Sophie Spence (sophie_spence) wrote in linguaphiles,
Sophie Spence
sophie_spence
linguaphiles

Gâteau 5-4-3-2-1

I'd like to try a recipe for a French cake (Gâteau 5-4-3-2-1) with these ingredients:

5 cuillères à soupe de farine
4 cuillères à soupe de sucre
3 cuillères à soupe de lait
2 cuillères à soupe d'huile
1 oeuf
1 pincée de sel
1 sachet de levure chimique
2 belles pommes

80 g de beurre
100 g de sucre
1 oeuf
1 sachet de sucre vanillé

Can someone here who cooks in both languages please tell me what the best American substitutes for "1 sachet de levure chimique" and "1 sachet de sucre vanillé" are, and as for the other ingredients - whether there are any differences that I would need make an adjustment for? The default egg size in American recipes is large - is it the same in a French recipe, for example?
Tags: american english, french
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  • 14 comments

  • FRENCH: yes, sir

    I'd like to ask you what would a French soldier say, after he receives an order, before he goes away. I believe in English it's simply "Yes, sir!"

  • KO == Not OK

    I've noticed that the acronym KO in French and Italian informal communication can mean simply "not OK" without particular relation to the original…

  • FRENCH: subjonctif

    I had to combine two sentences without the subjonctif: 1."Ces indices serviront aux enquêteurs." et 2. "Ce n'est pas certain." into one with the…