METRIC CONVERSION TABLE
VOLUME LIQUID
Teaspoons
¼ teaspoon 2 ml
½ teaspoon 3 ml
1 teaspoon 5 ml
2 teaspoon 10 ml
Tablespoons
1 tablespoon 15 ml
2 tablespoons 30 ml
3 tablespoons 45 ml
4 tablespoons 60 ml
Cups
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
¾ cup 200 ml
1 cup 250 ml
1 ½ cup 375 ml
2 cups 500 ml
4 cups 1000 ml (1 litre)
Most regular cake tin sizes
Cake tin (round) 20 cm
Cake tin (square) 24 x 24 cm
Loaf tin 23 cm
Lamington tin 16 x 26 cm
Oven pan 24 x 34 cm
Rectangular tin 20 x 24 cm
Ring tin 22 cm
Swiss Roll tin 23 x 32 cm
METRIC CONVERSIONS ON OLD RECIPES
METRIC IMPERIAL
Liquid measures
30 ml 1 fluid oz
60 ml 2 fluid oz
100 ml 3 fluid oz
125 ml 4 fluid oz
150 ml 5 fluid oz (¼ pint /
1 gill)
190 ml 6 fluid oz
250 ml 8 fluid oz
300 ml 10 fluid oz (½ pint)
500 ml 16 fluid oz
600 ml 20 fluid oz (1 pint)
1000 ml (1 litre) 1 ¾ pints
Dry measures
15 g ½ oz
30 g 1 oz
60 g 2 oz
90 g 3 oz
125 g 4 oz ¼ lb)
155 g 5 oz
185 g 6 oz
220 g 7 oz
250 g 8 oz (½ lb)
280 g 9 oz
315 g 10 oz
345 g 11 oz
375 g 12 oz (¾ lb)
410 g 13 oz
440 g 14 oz
470 g 15 oz
500 g 16 oz (1 lb)
750 g 24 oz (1 ½ lb)
1 kg 320 oz (2 lb)
Converting Recipes to Metric Measures
The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop.
For the sake of keeping things simple, I have slightly rounded off the measurements stated below. All conversions should be sufficiently accurate for all recipes. For exact conversions, see the Appendices.
Liquids (and Herbs and Spices)
Liquids can be converted to liters or milliliters with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredients such as salt, herbs, spices, baking powder, etc. should also be converted with this table. Do not use this table to convert other non-liquid ingredients.
Volume Conversions: Normally used for liquids only
Customary quantity Metric equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cups or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 1 1/2 pints 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it may be convenient to round these conversions off as follows:
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L
Weight
Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.
Weight Conversions
Customary quantity Metric equivalent
1 ounce 28 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 450 g
2 pounds 900 g
Other non-liquid ingredients
Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. If you need to convert an ingredient that isn't in this table, the safest thing to do is to measure it with a traditional measuring cup and then weigh the results with a metric scale. In a pinch, you can use the volume conversion table, above.
Weights of common ingredients in grams
Ingredient
1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tbsp
Flour, all purpose (wheat)
120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose (wheat)
110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane
200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner's sugar (cane)
100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but not too firmly)
180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal
160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch
120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked
190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked
140 g 100 g 90 g 70g 45 g 35 g 17 g
Couscous, uncooked
180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick
90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt
300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter
240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening
190 g 140g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables
150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped
150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground
120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely packed
60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry
150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated
90 g 65 g 60 g 45 g 30 g 22 g 11 g
Length
Lengths may be converted with the following table. Keep in mind that 1 cm = 10 mm.
Length Conversions
Customary quantity Metric equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm
Temperature
The following converter (below) will convert back and forth between °C and °F. Just enter a number in either field, then click outside the text box. Round off the results appropriately.
°F
°C
Finishing up
Now that you've converted all measurements to metric, you may want to consult the style guide before sharing or publishing your recipe.
Style guide for metric recipes
Before publishing a metric recipe (whether on paper or the internet) it's a good idea to consult this style guide. Some of these suggestions are based on official recommendations of the Bureau International des Poids et Mesures, the international organization that defines and maintains the metric system. Others are based on a combination of existing practices in metric countries or common sense. Examples are given in the recipes section.
