Metric-Imperial Recipe Converter – French/British/American Equivalents

By Sunday, June 23, 2013 Permalink 0

Metric-Imperial Recipe Converter – French/British/American Equivalents //

 

From Southern Food:

Liquid Measures

1 cup 8 fluid ounces 1/2 pint 237 ml
2 cups 16 fluid ounces 1 pint 474 ml
4 cups 32 fluid ounces 1 quart 946 ml
2 pints 32 fluid ounces 1 quart 946 ml
4 quarts 128 fluid ounces 1 gallon 3.784 liters
8 quarts one peck
4 pecks one bushel
dash less than 1/4 teaspoon

Dry Measures

3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams
2 tablespoons 1/8 cup 1 fluid ounce 28.3 grams
4 tablspoons 1/4 cup 2 fluid ounces 56.7 grams
5 1/3 tablespoons 1/3 cup 2.6 fluid ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 113.4 grams 1 stick butter
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams

GRAM TO OUNCE EQUIVALENTS

[wpcol_1half id="" class="" style=""]GRAMS[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]OUNCES[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]25[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]0.87[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]30[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]1.0[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]50[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]1.75[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]75[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]2.63[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]80[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]2.8[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]85[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]3.0[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]100[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]3.5[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]125[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]4.4[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]150[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]5.25[/wpcol_1half_end]

CUP TO DECILITER EQUIVALENTS

[wpcol_1half id="" class="" style=""]CUPS[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]DECILITERS[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1/4[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]0.56[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1/3[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]0.75[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1/2[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]1.13[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]2/3[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]1.5[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]3/4[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]1.68[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]2.27[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1 1/4[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]2.83[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1 1/3[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]3.0[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1 1/2[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]3.4[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1 2/3[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]3.75[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]1 3/4[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]4.0[/wpcol_1half_end] [wpcol_1half id="" class="" style=""]2[/wpcol_1half] [wpcol_1half_end id="" class="" style=""]4.5[/wpcol_1half_end]

For gluten-free recipe conversions, see Culinary Chemistry: Gluten-Free Recipe Conversions – Strategies for Substitutions.

TEMPERATURE CONVERSIONS

Temperature Conversion:

Fahrenheit to Celsius:

Celsius to Fahrenheit:

Subtract 32
Multiply by 5
Divide by 9

Multiply by 9
Divide by 5
Add 32

or click here to convert temperatures automatically.

 

 

 

 

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1 Comment
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    April 25, 2013

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