Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 I thought some of you may be wondering what demerara sugar is, so here is a handy list: British Ingredient Information for Americans Aubergine -- eggplant Beetroot -- beets Bicarbonate of soda -- baking soda Biscuits -- cookies Castor sugar -- superfine sugar, or sugar blended twice Cornflour -- cornstarch Courgette -- zucchini Demerara sugar -- light brown sugar Digestive biscuits – graham crackers Double cream -- heavy cream or whipping cream French beans -- green beans Golden Syrup -- light corn syrup for baking. To use as a syrup, find an imports store Haricot beans -- navy beans Icing sugar or 10 k sugar -- confectioners' sugar or powdered sugar Marrow -- large zucchini Mixed spice -- pumpkin pie spice Muscovado sugar -- raw, unrefined sugar Pawpaw -- papaya Plain flour -- all-purpose flour Single cream -- light cream Spring onions -- green onions Strong flour -- bread flour Sultanas -- white raisins Swede -- rutabaga Sweet pepper -- pimiento Treacle -- molasses Vegetable marrow -- yellow squash Wholemeal flour -- whole wheat flour -- Karen C. Greenlee ********************************************************************************\ ****** " I have never yet happened upon a trace of evidence. . .to show that any one animal was ever made for another as much as it was made for itself. " -- John Muir ********************************************************************************\ ****** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 Just thought I would expand on a few of these, I've made a few notes: At 05:27 PM 3/13/99 -0500, Karen C. Greenlee wrote: > " Karen C. Greenlee " <greenlee > > I thought some of you may be wondering what demerara sugar is, so >here is a handy list: > >British Ingredient Information for Americans > Castor sugar -- superfine sugar, or sugar blended twice Available from King Arthur Flour http://www.kingarthurflour.com However, regular British sugar is much coarser than regular American sugar and I've always had no problem just using American sugar as a substitute for castor. > Digestive biscuits graham crackers Although you could use graham crackers these two biscuits taste quite different and graham crackers are harder. My favorite is chocolate covered digestives ;-) > Golden Syrup -- light corn syrup for baking. To use as a syrup, find >an imports store You can sometimesfind this in the regular grocery store. Tate & Lyles Golden Syrup is wonderful (comes in a green can) I have a recipe that uses it for making Ginger Snaps (will have to write that one up and post it). You can also find this at the King Arthur Flour site (see link above) > Marrow -- large zucchini Some marrows can get to be the size of spaghetti squash, quite a bit larger than a large zucchini. We once grew " courgettes " that got a bit out of hand and grew into marrows! They are great cut in half, stuffed, tied back together and baked....my mother used to make a great stuffed marrow. > Sultanas -- white raisins I sub white raisins for sultanas but they aren't the same as the ones we buy in England, I've never been able to find those in this country. People also need to be aware of the different measurements when converting British recipes. For instance, one pint in England is 20 ozs. as opposed to 16 ozs. here. I think MasterCook has a conversion feature though which could help here. Marguerite ---------- Marguerite Rodgers (Tennessee) UKMAR Quote Link to comment Share on other sites More sharing options...
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