---------- Recipe via Meal-Master (tm) v8.02
Title: FOREIGN/U.S. EQUIVALENTS
Categories: Info/tips
Yield: 60 servings
------------------------BRITISH/AMERICAN EQUIVALENTS------------------------
Icing sugar; powdered sugar
Caster sugar; superfine sugar
Demerara; light brown sugar*
Muscovado; raw unrefind sugar
Corn flour; corn starch
Sultanas; white raisins
Single cream; light cream
Double cream; heavy cream
Bicarbonate of soda;
-baking soda
Digestive biscuits;
-graham crackers
Biscuit; cookie or cracker
Minced meat; ground meat
Aubergine; eggplant
Beetroot; beet
Courgette; zucchini
Marrow: lg zucchini
Swede; rutabaga
Porcini: boletus
Mangetout; snow/sugar peas
1 oz Chocolate; 1 square
2/3 oz Bakers yeast; 1 cake
3 ts Dried yeast; 1 cake
1 c = 10 fl oz = 1-1/4 c
1 ts 1-1/4 ts
1 tb 1-1/4 tb
1 c Imperial; 10 fl oz = 1-1/4 c
------------------------AUSTRALIAN/AMERICAN EQUIVALE------------------------
1 c 1 c + 2 tb
1 ts 5 ml
1 tb 1 tb + 1-1/2 ts
1 tb 20 ml
1 c 250 ml
* demerara: a brown sugar, but each grain is kind of separate. If you have
a Carribean store in your neighbourhood, their brown sugar is what you
want. But you can substitute light brown sugar for it.
Muscvada: Very dark brown sugar (almost black), sticks together in one
solid lump and has to be prised apart. The rawest (and tastiest) of all the
sugars. Really good for dark cakes and especially Christmas puddings.
Brown crystal. Very large variagated brown crystals of sugar, hard and
crunchy usually used in coffee.
Collected from posts on GEnie Food & Wine RT by COOKIE-LADY, and posts on
Fido Cooking echo by RICH HARPER, GEOFF PERCIVAL, LORNA PRICE, BOB EMERT,
Dale & Gail Shipp, and ERIC DECKER. Special thanks to ANNE MACLELLAN for
actually comparing her set of Australian measures.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
[email protected], moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
-----
