Hi Everyone,
I have found we have a huge amount of wild Elderberries down on our site... that to me are crying out to be used.
Came across this 1950's recipe but was wondering if anyone can explain how much a cup is in weight?
Any advice would be great ;)
Elderberry Pie Recipe
Plain Pastry or frozen pie crust
2 1/2 cups stemmed fresh elderberries
1/2 cup sugar
1/8 tsp. salt
2 Tbsp. flour
3 Tbsp. lemon juice
Line a pie pan with pastry. Fill with elderberries. Mix sugar, salt and flour together and sprinkle over berries. Add lemon juice. Cover with top crust.
Bake in very hot oven (450 degrees) 10 minutes; reduce temperature to moderate (350 degrees) and bake 30 minutes longer.
Thanks...
hopefully this will help :D
http://www.recipes4us.co.uk/conversion_charts.htm
Wow many thanks lolabelle, What a helpful chart...
I'm guessing the nearest would be the Currants i.e. 1 cup = 100g/4oz
Going to give it a go this afternoon, once I have been shopping & picking :)
Cheers,
Zoolad
A US cup is not a weight measure, we would measure by volume, If you find anything that will hold just 8 fluid ounces or 250 ml use that as THE cup use that and use the recipe as is. You can buy the measuring cups in all the stores now, I often put Canadian and US recip.es on here.
It is a very easy way of baking rather than measuring but you cannot mix measuring and cups together.
The tablespoon mentioned would hold 15ml and the teaspoon 5.
4 tablespoons equal 1/4 cup by the way.
Often the cups that come with rice cookers or bradmakers are a US cup so you may have one.
Have fun.
Oh, I would add a little cinnamon to this recipe by the way.just a good sprinkle.
XX Jeannine
please tell us how it tasted LB