- Liquid ingredients less than 1 liter should be specified in ml, otherwise they should be specified in liters.
- Non-liquid ingredients 1 kg or greater should be specified in kg. Between about 20 and 1000 g they should be specified in grams. Below about 20 g they may be specified by volume to be measured with measuring spoons.
- If using volume to specify non-liquid ingredients larger than about 20 g, then specify the weight in g or kg first, the put the volume in ml or l in parenthesis. For example, 100 g (140 ml).
- All volumes should be specified in ml or l. For small amounts, equivalents in teaspoons or tablespoons may be given in parenthesis, but should not be used alone. For example, 5 ml (1 teaspoon).
- Never use fractions for specifying quantities of ingredients, unless possibly for giving a non-metric equivalent in parentheses.
- Use round numbers when practical. Depending on the accuracy needed for the recipe, numbers may be rounded to the nearest 10, 50, or 100 grams or milliliters.
- List ingredients in the order they will be used.
- Specify temperature in °C. For oven temperatures, the Fahrenheit equivalent should be given in parentheses since many ovens don't have a Celsius scale. For example, 220° C (430° F).
- The Bureau International des Poids et Mesures discourages use of Calories for very good reasons. The correct unit is kilojoules, where 1 Calorie is about 4.186 kJ. If used, Calorie must either always be capitalized or it must be written kilocalorie or kcal. I recommend one of the following styles: 800 kJ (190 Cal) or 800 kJ (190 kcal).
- It is convenient to refer nutritional information to 100 g serving sizes whenever practical for easy comparison of different foods.
- Avoid giving non-metric equivalents for anything except temperature (Fahrenheit) and energy content (Calories). For example, a recipe that gives equivalents in U.S. cups may fail if cooked in the British Isles, and vice-versa. Using metric-only measures ensures that everyone correctly interprets the recipe.
- While the spelling of metric units may vary from country to country, the symbols do not. The symbols should appear exactly as in the table below, with the same capitalization, and should not be written with periods like abbreviations.
- Never use the word "centigrade."
- Be sure to test all recipes before publishing them.
gram g
kilogram kg
milligram mg
liter l or L
milliliter -ml or mL
meter- m
centimeter- cm
millimeter- mm
kilojoule- KJ
degrees Celsius- °C
Temperature Conversion
Use the search box to find your required temperature converter
Eg. celsius to fahrenheit
Celsius
Although initially defined by the freezing point of water (and later the melting point of ice), the Celsius scale is now officially a derived scale, defined in relation to the Kelvin temperature scale.
Zero on the Celsius scale (0 °C) is now defined as the equivalent to 273.15 K, with a temperature difference of 1 deg C equivalent to a difference of 1 K, meaning the unit size in each scale is the same. This means that 100 °C, previously defined as the boiling point of water, is now defined as the equivalent to 373.15 K.
The Celsius scale is an interval system but not a ratio system, meaning it follows a relative scale but not an absolute scale. This can be seen because the temperature interval between 20 °C and 30 °C is the same as between 30 °C and 40 °C, but 40 °C does not have twice the air heat energy of 20 °C.
A temperature difference of 1 deg C is the equivalent of a temperature difference 1.8°F.
Fahrenheit
Fahrenheit is a thermodynamic temperature scale, where the freezing point of water is 32 degrees Fahrenheit (°F) and the boiling point 212°F (at standard atmospheric pressure). This puts the boiling and freezing points of water exactly 180 degrees apart. Therefore, a degree on the Fahrenheit scale is 1/180 of the interval between the freezing point and the boiling point of water. Absolute zero is defined as -459.67°F.
A temperature difference of 1°F is the equivalent of a temperature difference 0.556°C.
Kelvin
Based upon the definitions of the Centigrade scale and the experimental evidence that absolute zero is -273.15ºC
Use the search box to find your required temperature converter
Eg. celsius to fahrenheit
Celsius
Although initially defined by the freezing point of water (and later the melting point of ice), the Celsius scale is now officially a derived scale, defined in relation to the Kelvin temperature scale.
