Cooking Measurements and Conversion Charts

DRY INGREDIENTS
Spoon measurements can be:
Level
Round (default)
Heaped
Cups of dry ingredients should be level measurements.
Butter should be softened but not melted before measuring.
The volume to weight changes depending on the ingredient.
Careful measurement is important but most important is the relative proportions of ingredients to each
other.
cups oz g standardised g actual
1 cup sugar (crystal, granulated, caster) 8 oz 250 g 230 g
1 cup sugar (sifted icing) 5 oz 155 g 140 g
1 cup brown sugar (lightly packed) 4 oz 125g 110 g
1 cup brown sugar (firmly packed) 5 oz 155 g 140 g
1 cup flour 4 oz 125 g 110 g
1 cup flour, wholemeal 4 1/2 oz 135 g 128 g
1 cup shortening (butter, marg. etc) 8 oz 250 g 230 g
1 cup honey, golden syrup, treacle 10 oz 315 g 280 g
1 cup cornflour 4 oz 125 g 110 g
1 cup soft breadcrumbs 2 oz 60 g 57 g
1 cup dry packet breadcrumbs 4 oz 125 g 110 g
1 cup rice (uncooked) 6 oz 185 g 170 g
1 cup rice (cooked) 5 oz 155 g 140 g
1 cup dried split peas/lentils 6 1/2 oz 200 g 184 g
1 cup mixed dried fruit (sultanas etc) 4 oz 125 g 110 g
1 cup grated cheese 4 oz 125 g 110 g
1 cup nuts (chopped) 4 oz 125 g 110 g
1 cup coconut, desiccated 2 1/2 oz 75 g 71 g
oz (1 oz = 30g) level tablespoons
1 oz flour 2
1 oz sugar (crystal or castor) 1 1/2
1 oz icing sugar (free from lumps) 2
1 oz shortening 1
1 oz honey 1
1 oz cocoa 3
1 oz cornflour 2 1/2
1 oz custard powder 2 1/2
tablespoons g
1 tablespoon liquid, water, milk 15 g (1 ml = 1 g)
1 tablespoon jam, treacle, honey 25 g
1 rounded tablespoon flour/cornflour/cocoa powder 20 g
1 rounded tablespoon sugar 25 g
1 rounded tablespoon rice/dried fruit 30 g
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