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.
Butter
Flour
Shortening
Sugar
Pumkpkin Puree
Half & Half
Temperature
Yeast
One cup of pumpkin puree = 330g. Presumably, a 15oz can of pumpkin puree yields two cups, but that’s pure speculation, since we generally get our pumpkin guts right from the pumpkin.
3 parts whole milk to one part whipping cream makes half & half. You need this for all those American ice cream recipes. Don’t ask me what double cream or heavy cream is; I only know whole milk (and various fat reductions) and Schlagsahne.
OK, fine: I’ll do the math for you.
Half-and-Half | Milk | Whipping cream | |||
---|---|---|---|---|---|
cups | ml | cups | ml | cups | ml |
1.000 | 237 | 0.750 | 177 | 0.250 | 59 |
1.125 | 266 | 0.844 | 177 | 0.281 | 59 |
1.250 | 296 | 0.938 | 222 | 0.313 | 74 |
1.333 | 315 | 1.000 | 237 | 0.333 | 79 |
1.375 | 325 | 1.031 | 244 | 0.344 | 81 |
1.500 | 355 | 1.125 | 266 | 0.375 | 89 |
1.625 | 384 | 1.219 | 288 | 0.406 | 96 |
1.667 | 394 | 1.250 | 296 | 0.417 | 99 |
1.750 | 414 | 1.313 | 311 | 0.438 | 104 |
1.875 | 444 | 1.406 | 333 | 0.469 | 111 |
2.000 | 473 | 1.500 | 355 | 0.500 | 118 |
2.125 | 503 | 1.594 | 377 | 0.531 | 126 |
2.250 | 532 | 1.688 | 399 | 0.563 | 133 |
2.333 | 552 | 1.750 | 414 | 0.583 | 138 |
2.375 | 562 | 1.781 | 421 | 0.594 | 140 |
2.500 | 592 | 1.875 | 444 | 0.625 | 148 |
2.625 | 621 | 1.969 | 466 | 0.656 | 155 |
2.667 | 631 | 2.000 | 473 | 0.667 | 158 |
2.750 | 651 | 2.063 | 488 | 0.688 | 163 |
2.875 | 680 | 2.156 | 510 | 0.719 | 170 |
3.000 | 710 | 2.250 | 532 | 0.750 | 177 |
3.125 | 739 | 2.344 | 555 | 0.781 | 185 |
3.250 | 769 | 2.438 | 577 | 0.813 | 192 |
3.333 | 789 | 2.500 | 592 | 0.833 | 197 |
3.375 | 799 | 2.531 | 599 | 0.844 | 200 |
3.500 | 828 | 2.625 | 621 | 0.875 | 207 |
3.625 | 858 | 2.719 | 643 | 0.906 | 214 |
3.750 | 887 | 2.813 | 665 | 0.938 | 222 |
3.875 | 917 | 2.906 | 688 | 0.969 | 229 |
4.000 | 946 | 3.000 | 710 | 1.000 | 237 |
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 |
---|---|
300 | 149 |
310 | 155 |
320 | 160 |
330 | 166 |
340 | 171 |
350 | 177 |
360 | 182 |
370 | 188 |
380 | 193 |
390 | 199 |
400 | 204 |
410 | 210 |
420 | 216 |
430 | 221 |
440 | 227 |
450 | 232 |
So many recipes we have found online or elsewhere assume
- there is only one kind of yeast, or
- all yeast is packaged in the same way, or
- it doesn’t matter, or
- you know what they mean.
Those points are all really annoying.
Fortunately, we found this yeast converter online. The bonus here is that it not only converts between different kinds of yeast, but also different measurement methods: volume (e.g., cups or spoons) and mass (grams or ounces). This is especially helpful for those of us trying to follow recipes written based on teaspoons of instant or active dry yeast by substituting with grams of fresh (a.k.a cake or compressed) yeast.
We will be very sad if this site ever goes dark. Here’s the basic underlying formula, copied wholesale from that site:
1 part instant yeast (100%) = 3 parts fresh compressed yeast (300%) = 1.5 parts active dry yeast (150%)
I wanted to convert using mashed potatoes from 420 grams to measuring cups.
Hi Sandra,
Here’s my ballpark estimation: 420 g of prepared mashed potatoes would be about 1.70 cups.
That said, this one’s pretty tricky. You sort of have to play a few mind games; you’re talking about two different modes of measurement. The gram measurement is one of weight, the cup one of volume.
If it doesn’t need to be exact (and since we’re talking about mashed potatoes, I’m going to assume it doesn’t), a general guideline = a little less than 250 g is about 1 cup.
Thank you. I did some research on the internet and found some interesting info in some recipe sites.