Metric Conversion to U.S. Cooking Measurements

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Cooking Measures

 

British cookbook mavens Mary Berry and Amy Wilcock filled AGA cookbooks with some of the best recipes you will find anywhere, from simple fixes to elaborate masterpieces to flex your culinary talents. Use this quick guide to help you convert metric cooking measurements into the U.S. imperial system, so you can create delicious delights as they were intended by the recipe creators.  

Metric Conversion to U.S. Imperial Cooking Measurements

Pints to Cups

In Britain, one pint holds 20 ounces. Here, a pint holds 16 ounces.  So for any liquid amount referred to in pints, either measure the milliliter amount in parentheses in the recipe, or use this simple conversion chart:

UK oz/ml North America
1/4 pint 5oz / 150ml about 2/3 cup
1/2 pint 10oz / 300ml about 1-1/4 cup
3/4 pint 15oz / 450ml about 1-3/4 cup
1 pint 20oz / 600ml about 2-1/2 cup

Other Measurements

UK North America
Butter, 1 oz 2 tbsp
Butter, knob a piece about the size of a walnut
Dessert spoon about 1 heaping tsp
Flour, 1 oz + about 3 tbsp
Punnet about a pint box
Teaspoon, tablespoon Same
Wine Glass + about 3/4 cup
Wine Glass, small + about 1/2 cup

Meats, Fish and Poultry Terminology

UK North America
Bacon, piece or rasher Bacon slice
Bacon, snipped Slice, cut in short pieces
Beef, silverside Round of beef
Beef, skirt Flank steak
Braising meat Stewing meat
Chicken joint Leg & thigh
Drippings Fat and juices from a roast
Gammon Ham
Ham, continental Prosciutto/Parma ham
Joint of meat Any large cut, like roast beef or leg of lamb
Minced meat Ground meat
Neck, best end, scrag end, middle and mutton breast Use stewing meat
Pork fillet Pork tenderloin
Pork, joint loin of Loin of pork, bone in
Poussin Small chicekn (8-12 oz)
Prawns Shrimp
Topside Top or bottom round
Veal knuckle Veal shanks

Fruits and Vegetables Terminology

UK North America
Aubergine Eggplant
Beetroot Beet
Calabrese A variety of broccoli
Celeraic Edible celery root
Conference pears Use bosh
Courgette Very small, delicate zucchini
Mangetout Snow pea
Marrow Large zucchini or summer squash
Onion, button Pearl onion
Onion, spring Scallions or green onions
Pulse beans Dried beans
Swede Rutabaga
Sultanas Use golden raisins
Tomato puree Tomato paste

Dairy Terminology

UK North America
Cheese, Lancashire Use mild cheddar
Cream, double or pouring Heavy cream
Cream, single Light cream / half and half
Cream, soured Sour cream
Cream cheese, rich or full fat Use regular cream cheese
Milk, sterilized Ultra-pasteurized milk
Milk, top of the Use half and half
Yogurt, plain or natural Plain yogurt

Sugars and Sweeteners Terminology

UK North America
Caster sugar Use superfine or bar sugar
Clear honey Regular honey
Demerara sugar Use dark brown sugar
Golden Gran. Sugar in the Raw (brand)
Golden syrup Use dark corn syrup
Icing sugar Confectioners sugar
Jam sugar Granulated sugar
Molasses sugar Use Sucanat (brand)
Muscovado sugar Use dark brown sugar
Soft dark brown sugar Same
Sugar, unspecified Granulated sugar
Treacle Use molasses but a little less than called for
Vanilla sugar Empty box of superfine sugar into an airtight container. Add 1 vanilla bean, split down the middle OR 1 tsp vanilla extract for each 2 oz of sugar.

Flours and Baking Terminology

UK North America
Bulgar wheat / cracked wheat No substitute
Corn flour Cornstarch
Flour, unspecified All purpose flour
Granary flour Stoneground wholewheat flour, coarse ground
Plain flour All purpose
Self-rising flour Cake flour or self-rising flour
Strong plain flour All purpose
Whole meal flour Wholewheat flour

Miscellaneous Ingredients

UK North America
Brown bread Wheat bread
Digestive biscuits Use graham crackers
Essence Extract
Garam masala Same (mixed spices from India)
Meaux mustard Dijon, with seeds
Mixed spice Use pumpkin pie spices
Pudding rice Short grain white rice
Tagliatelle Egg pasts, similar to fettucini
Vinegar, distilled White distilled vinegar
Vinegar, malt No substitute
White vegetable fat Shortening

Odds and Ends

UK North America
Clear film Plastic wrap
Cocktail sticks Toothpicks
Paper, kitchen Paper towels
Paper, greaseproof or silicone Parchment paper or non-stick paper