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Page values for "Granulated sugar"

"Ingredients" values

1 row is stored for this page
FieldField typeValue
formStringWhite cane or beet
roleStringSweetener · tenderness, browning, spread
storageStringPantry, indefinitely
seasonStringYear-round
kcal100Float387.0
g_tspFloat4.2
g_tbspFloat12.5
g_cupFloat200.0
g_eachFloat
allergensList of String, delimiter: ,
pantryStringyes
priceFloat3.49
price_perString4 lb
summaryTextSugar does more than sweeten. Creamed with butter it cuts air pockets that become the crumb; in the oven it holds water, browns, and lets cookies spread. Liquid sweeteners do none of that the same way, so the substitution rules adjust liquids and temperature.

"Substitutions" values

4 rows are stored for this page
FieldField typeValue
sub_fromPageGranulated sugar
sub_toPageHoney
altString
roleString
ratioFloat0.75
convString
confidenceStringmedium
effectTextUse ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast.
warningTextNever for infants under one year.
applicableString
FieldField typeValue
sub_fromPageGranulated sugar
sub_toPageHoney
altString
roleStringcreaming
ratioFloat
convString
confidenceStringlow
effectTextA liquid sweetener cannot be creamed with butter. Cookies spread thin and soft.
warningText
applicableString
FieldField typeValue
sub_fromPageGranulated sugar
sub_toPageMaple syrup
altString
roleString
ratioFloat0.75
convString
confidenceStringmedium
effectTextUse ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads.
warningText
applicableString
FieldField typeValue
sub_fromPageGranulated sugar
sub_toPageMaple syrup
altString
roleStringcreaming
ratioFloat
convString
confidenceStringlow
effectTextCannot be creamed; cookies spread thin.
warningText
applicableString