Leaving Shakespeare alone, one of the challenges one is faced, when the cooking sources span from Europe (and even here, between Metric and Imperial) to USA, are the measurement conversions.
Image from visual.merriam-webster.com
While in these day and age, one can search the web for Equivalents and Measures as well as easy to use Conversion Calculators, or even download handy APP for the iPhone, when asked, I always recommend investing in good measuring tools (some include automatic conversion).
In any case it is useful to remember the following:
Metric/imperial
- 1oz = 27g
- 4oz = 125g
- 8oz = 250g
- 12oz = 360g
- 1 lb = 450g
- 1kg = 2 lbs 4oz.
Oven temperatures
- 150c = 300F
- 170c = 325F
- 180c = 350F
- 200c = 400F
- 220-230c = 450F
US Cups
Consider that cups measure volume, thus 1 cup flour differs in weight from 1 cup sugar due to the different mass of the ingredients.
- 1 cup flour (unsifted) = 150g
- 1 cup sugar = 200g
- 1 cup rice = 200g
- 1 cup butter = 2 sticks = 225g
- 1 tablespoon butter = 15g
- 1 cup icing sugar or cocoa = 110g
- 1 cup rolled oats = 100g
- 1 cup cream cheese = 250g.
Very helpful! I love using my kitchen scale to measure ingredients now.
I am into gr too (as well as oz) but MANY American recipe books call for cups and spoons and thus had to shop for it
So very helpful! I’m printing this out for my cupboard door! I can’t tell you how many times I have to google for help in converting recipes!!
Thank heavens for you, Max! I’m slowly catching up with my old emails and posts and this was one I really needed, since I go metric on everything