Margery Allcock wrote:
<I found this recipe on a blog: http://www.acommonplacelife.com/ and it
<sounds delicious, so I'm sharing it here <G>.
<Could someone bilingual (US/UK) please tell me
<a) what is UK for all-purpose flour, and how much does 4.5 cups weigh?
<b) what is the weight of 2 cups of brown sugar (I'm guessing dark soft
brown<ather than demerara),
<c) and of 1.5 cups of butter,
<d) and of 0.5 cup of molasses (would black treacle be equivalent)?
I am not completely bilingual, but the secret is that ALL US measurements
are in fluid ounces whether or not the substance being measured is liquid or
not. One US standard cup is 8 fluid ounces. We use the same measuring cup
to measure both liquid and solids.
However, I do have a Table of Measurements that state : 2cups = 1 lb
granulated sugar;
2 1/3 cups = 1 lb powdered sugar ( but brown sugar is heavier than regular
granulated, if measuring by volume, pack it into the cup); 1/4 lb butter =
1/2 cup (i.e. 1 1/2 cups = 3/4 lb); and 1 lb all-purpose flour = 4 cups
sifted ( I would guess that 1 lb unsifted would yield 4 1/2 cups when
sifted)
I measure butter by displacement. If the recipe calls for 1/4 cup, I put
1/4 cup of water and then add butter until the water reaches the 1/2 cup
mark (or 4 oz.)
So to use US recipes one needs a measuring cup marked with fluid oz. It
would also be helpful to have standard measuring spoons. 2 tablespoons = 1
oz; 3 teaspoons = 1 tablespoon.
I empathize with you as I bought some recipe books when on holiday in Briton
and struggle with the conversions.
The Cookies sound delicious.
Louise in Central Virginia
[email protected]
To unsubscribe send email to [email protected] containing the line:
unsubscribe lace-chat [email protected]. For help, write to
[email protected].
