Conversion Tables

Measuring Cups Spoons

CONVERSION TABLES

Cup – Mililiter (ml) | Cup – Fluid Ounces (fl. oz) | Ounces – Grams | Pounds – Grams
Oven Temperature (°F to °C to Gas Mark)

INGREDIENTS – Volume (cup, tablespoon, teaspoon) to Weight (gram, ounce)

Flour | Granulated Sugar & Packed Light Brown Sugar | Brown Sugar | Cocoa Powder | Cornstarch
Confectioners’ (Powdered) Sugar | Baking Powder | Baking Soda | Fine Sea Salt | Instant Yeast

Butter (Cup – Sticks – Ounces – Grams) | Olive Oil

Milk | Heavy Cream | Strained (Greek-style) Yogurt | Honey & Maple Syrup & Molasses

Almond & Hazelnut Flour | Pistachio Flour | Almond/Hazelnut/Pistachio – Sliced | Walnut Halves
Hazelnut (whole blanched) | Pistachio (whole blanched) | Unsweetened Shredded Dried Coconut
Sesame Seeds & Flax Seeds & Poppy Seeds | Pine Nuts & Sunflower Seeds | Rolled Oats

Blackberry (fresh) | Blueberry (fresh) | Raspberry & Strawberry (fresh)
Sour Cherry (fresh pitted) & Pomegranate Arils | Red Currants (stemmed fresh)

Cinnamon/Ginger/Allspice (ground) | Matcha | Gelatin (powder)

Egg (large) | 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

(↑ back to the top)

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

(↑ back to the top)

OUNCES to GRAMS*

1 ounce = 28 grams
2 ounces = 55 grams
3 ounces = 85 grams
3.5 ounces = 100 grams
4 ounces = 115 grams
5 ounces = 140 grams
6 ounces = 170 grams
8 ounces = 225 grams
10 ounces = 285 grams
12 ounces = 340 grams
16 ounces = 1 pound = 455 grams

* Grams are rounded to the nearest 5 grams.

(↑ back to the top)

POUNDS to GRAMS & KILOGRAMS*

1/4 pound = 115 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 455 grams
1.25 pounds = 567 grams
1.5 pounds = 680 grams
2 pounds = 908 grams
2.5 pounds = 1.15 kilograms
3 pounds = 1.35 kilograms

* Kilograms are rounded to the nearest 50 grams and grams to the nearest 5 grams.

(↑ back to the top)

FAHRENHEIT (°F) to CELCIUS (°C) to GAS MARK

250°F = 120°C = gas mark 1/2
275°F = 135°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 160°C = gas mark 3
350°F = 175°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 245°C = gas mark 9
500°F = 260°C = gas mark 10

(↑ back to the top)

FLOUR*

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 93 grams
1/2 cup flour = 70 grams
1/3 cup flour = 47 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 9 grams

* Weights can vary considerably depending on the method used to measure flour. The values above are calculated according to the scoop-and-sweep method to measure flour by volume: use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it.

(↑ back to the top)

GRANULATED SUGAR & PACKED LIGHT BROWN SUGAR

1 cup granulated sugar = 200 grams
3/4 cup granulated sugar = 150 grams
2/3 cup granulated sugar = 133 grams
1/2 cup granulated sugar = 100 grams
1/3 cup granulated sugar = 67 grams
1/4 cup granulated sugar = 50 grams
1 tablespoon granulated sugar = 13 grams

(↑ back to the top)

BROWN SUGAR

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

(↑ back to the top)

COCOA POWDER*

1 cup cocoa powder = 100 grams
3/4 cup cocoa powder = 75 grams
2/3 cup cocoa powder = 67 grams
1/2 cup cocoa  powder= 50 grams
1/3 cup cocoa powder = 33 grams
1/4 cup cocoa powder = 25 grams
1 tablespoon cocoa powder = 6 grams

* Weights can vary considerably depending on the method used to measure cocoa powder. The values above are calculated according to the spoon-and-level method, where the cocoa powder is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.

(↑ back to the top)

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 can vary considerably depending on the method used to measure cornstarch. The values above are calculated according to the spoon-and-level method, where the cornstarch is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.

