Product equivalents

Yield: 60 servings

Measure Ingredient
3½ cup Brown sugar; 1 lb
2¼ cup Packed brown sugar; 1 lb
2¼ cup Sugar; 1 lb
2 cups Sugar; 1 lb
2¼ cup Caster/superfine sugar; 1 lb
3¾ cup 1 lb icing/powdered sugar
4 cups Powdered sugar; 1 lb.
4 cups Sifted flour; 1 lb.
3¾ cup 1 lb flour
3 cups 1 lb flour
2 cups 10 oz flour
3⅓ cup 1 lb whole wheat flour
2 cups 1 lb butter; or any fat
4½ cup 1 lb cheese; grated
4 cups Shredded cheese; 1 lb
1 cup Egg whites; 8-10
1 cup Egg yolks; 12-14
1 cup Cream; 2 cups whipped
3 cups 1 lb raisins
2⅔ cup 1 lb dates, pitted
1½ cup Pitted cut dates; 1 lb whole
1 tablespoon Instant minced onion, rehy- drated; 1 small fresh onion
4 cups 1 lb Onions
⅛ teaspoon Garlic powder; 1 cl garlic
1 teaspoon Dried herbs; 1 tb fresh
4 ounces Dry noodles; 2 c cooked
1 cup Uncooked macaroni = 2-2/3 c cooked
4 ounces Uncooked macaroni; 2 1/4 cups cooked
2 cups Cracker crumbs; 28 saltines
¾ cup Cracker crumbs; 1 c bread crumbs
4½ cup 3 lb chicken, cooked/diced
3½ cup Whole wheat flour; 1 lb.
4½ cup Cake flour; 1 lb.
3¼ cup 1 lb corn meal
⅔ ounce Bakers yeast; 1 cake
3 teaspoons Dried yeast; 1 cake
1 pack Dry yeast; 1 cake
1 tablespoon Cornstarch; 2 tb flour for thickening
1 teaspoon Baking powder; 1/4 ts baking soda & 1/2 ts cream tartar
1 cup Flour; 1-1/8 c cake flour
1 cup Cake flour; 7/8 c flour
1 cup Sour milk; 1 cup sweet milk & 1 tb vinegar/lemon juice
1 cup Sweet milk; 1 c buttermilk/ sour milk + 1/2 ts bk soda
1 cup Cream, sour, heavy; 1/3 cup butter + 2/3 cups milk
3½ cup 1 lb dates, unpitted
1 cup Bananas, mashed; 3 medium
4 cups 1 lb Nuts (chopped)
1 tablespoon Dijon mustard; 1 ts dry must
2 tablespoons Cocoa = 1 chocolate square
1 ounce Chocolate; 1 square
1 ounce Chocolate; 3-4 tb cocoa + 1/2 tb fat
1 cup Uncooked rice = 4 c cooked
1 pounds Rice; 2 c raw, 6 c cooked
1 cup Uncooked spaghetti=2c cooked
7 ounces Spaghetti; 4 cups cooked
1 pounds Uncooked meat = 2-2/3 cooked
4 slices Bread; 1 cup crumbs
14 Graham crackers; 1 c crumbs
22 Vanilla wafers; 1 cup crumbs (1-1/2 lb)

DRY GOODS

DAIRY

PRODUCE

SEASONING

PASTA

BAKED GOODS

MEAT

1 cup whole milk = ½ cup evaporated milk and ½ cup water, or 1 cup reconstituted nonfat dry milk and 1 tbspn butter Collected from posts on GEnie Food & Wine RT by JACQUI, COOKIE-LADY, G.KNAAK [Gerd], and posts on Fido Cooking echo by PIM PHILIPSE, BOB EMERT, Dale & Gail Shipp, ERIC DECKER, JEFF DUKE, and ANNE MACLELLAN.

You will probably notice that some items have more than one equivalent amount given; if sources disagreed, and I haven't tested myself, I've included both.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Submitted By SYLVIA STEIGER On 11-01-94

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