41. We reduce the stock amount to British teaspoons:1breakfastcup = 2×8×2×2 = 64 teaspoons1 teacup=8×2×2 = 32 teaspoons6 tablespoons=6×2×2 = 24 teaspoons1 dessertspoon=2 teaspoonswhich totals to 122 teaspoons – which corresponds (since liquid measure is being used) to 122 U.S.teaspoons. Since each U.S cup is 48 teaspoons, then upon dividing 122/48≈2.54, we Fnd this amountcorresponds to two-and-a-half U.S. cups plus a remainder of precisely 2 teaspoons. ±or the nettle tops,
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