British Measurements & Cooking Terms

[Sackville]

I know that one of the most difficult things in deciphering American vs British recipes can be the measurements. I hope the following conversions will be helpful to you. If you cook a lot of British recipes, a scale will be an invaluable tool to add to your kitchen.

Temperature

100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9

Weights

10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents

Breadcrumbs

Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners' or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup

Nuts

Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g

Vegetables:

Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9

COOKING TERMS

I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I've missed, let me know and I'll add them to the list

I also recommend www.foodsubs.com as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.

A

aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.

B

bap = a bun, similar to what you'd use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef

C

candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips

D

demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream

E

endive = chicory
essence = extract

F

fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean

G

gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler

H

ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles

I

icing sugar = confectioners' sugar

J

jacket potato = baked potato
jelly = jello

K

king prawns = jumbo shrimp

M

mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat

N

neeps = mashed turnips (the yellow kind, rutebega)

O

offal = variety meats (liver, heart, kidney)

P

pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America

R

rasher = slice (most often used in terms of bacon)
rocket = argula

S

self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan

T

tatties = potatoes
treacle = similar to molasses

W

wholemeal flour = wholewheat flour



Sylvie here to edit:

Sackville made this wonderful list of different British cookbooks owned by some of us, which I didn't want to get lost when the topic got 'un-stickied', so I thought I'd paste it in here for safekeeping..........

This is a list of books on British cookery owned by Zaar members. We'll never get time to post all the recipes in them, but if you think a recipe you'd like might be found in one of these, then please let us know.

Likewise, if you have some books and wouldn't mind being a resource for others on Zaar, please get in contact with me and I'll list your books here.

It's divided into categories, with general British cookery at the top, followed by books on specific regions and finally those which may not focus on British cooking but are written by British chefs at the bottom.

GENERAL BRITISH COOKBOOKS

Simply British by Sybil Kapoor -- owned by Sackville Girl
British Cooking from the Time Life collection -- owned by Sackville Girl
Royal Cookery Book by Mrs McKee (a book written by a former cook to The Queen and The Queen Mother) -- owned by Sackville Girl
Century of British Cooking by Marguerite Patten -- owned by Sackville Girl
British Recipes, The Traditional Dishes of England, Scotland, Ireland & Wales compiled and edited by Countess Morphy (1936) -- owned by Kookaburra
The World Encyclopedia of Bread by Christine Ingram and Jennie Shapter -- owned by Kookaburra
McDougall's Cookbook (flour) -- owned by Hels
The Dairy Book of Home Cookery 1977 -- owned by Hels
The Pooh Cookbook by Katie Stewart -- owned by Hels
The Usborne First Cookbook -- owned by Hels
Nanny Ogg's Cookbook by Terry Pratchett and Stephen Briggs -- owned by Hels
Early Settlers' Household Lore, compiled by Mrs. N. Pescott (from Sovereign Hill Historical Village, Ballarat) - recipes from the Victorian (Australian) goldfields of the 1850s (mostly British recipes) -- owned by Kookaburra
Simple Ways to Success - British; by Mark Hix -- owned by Sylvie77
Farmhouse Kitchen II -- owned by Sylvie77

ENGLISH COOKBOOKS

English Food by Jane Grigson -- owned by Sackville Girl and Sherrie-Pie
Devonshire Flavour compiled by Elizabeth Lothian -- owned by Kookaburra

IRISH COOKBOOKS

Traditional Cooking by Darina Allen -- owned by Sackville Girl

SCOTTISH COOKBOOKS

Scottish Regional Recipes by Catherine Brown -- owned by Sackville Girl

BRITISH CHEFS

Lindsay Bareham

A Celebration of Soup by Lindsay Bareham -- owned by Sherrie-Pie
Roast Chicken and other stories by Lindsay Bareham and Simon Hopkinson -- owned by Sherrie-Pie and Marie Alice

Mary Berry

Mary Berry's Complete Cookbook -- owned by Hels
Mary Berry's Ultimate Cake Book -- owned by Marie Alice

Frances Bissell

The Organic Meat Cookbook by Frances Bissell -- owned by

Elizabeth David

French Country Cooking by Elizabeth David -- owned by Sackville Girl
Summer Cooking by Elizabeth David -- -- owned by Sackville Girl and Sherrie-Pie


Rose Elliott

Vegetarian Cookery by Rose Elliot -- owned by

Hugh Fearnley-Whittingstall

The River Cottage Meat Book by Hugh Fearnley-Whittingstall -- owned by Sackville Girl
The River Cottage Cookbook; by Hugh Fernley-Whittingstall -- owned by Sylvie77

