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From: jjd2775@wucec2.UUCP
Newsgroups: net.cooks
Subject: Re: European vs. American (U.S.?) recipes, scales.
Message-ID: <1489@wucec2.UUCP>
Date: Tue, 18-Mar-86 00:18:52 EST
Article-I.D.: wucec2.1489
Posted: Tue Mar 18 00:18:52 1986
Date-Received: Wed, 19-Mar-86 05:08:13 EST
References: <1684@decwrl.DEC.COM>
Reply-To: jjd2775@wucec2.UUCP (Jay Jeffrey D'Lugin)
Organization: Washington U. in St. Louis
Lines: 19
Summary: See The Joy of Cooking

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."
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