As you may have already guessed, I am based in the UK.
I have found a lot of differences between UK and US ingredients, names, and measurements which may be confusing to my US readers when I post a recipe in metric.
To set this straight, I have created a printable infographic chart/guide highlighting…
- Liquid and volume measurements for teaspoons, tablespoons and cups to fluid millilitres (ml)
- Oven temperature conversion from gas marks to Celsius (℃) and Fahrenheit (℉)
- Specific ingredients from grams (g) to cups:
- sugar – white granulated, caster (superfine), brown and icing (powdered/confectioners’) sugar,
- flour – plain (all-purpose) and self-raising (self-rising),
- raisins, sultanas and currants,
- ground almonds,
- uncooked rice.
- And the common UK-US name differences for ingredients and tools.
UK-US Conversion Chart Printable
[Download] NOTE: If using on your own site, please give attribution.
Looking for conversion charts on the following?
- Oven temperature guide (°C to °F and Gas Marks),
- Cake tin batter sizes – round/square,
- Solids, Liquids, Grams (g), and Ounces (oz) conversion,
- Marzipan (almond paste), rolled fondant/sugarpaste size rolling guide,
- Cake baking tin size to temperature and baking time chart,
- Upscaling and downscaling cake recipe/batter quantities.
All of the above is covered on my other conversion guide.
If you cannot find what you are looking for, please do not hesitate to drop me an email.