On Tue, 11 May 2004 18:14:34 -0600, Arri London >
wrote:

>Frogleg wrote:
>>
>> A friend received a recipe from a French source, and is uncertain
>> about conversion:

>> 100 g butter (1 stick + 2TBS of butter)
>
>That's a little over 100 g butter. Hold a little back and see how the
>texture goes.
>
>> 200 g sugar (1 2/3 cup)
>
>I'd go with 1 1/2 cups
>
>> 200 g flour (1 2/3 cup)
>
>Also start with 1 1/2 cups and add more if needed
>
>> 1 spoon of vanilla powder (1 tsp liquid vanilla)
>
>That should be fine. Vanilla powder can usually be replaced volume per
>volume by a good extract.
>
>> 100 g walnut or hazel or almond in powder. (3/4 cup)
>
>Maybe start with 1/2 a cup of ground nuts and see how it goes.

I searched on my own and found this very nice conversion calculator:

http://gourmetsleuth.com/gram_calc.htm


One thing that puzzles me about the recipe is the inclusion of yeast
with nothing about proofing or rising. I've never used yeast as a
leavener without *doing* something with it first. Nor seen any 'cake'
recipe with yeast in it. Except for the yeast (instead of baking
powder), this is plain ol' banana bread. I think my friend has been
deceived by *her* French friend. :-)