From: Ellen K. 

European recipes typically use weight.  My ex used to make a cake that
called for 500 g flour, 500 g butter and 500 g sugar.   I think actually
this is how "pound cake" got its name, a pound of each of those.

On Sun, 3 Apr 2005 06:47:09 -0400, "Geo" 
wrote in message :

>"Antti Kurenniemi"  wrote
in message
>news:424fb1be$1{at}w3.nls.net...
>
>> Basic M„mmi:
>> Makes: about 6 pans
>
>thank you! couple questions:
>
>> 5 liters (1.3 gallons) water
>> 500g (1.1 pound) malt
>
>I've never bought malt, any specific type or brand, how many cups is 500g
>(volume vs weight?) as I don't think I've ever seen a recipe that used
>weight before. We always measuer flour and such by volume which I know is
>less accurate since it packs.
>
>> Bring to a boil and allow it to thicken.
>
>Typically, how long to you boil it? I've no idea how thick it should be.
>
>> Take the pot from the stove and, while cooling the mixture, whip the
>m„mmi.
>
>Hand whip or electric mixer?
>
>> Fill the m„mmi boxes half-full.
>
>what's a mammi box? Is this like a bread pan?
>
>> Bake at 180C/355F (electric oven works well) for 1.5-2 hours.
>
>Is there a visual way to tell when it's done?
>
>
>Geo.
>

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