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Orange rind vs. orange extract?
On 15/09/2015 4:54 PM, Boron Elgar wrote:
> On Tue, 15 Sep 2015 15:16:00 -0700 (PDT), wrote: > >> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > > > Why not just find another recipe? > My thoughts as well! "Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat." Graham |
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