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