Weights and Measures

One thing that my Granddad Ted and Granny Min made me write down and drummed into me was weights and measures. These are direct from my old notebook. I love my old notebooks as they have all my scribbles regarding preserving, pickling, baking cakes, breads, gardening and a whole lot more!

Teaspoon:

Liquid:  4 x teaspoons = 1 tablespoon  

Dry: (e.g. flour) 3 x teaspoons = 1 tablespoon

Dessertspoon:

Liquid:  2 x dessertspoons = 1 tablespoon

Dry:  2 Level dessertspoons = ½ oz

Tablespoon:

Liquid:   2 x tablespoons = 1 oz     6 x tablespoons = ¼ pint 

Dry: 1 x tablespoon heaped = 1 oz

Cup:

Liquid: 1 x cup = ½ pint (8 ozs) 

Dry: 1 x cup of the following, sugar, rice, butter, margarine = 7 ozs, 1 x cup of flour or corn   flour, compressed breadcrumbs or semolina = 4 ozs

The following are a few more conversions in order to make it very easy for you to get recipes correct.

5ml      =  1 teaspoon         

10ml    =  2 teaspoons        

20ml    =  1 tablespoon       

30ml    =  1 ½ tablespoon   

40ml    =  2 tablespoons

50ml    =  2 ½ tablespoons 

60ml    =  3 tablespoons     

65ml    =  ¼ cup

70ml    =  3 ½ tablespoons

80ml    =  4 tablespoons

85ml    =  1/3 cup

90ml    =  4 ½ tablespoons

100ml  =  5 tablespoons

125ml  =  ½ cup

250ml  =  1 cup

Oven Temperature Guide 

Cake Tin Sizes

I find there is nothing more annoying than to read a recipe and it calls for a particular sized cake pan, and you have no idea what your imperial sized pans are in metric measurements or vice versa. I am a collector or old cake pans (I find to cook in them are fantastic) so I set to and drew up this chart and have it sitting in the cake pan drawer.

I hope you find this useful: