Apr

18

Liquid Measures

April 18, 2007 | Leave a Comment

Searching for help converting liquid measurements from either pints, cups, ml or fluid ounces for use in recipes then we have recently updated our conversion table on the Information Page Measuring Liquids for Cooking table. The update is also set out below:

Imperial   American  ml  fl oz 
½ tsp 2.5 1/12
1 tsp 5 1/6
1 tbsp 15 1/2
2 tbsp 30 1
4 tbsp 1/4cup 55 2
¼ pint (1 gill) 150 5
1 cup 225 8
1/2 pint 1¼ cups 290 10
3/4 pint 2 cups 450 15
1 pint 450 16
1 pint 2½ cups 570 20
1 quart (2 pints) 900 32
2 pints 2½ pints (5 cups) 1.1 litres 40
8 pints 10 pints 4.5 litres 160

tsp = teaspoon
tbsp = tablespoon

Apr

18

Searching for a delicious shortbread biscuit then this recipe makes either wedges or fingers. See the methods below. Delicious with a cup of tea or coffee…

Ingredients: 

300g (9 oz) plain flour
100g (3 oz) caster sugar
200g (6 oz) butter

SHORT BREAD WEDGES

Method: 

Mix flour and sugar in a bowl and rub in the butter.

Knead well to form a smooth paste.

Divide into two equal parts and shape and flatten into 2 x 18 cm rounds, approximately 1 cm thick.

Mark top into portions by making diagonal cuts across the platters to make individual wedges.

Decorate edges and prick with a fork.

Place on greased baking trays.

Bake in a moderate oven 160°C, 325° F, Gas mark 3 for approximately 30 minutes until a pale golden colour.

SHORTBREAD FINGERS

Make as for Shortbread Platters above.

Roll out into a rectangle about 1 cm thick.

Decorate top with fork markings, and cut into bite sized fingers.

Bake in moderate oven as above for 20-25 minutes.


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