Converting old cook book temperature to modern terms

Old Baking Temperature Terms
Baking Temperature Guide

Warm Oven-------------------------------------200-225
Very Slow Oven--------------------------------225-250
Slow Oven---------------------------------------250-300
Moderately Slow Oven-----------------------300-350
Moderate Oven---------------------------------350-375
Moderately Hot Oven--------------------------375-400
Hot Oven -----------------------------------------400-450
Very Hot Oven-----------------------------------450-500

Guide to Baking Temperatures

Bread-----------------------------------------------Moderate Oven
Biscuits---------------------------------------------Medium Hot Oven
Gingerbread---------------------------------------Moderate Oven
Sponge Cake---------------------------------------Moderate Oven
Plain Cake-------------------------------------------Moderate Oven
Cookies-----------------------------------------------Moderate Oven
Bread or Rice Pudding----------------------------Moderate Oven
Steamed Pudding----------------------------------Very Slow Oven
Fruit Pies---------------------------------------------Hot Oven
Custard Pie------------------------------------------Hot Oven
Empty Pie Crust------------------------------------Very Hot Oven



Baking Times

Yeast Bread-----------------------------------------40-60 Minutes
Biscuits-----------------------------------------------10-20 Minutes
Gingerbread-----------------------------------------20-30 Minutes
Sponge Cake-----------------------------------------45-60 minutes
Plain Cake---------------------------------------------30-40 Minutes
Bread or Rice Pudding-----------------------------50-70 Minutes
Steamed Pudding-----------------------------------1-4 hours
Fruit Pie------------------------------------------------30-40 minutes
Custard Pie--------------------------------------------40-40 Minutes
Empty Pie Crust--------------------------------------25-35 Minutes