The Green Chronicle's Measures & Conversions Page

Basic Recipes > Measures & Conversions

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The American Cup measurement is used for some of the recipes on this website 1 American Cup is 8floz. (American Cup = half an American Pint; American Pint = 16floz)

If you do not use American Cups when cooking then the list below should enable you to change from cups to lbs and ozs. If you have any questions, please e-mail us and we may be able to help.

GUIDE TO AMERICAN CUP MEASUREMENTS:

DRY INGREDIENTS:
1lb flour = 4 American Cups
0.5oz flour = 1 level tablespoon
1oz flour = 1 heaped tablespoon
1lb granulated sugar = 2 American Cups
1oz granulated sugar = 1 heaped tablespoon
1lb caster/superfine sugar = 2 American Cups
1oz caster/superfine sugar = 1 heaped tablespoon
1lb icing/confectioner's sugar = 3 American cups
1oz icing/confectioner's sugar = 1.5 heaped tablespoons
1lb brown (moist) sugar = 2.5 American Cups
1lb dried fruit = 2 American Cups
1lb fine, dry bread crumbs = 4 American Cups
2oz fresh bread crumbs = 1 American Cup
6oz slivered almonds = 1.5 American Cups
4oz ground almonds - 1 American Cup
3.5oz rolled oats = 1 American Cup
2.5oz dessicated coconut = 0.75 American Cup
1oz hazelnuts (whole, shelled) = 0.25 American Cup

FATS AND OILS:
1lb butter or other fat = 2 American cups
0.5oz butter = 1 level tablespoon

PULSES AND PASTA:
1lb rice = 2 American Cups
1lb lentils/split peas = 2 American Cups

MEAT AND CHEESE:
1lb chopped meat = 2 American Cups
2oz Gorgonzola Cheese = 0.5 American Cup

VEGETABLES:
6oz button mushrooms = 1.5 American Cups
11oz shredded red cabbage = 4 American Cups
2oz shredded leek or spring onions = 0.5 American Cup

MISCELLANEOUS:
1lb golden syrup/treacle = 1 Amercian Cup
1oz golden syrup/treacle = 1 level tablespoon
1oz jam = 1 level tablespoon
1oz fresh yeast = 0.5oz dried yeast = 4 level teaspoons
1lb coffee beans = 2.5 American Cups
2oz sliced dill pickles = 0.5 American Cup
6oz canned chestnut puree = 0.75 American Cup
8 fluid oz strawberry puree = 1 American Cup

LIQUIDS:
1 tsp (teaspoon) = 5 ml (millilitres)
1 dsp (dessertspoon) = 10 ml
1 tbs (tablespoon) = 15 ml
1 floz (fluid ounce) = approx 30 ml
1 pint = approx 570 ml
British Imperial Pint = 20 fluid oz
American Pint = 16 fluid oz
1 gill = 1/4 pint
Jigger = 3tbs
Dash = 4-5 drops
1 Quart = 2 Pints

WEIGHTS:
16 ounces = 1 lb (pound)
1 ounce = approx. 30 grams
4 ounces = approx. 115 grams
8 ounces = approx. 230 grams
1 lb = 454 grams

COOKING TEMPERATURES:

FAHRENHEIT	GAS MARK	CELSIUS/CENTIGRADE
300	2	140
325	3	158
350	4	177
375	5	190
400	6	204
425	7	214
450	8	232
500	9	260

FAHRENHEIT	OLD FASHIONED TERMINOLOGY
240-280	VERY COOL
280-320	COOL
320-340	WARM
340-370	MODERATE
370-400	FAIRLY HOT
400-440	HOT
440-480	VERY HOT

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If you have a question or comment relevant to this page, then please post it below.

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Why not just count out 8 threads?

#50 - mary - 01/25/2010 - 05:35

8 saffron threads equals what in dry teaspoon measurements?

#49 - Dennis Smith - 01/25/2010 - 00:24

your conversion table will surely help make baking and cooking a lot easier for me. Thank you

#48 - corazon b. tabuzo - 12/15/2009 - 04:45

Hi I am having trouble getting the cupcakes to stay attached to the case it keeps pulling away from it when cooling have you any ideas to prevent this from happening?

