Ounce

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OUNCE. The name of a weight. An ounce avoirdupois weight is the sixteenth part of a pound; an ounce troy weight is the twelfth part of a pound. Vide Weights.

References in periodicals archive ?
Individual serving packages containing less than 1/2 fl oz or I oz and not intended for retail sale also are exempt from the net quantity of contents statement.
For the Lime Mascarpone you will need 400g (14oz) mascarpone, 2 dessert spoons of icing sugar, the finely shredded zest of 3 limes and 100ml (3.5 fl oz) of honey, war med.
4oz each of minced or finely chopped carrots, onions, celery and mushrooms; 3 crushed cloves of garlic; sprinkle of mixed herbs; 5 fl oz red wine; 1 pint water; 2 teaspoons of HoiSin sauce; 4 teaspoons of tomato puree; little oil for cooking; salt and pepper.
BURSTING BLUEBERRY POP-UPS Serves: 6 INGREDIENTS 40g/11/2 oz self-raising white flour 40g/11/2 oz plain wholemeal flour 1/4 tsp baking powder 1 tbsp caster sugar, plus extra for dusting (optional) 1 egg 75 ml/3 fl oz whole milk 1 tbsp sunflower oil 50g/13/4 oz ricotta or full-fat cream cheese 75g/21/2 oz blueberries METHOD Ella's nana is famous for her Yorkshire puddings and here's a brand new twist on this family favourite.
Recipe INGREDIENTS: 800g (1 3/4 1b) chuck steak, diced; 25m1 (1 fl oz) red wine vinegar; 600ml (1 pint) red wine; 150ml (5 fl oz) water; 2 tblsp groundnut or other non-scented oil; 100 g (4oz) button mushrooms, washed and dried; 20 shallots, peeled; 1 dessertspoon plain flour; 1 bouquet garni; 5 black peppercorns, crushed, or 3 pinches freshly ground black pepper; 300g (11oz) beef tomatoes, skinned, quartered and seeded; 4 garlic cloves, peeled and halved; salt METHOD: Preheat the oven to 275F (140C) Gas 1.
To serve six, take 100g (3.5oz) amoretti biscuits, a splash of Amaretto liqueur, 100g (3.5oz) good quality dark chocolate (at least 70% cocoa solids), 4 eggs, separated, 100g (3.5oz) castor sugar, 500ml (17 fl oz) whipping cream and the seeds of 1 vanilla pod.
Effusing powdered gelatine, sprinkle on to 4 fl oz of tepid water and leave to soften for two minutes or soak leaf gelatine in 4 fl oz of water for 5 mins until soft.
Braise in the oven with about 200ml/7 fl oz of the sauce for about 15 minutes .
3Divide the mixture between four 100ml (4 fl oz) ramekins, cover with clingfilm and chill in the fridge until set.
The upcoming 50-ton machine will mold six bottles of about 20 fl oz that measure 8 in.
31g all-purpose flour 1/2 tsp sweet paprika 1/2 tsp Dijon mustard 16fl oz whole milk 8 fl oz single cream Pepper, to taste 6 oz grated Taleggio cheese 6 oz grated Fontina cheese 8 oz & 4 ounces grated Asiago / mild Provolone cheese 2 tbsp chopped fresh chives 31g all-purpose flour 1/2 tsp sweet paprika 1/2 tsp Dijon mustard 16fl oz whole milk 8 fl oz single cream Pepper, to taste 6 oz grated Taleggio cheese 6 oz grated Fontina cheese 8 oz & 4 ounces grated Asiago / mild Provolone cheese 2 tbsp chopped fresh chives 4.
INGREDIENTS: 125ml/4 1/2 fl oz milk; 125ml/4 1/2 fl oz double cream; 2-3 drops vanilla essence; 4 eggs; 170g/6oz caster sugar; 1tbsp plain flour; 30g/1oz butter; 500g/1lb 2oz plums, halved and stoned; 2tbsp brown sugar; 30g/1oz flaked almonds (optional); icing sugar, to dust; cream, to serve