Conversion Tables

Measuring Cups Spoons

CONVERSION TABLES

Cup – Mililiter (ml) | Cup – Fluid Ounces (fl. oz) | Ounces – Grams | Pounds – Grams | Oven Temperature (Fahrenheit – Celcius)

INGREDIENTS (Cup, tablespoon, teaspoon – gram)

Flour | Butter (Cup – Sticks – Ounces – Grams) | Granulated Sugar | Brown Sugar | Cocoa | Cornstarch | Powdered Sugar | Baking Powder | Baking Soda and Table Salt | Yogurt | Milk | Heavy Cream | Almond/Hazelnut/Pistachio – Sliced | Almond/Hazelnut/Pistachio – Meal/Powder

Egg | Yeast Substitution

CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)

1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

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CUP to FLUID OUNCES (cup to fl. oz)

1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

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OUNCES to GRAMS

1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

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POUNDS to GRAMS

1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

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FAHRENHEIT to CELCIUS (F to C)

500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C

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FLOUR

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams

* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

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BUTTER (CUP to STICKS to OUNCES to GRAMS)

1 cup butter = 2 sticks = 8 ounces = 230 grams

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GRANULATED SUGAR

1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

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BROWN SUGAR

1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

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COCOA

1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

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CORNSTARCH

1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

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POWDERED SUGAR

1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

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BAKING POWDER

2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram

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BAKING SODA and TABLE SALT

2 teaspoons baking soda (or salt)= 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams

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YOGURT

1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams

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MILK

1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams

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HEAVY CREAM

1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams

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ALMOND/HAZELNUT/PISTACHIO – SLICED

1 cup almond (sliced) = 100 grams
3/4 cup almond (sliced) = 75 grams
2/3 cup almond (sliced) = 65 grams
1/2 cup almond (sliced) = 50 grams
1/3 cup almond (sliced) = 35 grams
1/4 cup almond (sliced) = 25 grams
1 tablespoon almond (sliced) = 6 grams

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ALMOND/HAZELNUT/PISTACHIO – MEAL/FLOUR

1 cup almond (meal/flour) = 150 grams
3/4 cup almond (meal/flour) = 115 grams
2/3 cup almond (meal/flour) = 100 grams
1/2 cup almond (meal/flour) = 75 grams
1/3 cup almond (meal/flour) = 50 grams
1/4 cup almond (meal/flour) = 40 grams
1 tablespoon almond (meal/flour) = 10 grams

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EGG

1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

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YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)

100 grams fresh yeast = 40-50 grams active dry yeast = 33 grams instant yeast

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Comments

  1. 1 - Tans on December 9th, 2007

    I am due to move back to Turkey at some point. Even this conversion guide alone is a great service.

    I’ve stumbled upon your site today, and really enjoyed it. You’ve got a new subscription ;)

    Great pics too.! Very professional

  2. 2 - Cenk on December 9th, 2007

    Thank you Tansu!

  3. 3 - Sari on January 10th, 2008

    Great blog, great recipes and beautiful pics! And with this Conversion Tables-pag you just made it to the very bootom of my hard! And let’s use the only turkish word I know: Serefe!

  4. 4 - Kathy Riedmiller on June 15th, 2008

    Saw your story in SF Chron. Taught English in junior & senior high school in Luleburgaz (Peace Corps) in mid 1960′s. I’ve been back twice and now plan to tour Turkey in 2009 with husband & son. Fond memories & friends. Enjoy cooking Turkish food like tas kebab, prasa & carrots, etc. with olive oil, asure, cacik, tabuli. Enjoy eating doner kebeb & miss simits! Thanks, Kathy

  5. 5 - De Koekjesfee on July 9th, 2008

    Thank you for these great table’s. You have a very jammy site. I’m glad I’ve found it !

  6. 6 - Ayesha on January 15th, 2009

    I’ve just discovered Dorie’s book ‘Baking: from my hoe to yours…im seriously considering saving up to buy the book. one problem though….the way the ingrediats are measured….it’s all in cups, spoons or stick in case of butter. Do you know if I can still follow a recipe to the dot if I use the conversions above for the ingrediants in Dorie’s recipes?…..

  7. 7 - Cenk on January 15th, 2009

    Ayesha – I’m sure you’ll have no problems. Every conversion unit you need is above.

  8. 8 - nidhi on November 3rd, 2009

    Hi
    I am a long time reader of your site. I have a small question, in bread baking is it possible to use active dry yeast instead of instant yeast?
    If yes, then what are the propotional changes? I want to try your focaccia recipe!
    Thanks

  9. 9 - Cenk on November 9th, 2009

    nidhi – Here’s a useful chart to answer your question.

  10. 10 - Heidi on August 18th, 2010

    Greetings,

    I am a New Yorker living in Istanbul. I have been here for a year now and I’m still trying to find certain ingredients that Migros doesn’t have. I love the piece about the tomatoes, I think I might order some. Can you please tell me a great place to shop for special ingredients, (not always so special, but hard to find like fast-cooking oatmeal and celery.) I’m going to visit some Macrocenters because I hear it’s like Whole Foods. I’m glad to have found your page! I go to PAWI events as well, maybe they’ll be a cooking event soon.
    Cheers,
    Heidi

  11. 11 - Cenk on August 19th, 2010

    Heidi – Nothing compares to Whole Foods in Istanbul. Don’t expect too much from Makrocenter, but there are lots of things there that Migros doesn’t carry. I strongly recommend the one in Kanyon. You can find Quaker quick-cooking oatmeal there as well as celery.

