Measurements & Conversions

Have you ever gotten a recipe from your Algerian mother-n-law or even from an Algerian cookbook and been unable to decipher the measurements? Or prehaps even had questions regarding the measurements on my blog? Here's a little guide to help you!

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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Did I tell you that I used to be domestically challenged? Yes, really ! I used work 60 hour weeks in a hospital before I was married and before I made my Hijrah to Algeria. Meal to me was grabbing a to-go at my favorite Chinese take-out, preparing one of those boxed macaroni meals or if I was really trying to be healthy was picking up a pre-made salad at the hospital canteern or constructing a salad at Whole Foods salad bar. Not that I didn't like or want to know how to cook, I, like many professionals just didn't have the time.

But after I got married, sadly it hit me I needed to learn how to cook and bake. Then I moved to Algeria, it became an essential skill to learn. I spend a lot of time reading beautiful, inspiring cookings sites, most of which are by American bloggers I didn't have the measuring cups. So I just started cooking intuitively and spontaneously. I didn't use spoons and cups for everyday cooking. ‘Guesstimation’ worked for me. And I found there is no fun in measuring all the ingredients for every recipe. My mother and grandmama didn’t weigh each ingredient to prepare a meal. In fact, they didn’t taste the food for salt or sugar either I think. Yet, they always seemed to cook delicious food.

And by the way, have you ever tried asking your old 95 year old grandmama or Algerian mother-in-law for a recipe? I think you need a semester of classes to understand the logic and jargon behind the measures. I'm just sayin'!

You know, later on when I got into baking, I found it's a totally different ballpark because precision counts. Accurate measurement is critical for successful outcome of all baked goods.  Not having any measuring tools many of my first attempts were a flop. So I know how frustrating it can be when you want to run into the kitchen to make a recipe and are faced with a list of measurements and temperatures you don’t understand!

I started out like many Algerian cooks/bakers using coffee cups and tea glasses I have around my house. Later on upgraded to standard measuring cup but I mainly use grams when baking now. The American measuring cups are truly difficult to find in Algeria, believe me! I using them is super easy for novice bakers to use ratios and volume to whip out some delicious. Later on, my husband bought a digital scale and I've hooked every since. It makes baking a breeze and recipe writing sooo much easier. So count me amoung the ones who rejoice in the accuracy and simplicity of the kitchen scale. Not only is measuring more accurate but clean-up too! No more rifling around the kitchen drawer of crap looking for the misplaced cups. I'm truly a convert now! Don't get me wrong, I still use my "Algerian cup measure" for my tried and true recipes that are eternally grained in my mind (like my yogurt cake for example). The ones I actually don't need a "real measure" to make. J

For the recipes on my blog, in the beginning I was really terrible at giving accurate measurements, as I myself wasn't measuring correctly. But I've come along ways and I'm pleased to say now I now measure both ways, then write down so I can give you all accurate written measurements

As many readers may use different measurements or not understand grams, I thought I’d set out a list of baking conversions to help you (and to help myself, too).Use cup and spoon measures for dry and solid ingredients and a measuring jug for liquid ingredients.

Some tips when using American measuring cups:

 When measuring dry or solid ingredients, use a large spoon or whisk to fluff the flour in its storage container. It’s great to aerate the flour slightly before it is measured because flour tends to settle as it sits. Then dip the cup or spoon measure into the food container and lift out. Use the edge of a knife to scrape across the surface, removing excess ingredients so the surface is flat. When measuring liquids, place the jug onto a flat surface and bend down to check at eye level.

Also please note: There is a very slight difference between UK/European/Australian cups and US cups. The UK cups are 250mls and US cups are 240mls, so UK half cups are 120mls whereas US half cups are 125mls (quarter cups tend to be the same with both - around 60mls). However for most recipes the difference is small and won't affect the finished dish.

Some tips on using a kitchen scale:

Kichen scales usually come in 2 styles: Mechanical and Digital. The old-school mechanical one is in today all over the world from the butchers, to the green grocers to commerical bakers, but I myself enjoy the ease of my digital kitchen scale. Many kitchen scales now come with ease measurement converters (ounces and even American cup) that switch over with just the flip of your finger.

Some kitchen scales come with a plate or bowl that you can easily add ingredients to. But if you have one like mine, that doesn't come with a bowl you'll need to have something to pour everything in. A light weight bowl or plate will do. I usually take my bowl of choice, place it on the scale, allow the scale to measure it, zero the scale out then proceed to fill the container with my food ingredient until I have the right amount. If I have more, I simply spoon shake some out, if I need more simply add more. Then add into your mixing bowl as needed. Really that easy! No more dirtying up all those tools and implements for one little old cake recipe. Just one bowl and one scale ... maybe a spoon! 

