LIQUIDS:

Volume of most liquids (water, juice, milk, cream) are converted by volume from
imperial to metric:

 1 cup = 250 mL
 ¾ cup = 175 mL
 ½ cup = 125 mL
 1⁄3 cup = 80 mL
 ¼ cup = 60 mL
 2 Tbsp = 30 mL

PRIMARY INGREDIENTS:
Butter or Superfine Sugar

 1 cup  225 g

 ½ cup  115 g

 1⁄3 cup  70 g

 ¼ cup  60 g

 2 Tbsp  30 g

Granulated Sugar, Light or Dark Brown Sugar

 1 cup  200 g

 ½ cup  100 g

 1⁄3 cup  70 g

 ¼ cup  50 g

 2 Tbsp  25 g

All-purpose or Bread Flour

 1 cup  150 g

 ½ cup  75 g

 1⁄3 cup  50 g

 ¼ cup  35 g

Cake & Pastry Flour, Icing Sugar, Rice Flour or Breadcrumbs

 1 cup  130 g

 ½ cup  65 g

 1⁄3 cup  45 g

 ¼ cup  32 g

Cocoa Powder, Corn Starch, Ground Almonds

 1 cup  120 g

 ½ cup  60 g

 1⁄3 cup  40 g

 ¼ cup  30 g

Rolled Oats, Whole Pecans, Whole Walnuts

 1 cup  100 g

 ½ cup  50 g

 1⁄3 cup  35 g

 ¼ cup  25 g

Other Ingredients

 Rye Flour  1 cup  120 g

 Peanut butter   1 cup  250 g

 Whole hazelnuts  1 cup  135 g

 Whole almonds  1 cup  160 g

 Sliced almonds  1 cup  100 g

 Graham crumbs  1 cup  125 g

 Chocolate chips  1 cup  175 g

 Coconut  1 cup  100 g

 Dried currants  1 cup  160 g

 Raisins  1 cup  150 g

Dried cranberries  1 cup  140 g

 Fresh cranberries  1 cup  110 g

 Honey  1 cup  300 g

 Molasses  1 cup  260 g

 Pumpkin puree  1 cup   250 g

Small Measure Items

 Dry yeast  1 pkg (2 ¼ tsp)  8 g

 Gelatin powder  1 Tbsp (1 pkg)  7 g

 Baking powder  1 tsp  3 g

 Baking soda  1 tsp  5 g

 Salt (fine)  1 tsp  5 g

 Cinnamon & other spices  1 tsp  3 g

(allspice, nutmeg, clove etc.)

 Freshly grated ginger  1 Tbsp  6 g