[Sca-cooks] Hungarian Torta

[Philip & Susan Troy]

Also sprach Randy Goldberg MD:
>  > Since lard has, in theory, no water phase (which butter does), a
>>  one-to-one substitution should be fine. If you're concerned about
>>  olive oil having a strong olive flavor (to which I would respond that
>>  if it doesn't taste like olives, what's the point?), maybe a mixture
>>  of olive and other unsaturated oils might work just as well.
>
>Well, okay... but how do I convert one pound of lard into an equivalent
>volume of oil? <grin> I really need to get a good kitchen scale...

I suspect 16 fluid ounces in a measuring cup would be pretty close.
Not identical, but close.

Adamantius