An old English cookbook carries this recipe for cream of nettlesoup: “Boil stock of the following amount: 1 breakfastcup plus1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves,separate nettle tops until you have 0.5 quart; add the tops to theboiling stock. Add 1 tablespoon of cooked rice and 1 saltspoon ofsalt. Simmer for 15 min.” The following table gives some of theconversions among old (premetric) British measures and amongcommon (still premetric) U.S. measures. (These measures justscream for metrication.) For liquid measures, 1 British teaspoon =1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoonsand 1 British quart  1 U.S. quart. In U.S. measures, howmuch (a) stock, (b) nettle tops, (c) rice, and (d) salt are required inthe recipe?

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Chapter1: Units, Trigonometry. And Vectors
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An old English cookbook carries this recipe for cream of nettle
soup: “Boil stock of the following amount: 1 breakfastcup plus
1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves,
separate nettle tops until you have 0.5 quart; add the tops to the
boiling stock. Add 1 tablespoon of cooked rice and 1 saltspoon of
salt. Simmer for 15 min.” The following table gives some of the
conversions among old (premetric) British measures and among
common (still premetric) U.S. measures. (These measures just
scream for metrication.) For liquid measures, 1 British teaspoon =
1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoons
and 1 British quart  1 U.S. quart. In U.S. measures, how
much (a) stock, (b) nettle tops, (c) rice, and (d) salt are required in
the recipe?

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