(↑ back to the top)

CONFECTIONERS’ (POWDERED) SUGAR*

1 cup confectioners’ sugar = 160 grams
3/4 cup confectioners’ sugar = 120 grams
2/3 cup confectioners’ sugar = 107 grams
1/2 cup confectioners’ sugar = 80 grams
1/3 cup confectioners’ sugar = 53 grams
1/4 cup confectioners’ sugar = 40 grams
1 tablespoon confectioners’ sugar = 10 grams

* Weights can vary considerably depending on the method used to measure confectioners’ sugar. The values above are calculated according to the spoon-and-level method, where the confectioners’ sugar is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.

(↑ back to the top)

BAKING POWDER

1 tablespoon baking powder = 12 grams
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

(↑ back to the top)

BAKING SODA

1 tablespoon baking soda = 20 grams
2 teaspoons baking soda = 14 grams
1+3/4 teaspoons baking soda = 12 grams
1+1/2 teaspoons baking soda = 10 grams
1+1/4 teaspoons baking soda = 9 grams
1 teaspoon baking soda = 7 grams
3/4 teaspoon baking soda = 5 grams
1/2 teaspoon baking soda = 3 grams
1/4 teaspoon baking soda = 2 grams

(↑ back to the top)

FINE SEA SALT

1 tablespoon fine sea salt = 24 grams
2 teaspoons fine sea salt = 16 grams
1+3/4 teaspoons fine sea salt = 14 grams
1+1/2 teaspoons fine sea salt = 12 grams
1+1/4 teaspoons fine sea salt = 10 grams
1 teaspoon fine sea salt = 8 grams
3/4 teaspoon fine sea salt = 6 grams
1/2 teaspoon fine sea salt = 4 grams
1/4 teaspoon fine sea salt = 2 grams

(↑ back to the top)

INSTANT YEAST

1 tablespoon instant yeast = 12 grams
2+1/2 teaspoons instant yeast = 10 grams
2 teaspoons instant yeast = 8 grams
1+3/4 teaspoons instant yeast = 7 grams
1+1/2 teaspoons instant yeast = 6 grams
1+1/4 teaspoons instant yeast = 5 grams
1 teaspoon instant yeast = 4 grams
3/4 teaspoon instant yeast = 3 grams
1/2 teaspoon instant yeast = 2 grams
1/4 teaspoon instant yeast = 1 gram

(↑ back to the top)

BUTTER (cup, stick, pound, ounce, gram)*

1 pound butter = 455 grams
1 cup butter = 2 sticks = 8 ounces = 230 grams
1 stick butter = 4 ounces = 115 grams

14 tablespoons butter = 200 grams = 7 ounces
12 tablespoons butter = 170 grams = 6 ounces
10 tablespoons butter = 140 grams = 5 ounces
9 tablespoons butter = 125 grams = 4.5 ounces
7 tablespoons butter = 100 grams = 3.5 ounces
6 tablespoons butter = 85 grams = 3 ounces
5 tablespoons butter = 70 grams = 2.5 ounces
3 tablespoons butter = 40 grams = 1.5 ounces
1 tablespoon butter = 15 grams = 0.5 ounces

* Ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams.

(↑ back to the top)

OLIVE OIL

1 cup olive oil = 216 grams
3/4 cup olive oil = 162 grams
2/3 cup olive oil = 144 grams
1/2 cup olive oil = 108 grams
1/3 cup olive oil = 72 grams
1/4 cup olive oil = 54 grams
1 tablespoon olive oil = 14 grams
1 teaspoon olive oil = 5 grams

(↑ back to the top)

STRAINED (GREEK-STYLE) YOGURT

1 cup yogurt = 230 grams
3/4 cup yogurt = 173 grams
2/3 cup yogurt = 153 grams
1/2 cup yogurt = 115 grams
1/3 cup yogurt = 77 grams
1/4 cup yogurt = 58 grams
1 tablespoon yogurt = 14 grams

(↑ back to the top)

MILK

1 cup milk = 240 grams
3/4 cup milk = 180 grams
2/3 cup milk = 160 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams

