Friday, 11 March 2011

Hints and Tips: Weights and Measures

I have put together a few useful conversions that I have found myself often looking up.  As I come across more I will add them.
  • 1 cup butter = 225g
  • 1 cup cheese, grated = 100g
  • 1 cup currants = 150g
  • 1 cup flour = 150g 
  • 1 cup icing sugar = 125g
  • 1 cup ground almonds = 100g
  • 1 cup honey = 350g
  • 1 cup lentils = 225g
  • 1 cup liquid = 225ml
  • 1 cup margarine = 225g
  • 1 cup nuts, chopped = 100g
  • 1 cup onion, chopped = 100g
  • 1 cup raisins = 200g
  • 1 cup rice, cooked and drained = 165g
  • 1 cup rice, uncooked = 200g
  • 1 cup sugar, brown = 175g
  • 1 cup sultanas = 200g
  • 1 cup sugar, white = 225g
  • 1 cup syrup = 350g
  • 1 cup treacle = 350g
  • 1/4 cup = 50ml
  • 1/2 cup + 2 tbsps = 150ml
  • 1/2 fluid oz = 15ml or 1 tbsp
  • 1 pint/2 and 1/2 cups/16 fluid ounces = 450ml
  • 1 stick butter = 100g
  • 2 pints/5 cups = 1.2 ltrs
  • When baking cakes and the recipe requires, for example 3 eggs, weigh the eggs in their shells, and then use the same weight for the flour, butter and sugar.  This works well if like me, most of your eggs are free range and vary in size.

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