kolling@decwrl.DEC.COM (Karen Kolling) (03/15/86)
Motivated by Brian's recent message to mod.recipes about the differences between U.S. recipes and European recipes, I started looking thru some British and Danish food magazines I have around. There seem to be at least two problems: (1) the different measuring techniques, and (2) differences in ingredients (I knew I was in trouble when a Danish spice cake recipe called for "cocktail berries", which I take from the context to be maraschino cherries, and another ingredient was Acacia honey.) What fun this #2 stuff will be to sort out. As far as #1 goes, surely there's someone out there with one of those scales that chemists use, that measures in grams? Could you be noble and weigh some standard amount of butter, flour, milk, and sugar, at least, and post the results? Not only would that be useful to Brian, but I'll use it to convert this chocolate spice cake recipe (the picture looks terrific) and post the results.
jjd2775@wucec2.UUCP (03/18/86)
In article <1684@decwrl.DEC.COM> kolling@decwrl.UUCP writes: > ...Could you be noble and weigh some standard amount of >butter, flour, milk, and sugar, at least, and post the results? The revised edition of _The Joy of Cooking_ (Copyright 1964) has a chapter entitled "Know Your Ingredients." It contains several charts listing equivalent measures in U.S. and British units, including U.S.-cups-to-British-cups, metric-to-English weights, temperature equivalencies (e.g. "Hot Oven" = 450-500 degrees F. or 232-260 degrees C.), can-size-to-ounce conversion, etc. I don't know how an English teaspoon compares to one in the rest of the world, but I would assume that it's similar to a French "cuiller a cafe." -- Jay D'Lugin (Images-R-Us) ihnp4!wucs!wucec2!jjd2775, ihnp4!tulane!dlugin, or ihnp4!wucs!lucy!jay "Franchement, cherie, je m'en fiche." =-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=*=-=