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Information on weights and measures in the kitchen

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Last modified on: December 17th 2018

Overview

The way of measuring ingredients in recipes change according to country. There are significant differences in units and ways to measure volume or mass.

In many countries, including France, the metric system is used:

Other countries, especially English speaking ones, use the imperial system:

It's a bit complicated because cup and tablespoon are not standard between different countries

 USAGBAU
Tablespoon15 ml15 ml20 ml
Cup240 ml285 ml250 ml

Source: wikipedia

On this site

To be useful to as many people as possible, here is what happens on this website:

Some conversion tips

With liquids (water, milk, etc.) volume is generally equal to weight, which means for example that 50 ml water = 50 g water.

You will often find on packaged goods, volumes stated in centilitres (cl). Typically a pot of cream 20 cl.

My best advice

In spite of all these explanations, I strongly advise you to weigh everything: liquid or dry ingredients. It's the best way to be precise, to avoid errors in proportions, and to be sure of success. This is particulary true for cakes, pastries and bread which need absolute precision.

So make friends with your weighing scales.

Changing quantities

Each recipe on this site is available with its original quantities, but can be changed with one click to get:

Take care, as in recalculating new quantities some errors may occur when dividing small values (half an egg for example). Don't hesitate to contact me, see link in top of page, if you find an error.

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