Zero on the Celsius scale (0 °C) is now defined as the equivalent to 273.15 K, with a temperature difference of 1 deg C equivalent to a difference of 1 K, meaning the unit size in each scale is the same. This means that 100 °C, previously defined as the boiling point of water, is now defined as the equivalent to 373.15 K.
The Celsius scale is an interval system but not a ratio system, meaning it follows a relative scale but not an absolute scale. This can be seen because the temperature interval between 20 °C and 30 °C is the same as between 30 °C and 40 °C, but 40 °C does not have twice the air heat energy of 20 °C.
A temperature difference of 1 deg C is the equivalent of a temperature difference 1.8°F.
Fahrenheit
Fahrenheit is a thermodynamic temperature scale, where the freezing point of water is 32 degrees Fahrenheit (°F) and the boiling point 212°F (at standard atmospheric pressure). This puts the boiling and freezing points of water exactly 180 degrees apart. Therefore, a degree on the Fahrenheit scale is 1/180 of the interval between the freezing point and the boiling point of water. Absolute zero is defined as -459.67°F.
A temperature difference of 1°F is the equivalent of a temperature difference 0.556°C.
Kelvin
Based upon the definitions of the Centigrade scale and the experimental evidence that absolute zero is -273.15ºC
VOLUME & VLOEISTOF
¼ pint = 125 ml = ½ k
½ pint = 250 ml = 1 k
¾ pint = 375 ml = 1 ½ k
1 kwart = 1 Lt = 4 k
4 e = 60 ml = ¼ k
1 e = 15 ml
½ t = 3 ml
1 t = 5 ml
GEWIGTE
1 ons = 30g = 2 e
2 onse = 60g = 4 e
3 onse = 85g = 6 e
4 onse =125g = 8 e
1 Ib = 450g
SUIKER WIT / BRUIN
1 ons = 30g = 25 ml
2 onse = 60g = 50 ml
4 onse = 125g = 100ml
SUIKER / VERSIER
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250ml
BROODMEEL / KOEKMEEL
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250 ml
BOTTER / MARGARIEN
1 ons = 30g = 35 ml
2 onse = 60g = 60 ml
4 onse = 125g = 120ml
GRADE FAHRENHEIT OM TE SKAKEL NA CELSUIS
As jy dalk baklustig en wiskundig voel op een dag...
Om Fahrenheit om te skakel na Celsius:
Trek 32 af, maal met 5 en deel deur 9
Om Celsius om te skakel na Fahrenheit:
Maal met 9, deel deur 5 en tel 32 by
Bv
=400*F -32=368 X5=1840 /9=204*C
= 204*C X9=1836 /5=3672 +32=399.2
Bere dit teen julle kaste in die kombuis*
¼ pint = 125 ml = ½ k
½ pint = 250 ml = 1 k
¾ pint = 375 ml = 1 ½ k
1 kwart = 1 Lt = 4 k
4 e = 60 ml = ¼ k
1 e = 15 ml
½ t = 3 ml
1 t = 5 ml
GEWIGTE
1 ons = 30g = 2 e
2 onse = 60g = 4 e
3 onse = 85g = 6 e
4 onse =125g = 8 e
1 Ib = 450g
SUIKER WIT / BRUIN
1 ons = 30g = 25 ml
2 onse = 60g = 50 ml
4 onse = 125g = 100ml
SUIKER / VERSIER
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250ml
BROODMEEL / KOEKMEEL
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250 ml
BOTTER / MARGARIEN
1 ons = 30g = 35 ml
2 onse = 60g = 60 ml
4 onse = 125g = 120ml
GRADE FAHRENHEIT OM TE SKAKEL NA CELSUIS
As jy dalk baklustig en wiskundig voel op een dag...
Om Fahrenheit om te skakel na Celsius:
Trek 32 af, maal met 5 en deel deur 9
Om Celsius om te skakel na Fahrenheit:
Maal met 9, deel deur 5 en tel 32 by
Bv
=400*F -32=368 X5=1840 /9=204*C
= 204*C X9=1836 /5=3672 +32=399.2
Bere dit teen julle kaste in die kombuis*