Weights & measures

Traditionally one cup holds 8 fluid ounces, 1/2 pound of sugar or butter and 1/4 pound of flour.

Dry ingredients measuring cups contain exactly the amount indicated while liquid measuring cups hold a bit more and often have a spout for pouring.

Always sift dry ingredients before measuring, never press flour. You then fill the appropriate measuring cup (or spoon) and remove any excess by running a knife along the top.

Brown sugar should be packed in such a way that it will hold the cup’s shape once removed from it. To measure butter or any other fat, press into measuring tool and even out with a knife.

Various standard weights are given below.

A few standard equivalencies

  • 1/2 pound butter = 1 cup = 227 grams
  • 50 grams of butter = 4 tablespoons = 1/4 cup
  • 1 cup of butter = 250 ml
  • 1/2 pound sugar = 1 cup
  • 50 grams of sugar = 4 tablespoons =1/4 cup
  • 450 grams sifted icing sugar = 3 3/4 cups
  • 450 grams of packed brown sugar = 2 1/2 cups
  • 1/4 pound flour = 1 cup
  • 50 grams of flour = 8 tablespoons
  • 450 grams all purpose flour = 4 cups
  • 450 grams cake flour = 4 1/2 cups
  • 450 grams whole wheat flour = 3 cups
  • 1 pound coffee = 5 cups
  • juice of one lemon = 3 tablespoons
  • zest of one lemon = 2 tablespoons
  • 1/4 pound grated cheese = 1 cup
  • 1 pound rice = 2 cups
  • 1 large chopped onion = 1/2 cup
  • 1 teaspoon = 5 grams = 5 millilitre
  • 1 tablespoon = 15 grams = 15 millilitre

Volumes

  • 5 millilitre = 1 teaspoon
  • 15 millilitre = 1 tablespoon
  • 225 millilitre = 1 cup = 8 fluid ounces
  • 570 millilitre = 20 fluid ounces = 1 pint
  • 1 litre = 4.23 cups =  1 3/4 pints
  • 1 liter = 2.12 pints = 4.23 cups

Weights

  • 25 grams = 1 ounce
  • 250 grams = 9 ounces
  • 275 grams = 10 ounces
  • 450 grams = 1 pound = 16 ounces
  • 1 kilogram = 2.2 pounds