Below is a list of kitchen measurements commonly found in both modern and “classic” Hungarian cookbooks. For more information, click through to the individual item.
- Arasznyi: A measurement of length.
- Bögre: A mug.
- Csapott evőkanál: A “slapped” tablespoon, meaning the part of the ingredient above the brim of the spoon should be removed.
- Csésze: A cup.
- Csipet: A pinch.
- Csomag: A packet.
- Csomó: A bunch.
- Darab: A piece.
- Diónyi: A piece size of an average walnut.
- Evőkanál: A tablespoon.
- Kávéskanál: A “coffeespoon.”
- Késfok: A thickness of two millimeters, used as a reference in recipes for dough.
- Késhegynyi: Literally a “knife-tip,” meaning “pinch.”
- Kiskanál: A small spoon.
- Marok: A handful.
- Mokkáskanál: Literally a “mocha spoon,” it means a very small spoon.
- Púpozott evőkanál: A “heaped” or rounded tablespoon.
- Szem: A “piece,” as in a piece of whole peppercorn.
- Tábla: A bar, such as a bar of chocolate.
- Teáskanál: A teaspoon.
- Tojásnyi: A piece the size of an average tojás, or egg.
