On Mon, 26 Sep 2005 20:02:27 GMT, "Vox Humana" >
wrote:

>You have to do a little conversion, but it isn't hard. If you look at the
>nutrition labels on ingredients they have the serving size stated in both
>volume and weight. For instance it will say "serving size = 1/4 cup (30g).
>You can do the math from there. When it comes down to it, most recipes in
>baking are butter, sugar, flour, eggs. There are a handful of very common
>ingredients that you can memorize or make a chart for the inside of a
>cabinet door. The other good source for determining the weight of less
>common ingredients (pineapple, bananas, etc.) can be found on the USDA
>nutrition database. http://www.nal.usda.gov/fnic/foodcomp/search/ For very
>small amounts like salt, leavening agents, extracts, and spices, I just use
>the teaspoon measurement given the in the original recipe.
>
>I pencil in the weights in my cookbooks once I have done the conversion.

I use MasterCook, which makes it easy. I've posted a few conversions
to grams for everything in the recipe in the
group together with some basic
conversion information. For a large egg, use 50 grams in Canada and
52 grams in the U.S. if you need to be precise. Otherwise it is
relatively simple to do any of the required conversions, or ASK here
and either I or someone else will be able to supply a conversion to
you.

FWIW

RsH
================================================== =====
>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!