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Using fresh sage: An ancient recipe calls for 1/2 teaspoon "ground sage." I want to use fresh instead. What is the equivalent, finely chopped?

Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 2 years ago
7 answers 1402 views
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inpatskitchen

Pat is a trusted home cook.

added about 2 years ago

According to this I thinks you need about 1/2 tablespoon fresh:
http://www.gourmetsleuth...

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inpatskitchen

Pat is a trusted home cook.

added about 2 years ago

I need and EDIT button!!

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added about 2 years ago

I thinks we all do! ☺️

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added about 2 years ago

Thank you!!

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added about 2 years ago

Thank you!!

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Diana B

Diana B is a trusted home cook.

added about 2 years ago

I think this is a bookmark we should all have tucked away on our computers to determine equivalencies for a lot of common ingredients: http://www.e-cookbooks...

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Nancy

Nancy is a trusted home cook.

added about 2 years ago

I agree with inpatskitchen. General rule is 3x fresh to 1x dried herb, so her 1/2 tbsp is 1.5 tsp or 3x the dried in your ancient receipt.