skip to content

Home
About Anna
Recipes
Anna Olson Kitchen
Cookbooks
Calendar
Blog
Baking Conversions
Contact

French
Spanish
Malaysian

Baking Conversions
VOLUME & WEIGHT EQUIVALENCIES
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
Search
 Recent Blog Posts
Tips for Cookie Planning and Hosting a Cookie Exchange
WHOLEGRAIN PIZZA DOUGH
"Putting Up" Summer's Finest

More About Anna

Anna's Top Baking Tips
Anna's Blog
Anna Asks You
Photo Gallery
Calendar
Contact

2017 copyright. all rights reserved.

Designed & developed by chimpanzee | web support