[Sca-cooks] Libum recipe

[Jgoldsp at aol.com]

In a message dated 9/3/2004 3:47:52 PM Eastern Daylight Time, 
sjk3 at cornell.edu writes:


> 
> Cato's version of the recipe seems to call for a lot more cheese for an an 
> approximately equal amount of flour and egg, if I'm remembering my flour 
> weights (4 cups per pound).  Would Cato's cheese have been more liquid?
> 
> Sandra  
> 
> 

Flour by weight is different from by volume as in the number of cups of flour 
needed in a recipe. A cup of white flour by weight is about 4 and a half 
ounces wheat flour is slightly heavier by about half an ounce and stone ground 
organic is the heaviest and produces the most chew in your product.