Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM
Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!decwrl!kolling
From: kolling@decwrl.DEC.COM (Karen Kolling)
Newsgroups: net.cooks
Subject: Re: European vs. American (U.S.?) recipes, scales.
Message-ID: <1684@decwrl.DEC.COM>
Date: Fri, 14-Mar-86 16:26:46 EST
Article-I.D.: decwrl.1684
Posted: Fri Mar 14 16:26:46 1986
Date-Received: Sat, 15-Mar-86 21:18:48 EST
Organization: Digital Equipment Corp., Palo Alto, CA
Lines: 15


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.