Vintage measurements? Well, some terms are old and just down right odd when you are searching vintage recipes. I thought you might enjoy this list from a 1911 cookbook.
Flour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level, without being shaken down; when measured otherwise, results will not be correct.
The measurements of tablespoons and teaspoons in this book are for slightly rounded spoons, as granulated sugar would be when the spoon is shaken sidewise. This seems the natural way of measuring. When level spoons are specified, the spoon is leveled off with a spatula or the straight edge of a knife.
The half-pint cup is the standard measuring cup.
A cupful is all the cup will hold without running over.