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Cooking Tables: British & Austrailian/US Equivalents

Source of Recipe

Sylvia Steiger


Recipe Introduction

"Collected from posts on GEnie Food & Wine RT by COOKIE-LADY, and posts on Fido Cooking echo by BOB EMERT, Dale & Gail Shipp, and ERIC DECKER. Special thanks to ANNE MACLELLAN for actually comparing her set of Australian measures. You will probably notice that some items have more than one equivalent amount given; if sources disagreed, and I haven't tested myself, I've included both." by Sylvia Steiger -----BRITISH/AMERICAN EQUIVALENTS-----
-----AUSTRALIAN/AMERICAN EQUIVALE-----

Icing sugar = powdered sugar
Caster Sugar = Superfine sugar
Cornflour = Cornstarch
Sultanas = White raisins
Single Cream = Light cream
Double Cream = Heavy Cream
Bicarbonate of soda = Baking Soda
Digestive Biscuits = Graham crackers
Biscuit = Cookie or cracker
Minced meat = Ground meat
Aubergine = Eggplant
Beetroot = Beet
Courgette = zucchini
Swede = Rutabaga
Porcini = boletus

1 oz Chocolate = 1 square
2/3 oz Bakers yeast = 1 cake
3 ts Dried yeast = 1 cake

1 c = 10 fl oz/1 1/4 c
1 ts = 1 1/4 ts
1 tb = 1 1/4 tb
1 c Imperial = 10 fl oz/1 1/4 c
1 c = 1 c + 2 tb
1 ts = 5 ml
1 tb = 1 tb + 1-1/2 ts
1 tb = 20 ml
1 c = 250 ml