Document Type
Fact Sheet
Series No.
33
Description
This publication provides substitution measurements for common food products including dry and liquid ingredients, flour products and cereals, sweets, dairy products, fats, eggs, sauces, nuts, and candy-making.
Publication Date
1960
Format
application/pdf
Publisher
South Dakota State University
Rights
South Dakota State University
Recommended Citation
Ewalt, Cleora, "Food Measurements and Equivalents" (1960). SDSU Extension Fact Sheets. 1427.
https://openprairie.sdstate.edu/extension_fact/1427
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Comments
This item was digitized with the support from Project CERES, a collaboration between USAIN, AgNIC, and the Center for Research Libraries.