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Halve an ingredient/recipe


DonnaMarieNJ

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That's a rude recipe. What size package is it suggesting? Is the quantity of the package in weight or in volume?

Do you have a kitchen scale that you can use to measure out the total, then reweigh to get half?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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Is the package on the box of gelatin? If so, you can assume that it refers to the package in the box. If not, you still need some sort of context - I think - unless Knox gelatin is the default in the USA and the packages are all the same, the way yeast packets seem to be.

1/2 Tbsp +1/2 tsp = 2 tsp, by the way.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Thank you, everyone.

I really appreciate your input.

The recipe is not on the gelatin box - it is from a very old issue of Gourmet. I've made it before, and it makes way too much mousse for one person, so rather than waste it, I decided to try halving the recipe. The gelatin is the only part that I didn't know how to halve successfully. I do not want to ruin the recipe.

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