Parmesan cheese, grated: 1 cup = 110 gramsĪlmonds, shelled, whole, blanched: 1 cup = 125 gramsĪlmond meal (a.k.a. Gruyère cheese, grated: 1 cup = 100 grams Note: Since the volume measurement of an ingredient depends on how you pack the measuring cup/spoon and on the ingredient itself (how it is cut, its density, its water content), the volume-to-weight conversions are not absolute: they are simply a reflection of my own experience.īutter: 1/2 cup = 1 stick = 4 ounces = 113 grams As long as you consistently use my chart for all of the ingredients your recipe will work out great.
An incorrect measurement can throw off a ratio and ruin a recipe. Proper ingredient measurements are especially important in baking where precision counts. Unless you have a kitchen scale, you may need weight and volume conversions.
American and sometimes Canadian recipes use the American pint of 16 fluid ounces.ġ pound = 0.454 kg METRIC TO U.S. Check out our conversion chart for baking ingredients, including flour, eggs, butter, sugar. In British, Australian and sometimes Canadian recipes, the “imperial pint” is used which is 20 fluid ounces. For example if a recipe calls for all purpose flour, it is written '1 cup (130 grams) all. 1 kilogram 1000 grams 2.205 Volume 1 fluid ounce 29.57 milliliters (ml) 1 ml 0.034 ounce 1 cup 237 ml 1 quart 946 ml 1 liter 33.
As youve probably noticed, all the recipes on give both volume and weight measurements. In most Canadian recipes, the tablespoon is 15 ml., while the American tablespoon is 14.2 ml. As you know, baking is about precision and accuracy and thats why Ive always been an advocate of weight measurements. Volume of most liquids (water, juice, milk, cream) are converted by volume from imperial to metric: 1 cup 250 mL. The Australian tablespoon is 20 ml the British tablespoon is 17.7 ml. Liquid (Fluid or Volume) Measurements (approximate):
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