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 ts Dried yeast; 1 cake 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
AUStrALIAN/AMERICAN EQUIVALE:
1 c 1 c + 2 tb 1 ts 5 ml 1 tb 1 tb + 1-1/2 ts 1 tb 20 ml 1 c 250 ml * 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