#47 - tina - 12/06/2008 - 15:03

I have seen Saffron Cakes made with Baking Powder and I believe that Swedish Saffron Cake is always made with Baking Powder.Can't think why the dough would need to be left..thought you had to work quickly with Baking Powder.
Don't think that the use of BP can be very traditional as it wasn't invented until the 1870s.

#46 - mary - 11/27/2008 - 05:16

I came across an old recipe that listed baking powder instead of yeast and yet called for a rising period. Other than this the recipe was much as above for saffron cake. Have you any experience with this? Thanks ahead of time. Carol

#45 - Carol Bloom - 11/26/2008 - 15:27

At last...I've found a site that converts the weights and measures into 'old money'!!!! Thank you.

#44 - Pamela Butterworth - 11/03/2008 - 09:59

The cup measurement is based on an American cup which is about half a pint.You could buy an American cup measure or use our conversion chart.http://www.twenga.co.uk/offer/29095/5715788655322214580.html

#43 - mary - 10/08/2008 - 07:01

That is the usual recipe for flaky pastry..butter and lard.

#42 - mary - 10/08/2008 - 06:56

i have bought a cupcake book and all the weights are in cups ! how can i convert them into metric weights instead ? also does all purpose flour mean self raising or plain?

#41 - debbie - 10/07/2008 - 12:34

Thanx I am english and 12 but these cookies are yummy!!!

Well done!

Bye x

#40 - Jess - 07/12/2008 - 07:07

Why do you used half lard and half butter in your flaky pastry recipe?

#39 - Beatrice Bruny - 07/09/2008 - 21:57

A cup is an American volume measurent based on an American half pint cup. In our conversion table we show the equivalent ounces ie 1 cup of sugar = 8oz of sugar.

#38 - mary - 06/25/2008 - 10:54

I don't understand how to do your measuring?
1 cup? what is that

#37 - sarah - 06/24/2008 - 13:32

I think that malt extract might be available in brewing supply shops or health food shops. In the uk it is often sold in chemist shops (not the one with added cod liver oil). Also you might be able to buy it online.

#36 - mary - 06/11/2008 - 16:28

I would love to try your malt loaf recipe, but I live in the States and I am having a hard time finding malt extract. The golden syrup can be found the grocery store but not the malt. Do you have any suggestions, could we have a different name for it? Thanks for the help.

#35 - Darannie Waham - 06/09/2008 - 14:01

If you have a specific conversion problem just e mail and we'll try to help you.

#34 - mary - 05/18/2008 - 11:12

an 18cm cake tin would be a 7inch one.

#33 - mary - 04/12/2008 - 11:51

a moderate temperature in baking has a temperature equivalent.See Measurement section.Very hot, hot, moderate, cool etc are old fashioned expressions of temperature gifven in recipes before ovens had reliable temp controls.

#32 - mary - 04/12/2008 - 11:47

one packet of dried yeast usually contains 1 tablespoonful. 1 tablespoon is equal to 3 teaspoonfuls therefore 2 packets equals 6 teaspoonfuls of yeast.

#31 - mary - 04/12/2008 - 11:42

What is the equivalent of 2 packets active dry yeast using teaspoon?

#30 - Lydia - 04/10/2008 - 10:31

i am still having a hard time converting your cups to ounces or grammes. How much is half a cup of mushrooms in ounces? is your onuce equivalent to a British ounce?

Thanks

#29 - Carol - 03/06/2008 - 05:52

I was wondering what the inches of a cake pan that is 18 cm Thank you Kim Padilla

#28 - Kim Padilla - 02/28/2008 - 19:59

what do you mean by moderate temperature when baking in the oven?

#27 - sue - 02/12/2008 - 20:46

The blueberry Muffin recipe contains baking powder so the flour used would be plain flour.

#26 - mary - 01/08/2008 - 05:33

The parsnip Wine recipe is a very old one from my family in England so 8 cups means literally that.8 ordinary teacupfuls of sugar. In this case it is not an American cup but just a rough and ready handy measurement.