  12. 12 - Emily on December 17th, 2010

    This is chart wonderful. I am always scrambling to figure these things out! Your blog is very funny…golden girls really:)? Have been living in Turkey for 3 yrs but looking forward to moving to Istanbul soon for a few more food options, like granola. Having less options though has really made me get back to the basics in food.Look forward to trying more of your recipes:)

  13. 13 - Bev on August 5th, 2011

    Thank you for this beautiful conversion chart,

  14. 14 - diny on August 24th, 2011

    thank you for this helpful chart

  15. 15 - Ashton on August 29th, 2011

    I love this conversion chart! I’ve been a long time follower of your blog and I recently moved to Cairo. I have been having lots of issues converting my recipes and finding ingredients. I was overjoyed to see your explanation of how to strain labneh and get cream cheese. There are many “hard to find” items here that I’m having difficulty substituting. Keep posting more tips about that! So many of the items I relied upon in the US are hard to find. So keep up the good work!!!

  16. 16 - Lynn Krudo on October 24th, 2011

    Your chart is helpful. I use it at work & at home. I thought of you & the earthquake. I’m from Israel, originally from Chicago & my son is in San Francisco now. We’re a small country & many things affect everyone in some way. It’s probably the same for you. My husband was born in Istanbul, but his family left when he was a year old. You’re invited to stay at my house should you come to Israel!

  17. 17 - Cenk on October 27th, 2011

    Lynn – Thanks a lot for the generous offer and your concern.

  18. 18 - Osman Uner on November 28th, 2011

    Merhaba Cenk,
    San Franciscoda yasayip ve bu kadar yemek olayina merakli olupta tanismamiz inanilmaz.Ben 25 senedir Ellis ve Marketin kosesinde yani Macy’s in 1 block asagisinda Jazz Club ve restaurant calistiriyorum.
    Esim Alman ve seni interneten bir sekilde bulmus ve
    devamli takipcin.Senin buralari nasil ozledigini yazan articlini bana biraz once gosterince benim aklima soyle bir fikir geldi: Eger istersen bir kac haftaligina buraya gel,kalicak yeri ben sana ayrlarim ve bizim restauranta yemeklerini hazirliyip seni takip edenlerle bulus.Eger aklina yatarsa bana yaz .
    Seni calismalarin icin tebrik ederim.
    Sevgiler.
    Osman Uner

  19. 19 - Cenk on December 6th, 2011

    Osman Uner – Merhaba! Jazz Club’a bir kez uğradığımı hatırlıyorum. Önünden de yüzlerce kez geçmişimdir herhalde. Nazik teklifiniz için çok teşekkürler. Şu sıralar kitabım üzerinde çalıştığım için seyahat etmem zor ama bir daha San Francisco’ya uğradığımda haber vereceğim. Sevgiler.

  20. 20 - Kakali Pal on September 13th, 2012

    Thank u for this chart.

  21. 21 - Gloria Luciano on November 18th, 2012

    OF ALL THE CONVERSION PLACES I VISIT THIS IS THE BESSSSSSSTTTTTTTTTTTTTTTTTTTT

  22. 22 - Leonie on December 29th, 2012

    Thank YOU !!! Excellent website.

  23. 23 - Sharine Smeets on January 5th, 2013

    Thank you soo much! The best conversation website so far!

  24. 24 - Jay on January 23rd, 2013

    What can I say?
    THANK YOU! :)

  25. 25 - Abigail on January 29th, 2013

    OMG! I love you! Thanks so much, this is the best conversion guide ever!

  26. 26 - Betul on February 21st, 2013

    Thank you, your chart is helpful but why liquid ingredients are in Gr?

  27. 27 - Cenk on February 21st, 2013

    Betul – I weigh everything.

  28. 28 - Tina on February 26th, 2013

    Thank you Tansu,This is so great for me.

  29. 29 - Margaret on July 31st, 2013

    I’ve just discovered your site, and straight away subscribed. Thank you! And thank goodness for this conversion page. If there’s one thing calculated to dissuade me from starting, it’s a recipe that begins ’1 stick of butter’. American measurements alays seem really hard to me!

  30. 30 - Raksha on December 25th, 2013

    Thank a lot for the conversion table. I was always confused with my cup and the recipe’s cup.

  31. 31 - rupali on January 22nd, 2014

    I just seen this website…..thank u very much……american measurements always seems really very hard to me…..but thank u for your above table….through this all my reciepes are perfect…
    Again thanks…

  32. 32 - Dasa on January 30th, 2014

    Thanks, this is really great and very helpful.

  33. 33 - Thilak on May 6th, 2014

    Thank you so much, this is really great and very helpful.

  34. 34 - Ming on June 30th, 2014

    I hate having to try a recipe and then have to go to my computer to convert. Looked at many incomprehensive conversion websites. I stumble upon yours which finally makes sense. Thanks for the very useful Chart.

  35. 35 - Arlington Wm. Kirk on July 23rd, 2014

    This table has been a great help. There are so many recipes that make use of the gram/litre format

  36. 36 - Amy on August 27th, 2014

    Everything looks great here, EXCEPT the Powdered sugar conversion to grams. Everywhere else I have looked online, it should be 1 cup = 125 grams or so. Yours says 160 grams. Why such a huge difference? Thanks.

  37. 37 - Cenk on November 6th, 2014

    Amy – I weigh every ingredient in this list myself. The powdered sugar in Turkey is not as fine as the ones in the US. That might be the reason.

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