A Family Recipe Book for Kidney Patients - National Kidney ...

Cooking Guidelines &Preparation MethodsKidney Cooking | Georgia Council on Renal NutritionEquivalent WeightsFats ..............................................................................................................Stick Cups PoundButter or Margarine...................................................................................½ ¼ ⅛1 ½ ¼Shortening................................................................................................... 2 ½ 1Yeast, Flour And Sugar2 cups granulated sugar.............................................................................1 pound3 ½ cups powdered sugar..........................................................................1 pound2 ¼ cups brown sugar................................................................................1 pound4 cups flour..................................................................................................1 pound1 cup cake flour...........................................................................................1 pound2 oz cake yeast, compressed......................................................................3 ¼-ounce packets, dry1 ¼-ounce package yeast, dry...................................................................2 ¼ teaspoonsEggs8 large eggs...................................................................................................1 pound5 large eggs...................................................................................................1 cup6 medium eggs............................................................................................1 cup8 egg whites.................................................................................................1 cup12 egg yolks.................................................................................................1 cupCheese3-ounces cream cheese..............................................................................6 tablespoons1 cup cottage cheese..................................................................................8-ounces1 ½ cups hard cheese, grated (parmesan)..............................................8-ounces1 cup firm, shredded (cheddar)...............................................................¼ pound or 4-ouncesStarches14 graham cracker squares........................................................................1 cup fine crumbs22 vanilla wafers.........................................................................................1 cup fine crumbs1 slice soft bread.........................................................................................¾ cup coarse crumbs1 slice dry toast...........................................................................................⅓ cup fine crumbs15 ginger snaps...........................................................................................1 cup fine crumbs30 saltine crackers......................................................................................1 cup fine crumbs— 131 —(Continued on next page)