Metric and United States
Conversion Charts
**These conversions were taken from the cookbooks
listed below. When there were duplicates between the
cookbooks, one set was deleted. Please print and put
with your favorite cookbook for future use. We hope
it will come in handy.**
Compiled by Kristi Jo Krebs Brink, Archives Assistant,
Germans from Russia Heritage Collection, NDSU Libraries,
Fargo, North Dakota
Metric Quantity & Equivalents
| 1 ml |
= |
slightly less
than ¼ teaspoon |
2 ml |
= |
slightly less than ½
teaspoon |
5 ml |
= |
1 teaspoon |
15 ml |
= |
1 tablespoon |
25 ml |
= |
1 T. plus 1 tsp. |
50 ml |
= |
¼ c. minus 2 tsp. |
125 ml |
= |
½ c. plus 1 ½
tsp. |
250 ml |
= |
1 c. plus 1 T. |
500 ml |
= |
1 pt. plus 2 T. |
1 L |
= |
1 qt. plus ¼ c. |
Metric Weight
30 g |
= |
1 oz. plus a lg.
pinch |
125 g |
= |
¼ lb. plus ¼
oz. |
250 g |
= |
½ lb. plus less than
1 oz. |
500 g |
= |
1 lb. plus 1 2/3 oz. |
0.750 kg |
= |
1 ½ lbs. plus 2 ½
oz. |
1 kg |
= |
2 lbs. plus 3 ½ oz. |
Use Liters for measuring dry and liquid ingredients.
Use grams for measuring solids by weight.
Kitchen Math with Metric Tables
Measure |
Equivalent |
Metric
(ML) |
1 tablespoon |
3 teaspoons |
14.8 milliliters |
2 tablespoons |
1 ounce |
29.6 milliliters |
1 jigger |
1 ½ ounces |
44.4 milliliters |
¼ cup |
4 tablespoons |
59.2 milliliters |
1/3 cup |
5 tablespoons plus 1 teaspoon |
78.9 milliliters |
½ cup |
8 tablespoons |
118.4 milliliters |
1 cup |
16 tablespoons |
236.8 milliliters |
1 pint |
2 cups |
473.6 milliliters |
1 quart |
4 cups |
947.2 milliliters |
1 liter |
4 cups plus 3 tablespoons |
1000.0 milliliters |
1 ounce (dry) |
2 tablespoons |
28.35 grams |
1 pound |
16 ounces |
453.59 grams |
2.21 pounds |
35.3 ounces |
1.00 kilogram |
Solid Measures
Standard |
Metric |
1 ounce |
30 g |
4 ounces (1/4 lb) |
125 g |
8 ounces (1/2 lb) |
250 g |
12 ounces (3/4 lb) |
375 g |
16 ounces (1 lb) |
500 g |
24 ounces (1 ½ lbs) |
750 g |
32 ounces (2 lbs) |
1000 g (1 kg) |
The Approximate Conversion Factors for Units
of Volume
To Convert From |
To |
Multiply By |
Gallons (gal.) |
Liters (l) |
3.8 |
Cubic Feet (ft3) |
Cubic Meters (m3) |
0.03 |
Cubic Yards (yd3) |
Cubic Meters (m3) |
0.76 |
Milliters (ml) |
Fluid Ounces (fl. oz.) |
0.03 |
Liters (l) |
Pints (pt.) |
2.1 |
Liters (l) |
Quarts (qt.) |
1.06 |
Liters (l) |
Gallons (gal.) |
0.26 |
Cubic Meters (m3) |
Cubic Feet (ft3) |
35 |
Cubic Meters (m3) |
Cubic Yards (yd3) |
1.3 |
Conversion Formulas from Standard to Metric
Measurements
standard |
symbol |
multiplier |
meter |
symbol |
teaspoon |
tsp. |
5 |
milliliters |
ml |
tablespoon |
Tbsp |
15 |
milliliters |
ml |
fluid ounces |
fl oz. |
30 |
milliliters |
ml |
cups |
c. |
0.24 |
liters |
l |
pints |
pt. |
0.47 |
liters |
l |
quarts |
qt. |
0.95 |
liters |
l |
ounces |
oz. |
28 |
grams |
g |
pounds |
lb. |
0.45 |
kilograms |
kg |
Fahrenheit |
°F |
-32 x 5/9 |
Celsius |
°C |
inches |
in. |
2.54 |
centimeters |
cm |
feet |
ft. |
30.5 |
centimeters |
cm |
Equivalent Estimates of Weights and Measures
28 grams |
1 ounces |
100 grams |
3.5 ounces |
454 grams |
1 pound |
1 tsp |
5 milliliters |
1 quart |
1 liter |
Flour (Unsifted)
Spoons
& cups |
Ounces |
Grams |
1 tablespoon |
¼ ounce |
8.75 grams |
¼ cup (4 Tbsp.) |
1 ¼ ounces |
35 grams |
1/3 cup (5 Tbsp.) |
1 ½ ounces |
45 grams |
½ cup |
2 ½ ounces |
70 grams |
2/3 cup |
3 ¼ ounces |
90 grams |
¾ cup |
3 ½ ounces |
105 grams |
1 cup |
5 ounces |
140 grams |
1 ½ cups |
7 ½ ounces |
210 grams |
2 cups |
10 ounces |
280 grams |
2 ½ cups |
16 ounces (1 pound) |
490 grams |
*Note: 1 cup sifted flour = 1 cup unsifted
flour minus 1 ½ tablespoons
Butter or Margarine
1 tablespoon |
1/8 stick |
½ ounce |
15 grams |
2 tablespoons |
¼ stick |
1 ounce |
30 grams |
4 tablespoons (1/4 cup) |
½ stick |
2 ounces |
60 grams |
