PLEASE NOTE: I NEVER EXPECTED SO MANY INTERNATIONAL VISITORS AND HAD NO EXPERIENCE WITH MEASURING BY WEIGHT. THE GENERALLY ACCEPTED STANDARD FOR FLOUR IS LISTED IN BLUE AND HOW IT WEIGHS IN MY KITCHEN IN RED.
Flour
1 cup = 4 1/4 ounces = Generally Accepted 120 grams – When I weigh I get 125-130 grams
1/2 cup = 2 1/8 ounces = 60 grams / 63-65 grams
1/3 cup = 1 1/2 ounces = 40 grams / 42-43 grams
1/4 cup = 1.05 ounces = 30 grams / 31-32.5 grams
Granulated & Caster Sugar
1 cup = 7 ounces = 200 grams
1/2 cup = 3.5 ounces = 100 grams
1/3 cup = 2.3 ounces = 66 grams
1/4 cup = 1.75 ounces = 50 grams
1 Tablespoon = 0.45 ounces = 12.50 grams
Yeast
1 packet = 7 grams
1 teaspoon = 3 1/2 grams
1/4 teaspoon = 1 gram
Powdered Sugar & Powdered Cocoa
1 cup = 4 ounces = 114 grams
1/2 cup = 1.75 ounces = 50 grams
1/3 cup = 1.15 ounces = 33 grams
1/4 cup = .85 ounces = 25 grams
1 Tablespoon = 0.20 ounces = 6.25 grams
Liquids
1 cup = 8 ounces = 240 mL
1/2 cup = 4 ounces = 120 mL
1/3 cup = 2.6 ounces = 80 mL
1/4 cup = 2 ounces = 60 mL
1 Tablespoon = 0.50 ounce = 15 mL
Butter
1 Tablespoon = 0.50 ounce = 14 grams
1/4 cup = 2 ounces = 56 grams
1/3 cup = 2.6 ounces = 75 grams
1/2 cup = 4 ounces = 113 grams
1 cup = 8 ounces = 226 grams
Oven Baking Temperatures
225 degrees F = 110 degrees C = 1/4 gas number
250 degrees F = 130 degrees C = 1/2 gas number
275 degrees F = 140 degrees C = 1 gas number
300 degrees F = 150 degrees C = 2 gas number
325 degrees F = 165 degrees C = 3 gas number
350 degrees F = 180 degrees C = 4 gas number
375 degrees F = 190 degrees C = 5 gas number
400 degrees F = 200 degrees C = 6 gas number
425 degrees F = 220 degrees C = 7 gas number
450 degrees F = 230 degrees C = 8 gas number
475 degrees F = 245 degrees C = 9 gas number
500 degrees F = 260 degrees C = 10 gas number
…Below are all the charts I had perviously posted, compiled from other sources…
Liquids (and Herbs & Spices)
Weight
Length (1 cm = 10 mm)
Temperature
Thank you SOOOO much for this info condensed into one area. You’ve helped to make my life more simple and for that I’m very grateful.
Thank you
Awesome,! Thank you for All
Thanks a million Jenny,I wish more cooks would be as generous.
You sure are a special lady!
Thank you so much for the work and publishing the information online. I have been watching cooking tutorials from other countries and would love to make some very interesting food but I was lost in the metric system. Because of you I can now try some new items. Also, I checked my scales and they have grams as well as ounces! From you I also learned the metric measuring is about weight. I am a baby boomer and I am never too old to learn new things. You are an angel.
You’re an angel sent from heaven to have listed your own conversion charts in every possible scenario. Now I can move forward with baking or cooking without guess work. Thank you!!!
Thank you so much for the
conversion charts they will come
In very handy for me as I have several books published for the
U.K.
when a recipe calls for an egg.can any size be used?
From my experience it doesn’t make a difference but ultimately, it might depend on the recipe and the number of eggs needed.
Jenny, thank you for sharing your great recipes, your amazing personality, and THIS CONVERSION CHART!!!!
You’re an absolute darling!!!
Thanks for all the amazing recipes!!! Also thanks for the video form that you do as well. Love the keep it simple & clean style you have.
