I know many people are finding delicious recipes from all over the internet these days. Some of the most unusual and tasty ones I have come across are from Australia and Europe. These are also the recipes that give me the most pause. Mainly because I now have to think. I have to do the dreaded math and convert from metric to standard. So I’m offering this handy conversion chart for those of you having the same qualms. I have found many different charts, but these particular measurements seem the most consistent and commonly used weights and volumes for the cooking we most commonly do for our families.
|
|
METRIC |
|
VOLUME |
VOLUME |
|
½ teaspoon |
2 milliliters |
|
1 teaspoon |
5 milliliters |
|
1 tablespoon |
15 milliliters |
|
¼ cup |
50 milliliters |
|
1/3 cup |
75 milliliters |
|
½ cup |
125 milliliters |
|
¾ cup |
175 milliliters |
|
1 cup |
¼ liter |
|
WEIGHT |
WEIGHT |
|
1 ounce |
28 grams |
|
1 pound |
454 grams |
|
TEMPERATURE |
TEMPERATURE |
|
Fahrenheit |
Centigrade |
|
325 degrees |
165 degrees |
|
350 degrees |
175 degrees |
|
375 degrees |
190 degrees |
|
PAN SIZE |
PAN SIZE |
|
9X13 inches |
23×32.5 centimeters |
|
9×9 inches |
22.8×22.8 centimeters |
|
8×8 inches |
20.3×20.3 centimeters |
|
15.5×10.5 inches Jelly roll pan |
39.3×26.6 centimeters |
Thanks for posting this for us Tamy. I’ve come across the same problem and I am NOT good at math! I usually just have to hit the X and wing the recipe – which is what I do most of the time anyway. I’m more of a throw it together cook than a recipe follower. It works for me 🙂