INGREDIENTS

INSTRUCTIONS

US Volume Measure                                Metric Equivelent
1/8  Teaspoon                                   0.5 Mililiters 1/4 Teaspoon
1   Mililiter 1/2 Teaspoon 2 Mililiters 1 Teaspoon 5 Mililiters 1/2
Tablespoon                                  7   Mililiters 1 Tablespoon (3
teaspoons)                   15  Mililiters 2 Tablespoons (1 fluid ounce)
30  Mililiters 1/4 Cup (4 Tablespoons) 60 Mililiters 1/3 Cup 90 Mililiters
1/2  Cup (4 fluid ounces)                       125 Mililiters 2/3 Cup 160
Mililiters 3/4 Cup (6 fluid ounces) 180 Mililiters 1 Cup (16 Tablespoons)
250 Mililiters 1 Pint (2 cups) 500 Mililiters 1 Quart (4 cups) 1 Liter
(about)
US Weight Measure                              Metric Equivelent
1/2    Ounce                                   15    Grams 1 Ounce 30 Grams
2      Ounces                                  60    Grams 3 Ounces 85
Grams 1/4 Pound (4 ounces) 115 Grams 1/2 Pound (8 ounces) 225 Grams 3/4
Pound (12 ounces)                         340    Grams 1 Pound (16 ounces)
450    Grams
Degrees Farhrenheit                           Degrees Celsius
200    degrees F                               100    degrees C 250 degrees
F                               120    degrees C 275 degrees F 140 degrees
C 300 degrees F 150 degrees C 325 degrees F 160 degrees C 350 degrees F 180
degrees C 375 degrees F 190 degrees C 400 degrees F 200 degrees C 425
degrees F                               220    degrees C 450 degrees F 230
degrees C
From: Fred Towner Date: 11-06-94
From: Gail Shipp                      Date: 17 Jul 95 National Cooking
Conference Echo. Ä
Posted to MM-Recipes Digest V4 #12 by machaira@usa.net on Apr 21, 1999

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