Foreign/u.s. Equivalents Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
BRITISH/AMERICAN EQUIVALENTS
Icing sugar, powdered sugar
Caster Sugar, Superfine sugar
Demerara, light brown sugar*
Muscovado, raw unrefind sugr
Cornflour, Cornstarch
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 ounce: Chocolate, 1 square
2/3 ounce: Bakers yeast, 1 cake
3 tsp: Dried yeast, 1 cake
1 cup: = 10 fl oz = 1-1/4 c,
1 tsp: 1-1/4 ts,
1 tbsp: 1-1/4 tb,
1 cup: Imperial, 10 fl oz = 1-1/4 c
AUSTRALIAN/AMERICAN EQUIVALE
1 cup: 1 c + 2 tb,
1 tsp: 5 ml,
1 tbsp: 1 tb + 1-1/2 ts,
1 tbsp: 20 ml,
1 cup: 250 ml,
Directions:
* 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
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
Source from luhu.jp
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
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
Source from luhu.jp
Tags
Info/tips