Ingredients weights chart for pastry

This weights charts for pastry is handy and fast to consult to prepare desserts and pastries.

Ingredients	Volume	Weight
Butter	1 cup -250 ml 1 c. à soupe	227 g 14 g
Cocoa powder	1 cup -250 ml	85 g
Corn syrup	1 cup -250 ml	326 g
Flour, cake sifted	1 cup -250 ml	99 g
Flour, cake unsifted	1 cup -250 ml	112 g
Flour, whiteall-purpose	1 cup -250 ml	125 g
Lard	1 cup -250 ml 1 tbsp	226 g 12 g
Nuts, chopped (walnuts, pecans)	1 cup -250 ml	115 g
Oatmeal, quick cooking	1 cup -250 ml	90 g
Sugar, brown	1 cup -250 ml	200 g
Sugar, confectioners	1 cup -250 ml	113 g
Sugar, white	1 cup -250 ml	200 g
Vegetable oil	1 cup -250 ml	212 g

The holidays are a good time to cook the typical dishes of families. If you've lost Grandma's roll cake recipe for the yule log or you're not sure how to prepare baked beans, "Les grands classiques de la cuisine d’ici", recently published by Guy Saint-Jean Éditeur, come to your rescue.

Traditional Quebec Cooking: a treasure of heirloom recipes: "Simple,warming dishes collected from trusted family cooks are clearly written"

This next book, Micheline Mongrain-Dontigny will dedicate it to the kitchen of the Mauricie. The author will spend the next few months travelling the road of this region in search of traditional recipes.

By publishing "La Cuisine Traditionnelle de Charlevoix", Micheline Mongrain-Dontigny believes she has touched a lead that will interest cooks in search of unique dishes to simmer.