(↑ back to the top)

HEAVY CREAM

1 cup heavy cream = 240 grams
3/4 cup heavy cream = 180 grams
2/3 cup heavy cream = 160 grams
1/2 cup heavy cream = 120 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams

(↑ back to the top)

HONEY & MAPLE SYRUP & MOLASSES

1 cup honey (or maple syrup or molasses) = 320 grams
3/4 cup honey = 240 grams
2/3 cup honey = 213 grams
1/2 cup honey = 160 grams
1/3 cup honey = 107 grams
1/4 cup honey = 80 grams
1 tablespoon honey = 20 grams

(↑ back to the top)

ALMOND FLOUR & HAZELNUT FLOUR (BLANCHED)

1 cup almond (or hazelnut) flour = 100 grams
3/4 cup almond flour = 75 grams
2/3 cup almond flour = 67 grams
1/2 cup almond flour = 50 grams
1/3 cup almond flour = 33 grams
1/4 cup almond flour = 25 grams
1 tablespoon almond flour = 6 grams

(↑ back to the top)

PISTACHIO FLOUR (BLANCHED)

1 cup pistachio flour = 90 grams
3/4 cup pistachio flour = 68 grams
2/3 cup pistachio flour = 60 grams
1/2 cup pistachio flour = 45 grams
1/3 cup pistachio flour = 30 grams
1/4 cup pistachio flour = 23 grams
1 tablespoon pistachio flour = 6 grams

(↑ back to the top)

ALMOND/HAZELNUT/PISTACHIO – SLICED

1 cup sliced almonds (or hazelnuts or pistachios) = 100 grams
3/4 cup sliced almonds = 75 grams
2/3 cup sliced almonds = 67 grams
1/2 cup sliced almonds = 50 grams
1/3 cup sliced almonds = 33 grams
1/4 cup sliced almonds = 25 grams
1 tablespoon sliced almonds = 6 grams

(↑ back to the top)

WALNUT HALVES

1 cup walnut halves = 90 grams
3/4 cup walnut halves = 68 grams
2/3 cup walnut halves = 60 grams
1/2 cup walnut halves = 45 grams
1/3 cup walnut halves = 30 grams
1/4 cup walnut halves = 23 grams

(↑ back to the top)

HAZELNUT (WHOLE BLANCHED)

1 cup whole blanched hazelnuts = 130 grams
3/4 cup whole blanched hazelnuts = 98 grams
2/3 cup whole blanched hazelnuts = 87 grams
1/2 cup whole blanched hazelnuts = 65 grams
1/3 cup whole blanched hazelnuts = 43 grams
1/4 cup whole blanched hazelnuts = 33 grams

(↑ back to the top)

PISTACHIO (WHOLE BLANCHED)

1 cup whole blanched pistachios = 135 grams
3/4 cup whole blanched pistachios = 101 grams
2/3 cup whole blanched pistachios = 90 grams
1/2 cup whole blanched pistachios = 68 grams
1/3 cup whole blanched pistachios = 45 grams
1/4 cup whole blanched pistachios = 34 grams

(↑ back to the top)

UNSWEETENED SHREDDED DRIED COCONUT

1 cup unsweetened shredded dried coconut = 80 grams
3/4 cup unsweetened shredded dried coconut = 60 grams
2/3 cup unsweetened shredded dried coconut = 53 grams
1/2 cup unsweetened shredded dried coconut = 40 grams
1/3 cup unsweetened shredded dried coconut = 27 grams
1/4 cup unsweetened shredded dried coconut = 20 grams
1 tablespoon unsweetened shredded dried coconut = 5 grams

(↑ back to the top)

SESAME SEEDS & FLAX SEEDS & POPPY SEEDS

1 cup sesame seeds (or flax seeds or poppy seeds) = 160 grams
3/4 cup sesame seeds = 120 grams
2/3 cup sesame seeds = 107 grams
1/2 cup sesame seeds = 80 grams
1/3 cup sesame seeds = 53 grams
1/4 cup sesame seeds = 40 grams
1 tablespoon sesame seeds = 10 grams

