Metric Conversion to U.S. Cooking Measurements
Leah Kalemba
April 06, 2016


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

Other Measurements

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

Meats, Fish and Poultry Terminology

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

Fruits and Vegetables Terminology

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

Dairy Terminology

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

Sugars and Sweeteners Terminology

UK North America
UK Caster sugar North America Use superfine or bar sugar
UK Clear honey North America Regular honey
UK Demerara sugar North America Use dark brown sugar
UK Golden Gran. North America Sugar in the Raw (brand)
UK Golden syrup North America Use dark corn syrup
UK Icing sugar North America Confectioners sugar
UK Jam sugar North America Granulated sugar
UK Molasses sugar North America Use Sucanat (brand)
UK Muscovado sugar North America Use dark brown sugar
UK Soft dark brown sugar North America Same
UK Sugar, unspecified North America Granulated sugar
UK Treacle North America Use molasses but a little less than called for
UK Vanilla sugar North America 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
UK Bulgar wheat / cracked wheat North America No substitute
UK Corn flour North America Cornstarch
UK Flour, unspecified North America All purpose flour
UK Granary flour North America Stoneground wholewheat flour, coarse ground
UK Plain flour North America All purpose
UK Self-rising flour North America Cake flour or self-rising flour
UK Strong plain flour North America All purpose
UK Whole meal flour North America Wholewheat flour

Miscellaneous Ingredients

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

Odds and Ends

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


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