Contents

About this document, Copyright information

About this document, Copyright information

This document contains the HTML-ized text from the chapter 3 of the: The rec.food.cooking FAQ and conversion file as at 10 Nov 1993, available in rtfm.mit.edu FAQ archives as cooking-faq

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Where needed, the conversion used is 1kg = 2.2lb

Oven Temperatures

An approximate conversion chart (P) :-

Food Equivalences

Sometimes the sources did not agree... I've given both :-

Flours

Cereals

Sugars

Fats and cheeses

Vegetables and fruit

Dried fruit and nuts, etc

Preserves

American Liquid Measures

British Liquid Measures

I have got conflicting tables showing these:-

BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!

And from "Mastering the art of French cooking". Penguin UK, issue 1961

British Short Cuts (S)

General Conversion Tables

Some general tables for volume and weight conversions (mostly by Cindy Kandolf)

Prefixes

International Liquid Measurements

Weight

1 ounce (oz) = 28.4 g (can usually be rounded to 25 or 30)
1 pound (lb) = 454 g
1 kg = 2.2 pounds (lb)

1 dag = 10 g = 0.01 kg (see prefixes)
1 dkg = 1 dag (dkg is an old (non-ISO) name for dag)

US Liquid Measurements

Miscellaneous

• 1 UK pint is about 6 dl
• 1 UK liquid oz is 0.96 US liquid oz.
• a "stick" of butter or margarine weighs 4 oz and is 1/2 cup US.
• each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g.
• there are 8 tablespoons in 1/4 pound butter

  Some Australian Conversions

  From a post on rec.food.recipes from Stephanie da Silva

  Metric Cups

  Metric Cups Grams (approx) Ounces (approx) 1 cup butter 250 8 3/4 1 cup biscuit (cookie) crumbs 110 3 3/4 1 cup breadcrumbs, soft 60 2 1 cup breadcrumbs, dry 125 4 1/2 1 cup cheese, grated 125 4 1/2 1 cup cocoa 110 3 3/4 1 cup cornflour (cornstarch) 125 4 1/2 1 cup cornflakes 30 1 1 cup rice bubbles (rice crispies) 30 1 1 cup coconut, desiccated (flaked) 95 3 1/4 1 cup dried split peas, lentils 200 7 1 cup dried fruit 160 5 3/4 1 cup dates, chopped 150 5 1/4 1 cup flour, plain, self-rising 125 4 1/2 1 cup flour, wholemeal (whole wheat) 135 4 3/4 1 cup golden syrup, honey, glucose 360 12 3/4 1 cup jam 330 11 1/2 1 cup nuts, chopped 125 4 1/2 1 cup oats, rolled 90 3 1/4 1 cup rice, short grain 210 7 1/2 1 cup rice, long grain 200 7 1 cup salt, or crystal sugar 250 8 3/4 1 cup castor sugar (superfine) 220 7 3/4 1 cup soft brown sugar, firmly packed 170 6 1 cup icing sugar (confectioners') 150 5 1 cup = 250 ml

  Metric Spoons

  Metric spoons Grams Ounces 1 level tablespoon peanut butter 20 2/3 1 level tablespoon baking powder, bicarb soda, cream of tartar, gelatine, rice, sago 15 1/2 1 level tablespoon cocoa, cornflour, custard powder, nuts 10 1/2 1 level tablelspoon golden syrup, treacle, honey, glucose 30 1 1 level tablespoon sugar, salt 20 2/3 1 level tablespoon yeast, compressed 20 2/3

• 1 tablespoon = 20 ml
• 1 teaspoon = 5 ml

  Catties

  In ancient China,
  1 catty = 1.33 pound = 600 grams.

  In Modern China, this went with kilograms and stuff. To make the transition easier for the average people. They invented a new kind of catty.
  1 catty = 0.5 kg ( = 1.1 pound )

  However, old books from Hong Kong and Taiwan still uses the old catty = 600 grams.

  Authorities

  K

  Mollie Katzen from "Still Life with Menu"

  P

  Marguerite Patten from "Cookery in Colour"

  RD

  Forward to British edition of "The Rotation Diet"

  S

  Ursula Sedgwick from "My Fun-to-cook-book"