Make sure to copy down common ingredient conversions you use all the time in the kitchen for ease. Keep it in a handy place, like on the fridge.

Make sure to check the accuracy of your kitchen. Calibrate your scale or test it by weighing a water periodically. One cup of water weighs exactly 237grams.

I realised through Facebook that my audience is from all over the world and from all ages and backgrounds. And many have asked me about the measures I use in my recipes, so I've decided to post a selection of handy kitchen conversion charts to help you when you make one of my recipes and other recipes around the Internet.

I hope these help!

Measurements & Conversions

TERMINOLOGY ABBREVIATIONS

Teaspoon = tsp          Tablespoon = TBS

Cups = c                    Pounds = lb

Quart = qt                  Gallon = gal

Grams = g                  Kilograms = kg

Milliliters = ml             Liters = L 

Celsius = C°               Fahrenheit = F°

 une cuillérée à soupe or cs in French and Algerian cookbooks = 1 TBS
 une cuillérée à café or cc in Frenchand Algerian cookbook = 1tsp

UK - US COOKING TRANSLATIONS 

BAKING

• Bap = hamburger bun
• Bicarbonate of soda = baking soda
• Biscuit - Ginger Nut = ginger snap
• Biscuits = cookies
• Bread - brown = wholemeal bread
• Broad Bean = fava bean
• Cake - Butterflycake = cupcake
• Cake - Fairycake = cupcake
• Cake - Pattycake = cupcake
• Caster sugar = superfine sugar
• Cornflour = cornstarch
• Dark Cooking Chocolate = semi-sweet chocolate
• Demerara sugar = light brown sugar
• Desiccated coconut = shredded coconut
• Digestive biscuits = Graham crackers
• Essence = extract
• Fairy cake = cupcake
• Flour - Plain = all purpose flour
• Flour - Self Raising = self rising flour
• Flour - Strong = bread flour
• Flour - Wholemeal = whole wheat flour
• French bean = green bean
• Icing = frosting
• Icing sugar = powdered sugar
• Masa harina = fine cornmeal
• Pasties = turnovers or hand pies
• Plain flour = all purpose flour
• Self rising flour = flour with baking powder
• Strong flour = bread flours
• Sugar - Caster = super fine sugar
• Sugar - coffee = crystal sugar
• Sugar - Demerara = dark raw sugar
• Sugar - Granulated = sugar
• Sugar - Icing = confectioners sugar
• Sugar - Raw = raw or unrefined sugar
• Sultanas = white or golden raisins
• Tart = open pie
• Treacle = molasses
• White sugar = granulated sugar
• Wholemeal flour = whole wheat flour

VEGETABLES

• Aubergine = eggplant
• Broad bean = fava bean
• Capsium = bell pepper
• Courgette = zuchinni
• Maize = corn
• Rocket = argula
• Spring onion = scallion or green onion
• Tatties = potatoes 

HERBS & SEASONINGS

• Coriander = cilantro
• Flake salt = kosher salt

MEATS

• Bangers = sausage
• Cutlet = chop
• Mince meat = ground meat or hamburger meat
• Prawn  = shrimp

DAIRY PRODUCTS

• Cream - Cornish = clotted cream
• Cream - Devon = clotted cream
• Cream - double = heavy cream
• Cream - single = light cream
• Cream - Whipping = between light and heavy cream
• Natural yoghurt = unflavored yoghurt
• Soured cream = sour cream

OTHER FOOD INGREDIENTS

• Afters = dessert
• Chips = fries
• Chips = fries
• Crisps = potato chips
• Crystallised fruit = candied fruit
• Custard = pudding
• Golden Syrup = corn syrup
• Groundnuts = peanuts
• Filbert = hazelnuts
• Jelly = jello
• Jam = jelly
• Stock - brown = Beef stock
• Stock - white = chicken or fish stock
• tomato sauce (or catsup) = ketchup (US). 
• tomato sauce (US) is a tomato based sauce typically for pasta or pizza.
• marinara (US) is used synonymously with tomato sauce, and may refer to both quick or long-cooked varieties.
• tomato paste (US) is tomato purée (UK)
• tomato purée (US) is unreduced tomatoes (possibly stewed) with the skin and seeds removed. Also called crushed tomatoes.
• tomato passata (UK) (sometimes just 'passatad') is strained tomato purée (US).

