
18 parts Charcoal
16 parts Brimstone
2 parts Gum
There are many recipes used for different things like Flash or fuse and
The powder we are concerned with is called a lifting powder.
I have found that many old recipes do not specify their intent.
I guess you were just supposed to know.

May 1, 2012, 11:28 AM	#7
TATER Senior Member Join Date: November 19, 2002 Location: Mississippi Posts: 963	I do not recommend using the volume method as it is not as precise for sure but, Just to add a little historic value to a question asked by noelf2, everything Back then was measured like a baking recipe, ( A cup of this a half cup of that) The terminology changes sometimes also. Trying to figure out If a recipe is using weight or volume can be tuff! Example of one very old British recipe is.. 100 parts Saltpeter 18 parts Charcoal 16 parts Brimstone 2 parts Gum There are many recipes used for different things like Flash or fuse and The powder we are concerned with is called a lifting powder. I have found that many old recipes do not specify their intent. I guess you were just supposed to know.