Conversions

Adapting recipes to different kitchens is harder than it sounds – it can be more than converting units, since different ingredients have different weights. These are really valuable tables, with some found in Georgina Campbell’s Irish Bread & Baking, you’ll see slight variations but if you use one consistently it should work out.

US Baking Conversions

Flour

1/4 cup	1 1/4 oz	40g
1/3 cup	1 1/2 oz	50g
1/2 cup	2 1/2 oz	75g
2/3 cup	3 1/3 oz	100g
3/4 cup	3 3/4 oz	110g
1 cup	5 oz	150g

Sugar

1/4 cup	2 oz	60g
1/3 cup	2 1/2 oz	75g
1/2 cup	4 oz	120g
2/3 cup	5 oz	150g
3/4 cup	6 oz	180g
1 cup	8 oz	240g

Brown Sugar

1/4 cup	1 1/2 oz	45g
1/3 cup	2 oz	60g
1/2 cup	3 oz	90g
2/3 cup	4 oz	120g
3/4 cup	4 1/2 oz	135g
1 cup	6 oz	180g

Icing Sugar/Powdered Sugar/Cocoa Powder

1/4 cup	1 oz	30g
1/3 cup	1 1/3 oz	40g
1/2 cup	2 oz	60g
2/3 cup	2 2/3 oz	80g
3/4 cup	3 oz	90g
1 cup	4 oz	120g

Butter

1/4 cup	2 oz	60g
1/3 cup	2 1/2 oz	75g
1/2 cup	4 oz	120g
2/3 cup	5 oz	150g
3/4 cup	6 oz	170g
1 cup	8 oz	225g

Weight

The Imperial pound (lb) = 450g (approx.), slightly less than 1/2 kilogram (500g).

Imperial	Metric
1 oz	25g
2 oz	50g
3 oz	75g
4 oz	100-125g
5 oz	150g
6 oz	175g
7 oz	200g
8 oz	225g
10 oz	275g
12 oz	325-350g
14 oz	400g
1 lb (16 oz)	450g
1 1/2 lb	700g
2 lb	900g
3 lb	1.4 kg

Liquid

1/4 cup	2 fl oz	60ml
1/3 cup	2 1/2 fl oz	75ml
1/2 cup	4 fl oz	120ml
2/3 cup	5 fl oz	150ml
3/4 cup	6 fl oz	180ml
1 cup	8 fl oz	240ml

Liquid Capacity

The Imperial pint = 20 fl oz, slightly more than 1/2 litre (approx. 575 ml). The American pint = 16 fl oz.

Imperial	Metric
1 fl oz	25 ml
2 fl oz	50 ml
3 fl oz	75 ml
4 fl oz	100-125 ml
5 fl oz	150 ml
6 fl oz	175 ml
7 fl oz	200 ml
8 fl oz	225 ml
9 fl oz	250 ml
10 fl oz (1/2 pint)	275-300 ml
15 fl oz (3/4 pint)	425 ml
20 fl oz (1 pint)	575-600 ml
30 fl oz (1 1/2 pint)	850 ml
40 fl oz	1.15 litre

Oven Temperatures

°F	°C	Gas
250	130	1/2
275	140	1
300	150	2
325	160-170	3
350	180	4
375	190	5
400	200	6
425	210-220	7
450	230	8
475	240	9