How To make British/U.S. Equivalents

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 fl 2 tb
Icing sugar; powdered sugar Caster Sugar;Superfine sugar Soft brown sugar;Brown sugar Muscovado; raw unrefind sugr Wholemeal flour; Graham flr Cornflour; Cornstarch Hartshorn; ammonia (Danish) Single Cream; Light cream Double Cream; Heavy Cream Bicarbonate of soda; -Baking Soda Digestive Biscuits; -Graham crackers Biscuit; Cookie or cracker Vegetable fat; Crisco Minced meat; Ground meat Prawns; Shrimp Sultanas; White raisins Spring onion; Green onions Aubergine; Eggplant Beetroot; Beet Courgette; zucchini Marrow: lg zucchini Swede; Rutabaga Porcini: boletus Mangetout; snow/sugar peas French bean; Green or string -snap bean Red, green pepper or -capsicum; bell pepper Sweet pepper; Pimento Vegetable marrow; Summer -squash Papaw; Papaya or Pawpaw Patna rice; Long grain Carolina rice; Short grain 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. jaggary; barely refined cane sugar. Substitute a "raw" sugar or Mexican piloncillo sugar. Scampi OR Dublin Bay Prawns; Butterfly shrimps or Pacific prawns