-=> Denis Mosko wrote to All <=-

 DM>   "Black tea from Ceylon with lemon. Manufactured specially for and
 DM> unde control of Technologies Francaises Alimentaries, Haldenstrasse,
 DM> 5, 6324, Baar, Switzerland by Modern Tea Technologies, 2/1 Banny per.,
 DM> Moscow, Russia, 129110. Keep in cool dry place. Net weight 50 gramms
 DM> AKA 1.77 oz."

 DM>  And what is "oz."?

oz = ounce = 28.3 g
tb = tablespoon = 15 ml

Here's a link to a conversion site that may be of help.

ConvertUnits.com provides an online conversion calculator for all types 
of measurement units. You can find metric conversion tables for SI units, 
as well as English units, currency, and other data. Type in unit symbols, 
abbreviations, or full names for units of length, area, mass, pressure, 
and other types.

https://www.convertunits.com/

And here's one for common cooking abbreviations:

https://tinyurl.com/ABBREVIATE-ME

Lately I have been doing recipes with conversions in the ingredients list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Otis Lee's Detroit Famous Poundcake
 Categories: Cakes, Desserts, Citrus, Cheese
      Yield: 9 servings
 
MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  (340 g) unsalted butter;
           - softened (room temp), more
           - for greasing the pan
      3 c  (385 g) cake flour; more for
           - the pan
      8 oz (225 g) cream cheese;
           - softened
  3 1/3 c  + 1 tb (680 g) granulated
           - sugar
      6 lg Eggs; room temp
      1 ts Vanilla extract
      1 ts Lemon extract
      1 tb Cornstarch
      2 ts Baking powder
    1/2 ts Fine salt

MMMMM---------------------------GLAZE--------------------------------
      2 tb Cream cheese; softened
      1 tb Unsalted butter; softened
      1 tb Confectioners' sugar
           Lemon juice
 
  Set oven @ 350?F/175?C.
  
  Grease and flour a 10" (12-cup) Bundt pan.
  
  MAKE THE CAKE: In a large bowl, combine softened butter,
  cream cheese and granulated sugar. Using a hand mixer,
  beat on high speed until creamy, 3 to 4 minutes. Rinse
  the beaters and in a separate large bowl, add eggs and
  beat until light in color and fluffy, about 5 minutes.
  (The fluffier the eggs, the fluffier the cake.) Add the
  beaten eggs, vanilla and lemon extracts to the butter
  and cream cheese mixture and beat on low speed until
  just combined. Scrape down the sides of the bowl.
  
  In another large bowl, add cake flour, cornstarch,
  baking powder and salt; whisk to combine. With the mixer
  on low speed, gradually add the dry ingredients to the
  wet ingredients. Increase the speed to high and beat
  until fluffy, about 5 minutes. Transfer to the prepared
  pan.
  
  Bake for 45 minutes to 1 hour, until golden brown and a
  cake tester comes out clean. (Do not open the oven door
  before 20 minutes have passed, as the temperature shift
  can flatten the cake.)
  
  While the cake bakes, make the glaze: In a small
  saucepan over low heat, combine cream cheese, butter and
  confectioners' sugar and whisk until smooth. Bring to a
  simmer. Remove from heat, and add lemon juice to taste
  and to adjust consistency. (Icing should be thin enough
  to drizzle, but still retain some body.)
  
  When the cake is done, remove from the oven, and unmold
  immediately to a plate or serving platter. Pour the
  glaze over the top. (Doing this when the cake is warm
  helps the glaze soak in.) Serve warm or at room
  temperature. To store, wrap in plastic wrap and
  refrigerate for up to a week or freeze for several
  months.
  
  Recipe from: Otis Lee and Mr. Fofo's Deli
  
  Adapted by: CC Allen
  
  Yield: One 10" cake
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Fortune does not change men, it unmasks them." -- Suzanne Necker

--- EzyBlueWave V3.00 01FB001F