Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------MEASURE EQUIVALENTS-------------------------
1 ts 5 ml 4 qt 1 ga
60 dr 1 ts 8 qt 1 peck
1 tb 15 ml 1 ga 3,785 ml
3 ts 1 tb 1 fl 30 cc, 2 tb
16 tb 1 c 1 c 240 cc
1 c 237 ml 1 1/2 fl 1 jigger; 3 tb
2 c 1 pt 5 fl 1 gill
1 pt 473 ml 1 Drachm = 60 minims
4 c 1 qt 1 fl 8 drachms
1 qt 946 ml 1 dl 6 2/3 tablespoons
2 pt 1 qt

---------------------WEIGHT EQUIVALENTS--------------------------
1 oz 25 gm 1 lb 16 oz
1 oz 28.4 gm 1 kg 2.21 lb, 35.3 oz
1 oz 30 gm 1 g 0.035 oz
1 lb 454 g

----------------------CAN EQUIVALENTS---------------------------
1 1/2 c #1 can 13 c #10 can
2 c #1 tall can 1 1/4 c Picnic can
2 1/2 c #2 can 1 3/4 c #300 can
3 1/2 c #2-1/2 can 2 c #303 can
4 c #3 can

LIQUID TEMPERATURES: 180 degrees F 85 degrees C. Simmering point of
water 212 Degrees F 100 degrees C. Boiling Point of water 234-240
Deg F 115 degrees C. Soft-ball Stage for syrups 290-310 Deg F
143-155 Deg C. Hard-crack stage for syrups 320 Degrees F 160 Degrees
C. Carmel stage for syrups 220 Degrees F 108 Degrees C. Jelling point
For Jams/Jellies

OVEN HEATS: 250 deg F 120 Deg C Very Slow Oven 275 deg F 140 deg C
Gas mark 1 300 Deg F 150 Deg C Gas mark 2 Slow Oven 325 Deg F 165 Deg
C Gas mark 3 Moderately Slow Oven 350 Deg F 180 Deg C Gas mark 4
Moderate Oven 375 Deg F 190 Deg C Gas mark 5 Moderately Hot Oven
400 Deg F 205 Deg C Gas mark 6 Hot Oven 425 deg F 220 deg C Gas mark
7 450 Deg F 230 Deg C Gas mark 8 Very Hot Oven 475 deg F 240 deg C
Gas mark 9 500 deg F 260 deg C

Collected from posts on GEnie Food Wine RT by JACQUI, COOKIE-LADY,
G.KNAAK [Gerd], and posts on Fido Cooking echo by PIM PHILIPSE, BOB
EMERT, Dale Gail Shipp, ERIC DECKER, and ANNE MACLELLAN. You will
probably notice that some items have more than one equivalent amount
given; if sources disagreed, and I haven't tested myself, I've
included both.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger#lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 11-01-94

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