Food Ingredient Equivalents
Different names, same thing. Some foods in Britain have a different name to what it’s called in the US, here are the most common confusing foods.
Food Equivalents, Substitutions, and Common Measurements| British | American | | aubergine | eggplant | | beef, Rump Steak | beef, Top Round | | bicarbonate of soda | baking soda | | caster sugar | granulated sugar | | clotted cream | no equivalent | | coriander | cilantro | | cornflour | cornstarch | | courgette | zucchini | | cream, clotted | no equivalent | | cream, double | heavy cream | | cream, single | half and half cream | | digestive biscuits | Graham crackers or other crackers | | emethaler | swiss cheese | | flank steak | London broil | | flour, strong | bread flour | | flour, wholemeal | flour, wholewheat | | gelatine | gelatin | | glucose syrup | light corn syrup | | golden syrup | corn syrup | | icing sugar | confectioners' sugar | | madras curry powder | curry powder | | mince "meats" | ground "meats" | | pastry case | pie shell | | pine kernel | pine nut | | plain flour | all purpose flour | | polenta | cornmeal | | salad onion | spring onion, scallion | | self raising (SR) flour | use all purpose flour adding a raising agent | | swede | rutebega | | tomato puree | tomato paste | | vanilla essence | vanilla extract | | whipping cream | heavy cream |
| Butter/Margarine | 1 pound/ 450grams | 2 cups | | 4 ounces | 1/2 cup | | 2 ounces | 1/4 cup | | 1/2 ounce | 1 Tablespoon |
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Flour | 1 pound/ 450grams | 4 cups | | 8 ounces / 250 grams | 2 cups | | 4 ounces / 125 grams | 1 cup | | 2 ounces | 1/2 cup | | 1 ounce | 1/4 cup |
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Sugar (Granulated/Caster) | 1 pound/ 450grams | 2 cups | | 8 ounces | 1 cup | | 4 ounces | 1/2 cup | | 2 ounces | 1/4 cup | | 1/2 ounce | 1 Tablespoon |
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Equivalent Measures
To aid you in your kitchen, this area includes the most common cooking conversions and tips such as dry measure, spoons, liquid measures, and metric equivalents.
Spoons - British Tablespoons vary slightly, UK holds 17.7ml while the US version holds 14.2 ml. | UK | US | | 1 teaspoon | 1 teaspoon | | 1 tablespoon | 1 tablespoon | | 2 tablespoons | 3 tablespoons | | 3.5 tablespoons | 4 tablespoons | | 4 tablespoons | 5 tablespoons |
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Metric Conversion - US to Metric | Capacity | Weight |
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| 1/5 teaspoon | 1 milliliter | 1 oz | 28 grams | | 1 teaspoon | 5 ml | 1 pound | 454 grams | | 1 tablespoon | 15 ml | | | | 1 fluid oz | 30 ml | | | | 1/5 cup | 47 ml | | | | 1 cup | 237 ml | | | | 2 cups (1 pint) | 473 ml | | | | 4 cups (1 quart) | .95 liter | | | | 4 quarts (1 gal.) | 3.8 liters | | |
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Oven Temperatures - Farenheit, Celsius, and Gas Marks | degrees F | degrees C | Gas Mark | | 150 | 70 | | 175 | 80 | | 200 | 100 | | 225 | 110 | 1/4 | | 250 | 120 | 1/2 | | 275 | 140 | 1 | | 300 | 150 | 2 | | 325 | 160 | 3 | | 350 | 180 | 4 | | 375 | 190 | 5 | | 400 | 200 | 6 | | 425 | 220 | 7 | | 450 | 230 | 8 | | 475 | 240 | 9 |
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| Liquid - British Pints differ to US Pints, UK pint measures 20 fluid ounces while the US pint holds 16 fluid ounces. | UK | US | | 1/4 pint | 2/3 cup | | 1/2 pint | 1 1/4 cups | | 3/4 pint | 2 cups | | 1 pint | 2 1/2 cups | | 1 1/2 pints | 3 3/4 cups | | 2 pints | 5 cups (2 1/2 pints) |
Note the UK and US Gallons actually differ by a bit! |
Metric Conversion - Metric to US | Capacity | Weight |
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| 1 milliliter | 1/5 teaspoon | 1 gram | .035 ounce | | 5 ml | 1 teaspoon | 100 grams | 3.5 ounces | | 15 ml | 1 tablespoon | 500 grams | 1.10 pounds | | 100 ml | 3.4 fluid oz | 1 kilogram | 2.205 pounds35 oz | | 240 ml | 1 cup | | | | 1 liter | 34 fluid oz4.2 cups2.1 pints1.06 quarts0.26 gallon | | |
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Bakeware Sizes - Equivalents | 1 Round Cake Tin | 1 Square Pan 1 inch smaller | | 800ml/1-1/2pint pudding basin | 14cm/ 5-1/2 inch round deep cake tin | | 1.2 litre/2 pint pudding basin (UK Pint) | 15cm/6inch round deep cake tin or 12.5 cm/5inch square deep tin | | 1kg/2lb loaf tin | 18cm/7inch square shallow cake tin or a 33 x 23 cm/13 x 9 inch Swiss roll tin |
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US / UK (Europe) Egg Sizes
UK eggs are actually larger than US egg sizes, so where a US recipe calls for large eggs, you'll want to use UK medium eggs. (Canadian egg sizes are close to US sizes.)
You may come across eggs without a size label, take the weight in grams and divide by the number of eggs and match to the size. You may find your UK small egg is a US peewee and in that case you may want to measure by cups to get the equivalent of large eggs as the table further below.
| Size | US | UK/EU Weight |
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| Peewee | 35 - 42g | |
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| Small | 43 - 49g | <= 53g |
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| Medium | 50 - 56g | 53 - 63g |
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| Large | 57 - 63g | 63 - 73g |
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| X-Large | 64 - 70g | >= 73g |
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| Jumbo | >= 71g | |
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Source: http://en.wikipedia.org/wiki/Chicken_egg_sizes
Convert by cup measurement (for US Recipes) if you're unsure:
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| TO MAKE 1 CUP |
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| EGG SIZE | WHOLE | WHITES | YOLKS |
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| Jumbo | 4 | 5 | 11 |
| X-Large | 4 | 6 | 12 |
| Large | 5 | 7 | 14 |
| Medium | 5 | 8 | 16 |
| Small | 6 | 9 | 18 |
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Source: http://www.georgiaeggs.org/pages/sizeequivalents.html
US Recipe US Egg Size Substitutes
| LARGE | JUMBO | X-LARGE | MEDIUM | SMALL |
| 1 | 1 | 1 | 1 | 1 |
| 2 | 2 | 2 | 2 | 2 |
| 3 | 3 | 3 | 3 | 4 |
| 4 | 3 | 4 | 5 | 5 |
| 5 | 4 | 4 | 6 | 7 |
| 6 | 5 | 5 | 7 | 8 |
