It’s pretty obvious that I’m a yankee, so if you need to convert measurements from my recipes try using the following conversion tool. Simply select a weight (grams, ounces, pounds) or volume (teaspoons, tablespoons, milliliters) and easily find out it converts to your form of measurement. Below that are some common volume and measurement amounts as well as some specific ingredients that I borrowed from Smitten Kitchen.

Temperature Conversions

275°F = 140°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 9
475°F = 240°C = gas mark 10

Volume Equivalents

60 drops = 1 teaspoon
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
4 tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup = 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon

Ingredient-Specific Equivalents

Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups

Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa

Creams
Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
Light cream = 18 percent butterfat
Light whipping cream = 30 to 26 percent butterfat
Heavy cream = whipping cream = 36 percent or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Lemon
1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons = 1 cup juice = 1/4 cup grated zest

Onion
1 pound = 2 1/2 cups sliced or chopped

Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup

Yeast
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry