CROCKERY SIZES IN THE 1960's?

seraphina

ceridwen wrote: »

Right - so, according to that, then 2oz dry rice would be one persons measure then? Wow - have I ever got some re-calculating to do....:cool::o

I've just got this thing in my head that I must be generous to guests and no-one is to leave my table hungry - but I really really do need to recalibrate when it comes to just feeding myselt alone....

Only plus point is that I've obviously not got a metabolism/thyroid/etc problem or something - because, with the amount I eat, I would be the size of a house by now if I did....:rotfl::rotfl:.

I admit to really liking food and its quite a hobby of mine - though I'm a "fussy biddy" about what I eat in some ways...I'm one of the first to be there with saucepan and wooden spoon at the ready to try out a new recipe or sample a new food (as long as its vegetarian in my case...)....so really really got to persuade myself that its okay to be "mean" with servings if its only me thats eating them.....<cough>

I know what you mean about guests - when we have people over I tend to overcater:D But you don't get guests every day so I don't mind pushing the boat out a few times a month.

2oz/rice per person is fine when you're serving rice up with, say, a curry, but if it's for a main rice dish like nasai goreng then I go for a bit more. And for what it's worth the idea of trying to survive all morning on 25g/1oz of porridge makes me feel faint - if I have 50g I can manage straight through with only an apple or something, if I feel hungry at all. So horses for courses!

seraphina

ceridwen wrote: »

DH would eat more than you - as I think a womans calorific needs are about 1900 per day and a mans 2400 per day. Its somewhere in that region anyway and you may be a diddy little woman and hes a particularly tall man - which would increase the difference between your needs in that respect too...

*************

I'm still sitting here asking myself how I feel about the 75grams of pasta I had at dinner today...compared to my normal 115grams...hmmm...well...I'm not hungry...I could "eat a little more" as the saying goes....but its got to be a good idea to do this. I've had all I need - just not all I want...

Actually that's another point - I'm always careful to give MrS a bigger serving than me. It's all too easy to try and serve up equal portions, but I don't need as much as he does.

Just measured our normal dinner plate/bowl things - they're 9 inches across.

And also you're saving a lot of money by having 75g instead of 115g!

champys

seraphina wrote: »

I do weigh out pasta and rice religiously as I find it so difficult to judge a portion size - for the two of us I do 4oz dry rice, for example, and MrS hasn't complained of short measures yet.

Yes, I weigh everything too - I have made 75g pp the standard, for rice, pasta, couscous. It is DH who has to keep the weight down, but doesn't want to 'diet', and he seems fine with this quantity. For potatoes it is more difficult, though - how much do you nice people think should be the norm for spuds? I've tried to stick to 150g pp, which just about works in a potato bake if you slice them very thinly - but it's never enough for mash, I think.

seraphina

champys wrote: »

Yes, I weigh everything too - I have made 75g pp the standard, for rice, pasta, couscous. It is DH who has to keep the weight down, but doesn't want to 'diet', and he seems fine with this quantity. For potatoes it is more difficult, though - how much do you nice people think should be the norm for spuds? I've tried to stick to 150g pp, which just about works in a potato bake if you slice them very thinly - but it's never enough for mash, I think.

For a jacket spud for me, I'd be looking for around 200g, more for MrS. If potato is part of something (e.g. potato and cauliflower curry, which I'd probably serve with rice) I use about 250g/2 portions. If I recall correctly potatoes are quite low calorie - it's the butter in mash and the fat in roast spuds that packs in the calories:rotfl:

Jojo_the_Tightfisted

The expresso cup is for the uncooked volume of rice and 'stuff'.

The teacup holds enough pasta to fill a medium saucepan when it's cooked. I would use handfuls, but I have huge scary man-size hands.

To give an example, tonight was just me and DD (11 and weighs about 5 stone). We had homemade killer tomato sauce (one onion, garlic, 5 overripe tomatoes, big splodge of tomato puree, half a courgette, left to reduce to volcanic consistency), with a cup of penne pasta and a tbsp of grated cheese on top. I chucked in a cup of pasta and that filled both bowls (smallish soup bowls - about double the size of rice bowls) and left enough to go into a tuna pasta salad with copious quantities of veggie stuff tomorrow.

And no, I do not have a 1960s figure



But mash is something which is NEVER skimped on. I fill a steamer tray in the rice cooker with a layer of potatoes. Proper mash is one of the pleasures in life that should be embraced wholeheartedly. Doesn't matter how much I do, there is never any left over.

However, a good way to reduce spud consumption that is nearly as yummy as mash is to put the spud through a ricer, straight onto the plate. The massive heap of spud actually contains 50% air and you can get away with a small blob of butter, salt and pepper on top whilst everyone thinks they have an enormous portion!

I do big jacket potatoes, but for normal steamed, boiled, etc, I would have a portion size of enough potatoes to hold in my hand - so normally one or two - and cut them into smaller chunks so everyone thinks they have lots rather than just 2.

queen_of_string

Thanks for what is, a very timely thread in our house. Earlier in the month we went on holiday on a house boat and opted to use a company that has older boats, for cost reasons. The supplied items on the boat were also from a previous era too! We really noticed that the plates and bowls were smaller and wondered out loud if changing to smaller plates would be a good idea for us. I think I might try a couple from the charity shop especially for me at dinner, as my OH is a much bigger human than me. He might benefit from using one at lunch and I could then use a side plate. This thread has also encouraged me to use the rice bowls from my dinner set, instead of the much bigger usual bowls.

I did some work on protein portion sizes in our house not so long ago, previouslly, I was shocked to find, we would often eat enough protein in one sitting for 2 or 3 people each!! There have been significant cost savings to cutting back here.

ceridwen

LameWolf wrote: »

Did anyone else have the experience I did as a child, of never being allowed to leave the table til your plate was empty? I'm sure that contributes to many people feeling they have to eat every morsel on the plate.

Errrmm...I didn't get told that and certainly wouldnt have been told "Think of the starving children in Africa....." by my mother.

As an adult - I AM aware that I've paid for the food on my plate - hence a feeling of not wanting to waste my money. I have to remind myself that its better to "waste" money than "have more on my waist". After all, anyway, I'm going to be saving myself money if I have smaller portions anyway:D

ceridwen

seraphina wrote: »

I know what you mean about guests - when we have people over I tend to overcater:D But you don't get guests every day so I don't mind pushing the boat out a few times a month.

2oz/rice per person is fine when you're serving rice up with, say, a curry, but if it's for a main rice dish like nasai goreng then I go for a bit more. And for what it's worth the idea of trying to survive all morning on 25g/1oz of porridge makes me feel faint - if I have 50g I can manage straight through with only an apple or something, if I feel hungry at all. So horses for courses!

Right - that's me got it in my mind that rice is 2oz worth now for a curry - thanks:).

Re the porridge - maybe I should explain - I have my porridge and ....then....I have two slices of toast...:rotfl:

ceridwen

champys wrote: »

Yes, I weigh everything too - I have made 75g pp the standard, for rice, pasta, couscous. It is DH who has to keep the weight down, but doesn't want to 'diet', and he seems fine with this quantity. For potatoes it is more difficult, though - how much do you nice people think should be the norm for spuds? I've tried to stick to 150g pp, which just about works in a potato bake if you slice them very thinly - but it's never enough for mash, I think.

hmmm...but then maybe I should have 75grams of rice, etc, - easier to remember "Its 75grams for everything then basically" - rather than mixing and matching between imperial and metric measures...:think:

I've been wondering about potatoes as well - at a guess I suppose it would be 1 large (ie half pound) potato worth per person....ummm...mixing and matching my measures again....:cool:,

I doubt potatoes per se are the problem for any of us - as they count as Free Food on the "Green" Slimming World plan (ie eat as many as you please - as its what one puts WITH the potato - ie butter, oil, etc - that is adding the calories).

seraphina

ceridwen wrote: »

Right - that's me got it in my mind that rice is 2oz worth now for a curry - thanks:).

Re the porridge - maybe I should explain - I have my porridge and ....then....I have two slices of toast...:rotfl:

Ah okay, we;ll let you off with 10z then!

(my problem with porridge is if I'm not careful I tend to use it as a vehicle for getting more honey into me.....mmmmm, honey!)