#25 - mary - 01/08/2008 - 05:29

Hello,

This is the best looking blueberry muffin recipe I've found, but being a novice baker I'm not sure whether 'flour' means plain or self-raising?

Thank you

x

#24 - Cara - 01/07/2008 - 17:49

could you please tell me how many pounds of sugar i need to make your parsnip wine.

#23 - ian thompson - 01/07/2008 - 12:55

15ml is the correct amount.

#22 - john - 01/01/2008 - 16:08

Hi! I'm just wondering if 1 tablespoon=15 ml (as it says under liquids) or 20 ml (as it says in the cooking calculator)?

#21 - Maria - 01/01/2008 - 04:09

hi,

1 1/2 cups of broken up chocolate is approx. 9ozs.

#20 - mary - 12/19/2007 - 15:39

Hi I'm doing the rum truffle recipe but what is 1 1/2 cups of chocolate in oz. Thanks.

#19 - clair - 12/19/2007 - 09:46

Usually this type of yeast needs to be activated in fairly warm water and a little sugar.It should be left for several minutes until frothy. The amount of water and sugar depend on the amount of yeast in each sachet.There are also yeasts that can just be put straight into the flour with a little sugar. These are very easy to use.

#18 - mary - 12/14/2007 - 16:30

Thank you for this site. I bought some granulated yeast. No instructions. I used 2 Tblsp in my bread maker but the bread didn't rise very good. This yeast is suposed to be melted in hot water. I didn't do this as each ingredient is suposed to go in order of the receipe. The liquid goes in last. How do I use this yeast correctly? Thanks Inez

#17 - Inez West - 12/14/2007 - 14:20

There are about four fluid ounces in a pint.

#16 - mary - 12/11/2007 - 03:10

i would love to make the russian toffee but i need to know how many ounces in a quarter pint thank you

#15 - carlene - 12/09/2007 - 14:58

Which cake do you mean? Post again telling me which cake and I will see if we have made a mistake.

#14 - mary - 12/06/2007 - 14:54

this cake recipe doesnt list baking powder or soda.. It is because mistakenly you did not add or simply this cake is baked without the leavener
thank you

#13 - rani - 12/02/2007 - 23:10

What is the reason for a christmas cake to be moist or dry?

#12 - Jo-Ann - 11/29/2007 - 03:13

water icing is sieved icing sugar mixed to the desired consistency with boiling water.

#11 - mary - 11/04/2007 - 11:11

I don't understand what is water icing is it plain water, so please could you give some more explanation?

#10 - Amina - 11/04/2007 - 08:48

Black treacle or dark molasses (55% sucrose) is obtained from boiling sugar cane or beet. Treacle or golden syrup (65% sucrose) is the result of the first boilings of cane and beet and black treacle comes from subsequent boilings.

#9 - mary - 10/28/2007 - 05:43

1 pint is equal to approximately 570 mls so 1/3rd of a pint is equal to approximately 190 mls.

#8 - mary - 10/28/2007 - 05:36

what is 1/3 pint of water in ml

#7 - patrice - 10/27/2007 - 23:52

what is black treacle

#6 - arlene - 10/18/2007 - 17:22

hi kim,

im glad that you have found the saffron cake recipe on our site and hope you enjoy making it. A drachm is just an old fashioned apothecaries' weight measurement and is equal to 1/16oz (approx 1.5g). It is also abbreviated to dram. Hope this helps.

#5 - mary - 08/31/2007 - 13:47

1 stick of butter = 4oz

#4 - mary - 08/31/2007 - 13:39

please could you help me ,what is a dracham and how much in grams for saffron cake im really happy i have found your recipe as my partner is cornish and longs for some home cooked cornish food xxxxxx kim

#3 - hi mary - 08/24/2007 - 14:04

I have a recipe which requires one stick of butter. What is that equivalent to, please? Thankyou.

#2 - Lusia - 08/23/2007 - 07:05

Thanks for your comment. Glad you enjoy the recipes!

#1 - mary - 08/14/2007 - 09:19

Ireally enjoy receiving your emails and have tried and enjoyed several recipies as they are a little different from other sights.
Thank you.

#0 - Mrs.Jean Smith - 06/15/2007 - 21:34


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