(↑ back to the top)

PINE NUTS & SUNFLOWER SEEDS

1 cup pine nuts (or sunflower seeds) = 140 grams
3/4 cup pine nuts = 105 grams
2/3 cup pine nuts = 93 grams
1/2 cup pine nuts = 70 grams
1/3 cup pine nuts = 47 grams
1/4 cup pine nuts = 35 grams
1 tablespoon pine nuts = 9 grams

(↑ back to the top)

OLD-FASHIONED ROLLED OATS

1 cup old-fashioned rolled oats = 80 grams
3/4 cup old-fashioned rolled oats = 60 grams
2/3 cup old-fashioned rolled oats = 53 grams
1/2 cup old-fashioned rolled oats = 40 grams
1/3 cup old-fashioned rolled oats = 27 grams
1/4 cup old-fashioned rolled oats = 20 grams

(↑ back to the top)

Cinnamon/Ginger/Allspice (ground)

1 tablespoon ground cinnamon (or ginger or allspice) = 9 grams
1 teaspoon ground cinnamon = 3 grams
3/4 teaspoon ground cinnamon = 2 grams
1/2 teaspoon ground cinnamon = 2 grams
1/4 teaspoon ground cinnamon = 1 gram

(↑ back to the top)

Matcha

1 tablespoon matcha = 6 grams
1 teaspoon matcha = 2 grams
3/4 teaspoon matcha = 2 grams
1/2 teaspoon matcha = 1 gram
1/4 teaspoon matcha = 1 gram

(↑ back to the top)

Gelatin (powdered)

1 tablespoon powdered gelatin = 12 grams
1 teaspoon powdered gelatin = 4 grams
3/4 teaspoon powdered gelatin = 3 grams
1/2 teaspoon powdered gelatin = 2 grams
1/4 teaspoon powdered gelatin = 1 gram

(↑ back to the top)

BLACKBERRY

1 cup fresh blackberries = 150 grams
3/4 cup fresh blackberries = 113 grams
2/3 cup fresh blackberries = 100 grams
1/2 cup fresh blackberries = 75 grams
1/3 cup fresh blackberries = 50 grams
1/4 cup fresh blackberries = 38 grams

(↑ back to the top)

BLUEBERRY

1 cup fresh blueberries = 135 grams
3/4 cup fresh blueberries = 101 grams
2/3 cup fresh blueberries = 90 grams
1/2 cup fresh blueberries = 68 grams
1/3 cup fresh blueberries = 45 grams
1/4 cup fresh blueberries = 34 grams

(↑ back to the top)

RASPBERRY & STRAWBERRY

1 cup fresh raspberries (or strawberries) = 120 grams
3/4 cup fresh raspberries = 90 grams
2/3 cup fresh raspberries = 80 grams
1/2 cup fresh raspberries = 60 grams
1/3 cup fresh raspberries = 40 grams
1/4 cup fresh raspberries = 30 grams

(↑ back to the top)

SOUR CHERRY & POMEGRANATE ARILS

1 cup fresh pitted sour cherries (or pomegranate arils) = 140 grams
3/4 cup fresh pitted sour cherries = 105 grams
2/3 cup fresh pitted sour cherries = 93 grams
1/2 cup fresh pitted sour cherries = 70 grams
1/3 cup fresh pitted sour cherries = 47 grams
1/4 cup fresh pitted sour cherries = 35 grams

(↑ back to the top)

RED CURRANTS

1 cup stemmed fresh red currants = 160 grams
3/4 cup stemmed fresh red currants = 120 grams
2/3 cup stemmed fresh red currants = 107 grams
1/2 cup stemmed fresh red currants = 80 grams
1/3 cup stemmed fresh red currants = 53 grams
1/4 cup stemmed fresh red currants = 40 grams

(↑ back to the top)

EGG (LARGE)

1 large egg (in the shell) = 62-71 grams
1 large egg (without shell) = 54 grams = 1.9 ounces
1 large egg yolk = 1 tablespoon = 20 grams = 0.7 ounces
1 large egg white = 2 tablespoons = 35 grams = 1.23 ounces

(↑ back to the top)

YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)

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

(↑ back to the top)

Never miss a recipe. Subscribe via email.

