metric information

The charts on this page provide a guide for converting measurements from the U.S. customary system, which is used throughout this book, to the metric system.

Product Differences

Most of the ingredients called for in the recipes in this book are available in most countries. However, some are known by different names. Here are some common American ingredients and their possible counterparts:

• Sugar (white) is granulated, fine granulated, or castor sugar.

• Powdered sugar is icing sugar.

• All-purpose flour is enriched, bleached, or unbleached white household flour. When self-rising flour is used in place of all-purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and salt.

• Light corn syrup is golden syrup.

• Cornstarch is cornflour.

• Baking soda is bicarbonate of soda.

• Vanilla or vanilla extract is vanilla essence.

• Green, red, or yellow sweet peppers are capsicums or bell peppers.

• Golden raisins are sultanas.

Volume and Weight

The United States traditionally uses cup measures for liquid and solid ingredients. The chart below shows the approximate imperial and metric equivalents. If you are accustomed to weighing solid ingredients, the following approximate equivalents will be helpful.

• 1 cup butter, castor sugar, or rice = 8 ounces = ¹⁄₂ pound = 250 grams

• 1 cup flour = 4 ounces = ¹⁄₄ pound = 125 grams

• 1 cup icing sugar = 5 ounces = 150 grams

Canadian and U.S. volume for a cup measure is 8 fluid ounces (237 ml), but the standard metric equivalent is 250 ml.

1 British imperial cup is 10 fluid ounces.

In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.

Spoon measures are used for smaller amounts of ingredients. Although the size of the tablespoon varies slightly in different countries, for practical purposes and for recipes in this book, a straight substitution is all that’s necessary. Measurements made using cups or spoons always should be level unless stated otherwise.

emergency substitutions

If you don’t have:	Substitute:
Bacon, 1 slice, crisp-cooked, crumbled	1 tablespoon cooked bacon pieces
Baking powder, 1 teaspoon	1⁄2 teaspoon cream of tartar plus 1⁄4 teaspoon baking soda
Balsamic vinegar, 1 tablespoon	1 tablespoon cider vinegar or red wine vinegar plus 1⁄2 teaspoon sugar
Breadcrumbs, fine dry, 1⁄4 cup	3⁄4 cup soft breadcrumbs, or 1⁄4 cup cracker crumbs, or 1⁄4 cup cornflake crumbs
Broth, beef or chicken, 1 cup	1 teaspoon or 1 cube instant beef or chicken bouillon plus 1 cup hot water
Butter, 1 cup	1 cup shortening plus 1⁄4 teaspoon salt, if desired
Buttermilk, 1 cup	1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using), or 1 cup plain yogurt
Chocolate, semisweet, 1 ounce	3 tablespoons semisweet chocolate pieces, or 1 ounce unsweetened chocolate plus 1 tablespoon granulated sugar, or 1 tablespoon unsweetened cocoa powder plus 2 teaspoons sugar and 2 teaspoons shortening
Chocolate, sweet baking, 4 ounces	1⁄4 cup unsweetened cocoa powder plus 1⁄3 cup granulated sugar and 3 tablespoons shortening
Chocolate, unsweetened, 1 ounce	3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted
Cornstarch, 1 tablespoon (for thickening)	2 tablespoons all-purpose flour
Corn syrup (light), 1 cup	1 cup granulated sugar plus 1⁄4 cup water
Egg, 1 whole	2 egg whites, or 2 egg yolks, or 1⁄4 cup refrigerated or frozen egg product, thawed
Flour, cake, 1 cup	1 cup minus 2 tablespoons all-purpose flour
Flour, self-rising, 1 cup	1 cup all-purpose flour plus 1 teaspoon baking powder, 1⁄2 teaspoon salt, and 1⁄4 teaspoon baking soda
Garlic, 1 clove	1⁄2 teaspoon bottled minced garlic, or 1⁄8 teaspoon garlic powder
Ginger, grated fresh, 1 teaspoon	1⁄4 teaspoon ground ginger
Half-and-half or light cream, 1 cup	1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup
Molasses, 1 cup	1 cup honey
Mustard, dry, 1 teaspoon	1 tablespoon prepared (in cooked mixtures)
Mustard, yellow, 1 tablespoon	1⁄2 teaspoon dry mustard plus 2 teaspoons vinegar
Onion, chopped, 1⁄2 cup	2 tablespoons dried minced onion, or 1⁄2 teaspoon onion powder
Sour cream, dairy, 1 cup	1 cup plain yogurt
Sugar, granulated, 1 cup	1 cup packed brown sugar, or 2 cups sifted powdered sugar
Sugar, brown, 1 cup packed	1 cup granulated sugar plus 2 tablespoons molasses
Tomato juice, 1 cup	1⁄2 cup tomato sauce plus 1⁄2 cup water
Tomato sauce, 2 cups	3⁄4 cup tomato paste plus 1 cup water
Vanilla bean, 1 whole	2 teaspoons vanilla extract
Wine, red, 1 cup	1 cup beef or chicken broth in savory recipes; cranberry juice in desserts
Wine, white, 1 cup	1 cup chicken broth in savory recipes; apple juice or white grape juice in desserts
Yeast, active dry, 1 package	about 21⁄4 teaspoons active dry yeast
Seasonings
Apple pie spice, 1 teaspoon	1⁄2 teaspoon ground cinnamon plus 1⁄4 teaspoon ground nutmeg, 1⁄8 teaspoon ground allspice, and dash ground cloves or ginger
Cajun seasoning, 1 tablespoon	1⁄2 teaspoon white pepper, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon ground red pepper, 1⁄2 teaspoon paprika, and 1⁄2 teaspoon black pepper
Herbs, snipped fresh, 1 tablespoon	1⁄2 to 1 teaspoon dried herb, crushed, or 1⁄2 teaspoon ground herb
Poultry seasoning, 1 teaspoon	3⁄4 teaspoon dried sage, crushed, plus 1⁄4 teaspoon dried thyme or marjoram, crushed
Pumpkin pie spice, 1 teaspoon	1⁄2 teaspoon ground cinnamon plus 1⁄4 teaspoon ground ginger, 1⁄4 teaspoon ground allspice, and 1⁄8 teaspoon ground nutmeg