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Foreign/us Equivalents

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs Australian Info/tips 60 Servings

INGREDIENTS

Icing sugar, powdered sugar
Caster Sugar, Superfine sugar
Demerara, light brown sugar*
Muscovado, raw unrefind sugr
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
Marrow: lg zucchini
Swede, Rutabaga
Porcini: boletus
Mangetout, snow/sugar peas
1 oz Chocolate, 1 square
2/3 oz Bakers yeast, 1 cake
3 t Dried yeast, 1 cake
1 c = 10 fl oz = 1-1/4 c
1 t 1-1/4 ts
1 T 1-1/4 tb
1 c Imperial, 10 fl oz = 1-1/4 c
1 c 1 c + 2 tb
1 t 5 ml
1 T 1 tb + 1-1/2 ts
1 T 20 ml
1 c 250 ml

INSTRUCTIONS

demerara: a brown sugar, but each grain is kind of separate. If you
have a Carribean store in your neighbourhood, their brown sugar is
what you want. But you can substitute light brown sugar for it.
Muscvada: Very dark brown sugar (almost black), sticks together in one
solid lump and has to be prised apart. The rawest (and tastiest) of
all the sugars. Really good for dark cakes and especially Christmas
puddings.  Brown crystal. Very large variagated brown crystals of
sugar, hard and  crunchy usually used in coffee.  Collected from posts
on GEnie Food & Wine RT by COOKIE-LADY, and  posts on Fido Cooking echo
by RICH HARPER, GEOFF PERCIVAL, LORNA  PRICE, BOB EMERT, Dale & Gail
Shipp, and ERIC DECKER. Special thanks  to ANNE MACLELLAN for actually
comparing her set of Australian  measures.  MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet  sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet  Lowfat & Luscious echoes

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