SC - shortbread/-cakes & salad
Debra Hense
DHense at ifmc.org
Wed Sep 6 13:58:04 PDT 2000
Being at work and not immediately able to run to my cupboards to
measure and weigh. I thought the original recipes said a pound of
flour and a pound of sugar. Is not sugar heavier by the cup then
sieved flour? I mean that's what I thought when I saw the measurements.
And wouldn't the baked flour weigh even less than the unbaked?
So, it seems not unreasonable to assign a two to one ratio for a volume
measurement versus a weight measurement.
So the question is: are we measuring by weight or by volume when
we are recreating this recipe?
Kateryn de Develyn
<<"Cindy M. Renfrow" wrote:
>
> This does not mean that mine is the only adaptation possible. It does not
> mean that other adaptations won't taste good. It simply means that I can
> document people in this time & place using a 1:1 ratio of flour to sugar,
> at least sometimes, to make biskits & cakes.
And it should be noted that while a 1:1 ratio is documentable in some
cases, Cindy's recipe is in the ratio of 2:1, flour to sugar, which
seems not unreasonable.
Adamantius>>
More information about the Sca-cooks
mailing list