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Conversion of Weights

Measurements can be a real pain sometimes when converting American or Australian recipes to European (and vice versa), especially since not many realize their cup and tablespoon measurements are different.

Here is a quick reference on them, as well as conversions for oven temperatures. I shall keep this post on my side bar for easy reference.  On my side bar you will also find a Culinary Unit Converter which you will find very helpful for converting the European metric system I am using.

Things get worse  in Greece where our measurements are not very precise. The traditional recipes given by mother to daughter say some salt, little pepper, some rice, some parsley, a handful of that, a glass of olive oil etc., and we have practically learnt cooking by experience.

I will try from now on  to be more specific in my recipes and especially in baking.    I am cooking and baking my recipes again and shall try and update all the recipes which were posted before November, 2008.  From now on, I shall be using either cups or grams.

Personally I also have problems converting butter measurements and I am sure that others as well will have similar problems so according to some measurements I have found on the internet, I shall use these as a guideline for my recipes.


  • 1 cup all purpose flour = 125 grams
  • 1 cup whole wheat flour = 120 grams
  • 1 cup semolina = 170 grams

  • 1 cup granulated sugar = 200 grams
  • 1 cup brown sugar = 220 grams
  • 1 cup icing sugar = 120 grams

  • 1 cup milk = 240 grams
  • 1 cup water = 240 grams
  • 1 cup olive oil = 215 grams
  • 1 cup vegetable oil = 218 grams
  • 1 glass = 200 grams

4.  Other

  • 1 cup rice=  185 grams
  • 1 cup grated almonds = 150 grams
  • 1 cup dried bread crumbs = 105 grams
  • 1 cup honey = 350 grams

5.  Butter:

  • 1 cup butter = 227 grams
  • 1 stick of butter = 1/4 pound
  • 1 stick of butter = 1/2 cup
  • 1 stick of butter = 8 tablespoons
  • 1 stick of butter = 4 ounces
  • 1 stick of butter = 113 grams
  • 1 tablespoon = 20 grams
  • 1/4 cup = 63 grams
  • 1/3 cup = 75 grams
  • 1/2 cup = 125 grams
  • 1 cup = 250 grams

6. Gelatin sheets vs gelatin powder

One Knox powdered gelatin envelope (US)
= 1/4 oz, about 7 grams.

1 (US) envelope:
= 7 g,
= 7 (1-gram) sheets,
= 4 (1.66-gram) sheets,
= 3 or 3 1/2 (2-gram) sheets.

1 (Europe) envelope:
= 11 g
= 11 (1-gram) sheets,
= 6.5 or 7 (1.66-gram) sheets
= 5 (2-gram) sheets

Source: Recipe Link

Note:   for 1 litre of liquid I use 12 sheets of gelatine  or 2 sachets equivalent to 2 tablespoons (20 grams) gelatine powder.

7. Oven Temperature Conversions

Gas Mark Fahrenheit Celsius Description
1/4 225 110 Very cool/very slow
1/2 250 130
1 275 140 cool
2 300 150
3 325 170 very moderate
4 350 180 moderate
5 375 190
6 400 200 moderately hot
7 425 220 hot
8 450 230
9 475 240 very hot
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25 Responses

  1. This should be a very useful post for everyone IVY!

  2. Very good information Ivy! Thanks.

  3. Thank you ivy you are right some times it gets too complicated ! Viva i grammi !

  4. Yes, Ivy, you are so right! I always have to Google different measurements. Thanks for this handy-dandy reference. Great idea!

  5. back home in Indonesia, at old times, my mother usually measured using glasses or tumblers. her recipe collection is full of recipe using this measurement. it is me who’s got the job to convert them now hehehe… very informative post you’ve got here, ivy. thanks heaps!

  6. Great post Ivy, this will be very useful! I look this up on google all the time. Bookmarked. Thanks.

  7. Dee

    This is very useful; I use the sweet and simple bakes conversion chart. Would you believe it took me forever to realise that the US stick of butter was almost half the size of my stick of butter (250g or 227g depending on brand)? You can imagine the initial baking disasters and confusion before I caught on.

  8. Ivy thankyou for the info, i am going to print out this post and keep in my kitchen. It is always a disaster with me when it come to measurement. I always use grams or ml measurement, but then when i look to american blogs or books it is cups.
    I posted your cheesey snack and i have got lots of wonderful feedbacks from it.

  9. Oh, this is so useful!! I have a rubric on my blog called “conversions/substitutions” in which I talk about this same problem. I highly recommend this website too: http://www.onlineconversion.com/cooking.htm. It’s very thorough! I’m getting an intuitive sense now of the conversions and don’t have too much trouble when I’m baking, but when you want to share a recipe, that’s a different story!

  10. A great helpful post, Ivy. I’m always confused with the US butter measurements coz they tend to measure in stick, cup or tablespoon. I’ve bookmarked it for future reference and thanks a lot!

  11. Ben

    I am very bad when it comes to measurements. My mom’s recipes are like those of Greek moms. A little bit of this and a pinch of that and some of that other one. LOL

    I usually don’t measure anything when I am cooking, though. Some people are so strict about measurements that take the fun out of cooking. :-p

    Great post Ivy!

    • georgia

      how did you ever figure out when these Greek recipes, exp-1 cup butter (water glass)?????

  12. I never knew how different baking can be across the world until I started blogging. Everyone started using the metric system, and while it’s more accurate, I was a little confused. I think the little inaccuracies are what makes our bakes unique 🙂

  13. Hi ivy
    thanks for passing by my blog and leaving such wonderful encouraging words..it helps and thank you. I feel happy with this post as at any time if i require information on measurement, i know where to go quickly..well summarised.

  14. Ivy this is a great post and one that is great for reference. Measurements are very important in baking to be correct. I must bookmark this post 🙂

    Rosie x

  15. PG

    Ivy, this is so wonderful of you to put this information here. Only today I was struggling with such measurement conversions. I do have some links, but do you mind if I link to your post in my blog?
    You are so right about it, it isn’t easy at all. This will surely be of help.

  16. Conversions can sometimnes deter me from recreating a dish in my own kitchen sis. I always fibd myself googling. I had a question about what 130 grams of puff pastry was which to me is 1/4 of a package but I had to Google it.

  17. giz

    You have no idea how helpful this is. I’m constantly avoiding making some recipes because of the conversion. Even Psychgrad and I often speak different measurement languages – I still think Imperial and PG thinks Metric.

  18. What an incredibly wonderful thing you did in posting this. Great job, Ivy!

  19. Thanks for this Ivy – it is very handy.

  20. Ivy, I find Lore’s ‘Culiverter’ to be quite helpful when it comes to sorting out and converting measurements, but thanks for your valuable input on this matter.

  21. I am bookmarking this important post! thank you!!!

  22. I am very glad that this post might be also helpful for you all. Lore’s Culiverter is still very useful and I do use it whenever necessary but this is quite different having all these measurements in one post. So if you have something I can add to the post, please let me know.

  23. […] As most Greek and Cypriot recipes, this is measured in glasses, so you can have a look at a post I made how to convert glasses into cups here. […]

  24. Your measurement page is ingenius … esp the butter and gelatine part. May I link this page?

    Heni’s last blog post..A kind invitation to cooking: Walima cooking club

  25. […] think I have found a mistake in this recipe as 2 1/2 cups of flour is not 250 grams.  According to my measuruments, I cup flour is 125 grams, so if you are weighing the ingredients you will probably need around 300 […]

  26. First of all I would like to say great blog! Thanks for sharing this amazing and informative article. Thank you ivy you are right some periods it gets too complicated.

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