COOKING METHODS 

• Grilling UK = broiling US
• Barbecuing UK = grilling US
• Barbecuing US = slow cooking using wood or charcoal to impart smokey flavor to the food

TOOLS & EQUIPMENT

• greaseproof paper = parchment paper/wax paper
• hob = stove or range
• slow-cooker = crock pot
• magimix or robo = food processor
• tinned foods = canned foods
• tin foil = aluminum foil
• cling film = plastic wrap

STANDARD MEASUREMENT CONVERSIONS 

1/2 TBS = 1 1/2 tsp 
1 TBS = 3 tsp
1/4 cup = 4 TBS
1/3 cup = 5 TBS + 1 tsp
1/2 cup = 8 TBS
2/3 cup = 10 TBS + 2 tsp
3/4 cup = 12 TBS
1 cup = 16 TBS

WEIGHT CONVERSIONS
Grams and ounces – general conversions.

1 ounce = 28 grams

1 pound = 16 ounces = 453 grams

20 g = 3/4 oz
60 g = 2 oz
100 g = 3.5 oz
125 g = 4.5 oz
180 g = 6.5 oz
250 g = 9 oz
500 g = 1/2 kilogram = 18 oz
1 kg = 2 pounds = 32 oz

VOLUME CONVERSIONS
Milliliters, fluid ounces and cups – general conversions.

2 tbsp = 29.57 ml = 1 fl oz

1/4 cup = 60 ml  = 2 fl oz

1/3 cup = 80 ml = 2 2/3 fl oz

1/2 cup = 125 ml = 4 fl oz

2/3 cup = 160 ml = 5 1/3 fl oz

3/4 cup = 180 ml = 6 fl oz

1 cup = 250 ml = 8 1/3 fl oz

2 cups = 500 ml = 16 fl oz (1 American pint)

2 1/2 cups = 625 ml = 20 fl oz (1 Imperial pint)

4 cups = 1000 ml = 1 litre = 32 fl oz

OVEN TEMPERATURE CONVERSIONS 

100 Celsius (C° ) = 212 Fahrenheit (F°)

120 C° = 250 F°

140 C°  = 275 F°

150 C° = 300 F°

160 C°  = 320 F°

170 C°  = 325 F°

180 C°  = 350 F°

190 C°  = 375 F°

200 C°  = 400 F°

210 C°  = 410 F°

220 C°  = 425 F°

250 C° = 480 F°

NON- STANDARD 

MEASUREMENT CONVERSIONS 

Some non-standard Algeiran measurements often used

1 Algerian measure ≈ 200mL ≈ less then 1 cup about ¾ cup

1 soup bowl ≈ 500g ≈ 3 ½ cup

1 Algerian tasse de café (coffee mug) ≈ 250g ≈ 1 cup

1 Algerian verre de thé (tea glass) ≈ 125mL ≈ ½ cup

1 Algerian yogurt container(plain/nature) 125g =  ½ cup  = 4oz 

1 spoonful ≈ As much as a soup spoon can hold ≈ 1 tablespoon

block of butter (in Algeria) = 250g = 1 cup = 2 sticks (in the US)

juice of one lemon ≈ about 3 tablespoons

juice of one orange ≈  about ½ cup
1 capful (orange blossom water or rose water) ≈ ½ TBS

Handful ≈ As much as your hand can hold
Generous handful ≈ As much as your two hands cupped loosely together can hold

Pinch = literally pinch your two fingers together into the container (about 1/16 teaspoon)

Dash =  A dash holds 1/8 teaspoon. 8 dashes = 1 teaspoon

Smidgen = A smidgen holds ½ pinch or 1/32 teaspoon. 2 smidgens = 1 pinch

Hint = tiny amount (½ drop)

Drop = 1/64 teaspoon (½smidgen)

To taste = measurement according to your tastebuds.

SPECIFIC INGREDIENTS MEASUREMENTS 

Dairy:

Crème fraîche 1 US cup = 240 grams
Fresh cheese 1 US cup = 240 grams
Plain Yogurt 1 UScup = 250 grams

Greek-style yogurt 1 US cup = 280 grams

Heavy cream 1 US cup = 240 grams
Light cream 1 US cup = 240 grams
Milk 1 US cup = 240 mL
Parmesan cheese, grated 1 US cup = 110 grams
Ricotta: 1 US cup = 250 grams

Butter:

     1 tablespoon = 14 grams =  ½ ounce

     100 grams = 7 tablespoons = 3 ½ ounces

     1/2 cup = 113 grams = 1 US stick = 4 ounces

     1 cup = 227 grams = 2 US sticks = 8 ounces

     250g = 1 US, CA, AUS, NZ stick

Flours & Grains:

Plain/All-Purpose flour  1 US cup = 1 cup unsifted = 140 grams 1 cup sifted = 115 grams 

