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" ... 1. Fill a medium saucepan with about 2 quarts of water. Add 2 tsp. of salt, and bring to the boil. Add the fava beans and cook for 2 to 3 minutes until tender. Drain using a colander and run until cold water for 1 minute. Transfer to a bowl and set aside. ... "
" ... 2 1/2 quarts (2.5 l) boiling water ... "
" ... Get out two large (ideally 8-10 quarts each) pots, one for the pasta and one to be used for the sauce. Fill one with water three-quarters of the way and salt it heavily, to the point where you taste the water and it tastes salty. This is the only way you’re salting the pasta besides the cheese later on, so don’t skimp. Set the pot with water in it on high heat (this step should be done approximately 40 minutes from when you plan to sit down to eat the pasta). ... "
" ... Preheat oven to 375F. Combine all ingredients except pecan halves in a large bowl (3 quarts). Mix well with a whisk. Divide equally onto the 2 prebaked pie shells (you might have extra filling). Top with the pecan halves, being as decorative as you'd like. Use a 3" wide strip of aluminum foil to make a shield to cover the exposed pie crust rim. Bake for 40 to 45 minutes, or until the filling no longer wobbles in the center when jiggled. Let cool for several hours to set properly before slicing. ... "
" ... The recipe for eggnog would vary over the decades, but the general idea stayed the same – load it up with alcohol. In a December 18, 1870, issue of the "Republican Banner," which would later become "The Nashville Tennessean," a reader offered a recipe for eggnog, requiring: "three quarts of milk, one quart of cream, 16 eggs -- beat separately -- one and a half pounds of loaf sugar -- beat with yolk of eggs, two nutmegs, one and a half pints of best French brandy." ... "