from The Century Dictionary and Cyclopedia
- n. A dry measure formerly used in France, equal to about ⅘ of a liter.
Sorry, no etymologies found.
Put the milk in a pot on the fire: you must also have four eggs, and while the milk heats up, break two eggs, and mix the white and yolk with about a half litron 7 oz/185 gm flour, as if for making porridge, and a little milk.
Put a litron 13 oz/375 g of flour in a bowl, break in two or three eggs and mix together while adding some cream or milk and a pinch of salt.
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