Cookery - UK versus N. America
Olwyn Mary wrote:
"Bruce Fletcher (remove dentures to reply)"
wrote in message
Whilst struggling to interpret an American recipe I came across this
handy translation guide:
http://marycontrary.tripod.com/food/charts.html
--
Bruce Fletcher
Stronsay, Orkney UK
I did happen to notice, on further study of the tables, that it does not
mention the main difference between U.K. "icing sugar" and North
American "confectioners sugar".
Icing sugar is pure sugar, very finely ground. Confectioners sugar has
a small amount of cornstarch added, supposedly to avoid lumping. This
means that it will not make real royal icing,(the kind which sets like
concrete). Nowadays, if I want real royal icing I can go to my local
import shop and buy icing sugar. In past years, I had to take regular
sugar and grind it really finely, a small amount at a time, in my
blender. Mind you, my dh says he prefers the American kind, it makes it
easier to cut the Christmas cake (yes, Gillian, I still make one, old
family recipe, complete with marzipan, royal icing, piped flowers on
top, the whole bit).
Olwyn Mary in New Orleans
here in Canada we can buy super fine sugar. works great
ruby
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