Pastry Flour 1 US cup = 130 grams

Bread Flour 1 US cup unsifted = 160 grams  1 cup sifted = 130 grams

Whole Wheat Flour 1 US cup unsifted = 150 grams 1 cup sifted = 130 grams

Semolina (medium grain) 1 US cup  = 167g 

Semolina Flour ( fine semolina) 1 US cup = 187g

Semolina (large grain) 1 US = 175g 

Bulgur 1 US cup = 190 grams
Chickpeas (dried, raw) 1 US cup = 190 grams (= 475 grams when cooked)
Couscous (fine, medium or large grain) 1 US cup = 165 grams
Dried beans 1 US cup = 180 grams
Polenta/cornmeal 1 US cup = 160 grams
Rice, basmati 1 UScup = 180 grams

Rice, long grain 1 US cup = 190g
Rice, short-grain 1 US cup = 195 grams
Rolled oats 1 US cup = 100 grams

Sugar:

Light Brown sugar (loosely packed):1 cup = 175 grams = 6.25 ounces

Light Brown sugar (tightly packed): 1 cup = 220 grams = 8 ounces

White granulated sugar1 cup = 220 grams = 8 ounces

Caster sugar: 1 cup = 220 grams = 8 ounces

Powder/ Icing sugar: 1 cup = 120 grams = 4.25 ounces
Date sugar: 1 cup = 180g = 6.3 ounces

Chocolate:
Chocolate chips 1 US cup = 190 grams = 6 ¾  ounces

Cocoa powder ¼ US cup = 50g, 1 US cup = 120g

Honey, Date molasses  and other syrups:

     1 TBS = 21 grams = 3/4 ounce

     1/4 cup = 85 grams = 3 ounces

     1 cup = 340 grams = 12 ounces

Salts:

Salt, fine 1 tsp =5g

Salt, coarse (sea, kosher, pickling, etc) 1 cup = 220g

Nuts & Seeds:

Almonds, shelled, whole, blanched 1 US cup = 125 grams
Almonds, sliced 1 US cup = 70 grams
Almond meal (a.k.a. ground almonds)  1 US cup = 100 grams
Cashews, shelled, whole 1 US cup = 130 grams
Chestnuts, shelled, cooked: 1 cup = 130 grams
Hazelnuts, shelled, whole: 1 cup = 120 grams
Macadamia nuts, shelled, whole: 1 cup = 125 grams
Nut butter (any nut): 1 cup = 240 grams
Pistachios: 1 cup = 125 grams
Poppy seeds: 1 cup = 145 grams
Walnuts, shelled, halves: 1 cup = 100 grams

Baking Powder: 1 French/Algerian paquet/packet = 2 tsp

Capers: 1 US cup = 120 grams

Dried bread crumbs: 1 US cup = 100 grams

Oil: 1 US tablespoon = 9 grams

Olives: 1 cup = 180 grams

๑۞๑ Please note solids such as chocolate, shortening, animal fat, and all butter  including real butter, margarine, smen, ghee, coconut butter, and smen have the weight when melted.

PAN SIZE CONVERSIONS 

(Here you will find the measurements for pans I use.)

Casserole/Lasagna pan = 2-quart casserole = 2-liter casserole

Couscousier 8L bottom with 500g dry couscous capacity insert = 2 gallon with 2cups dry couscous insert

Square pans (brownie pan) 8 x 8 x 1 ½ in = 20 x 20 x 4 cm

Round layer pans 10 x 2 inches = 25 x 5 cm and 8 x 2 inches = 20 x 5 cm

Loaf pan 8 x 4 x 2 ½ in.= 20 x 10 x 6 cm and 8 ½ x4 ½ x 2 ½= 21 x 11 x 6 cm

Mini Loaf Pan   3.75 by 2 x 1.25 in =

Tube pan  9 x 3 inches =  23 x 8 cm

Bundt 10 x 3 1/2 inches = 25 x 9 cm

Pie Plate 10 x 2in = 25 x 5cm

Standard Tart Pan 8 in = 20cm

Large Tart/Quiche Pan 12in = 30 ½ cm

Round tartlet pan 3½ in = 10cm

Mini brioche téte standard measurement 2/3 Cup = 3inch = 1 ½ cm

Brioche or Turban pan 9 ½ x 3 ¼ = 2 L = 24cm

Jelly roll pan (ccokie sheet pan) 10 ½ x 15 ½ x 1 = 27 x 39 x 2 ½ cm

Springform cake pan 25cm = 10 inch

Muffin pans  

mini 30ml = 1 ½ Tbs

regular n°1 80ml =1/3 cup

regular n°2 125ml ½ cup

Texas 180ml = ¾ cup

To check your muffin pan's capacity, for a mini muffin pan pour 1 ½ tablespoons (30ml) water into 1 hole in your pan. If the water comes right to the top (with none left over) it is 1 ½ tablespoon capacity. Use the same method to measure regular or Texas muffin pans.

I hope this helps you with cooking recipes on my blog and elsewhere. If you have any further questions regarding measurements don't hestiate to contact me via email or Facebook.

WHAT type of measurement do you use?

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