Recipe Conversions

Now that our recipes are mostly online (here), it probably makes sense to post our carefully compiled conversion charts online too. We decided pretty early on after moving here, and not having a dishwasher (*gasp!*) that we like the metric system and weighing our stuff. It helps to limit the amount of dish washing necessary before and after a cooking project.

These conversions are what we use and we’ve developed these tables out of necessity. If you know of other handy conversions, please post them here as comments.

ButterYou don’t really use margarine for cooking, do you?
1 tablespoon → 12.5 g
1/3 Cup → 73 g

Flour
3/4 Cup → 104 g
1 Cup → 138 g
1 1/2 Cup → 207 g

Shortening (”Pflanzenfett“)
1/2 C → 90 g

Sugar
Brown Sugar
You know that squishy, moist molassey sweet stuff that every grocery store carries in at least two varieties at home in the States? Yeah, good luck getting that here. Try your local Asian market (”China Laden”); that’s where Sarah found it in Regensburg.

3/4 Cup → 157 g


Powered (Confectioner’s) Sugar
1 Cup → 148 g

White, Granulated Sugar
2/3 Cup → 140 g
3/4 Cup → 158 g
7/8 Cup → 184 g
1 Cup → 210 g

Temperature
Of course, these are the easiest to look up using something like convert-me.com. But having them here for quick reference doesn’t hurt; it’s not like they’re going to change any time soon.

°F °C °F °C
300 149 380 193
310 155 390 199
320 160 400 204
330 166 410 210
340 171 420 216
350 177 430 221
360 182 440 227
370 188 450 232

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