There seems to be a bit of confusion about measurements on here sometimes. I try to always post my directions in both North American measures (cups, which goes basically by volume) and in British measurements (generally by weight, not volume).







Here is what a typical measuring cup looks like that I would use to measure out liquids. (these measurements could be in fluid ounces, cups or millimeters.) You just pour in the liquid to the line which is painted on the outside of the glass. These are not the same cups you would use for fats and or other solids like flour and nuts, coconut etc.




These are measuring cups you would use to measure out solids, such as fat, flour, sugar, coconut, nuts, etc. They are squat and mine are made of metal, but you can get them made of plastic as well. You spoon into the cup what you are measuring and level it off at the top with the flat side of a knife.



In the case of fats you must press down to make sure that the cup is completely filled, likewise with brown sugars. With flour, white sugar, coconut, etc. you just spoon in what you are measuring until the cup is filled and then level off the top. They usually come in 1 cup, 1/2 cup, 1/3 cup and 1/4 cup sizes. You can also get 2 cup sized ones.


Over here in the UK we normally measure by weight. We have scales which help us to do that. I am lucky I have a little Salter scale that measures in ounces, grams, etc. I use this for all my solid weights. I use a glass measure for my liquid measurements, which are generally in fluid ounces.

In my recipes you will usually see two sets of measurements. The British ones, or the ones that are meant to be weighed out will be first and the North American measurements will be next to that or at the end in brackets.

For example I might say:

4 ounces of butter (1/2 cup)

This means that the recipe calls for 4 ounces (weighed) of butter, but if you are in North America you can use a solid cup measure to measure out 1/2 cup.

8.5 ounces of plain flour (2 cups)

This would mean that you weigh out 8.5 ounces of the flour, but if you are in North America you could use a solid cup measure to measure out 2 cups.

In the case of a liquid measurement, the recipe might call for

2 ounces of milk (1/4 cup)

In that case you would use a glass beaker to measure it out, here in the UK 2 ounces on the cup or in North American 1/4 cup.

I hope this clears up any confusion!

I have a very good link in my side bar which leads you to the King Arthur Flour cups to weight chart. It's excellent and has most ingredients included.

There is also a very good chart HERE.

I've had some requests to sort out the measuring problems that some of you are having in understanding the difference between British and American measures and converting them, so I am posting a handy list here for future reference! Hope this helps!



Converting British weights and measures to American
There are sometimes significant differences between the measures used for ingredients in British and American recipes. For example a British standard tablespoon holds 17.7ml while the American tablespoon has a 14.2 ml capacity. Similarly a British pint measures 20 fluid ounces while an American pint is just 16 fluid ounces. The standard American measuring cups sold here in the UK are one 4 ounce cup and smaller, Many American recipes use an 8 ounce (two cup) as a basis for measuring recipe ingredients. Bear in mind that the same cup measures differently for liquid and dry, depending on the weight of the ingredient, i.e. flour, breadcrumbs and oatmeal will be 4 oz, (110 g), but sugar, butter, dried fruit, chopped vegetables, syrup etc., will weigh differently. The listings below should enable recipes to be successfully made by American cooks. The only advice I would offer, having spent hours trawling websites and reading through books for factual information, hints and tips, is, to be consistent, never mix imperial, metric or cup measures in one recipe, If you use the same measuring system throughout, your dishes should work out correctly. If in doubt, weighing is still the most reliable and much preferred method to use, even by many American cooks. Purchasing a good set of balance scales with either metric or imperial weights, really will eliminate any guesswork and give good, consistent results every time.

Helpful measurement conversions.

Spoons
British = American
1 teaspoon = 1 teaspoon
1 tablespoon = 1 tablespoon
2 tablespoons = 3 tablespoons
3.5 tablespoons = 4 tablespoons
4 tablespoons = 5 tablespoons

Solid measures
Using the one-cup standard measure as sold here in the UK (NB: Please remember to alter the amount for your own recipe):-

British = American
1lb (450g) butter or margarine = 2 cups (or four sticks).
1lb (450g) flour = 4 cups.
1lb 450 g, granulated or caster, (superfine), sugar = 2 cups.
1lb 450 g, icing sugar (confectioners' sugar) = 3 cups.
4 oz, 110 g, icing sugar, (confectioner's sugar), = half a cup plus a heaped tbsp.
8 oz, 225 g, flour = 2 cups.4 oz,
110 g, flour, = 1 cup.8 oz,
225 g, breadcrumbs = 2 cups.4 oz,
110 g, breadcrumbs. = 1 cup.8 oz,
225 g, oatmeal = 2 cups.
4 oz, 110 g, oatmeal = 1 cup.
8 oz, 225 g, grated cheese = 2 cups.
4 oz, 110 g, grated cheese = 1 cup.
8 oz, 225 g, butter, margarine, or shortening = one cup (or two sticks).
4 oz, 110 g, butter, margarine, or shortening = half a cup (or one stick).
2 oz, 50 g, butter, margarine or shortening = a quarter of a cup (or half a stick).
4 oz, 110 g, dried mixed fruit, (fruitcake mix) = 2-thirds of a cup.
2 oz, 50 g, dried mixed fruit, (fruit cake mix) = one-third of a cup.
8 oz, 225 g, brown sugar = 1 cup.
4 oz, 110 g, brown sugar = half a cup
3 oz, 75 g, plain, (semi-sweet) chocolate, broken into squares = 3-quarters of a cup.
4 oz, 110 g, whole hazelnuts = 1 cup.
2 oz, 50 g, flaked, (slivered) almonds = half a cup.
4 oz, 110 g, ground almonds = 1 cup.

Useful teaspoon measures.
1 oz, 25 g, is one heaped or heaping, tbsp of flour, oatmeal, cheese, breadcrumbs, or icing, confectioners grade, sugar.

1 oz, 25 g, is 1 rounded tbsp, of granulated or caster, superfine, sugar.

1 oz, 25 g, is 2 level tbsp of butter, margarine or shortening.


Liquid Measures

British = American
half a tsp, 2.5 ml. = half a tsp,
2.5 ml.1 tsp, 5 ml. = 1 tsp,
5 ml.1 average tbsp,
15 ml. = 1 average tbsp,
15 ml.A quarter of a pint,
150 ml. = Two thirds of a cup.
120 ml, 4 fl.oz, = half a cup.
Half a pint, 275 ml,
8 fl.oz, = A generous 1 cup.
Three-quarters of a pint, 425 ml. = Two cups
1 pint, 570 ml. = Two and a half cups.
One and a half pints, approx. 840 ml. = Three and three-quarter cups.
1 and 3-quarter pints, 1 litre, = 4 and a half cups.
2 pints = 5 cups.