Product equivalents

60 servings

Ingredients

QuantityIngredient
cupBrown sugar; 1 lb
cupPacked brown sugar; 1 lb
cupSugar; 1 lb
2cupsSugar; 1 lb
cupCaster/superfine sugar; 1 lb
cup1 lb icing/powdered sugar
4cupsPowdered sugar; 1 lb.
4cupsSifted flour; 1 lb.
cup1 lb flour
3cups1 lb flour
2cups10 oz flour
3⅓cup1 lb whole wheat flour
2cups1 lb butter; or any fat
cup1 lb cheese; grated
4cupsShredded cheese; 1 lb
1cupEgg whites; 8-10
1cupEgg yolks; 12-14
1cupCream; 2 cups whipped
3cups1 lb raisins
2⅔cup1 lb dates, pitted
cupPitted cut dates; 1 lb whole
1tablespoonInstant minced onion, rehy- drated; 1 small fresh onion
4cups1 lb Onions
teaspoonGarlic powder; 1 cl garlic
1teaspoonDried herbs; 1 tb fresh
4ouncesDry noodles; 2 c cooked
1cupUncooked macaroni = 2-2/3 c cooked
4ouncesUncooked macaroni; 2 1/4 cups cooked
2cupsCracker crumbs; 28 saltines
¾cupCracker crumbs; 1 c bread crumbs
cup3 lb chicken, cooked/diced
cupWhole wheat flour; 1 lb.
cupCake flour; 1 lb.
cup1 lb corn meal
ounceBakers yeast; 1 cake
3teaspoonsDried yeast; 1 cake
1packDry yeast; 1 cake
1tablespoonCornstarch; 2 tb flour for thickening
1teaspoonBaking powder; 1/4 ts baking soda & 1/2 ts cream tartar
1cupFlour; 1-1/8 c cake flour
1cupCake flour; 7/8 c flour
1cupSour milk; 1 cup sweet milk & 1 tb vinegar/lemon juice
1cupSweet milk; 1 c buttermilk/ sour milk + 1/2 ts bk soda
1cupCream, sour, heavy; 1/3 cup butter + 2/3 cups milk
cup1 lb dates, unpitted
1cupBananas, mashed; 3 medium
4cups1 lb Nuts (chopped)
1tablespoonDijon mustard; 1 ts dry must
2tablespoonsCocoa = 1 chocolate square
1ounceChocolate; 1 square
1ounceChocolate; 3-4 tb cocoa + 1/2 tb fat
1cupUncooked rice = 4 c cooked
1poundsRice; 2 c raw, 6 c cooked
1cupUncooked spaghetti=2c cooked
7ouncesSpaghetti; 4 cups cooked
1poundsUncooked meat = 2-2/3 cooked
4slicesBread; 1 cup crumbs
14Graham crackers; 1 c crumbs
22Vanilla wafers; 1 cup crumbs (1-1/2 lb)

Directions

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