Thank you so much for your metric conversion charts. Years ago I found a recipe that looked yummy and the ingredients sounded like it would be great. It was all in metric I tried my best to get the amounts right, but it didn’t taste as good as it should have. I wish I had your conversion charts then. Thank you again for your thoughtfulness.
That is helpful thank you! You have it all broke down thanks ??
Jenny, this is fabulous help! Thank you so much!
Great help to me,& I bet many other’s to.
Jenny
I just found your videos, got my sis and daughter in law watching too
Will miss you!
But I understand, I retired 10 yrs ago and still busy as ever with kids and grandkids, exercise classes, volunteering, you name it. Have fun!
This chart is great. I seem to get better results if I use the scale.
Thank you for putting it, and all your recipes together. ‘I can’t believe I made this’ is what I say to friends who love the breads I bring over. I always tell them to check out your blog. Several have.
Marry me (final offer)
Sometimes in certain recipe book a cup of flour weight 150 g…
These metrics conversion charts are so helpful. I had a hard time finding something like this to go by. thank you Jenny ,you are the best!!
Cathy
Oh! Thank you so much for the Metric Conversions..etc.. It is so nice to be
able to convert so effortlessly thanks to you!…you’re beautiful too!
Great recipe!
Great conversion charts!
I know I will use both often!
Thanks!
KO
not sure if you got my previous comment. love love all of your recipes.
Hamilton, Ontario
Thank you for the Metric Chart. The chart is so helpful, and is easy to use. I also want to thank you for all your Polish recipes; I had so many memories because my Mother made so many of the dishes that you are kindly sharing, but I could not remember some of the ingredients or how she made them. It is a big help, and I have followed your recipes exactly, and they come out so delicious. I never had a chance to cook or bake, but I am enjoying doing the recipes now, and your videos are such a help to know how to do everything.
Hi. Thanks for the metric conversions, however it isn’t exhaustive.. eg I was trying to convert the chocolate cake (without butter) and there is no metric conversion for a 1/4 cup of cocoa in the above list. Can you please advise?
It would be really helpful if you included metric weights within each recipe as weights and measures are a standard finite quantity, whereas ‘a cup of xyz’ could be anything depending on how big your cup is and how tightly you packed it. Also, cups in different countries have totally different sizes.. eg US vs Australia.
Thanks and regards.
On my scale 1/4 cup of powdered cocoa comes up at .80 ounces or 25-27 grams. I also found a chart that says 1/4 cup is 30 grams. It’s equally complicated on my end. I hope that helps.
Many thanks for your prompt response. I notice that you have a bunch of new measurements, including cocoa at the top of this version of the conversion chart… for some reason the chart I downloaded does not seem to have the new info you’ve added.
One more question… towards the end you have ‘another helpful chart’. I’m assuming that this is not one you’ve created.. however you might be able to answer the question.. A section is marked “Volume (Dry)”.. however 1tsp is marked as 5mL… milli litres is a measurement for liquids, so I’m not sure how to understand this… would 5mL be the same as 5gms?
Oh, BTW I found this online conversion tool which allows you to convert to different international standards according to quantities you input. Maybe you and your followers might find it convenient too. Here is the link : http://convert-to.com/conversion-of-ingredients-from-cooking-recipes . Just search for the ingredient you want to convert and click the link, and it will take you to the conversion screen for that particular ingredient.
Thanks and kind regards
I agree it’s confusing and I don’t really need that last chart now that I added my own, so I will remove it.
Many thanks for your work on the chart converting to metric.
Before I checked your chart, while struggling with weight for flour, I found this chart: https://www.cupcakeproject.com/how-much-does-a-cup-of-flour-weigh/
I was very happy to see that both of you experts agree!
(BTW: I was making your Faster No Knead Bread without realizing you had added metric equivalents to the recipe. Thanks for that)
Thank you! I have a lot of conversion tables, but honestly when I need them I don’t have/use them. I prefer grams/oz for flour as it is easier to pour 400g of flour in a bowl that is on a digital scale, than scooping 4 cups, without much packing, and using a knife to level it. I always end with flour on the floor.
