# Conversions

These are the conversions I use. I prefer to use the metric system and a scale but a lot of recipes I use are in cups etc… I usually convert butter and syrup since I’m lazy and don’t want to spread the butter into a cup first to scoop it out later again. Butter is sold as a 250gr or 500gr block. Additionally the temperature is measured in Celsius in Europe, but in Fahrenheit in the US.

Butter

• 1 ounce = 28.34gr
• 1 cup = 8oz = 227gr
• 1 stick = 1/2 cup = 113gr

Honey, molasses and syrup

• 2 tbsp = 1.5oz = 43gr
• 1/4 cup = 3oz = 85gr
• 1/3 cup = 9oz = 255gr
• 1 cup = 12oz = 340gr

Brown sugar

• 1/4 cup = 55gr
• 1/3 cup = 73gr

Granulated sugar and flour

• 1/8 cup = 2 tbsp = 16gr
• 1/4 cup = 32gr
• 1/3 cup = 1.5oz = 43gr
• 1 cup = 128gr

Rolled oats

• 1/4 cup = 0.75oz = 21gr
• 1 cup = 3oz = 85gr

In general

• 1 ounce  = 28.34gr
• 1 pound = 453gr
• 1gr = 0.053oz
• 1 fluid oz = 29.57ml
• 1 tbsp = 0.5 fluid oz = 14.79ml
• 3 tsp = 1 tbsp
• 4 tbsp = 1/4 cup
• 1 cup solid shortening e.g. Crisco = 250gr
• 1 tbsp baking powder = 12gr
• 1 tbsp salt = 18gr

Temperatures

F –> C

• 300F = 150C
• 325F = 160C
• 350F = 175C
• 400F = 200C
• 425F = 220C
• 450F = 230C

C –> F

• 100C = 212F
• 125C = 257F
• 150C = 302F
• 165C = 329F
• 175C = 347F
• 180C = 356F
• 200C = 392F
• 225C = 437F
• 250C = 482F

Yeast: Is usually fresh and can be bought as a small chunk. One chunk of yeast = 50gr in Norway/Sweden/Finland but 42gr in Germany. One chunk is considered to be enough for 1kg of flour.

I just found this web page which I think is useful and gives a good overview. http://www.exploratorium.edu/cooking/convert/measurements.html