>"Kylie" > wrote
>>
>> Just wondering.......... when you read a recipe can you tell whether it's
>> Aus. US, Eng, etc? Surely the measurements make a difference.
>> Considering the person giving the recipe didn't say where they were from I
>> couldn't be bothered trying to figure out if the recipe would work 'in my
>> country' (for want of a better explanation).

I can't say I've ever been terrifically puzzled, but some terms give a
clue. I.e., if a recipe mentions 'castor sugar' I figure it's not US.
'Whole meal' instead of 'whole wheat.' Most recipes don't require a
*tremendous* amount of conversion. Baking, of course, needs to be
quite clear. European recipes often use weight measurements -- 100gm
of flour or butter -- which is precise. The rfc FAQ has a lot of
measurement conversions.