Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site ptsfc.UUCP
Path: utzoo!dciem!nrcaero!pesnta!amd!dual!ptsfa!ptsfc!rjw
From: rjw@ptsfc.UUCP (Rod Williams)
Newsgroups: net.cooks
Subject: Re: Ingredient isomorphisms in US
Message-ID: <272@ptsfc.UUCP>
Date: Fri, 25-Jan-85 13:51:18 EST
Article-I.D.: ptsfc.272
Posted: Fri Jan 25 13:51:18 1985
Date-Received: Tue, 29-Jan-85 22:55:00 EST
References: <2148@uw-june>
Reply-To: rjw@ptsfc.UUCP (Rod Williams)
Organization: Pacific Bell, San Francisco
Lines: 16

>Could anyone out there tell me what the equivilants to castor sugar and
>cornflour are in this country? 

 castor (sometimes called caster) sugar is equivalent to regular
 granulated sugar in the US. British *regular* sugar is much coarser
 than here. icing sugar is confectioner's sugar, and demerara sugar
 is brown sugar.

 cornflour is corn starch.

 is treacle equivalent to molasses - anyone know???
-- 
 
 rod williams
 -------------------------------------------
 [decvax!decwrl!amdcad!dual!ptsfa!ptsfc!rjw]