Misc Goodies
List of Ingredients
Misc. Measures & Ingredients:
Liquids:
1 dl = 6 Tablespoons plus 2 teaspoons , or approx 60 gm or 2 oz.
2 cups milk, water or wine = 1 pound / 500ml/ 1/2 L
1 cup milk, water or wine = 16 Tbs/8 ounces or 1/2 pound / 250ml/225gm/1/4 L ,2.4 dl
2 cups = 16/oz/1 pint/ 500 ml/1/2 liter/4.75 dl
2 pints = 1quart/ 1 liter/32 oz/4cups/10dL
4 quarts = 1 gallon/16 cups
1 jigger = 1/4 cup or 4 Tbs.
Note: the British Pint is 20 fluid ounces opposed to the American Pint which is 16 fluid ounces
1 3/4 English pints = 35 fluid ounces or 1 litre
1/4 English Pint = 1 gill = 5 fluid oz.
MISC:
American: 16 ounces = 1 pound , 450 gm / 450ml
Metric : 1 kg= 2 1/4 lb
Spoons:
1 dl = 6 Tablespoons plus 2 teaspoons , 2 oz
1 Tbs= 3 tsp/15ml/1/2 fluid ounce
2 Tbs= 1 oz/30gm
4 Tablespoons. = 1/4 cup/ 60 ml
INGREDIENTS:
1 cup raisins or dried currants = 6 ounces.
1 cup sliced nuts = 4 ounces
1 cup cornmeal = 5 ounces
1 cup cornstarch = 1/4 Lb.
1/4 cup cocoa = 1 ounce
1 square or bar of chocolate = 1 ounce
1 cup of chocolate chips = 6 oz.
1, 7 oz. pkg of flaked coconut ( 198 g ) a little over 2 cups
1/4 cup spices = 1 ounce
2 cups rice = 1 pound
1 level Tablespoon of gelatin, baking powder, baking soda, flour, cornstarch = 1/4 oz/ 7gm
2 cups cream cheese = 1 pound
1/2 lb pot cheese = 8 0z/ 225 gm.
1 3/4 cup peanut butter = 1 pound
1 cup prune butter ( lekvar ) = 10 oz/ 285 gm
1 cup apricot jam = 10 oz/285 gm
1 cup breadcrumbs = 3 1/2 oz/ 100 gm
1 quart fresh berries = 4 cups
1 cup heavy cream= 2 to 3 cups whipped
1 cup ground poppy seeds = 2 oz
1 envelope of plain gelatin = 1/4 ounce or about 1 Tbs. enough to gel 2 cups liquid ( or 6 Oetker gelatin sheets )
Sugar:
2 1/4 cups granulated sugar = 1 pound/454 gm
1 cup granulated sugar = 200 gm
1 Tbs sugar = 12 gm
4 cups confectioners sugar = 1 pound
1 cup brown sugar packed = 6 ounces/181 gm
Flour:
1 dl flour = approx 7 tbs, or 60 gm
4 cups all purpose flour = 1 pound/450gm,
1 cup flour = 4 ounces
1 quart of flour = 1 pound
4 1/2 cups cake or pastry flour = 1 pound
See My Cake Primer for more details about flour, gluten content etc.
Butter/Margarine
2 cups butter or stick margarine = 1 pound or 4 sticks
1 stick ( cube ) butter = 4 ounces/ 115gm, 8 Tbs butter= 1/4 pound
1 Tbs. butter = 14 gm
Eggs: most recipes are developed using "large eggs"
8 to 9 large egg whites = 1 cup/1 lb
1 US grade A egg = 2 oz. or 3 Tbs
12 egg yolks = 1 cup
1 lb fresh/frozen whole eggs = 10 eggs
Other sizes of eggs you may come across:
Jumbo, extra large, large, medium, small, and peewee
Brown eggs are equally as nutritious as white eggs
Sometimes scrambled eggs may turn green. This color change
is caused by heat. Best bet to cook in stainless steel and serve
immediately.
Yeast:
0.6 oz cake yeast size= 1/4 oz/2 1/4 tsp/1 foil packet
3, 0.6 oz cakes = one 2 oz. cake
1 oz. fresh yeast = 30 gm/2Tbs
2 oz cake yeast size is another household size
or 3 of these 2 oz cakes = 3, 1/4 oz pkts or 3, 0.6oz. cakes/6 3/4 tsp
1 foil pkg dry yeast= approximately 2 1/4 tsp/1/4 oz
1 lb. fresh cake yeast is available for commercial kitchens
Types of Cream:
single cream = light cream
double cream = whipping or heavy cream
1 cup cream = 2 cups whipped
Whipping cream is generally another name for heavy cream.
Make sure you read the butterfat content if available on the container.
Heavy cream could contain from 20 to 40% butterfat. The average is usually 36%..
True light cream contains about 20% to 36% butterfat and of course contains more water content . So for best results use the 36 to 40% butterfat kind when
heavy cream is listed.
Half and Half only has 10 1/2 to 18% fat.
Ultra pasturized cream: sometimes doesn't whip up as well as other types.
Recipe
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