Century Dictionary and Cyclopedia
- n. As much as a dessert-spoon will contain; about two drams.
GNU Webster's 1913
- n. as much as a dessert spoon will hold, usually reckoned at about two and a half fluid drams.
- n. as much as a dessert spoon will hold
“When their operation is delayed, a dessert-spoonful of Epsom salts should be given.”
“Boil a teacupful of tea in three pints of water for ten minutes with a heaped dessert-spoonful of soda.”
“Take then a heaped dessert-spoonful of pure cocoa and mix dry with one and a half times its bulk of fine sugar.”
“~POIVRADE SAUCE~ -- Put in a stewpan six scallions, a little thyme, a good bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacupfuls of Spanish sauce.”
“To this end we dissolve a globule of Apis 30, in seven dessert-spoonfuls of water, by shaking the solution vigorously in a corked vial, and giving a dessert-spoonful every three, six, or twelve hours as the case may require.”
“I mix a drop with seven tablespoonfuls of water, and give a dessert-spoonful every hour, or every two or three hours; the more acute the attack, the more frequently the dose is repeated; this method generally suffices to effect a cure more or less rapidly.”
“We give one or two globules of Lachesis 30 in seven dessert-spoonfuls of water, a dessert-spoonful every twelve hours, and in acute cases every three hours; and the good effects of the medicine must seem miraculous to one who is not accustomed to this mode of treating diseases.”
“If fever and eruption should require further aid, Apis is to be given, one or two globules of thirtieth potency in seven dessert-spoonfuls of water, well shaken, a dessert-spoonful morning and evening; or, if the disease is very acute, every three hours, which treatment is to be continued until an improvement sets in, after which the natural reaction of the organism will terminate the cure.”
“Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity.”
“Or add, instead of Madeira, one dessert-spoonful of sherry wine.”
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