When it comes to baking recipes, the quantities of ingredients are one of the pillars of success. Karen Mudryk explores the intricacies of measurements in the kitchen.
This is a preview of subscription content, access via your institution
Access options
Access Nature and 54 other Nature Portfolio journals
Get Nature+, our best-value online-access subscription
$32.99 / 30 days
cancel any time
Subscribe to this journal
Receive 12 print issues and online access
$259.00 per year
only $21.58 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
References
Farmer, F. M. The Boston Cooking-School Cook Book (Little, Brown, 1896).
Robens, E., Jayaweera, S. A. A. & Kiefer, S. in Balances 141–271 (Springer, 2014).
Bator, M. & Sylwanowicz, M. Studia Anglica Posnaniensia 52, 21–52 (2017).
The Willing Workers. Tried and True Cook Book (Minneapolis Incarnation Parish, 1910).
Duran, N. & Jaros, J. J. Agric. Food Inf. 11, 16–27 (2010).
Blutinger, J. D. et al. npj Sci Food 7, 6 (2023).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mudryk, K. A spoonful of sugar. Nat. Phys. 20, 1997 (2024). https://doi.org/10.1038/s41567-024-02710-x
Published:
Issue date:
DOI: https://doi.org/10.1038/s41567-024-02710-x