8 tablespoons (1/2 cup) |
1 stick |
4 ounces (1/4 pound) |
115 grams |
16 tablespoons (1 cup) |
2 sticks |
8 ounces (1/2 pound) |
225 grams |
32 tablespoons (2 cups) |
4 sticks |
16 ounces (1 pound) |
450 grams |
|
|
|
*500 grams=1/2 kilogram |
Granulated Sugar
| Spoons & cups |
Ounces |
Grams |
| 1 tablespoon |
1/6 ounce |
5 grams |
| 1 tablespoon |
½ ounce |
15 grams |
| ¼ cup (4 Tbsp.) |
1 ¾ ounces |
60 grams |
| 1/3 cup (5 Tbsp.) |
2 ¼ ounces |
75 grams |
| ½ cup |
3 ½ ounces |
100 grams |
| 2/3 cup |
4½ ounces |
130 grams |
| ¾ cup |
5 ounces |
150 grams |
| 1 cup |
7 ounces(6 3/4 ounces) |
200 grams |
| 1 ½ cups |
9½ ounces |
300 grams |
| 2 cups |
13 ½ ounces |
400 grams |
Capacity
1 cubic centimeter |
= |
0.27 fluid dram |
1 liter |
= |
1.06 liquid quarts |
Liquid Measures
Imperial |
Metric |
1 teaspoon |
5 ml |
1 tablespoon |
20 ml |
2 fluid ounces (1/4 cup) |
62.5 ml |
4 fluid ounces (1/2 cup) |
125 ml |
8 fluid ounces (1 cup) |
250 ml |
1 pint (16 oz. - 2 c)* |
500 ml |
*(The Imperial pint is equal to 20 fluid ounces.)
Putting Metric Units into Daily Living
Dash of Salt is about 1 ml
Quart of Milk is just less than 1 liter
Paper clip weighs 1 g
Thickness of a dim is 1 mm
10 to 15 minute walk is 1 km
Water freezes at 0 degrees Celsius
Water boils at 100 degrees Celsius
Room Temperature is 20 degrees C to 25 degrees C
Temperatures
100°F |
38° C/warm
water |
180°F |
85°C/simmering
point |
180°F |
280° C/very hot water |
212°F |
100°C/boiling point |
220°F |
108° C/jellying point |
225°F |
115°C/soft-ball stage
|
240°F |
110°C/ cool |
250°F |
120°C/very slow |
250°F |
121° C /very slow oven |
250°F |
120°C/very slow |
255°F |
119°C/hard-crack stage |
300°F |
150°C/slow |
300°F |
150° C/slow oven |
300°F |
150°C/ slow |
320°F |
160°C/caramel stage |
325°F |
163° C/slow oven |
325°F |
165°C/moderately slow |
340°F |
170°C/moderately slow |
350°F |
177° C/moderate oven |
350°F |
180°C/moderate |
350°F |
180°C/moderate |
375°F |
190°C/moderately hot |
375°F |
191° C/moderate oven |
375°F |
190°C/moderately hot |
400°F |
204° C/hot oven |
400°F |
205°C/hot |
400°F |
200°C/moderate |
425°F |
220°C/moderately hot |
425°F |
218° C/hot oven |
450°F |
232° C/very hot oven |
475°F |
230°C/hot |
|
|
Roasting Temperatures
Temperatures are most accurately determined on an
instant (microwave) thermometer inserted where indicated
and withdrawn to take a reading. All temperatures
are taken to be taken in the center not touching the
bone.
Beef |
130° F (54°
C) rare |
Lamb |
140° F (60°
C) pink |
|
160° F (71° C) medium |
|
145° F (63° C) medium-rare |
|
180° F (82° C) well
done |
|
165° F (74° C) well
done |
|
|
|
|
| |
|
Poultry |
|
Pork and Veal |
160° F (71° C) |
chicken, breast |
170° F (76° C) |
|
|
chicken, thigh |
185° F (85° C) |
|
|
duck, thigh |
180° F (82° C) |
Our appreciation is extended to the
authors of the following cookbooks for the information
listed above.
1) Trinity Lutheran Church. Favorite Recipes from
Members of Trinity Lutheran Church. Iowa Falls,
IA: General Publishing & Binding, Inc., 1987.
2) Wishek Centennial Committee. 100 Years of Growth:
Rekindling the Spirit. Waverly, IA: G & R
Publishing Company, 1998.
3) Black Sea German Heritage Group. Special Recipes
by Special People. Osseo, Minnesota: Swift Print,
1993.
4) Lindemann Family Cookbook: Descendants of Ferdinand
Lindemann and Julie Petrick. Gwinner, ND: J &
M Printing, 1991.
5) First German Congregational Church. Saved &
Savoured Recipes from Yesteryears. Iowa Falls,
Iowa: General Publishing and Binding, 1977.
6) Hofer, Sam, ed. The Hutterite Treasury of Recipes.
Saskatoon, Sask.: Hofer Publishing, 1986.
7) Dallman, Isabelle and Rita Gefre. Family Traditions:
Recipes & Memories from Schatz Heritage Cookbook.
Waseca, MN: Walter’s Publishing, 1998. |
