Butter • Flour • Sugar (19pp)
includes 4 charts that increase incrementally:

Butter quick-ref. chart starts at 5g (1 tsp., 1/2 dessertspoon) and finishes at 500g (18 oz., 
21/4 cups minus 2 tsp., about 41/2 sticks).

Flour quick-ref. chart has 2 columns, Plain and Strong, and starts at 3g (1 tsp.) and finishes at 1 kg (~ 35 oz., 71/2–72/3 cups plain flour, 7–71/4 cups strong flour).

White Granulated & Brown Sugar quick-ref. chart starts at 4g (1 tsp.) and finishes at 600g (~21 oz., 3 cups).

Icing Sugar quick-ref. chart has 2 columns, Unsifted and Sifted, and starts at 5g (13/4 tsp. unsifted, 2 tsp. sifted) and finishes at 1kg (~35 oz., 7–71/4 cups unsifted, 81/2 cups sifted).

Eggs • Milk • Cream (4pp)
Includes 3 Eggs charts showing EU, old EEC & US egg sizes, plus a Milk chart and a Cream chart showing fat contents of British & US milks and creams.

US Measures (3pp)
Iincludes a chart of American cooking equivalents (cups, pints, etc.) and a chart of US can sizes.

 

Home Page