I learned that 1 once is close to 30g, and that 350F=180C. My problem is with volume units for solids.
The big issue is with tbsp of butter. How on earth do I measure it without melting? Isn’t it much easier to use its weight?
That’s why I decided to throw away the cooking books bought in Canada and buy new ones from European Amazon.
Hi. I have the same issue.. metric weights would be so much easier and more precise. Have just been trying to figure out how much a 1/4 cup of cocoa weighs.
Jeny! Where have you been??! Oh, we have missed you! I’ve already read most of your recipes and have printed off five I plan to try shortly. Thank you!
Hey Jenny,
Just as a note, in Australia a tablespoon is 20ml – which doesn’t seem like much of a difference but can mean the doughs are more wet than expected, until I found this out I was constantly adding more flour and wondering what I’d got wrong.
I’ve just started cooking my own bread….48 years old and I always thought it was so difficult, until I found great recipes like yours 🙂
Thank you!
Troy.
Jenny I have printed lots of things a virgin chef can make, your programs are a joy to watch and that wicked twinlie in your eyes makes me think you are only speaking to me. Love you shows and the metric conversion charts are the best. Love Brian B xx
First of all! Thank you for all the brilliant recipies, and moments on your videos!Maybe it sound a silly beginner question, but I just go for it. Is the temperature has to be a same in the fan oven as well? If I work with 230C my stuff just turn out a bit like almost burned. What shall I cange, temperature, or time? Or what am I doing wrong? The inside is fantastic, but the outside is way too hard.I just always worried if I take it off earlier than you suggested, I will have problem with the inside. Thank you very much for everyone who has a time to help me. Take care everybody.
Thanks
It looks like you are referring to the no knead bread and a convection (fan assisted) oven is not needed for this recipe but you can make it with the fan. I have a feeling the pot is the problem. Convection ovens get very hot and if your pot is not thick enough, I can see how the bread could be overdone. The best result would come with using a heavy enameled cast iron Dutch oven. If that’s what you are using, you could try reducing the temperature to 220 but do not change the time. Let me know if I can help further.
Thank you so much. I have already tried it yesterday evening, and I did the same. I reduced the heat and it worked very well. Fist I heated the pot to 230C, when I took it out I reduced the heat to bit less then 220C, and after I followed your procedure. Really nice bread, nice thin crispy crust in golden colour. I was was using a dutch oven(casserole dish). It seems the temperature was the only problem. To use a fan assistated oven it looks like I need to increase the heat, like with the other recipies. Thank you very much you help.
One gratefull hungarian fan of yours from the UK.
Zsófi
Just awesome!!! it’s so nice of you to help us with the metric conversions! Thanks!
What is the abbreviation for Teaspoon and Tablespoon?
Teaspoon is Tsp.
Tablespoon is Tbsp.
JENNY YOU HAVE REALLY SETTLED MY LONG TIME SEARCH TO THIS METRIC SEARCH,AN GRATEFUL
First time writing to you. I’ve cooked the easy rib recipe and it was a hit. Your sincerity and enthusiasm are infectious and depict you very favorably. You make me smile when you exhibit genuine zeal for sharing your knowledge with us.
I watched your show and am now an ardent admirer of your cooking talents and down to earth delivery. I love that you can be zany and fun while getting the job done. Kudos to you. I wish you much success in continuing to share these great recipes and techniques with all of us that enjoy you.
I am very new to your sight as of today I found the most amazing website and am overjoyed with happiness. I haven’t cooked in quite a while and was so grateful to come upon your website. I’m 65 and I was tired of my recipes. I love your recipes and hope to use many of them. I actually love to cook all things and I swear God sent you and your sight my way. I am so excited to try your recipes and I will let you know how they come out. I don’t foresee any problems with the menus you offer to all of us who are looking for wonderful recipes like yours. I appreciate all you will offer me and my family to try and I don’t see any problems with the amazing menus.
Thank you so very much for your generosity to people like me who have become bored with cooking.I THANK YOU SO VERY MUCH!
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