coffeecupful

From coffeecup +‎ -ful.

coffeecupful (plural coffeecupfuls or coffeecupsful)

1. As much as a coffee cup will hold.
   • 1832, [Mrs. N. K. M. Lee], “ORGEAT SIRUP”, in The Cook’s Own Book: Being a Complete Culinary Encyclopedia: […], Boston, Mass.: Munroe and Francis; New York, N.Y.: Charles S. Francis, and David Felt; Philadelphia, Pa.: Carey and Lea, and Grigg and Elliot, page 289:

     […] when the sirup begins to boil, add about a coffee-cupful of orange-flower water, and after it has boiled up two or three times, take it from the fire;

   • 1839, A[rmand] Trousseau, H[ippolyte] Belloc, “Species”, in J[ohn] A[ston] Warder, transl., A Practical Treatise on Laryngeal Phthisis, Chronic Laryngitis, and Diseases of the Voice, Philadelphia, Pa.: A[dam] Waldie, section “Examples of Tubercular Laryngeal Phthisis”, observation XXII, page 69:

     Draught with half a grain of opium: to drink through the day four coffeecupfuls of the following solution:—[…]

   • 1871, Mrs. T. J. V. Owen [i.e., Mary Hurst Owen or Emeline Hotchkiss Owen], Mrs. Owen’s Illinois Cook Book, Springfield, Ill.: John H. Johnson, pages 182–183:

     Two coffeecupsful brown sugar, / One coffeecupful butter, / One coffeecupful sweet milk, […].

   • 1879–1884, Green’s Atlas and Diary Almanac, page 31:

     Three coffeecupsful of four, the same quantity of white sugar, nine eggs and one lemon.

   • 1881, “The Housekeeper”, in Ballou’s Monthly Magazine, page 294:

     A coffeecupful of new milk, and one of water, the beaten yelks of three eggs, a teaspoonful of sugar, one of salt, four tablespoonfuls of potato yeast, and sifted flour to make quite a stiff batter.

   • 1998, Nigella Lawson, How to Eat: The Pleasures and Principles of Good Food, London: Chatto & Windus, published 1999, →ISBN, page 162:

     When the timer goes off, rush down in your towel, taste the pasta and, when it’s ready, drain it, reserving a coffeecupful of water.