# Baking Conversions.

Throughout my baking, I have come to discover that different countries and regions can use different measurements for their ingredients.

It can become quite frustrating when a simple recipe turns into a math class as you have to convert everything to your preferred measurements.

Being from England, I was used to measuring everything in Grams (I still have my mums old fashioned kitchen scales). Since I have moved to Texas, my main struggle with baking is the measurements!

Therefore I thought that providing a quick conversion guide would be beneficial to everyone!

These values were found on www.allrecipes.co.uk

Volume

When measuring liquid, cooking measurements are quite straightforward:

Metric Imperial US cups
250ml 8 fl oz 1 cup
180ml 6 fl oz 3/4 cup
150ml 5 fl oz 2/3 cup
120ml 4 fl oz 1/2 cup
75ml 2 1/2 fl oz 1/3 cup
60ml 2 fl oz 1/4 cup
30ml 1 fl oz 1/8 cup
15ml 1/2 fl oz 1 tablespoon
Weight

Check this chart for basic imperial to metric conversions:

 1/2 oz 15g 1 oz 30g 2 oz 60g 3 oz 90g 4 oz 110g 5 oz 140g 6 oz 170g 7 oz 200g 8 oz 225g 9 oz 255g 10 oz 280g 11 oz 310g 12 oz 340g 13 oz 370g 14 oz 400g 15 oz 425g 1 lb 450g
Spoons!

Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:

1 dessertspoon = 2 teaspoons
3 teaspoons = 1 tablespoon

 1 teaspoon 5ml 2 teaspoons 10ml 1 tablespoon 15ml 2 tablespoons 30ml 3 tablespoons 45ml 4 tablespoons 60ml 5 tablespoons 75ml 6 tablespoons 90ml 7 tablespoons 105ml

Also know that tablespoons can be easily used to convert dry (and wet) ingredients to/from US cups. Here’s a simple conversion chart:

Tablespoons to US cups

 1 tablespoon 1/16 cup 2 tablespoons 1/8 cup 4 tablespoons 1/4 cup 5 tablespoons 1/3 cup 8 tablespoons 1/2 cup 10 tablespoons 2/3 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup
Weight of common ingredients

Found a recipe in US cups? Keep in mind a cup of butter weighs much more than a cup of flour! Use this chart to convert common ingredients between cups, metric and imperial:

Plain flour and icing sugar

US cups Metric Imperial
1/8 cup 15g 1/2 oz
1/4 cup 30g 1 oz
1/3 cup 40g 1 1/2 oz
1/2 cup 65g 2 1/4 oz
2/3 cup 85g 3 oz
3/4 cup 95g 3 1/4 oz
1 cup 125g 4 1/2 oz

Porridge oats

US cups Metric Imperial
1/8 cup 10g 1/3 oz
1/4 cup 20g 3/4 oz
1/3 cup 30g 1 oz
1/2 cup 45g 1 1/2 oz
3/4 cup 60g 2 1/4 oz
1 cup 85g 3 oz

Sugar (caster and granulated)

US cups Metric Imperial
1/8 cup 25g 1 oz
1/4 cup 50g 1 3/4 oz
1/3 cup 70g 2 1/4 oz
1/2 cup 100g 3 1/2 oz
2/3 cup 135g 4 3/4 oz
3/4 cup 150g 5 1/4 oz
1 cup 200g 7 oz

Brown soft sugar

US cups Metric Imperial
1/8 cup 25g 1 oz
1/4 cup 55g 2 oz
1/3 cup 75g 2 1/2 oz
1/2 cup 110g 4 oz
2/3 cup 150g 5 oz
3/4 cup 170g 6 oz
1 cup 220g 7 3/4 oz

Honey, treacle and syrup

US cups Metric Imperial
1/8 cup 45g 1 1/2 oz
1/4 cup 85g 3 oz
1/3 cup 110g 4 oz
1/2 cup 170g 6 oz
2/3 cup 225g 8 oz
3/4 cup 250g 9 oz
1 cup 340g 12 oz

Butter and margarine

US cups Metric Imperial
1/8 cup 25g 1 oz
1/4 cup 60g 2 oz
1/3 cup 75g 3 oz
1/2 cup 110g 4 oz
2/3 cup 150g 5 1/4 oz
3/4 cup 180g 6 1/4 oz
1 cup 225g 8 oz

If you’re still a little confused, http://www.onlineconversion.com/weight_volume_cooking.htm has a great site that allows you to enter your amount and it will convert it for you!

I hope that this helps!

– Charlotte.