I went to a web site (www.allrecipies.com) to find a recipe for potato salad. It had the option of recasting the recipe in metric units, which I did.
What made it really easy (as I'm sure any of our European correspondents already know) is when you (a) have a kitchen scale and (b) everything is in grams with a recipe where you (c) mix everything together, all you have to do is: 1. Turn on scale. 2. Put bowl on scale; zero it. 3. Put required mass of first ingredient in bowl; zero scale again. 4. Put required mass of second ingredient in bowl, zero scale again. 5. Etc. No measuring, no sifting, no guessing. It is absurdly easy. And yet there will be those who say "I can't figure it out if you change it ..." Carleton -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of James R. Frysinger Sent: Monday, May 30, 2005 17:13 To: U.S. Metric Association Subject: [USMA:32987] Amish oatmeal date bread This is a recipe I got from my mother, which I then rewrote to use metric units. It's not a bell-ringer but it eats good, as some of us would say. Amish oatmeal date bread 360 mL milk 110 g old-fashioned oatmeal, uncooked (~250 mL) 150 g pitted dates, chopped (~250 mL) 300 g flour, all purpose (~500 mL) 20 g baking powder (~20 mL) 10 g salt (~7 mL) 160 g sugar, white (~180 mL) [~165 mL if brown sugar] 1 egg 1. Bring milk almost to a simmer. Add to oats and dates in a large mixing bowl. Set aside to cool at room temperature. 2. In another bowl whisk together the flour, baking powder, salt, and sugar. 3. When the oat mixture is coo, beat in the egg. Stir in the dry ingredients and mix well. 4. Pour the batter into a buttered 23 cm � 13 cm loaf pan. Bake at 160 �C for 40 min to 45 min until the top is crusty and golden. Cool before slicing. Notes: 1. If you use dried dates, reconstitute them first OR increase liquid to allow for this. 2. I made this just now with dark brown sugar. It's not extremely sweet; some may wish to put some jam on it. This is a nice, sturdy, "fork" bread. 3. This calls for one of the standard bread pan sizes. Most good baking dishes and pans (e.g., Wilson, Pyrex-licensed products) indicate their sizes in centimeters on the bottom of the dish or pan. My Pyrex loaf pan has a height of 8 cm and this came right up to the rim. Jim -- James R. Frysinger Lifetime Certified Advanced Metrication Specialist Senior Member, IEEE http://www.cofc.edu/~frysingj [EMAIL PROTECTED] [EMAIL PROTECTED] Office: Physics Lab Manager, Lecturer Dept. of Physics and Astronomy University/College of Charleston 66 George Street Charleston, SC 29424 843.953.7644 (phone) 843.953.4824 (FAX) Home: 10 Captiva Row Charleston, SC 29407 843.225.0805
