ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

weight of butter

Misc.
ADVERTISEMENT

Hi Jill,

Just saw your post and thought I would reply -

1 stick butter in US is 1/4 pound or 4 oz (about 114 grams?).
Butter in US comes in one pound packages divided into 4 single-wrapped sticks.
Let everyone here know how it turns out for you, thanks!


MsgID: 0041385
Shared by: M.Phage
In reply to: ISO: Magic Peach Cobbler
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roast Pork Kim Chee Soup
  • ROAST PORK KIM CHEE SOUP 1/2 pound Chinese-style roast pork, thinly sliced 4 ounces won bok kim chee 1 (14 1/2 ounce) can chicken broth 1/2 cup water 1 (1-inch) piece ginger, crushed 1/2 block of tofu (about 10 ounces...
  • Bulgur Pudding with Honey and Dates
  • BULGUR PUDDING WITH HONEY AND DATES "I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, mous...
  • Oven-Fried Chicken Madras
  • OVEN-FRIED CHICKEN MADRAS 4 boneless, skinless chicken breast halves 1/3 cup plain nonfat yogurt 1 teaspoon curry powder 1/2 cup finely chopped pistachios 1/2 cup bread crumbs 2 tablespoons coarsely chopped mint leave...
  • Freezing Sliced Avocados
  • FREEZING SLICED AVOCADOS Use only fully ripe, but firm, avocados. Peel, slice/cut into chunks. Put them in a bowl with fresh lemon juice, toss them gently. Using a slotted spoon, scoop them into a sealable freezer bag...
  • Rhubarb Crisp (food processor)
  • RHUBARB CRISP FOR THE FILLING: 6 cups (1/2-inch chunks) trimmed fresh rhubarb 2/3 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon butter, melted 1 tablespoon minced or grated...
ADVERTISEMENT
  • Italian Fried Artichokes
  • ITALIAN FRIED ARTICHOKES Juice of 1 lemon 2 bay leaves 1 teaspoon sea salt, or to taste Handful of peppercorns 3 large artichokes, about 1 pound each Grapeseed or canola oil for deep frying Bring 3 quarts water...
  • Trifle Tiramisu (maybe similar to PF Changs)
  • Maybe this would be similar to the PF Changs recipe. TRIFLE TIRAMISU 2 Tbsp instant coffee granules 1 1/2 cups water 4 cups low-fat milk 2 packages (3.9 oz each) instant devil's food chocolate pudding mix 1 package (...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • weight of butter
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!