Conversion Table for Recipes

(Thanks to "Sackville" of recipezaar.com)

 

Temperature

100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9

Weights

10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents

Breadcrumbs

Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners' or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup

Nuts

Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g

Vegetables:

Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9

COOKING TERMS

I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I've missed, let me know and I'll add them to the list icon_biggrin.gif

I also recommend www.foodsubs.com as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.

A

aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.

B

bap = a bun, similar to what you'd use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef

C

candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips

D

demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream

E

endive = chicory
essence = extract

F

fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean

G

gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler

H

ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles

I

icing sugar = confectioners' sugar

J

jacket potato = baked potato
jelly = jello

K

king prawns = jumbo shrimp

M

mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat

N

neeps = mashed turnips (the yellow kind, rutebega)

O

offal = variety meats (liver, heart, kidney)

P

pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America

R

rasher = slice (most often used in terms of bacon)
rocket = argula

S

self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan

T

tatties = potatoes
treacle = similar to molasses

W

wholemeal flour = wholewheat flour