I've been following the discussion on the "BlueBand" thread and although
I don't want to get embroiled in that particular argument, I would like
to know if I was replacing margarine with butter in a recipe for a cake
for example, would I use exactly the same quantity of butter as I would
do margarine?

Cheers,

--
Paul Giverin

British Jet Engine Website http://www.britjet.co.uk