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  Recipe Home » Misc » Foreign/U.s. Equivalents
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  Foreign/U.s. Equivalents
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:

MMMMMBRITISH/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 oz Chocolate, 1 square
2/3 oz 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

MMMMMAUSTRALIAN/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
Instructions:
* 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
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