Basic Equivalents And Substitutions
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Basic Equivalents And Substitutions
  Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33227. Report a problem with this recipe.
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      Title: Basic equivalents and substitutions
 Categories: Misc
      Yield: 1 Info only
 
MMMMM---------------------OVEN TEMPERATURES--------------------------
    250    Very slow
    300    Slow
    325    Moderately slow
    350    Moderate
    375    Moderately hot
    400    Hot
    450    Very hot
    500    Extremely hot
 
  Standard Weights & Measures ~-------------------------- A dash -- 8
  drops 1 tsp      --  60 drops 1 tb -- 3 teaspoons 1 ounce -- 2
  tablespoons 1/4 cup ~-  4 tablespoons 1/3 cup -- 5 1/3 tablespoons
  1/2 cup -- 8 Tablespoons 1 cup      --  16 tbs., or 8 fluid ounces,
  or 1/2 pint 1 pint -- 2 cups 1 lb ~-  16 ounces 1 qt -- 2 pints 1
  gallon -- 4 quarts 1 peck -- 8 quarts 1 bushel   --  4 pecks 1 dram
  ~- 1/16 ounce 1 gram -- 1/30 ounce 1 kilo -- 2.20 pounds 1 liter --
  Approximately 1 quart 1 meter -- 39.37 inches
  
  Equivalents & Substitutions ~-------------------------- Almonds,
  shelled
      1/4    lb.       1 cup
  :        in shell      1 pound       1/4 lb. nutmeats Apples, raw,
  unpared 1 pound       3 cups, pared & sliced Baking powder 1 tsp. 1/4
  tsp. baking soda plus 1/2 cup
                                       Buttermilk or sour milk (reduce
  other
                                       liquids in 




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Recipe ID 33227 (Apr 03, 2005)

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