Greater DC

From Scratch: Kitchen Conversions

June 28, 2012

ingredients
Photo by Sarah Shatz

Has it been a while since elementary school math? We've got you covered. Having a table of kitchen conversions at the ready can make baking projects, adjusting the yield of a recipe, and using international (metric) recipes a breeze. The charts below focus on the most commonly used measurements and closely approximated conversions. For odd quantities not on the charts, just use your newly refreshed math skills and take your calculator for a spin.

One measurement that always trips us up: butter! The quantity of butter is written differently in every recipe, but we've attempted to commit this succession of conversions to memory: 1 stick of butter = 8 tablespoons = 1/2 cup = 4 ounces or 1/4 pound. Whew! One conversion down.

Liquid (Volume) Measurements

1 tablespoon	3 teaspoons	1/2 fluid ounce	15 milliliters
1/4 cup	4 tablespoons	2 fluid ounces	60 milliliters
1/2 cup	8 tablespoons	4 fluid ounces	120 milliliters
3/4 cup	12 tablespoons	6 fluid ounces	180 milliliters
1 cup	16 tablespoons	8 fluid ounces	240 milliliters
1 pint	2 cups	16 fluid ounces	475 milliliters
1 quart	4 cups	32 fluid ounces	950 milliliters
1 gallon	4 quarts	128 fluid ounces	3.8 liters

Dry (Weight) Measurements

1/4 ounce	7 grams
1 ounce	28.35 grams
4 ounces	113 grams	1/4 pound
8 ounces	227 grams	1/2 pound
12 ounces	340 grams	3/4 pound
16 ounces	454 grams	1 pound
32 ounces	907 grams	2 pounds
35.2 ounces	1 kilogram	2.2 pounds

Temperature Conversions

32°F	0°C
200°F	93°C
212°F	100°C
225°F	107°C
250°F	121°C
275°F	135°C
300°F	149°C
325°F	163°C
350°F	177°C
375°F	191°C
400°F	204°C
425°F	218°C
450°F	232°C
475°F	246°C
500°F	260°C
525°F	274°C
550°F	288°C
575°F	302°C
600°F	316°C

Like this post? Check out last week's From Scratch topic: Popcorn 101.

7 Comments Add a Comment

debbie.stirlingmacdonald says: Can anyone help..I'm trying to figure out cup sizes of foods in a recipe..recipe calls for 18 medium tomatoes, chopped, but would like to know how many cups is canned/prepared tomatoes to equal 18?! Any help is greatly appreciated!!
10 months ago Reply to this »

molly's kitchen says: Hi Debbie! This would be a great question for Foodpickle. Just post your question and fellow home cooks (many of whom have probably run into funny recipes like the one you're dealing with) will come to the rescue! http://greaterdc.wholefoodsmarketcooking.com/foodpickle

10 months ago

jillwaldon says: Love it!!1 Can you do one for like ingredients..like converting items on hand for an item called for in a recipe?? Such as: 1 C. buttermilk = 1 C. milk (minus a tbl.) and splash of lemon juice or vinegar,
10 months ago Reply to this »

molly's kitchen says: Hi Jill! Check out our "Homemade Substitutions" post for handy stand-ins: http://greaterdc.wholefoodsmarketcooking.com/blog/4171_from_scratch_homemade_substitutes

10 months ago

Levine says: The dry (weight) measurements are not correct: 1/4 ounce = 7 grams (28,35 : 4) 4 ounces = 113 grams (28,35 x 4) 8 ounces - 226 grams 12 ounces = 340 grams
10 months ago Reply to this »

molly's kitchen says: Great catch, Levine! The weights have been corrected.

10 months ago

gourmet metrics says: My vote is to be bi-metric so I do not have to translate. That way I can use cups and spoons from my favorite American sources or grams and liters for my favorite European sources.
10 months ago Reply to this »