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.

  38. 38 - joan on February 23rd, 2015

    Thank your for this conversion table!

  39. 39 - Celeste on March 3rd, 2015

    Hi dear, thank you so much! You help me alot in my homework ^^

  40. 40 - Fernando Alves on March 23rd, 2015

    Thank you very much for your conversion table.
    It’s very well done and very useful.

  41. 41 - Karen Seviour on May 17th, 2015

    Just found your site and delighted with the results. I managed to stuff up several American recipes so thought I’d seek out Google type help. Thank you so much for your conversions tables. Means we can eat again!
    Cheers
    Karen

  42. 42 - Vicki Bauer on July 17th, 2015

    What a thorough conversion table! I’ll be using yours from now on — no more searches for how many grams are in a teaspoon, etc. Turns out my “tea spoon” holds more than a tablespoon of honey!

  43. 43 - winifred on August 17th, 2015

    thanks so much,makes baking much fun!

  44. 44 - A.L.CHAN on April 2nd, 2016

    Thank you for your tables
    However ,there is an American Cup used in the USA, an Imperial Cup used in UK and there is a Metric Cup used in Australia and Europe,all with different capcities. Which cup are you refering to in your tables?
    Please note the weight of eggs depends on the grade-A,B, or C!

  45. 45 - Cenk on April 4th, 2016

    A.L. CHAN – If you take a look at the top, you can see that the conversions are for the US cup; 1 cup = 240 ml.

  46. 46 - Cigdem on September 29th, 2016

    2007′den bu yana ilk kez karsima cikti bu site.
    Cenk, harika bir calisma, tesekkur ederim, cok ama cok faydasini goruyorum.
    Esim Ken (Kenneth), GB/Iskoc usulu birseyler istediginde Avustralya/Sydney’de yasayan bir Istanbul’lu olarak, bu farkli metrik ve olcu aletleri konusunda zorlaniyordum.
    Conversion Tables’in ciktisini aldim ve tarifler kitapcigimin arasina koydum.
    Bundan boyle, daha keyifli ve hatasiz, olcumlerle fazla ugrasmadan yani vakit kaybetmeden tarifler yapabilecegim.
    Uzerinde calistigin kitap hakkkinda bilgi verebilir misin lutfen.
    Sevgiler
    Cigdem Kennedy

  47. 47 - Tyler on September 30th, 2016

    I left/forgot my measuring spoons back in the states from here in Europe. I’m trying to make my version of pancakes/crepes and was wondering how I was going to make it all happen. I’m so glad I found your site. So now I know–a little more than 1/2 a package of Backpulver.

  48. 48 - H. Lewing on November 1st, 2016

    I am new to a professional kitchen and along with that high altitude. I have never baked using grams. Your site is very helpful to convert my old recipes from cup volume to grams. Thank you so much.

  49. 49 - Esther Tremblay on December 23rd, 2016

    I came across your site by chance. I was looking forconversion table .your is the best i had come across. TTHANKYOU

  50. 50 - Wassy on February 14th, 2017

    Is generic for all countries or is this only for particular countries? Its just that I’ve seen different conversions for different countries. I’m just looking for uk conversions. If any ideas please. Thanks

  51. 51 - Anthony on February 22nd, 2017

    I have a recipie that calls for 100 grams of whipping powder. If i wanted to use whipping cream instead, how much whipping cream should i use to equal out to 100 grams? I’m making ice cream and i’m wondering if it’s ok to use whipping cream instead of whipping powder?

  52. 52 - Cenk on April 12th, 2017

    Anthony – Sorry, I can’t really say. I’m not familiar with whipping powder.

  53. 53 - Cenk on April 12th, 2017

    Wassy – These conversions are for US cups, tablespoons and teaspoons; 240 ml, 15 ml, and 5 ml, respectively.

  54. 54 - Kitchen Conversion Tables | Momma In Pajamas on April 14th, 2017

    [...] Cafe Fernando, All Recipes,  Modern Domestic [...]

Leave a Comment