Rose Gray

River Cafe Cookbook Green by Rose Gray and Ruth Rogers -- owned by Sackville Girl
River Cafe Cook Book Two, by Rose Gray and Ruth Rogers -- owned by Lennie

Jane Grigson

Good Things by Jane Grigson -- owned by Anisel
The Mushroom Feast by Jane Grigson -- owned by Anisel
The Vegetable Book by Jane Grigson -- owned by Anisel
Fish Cookery by Jane Grigson -- owned by Anisel

Sophie Grigson

Sophie Grigson: Sophie Grigson's Country Kitchen -- owned by Marie Alice

Alastair Hendy

Cooking for Friends by Alastair Hendy -- owned by Kookaburra

Madhur Jaffrey

Ultimate Curry Bible by Madhur Jaffrey -- owned by Sackville Girl
Flavours of India by Madhur Jaffrey -- owned by Marie Alice
Indian Cookery by Madhur Jaffrey -- owned by Marie Alice

Nigella Lawson

Nigella Bites by Nigella Lawson -- owned by Sackville Girl and Marie Alice
How to Eat by Nigella Lawson -- owned by Sackville Girl
How to be a Domestic Goddess by Nigella Lawson -- owned by Lennie and Marie Alice
Feast by Nigella Lawson -- owned by Marie Alice

Kenneth Lo

The Wok Cookbook by Kenneth Lo -- owned by Hels

Linda McCartney
Linda Mc Cartney on Tour - Vegetarian Recipes From Around the World -- owned by Sylvie77

Nick Nairn
Nick Nairn: 100 Chicken Recipes -- owned by Marie Alice

Jamie Oliver

Happy Days with the Naked Chef by Jamie Oliver -- owned by Kookaburra
and Sackville Girl
The Return of the Naked Chef by Jamie Oliver -- owned by Sackville Girl

Gordon Ramsay

Kitchen Heaven by Gordon Ramsay -- owned by Sackville Girl

Gary Rhodes

Gary Rhodes: New British Classics, Spring Into Summer, Fall Into Winter -- owned by Marie Alice

Delia Smith

Delia Smith's Complete Cookery Course, Classic Edition -- owned by Kookaburra
How to Cook, Book One by Delia Smith -- owned by Kookaburra and Marie Alice
How to Cook, Book Two by Delia Smith -- owned by Kookaburra and Marie Alice
How to Cook, Book Three by Delia Smith -- owned by Marie Alice
The Delia Collection (Books: Pork, Italian, Fish, Chocolate, Chicken and Soup) -- owned by Marie Alice
Delia Smith's Vegetarian Collection -- owned by Marie Alice
Delia Smith's Summer Collection -- owned by Marie Alice
Delia Smith's Winter Collection -- owned by Kookaburra and Marie Alice
Delia Smith's Christmas -- owned by Lennie and Marie Alice

Nigel Slater

Real Fast Food by Nigel Slater -- owned by Marie Alice and Sherrie-Pie
Real Fast Puddings by Nigel Slater -- owned by Sherrie-Pie

Rick Stein

English Seafood Cookery by Rick Stein -- owned by Sherrie-Pie

Caroline Waldegrave

Leith's Easy Dinner Parties by Caroline Waldegrave, Puff Fairclough and Janey Orr -- owned by Sackville Girl

[chia]

excellent, sg! we have golden syrup here in pa, but i've never hear of it/used it--
so nice to have some ingredients clarified for us yanks

[Hey Jude]

SG, thanks so much for the list....I have lots of British cookbooks and am always confused by some of the ingredients, terms, etc. This is going to help me a LOT!

[Sackville]

I'm glad it's helpful. As it grows longer, it may be hard to find things. Would you like me to break it up into sections alphabetically or perhaps by category (veggies/meat/fruit/etc...)? What would be most helpful, do you think?

[-Sylvie-]

I think sections are probably easier to 'navigate'!

Thanks for all that work!

[Hey Jude]

One of the things I notice often in my British books is a measurement called a 'knob', usually applied to butter. Does anyone know how much butter a 'knob' is?

[-Sylvie-]

It's about 3/4 of a tablespoon I'd say. It usually doesn't matter that much if something calls for a 'knob' of butter whether you use a little more or less. it's sort of what you automatically cut off from a stick of butter for frying. Hope that helps!

[Hey Jude]

Sylvie77 wrote:
It's about 3/4 of a tablespoon I'd say. It usually doesn't matter that much if something calls for a 'knob' of butter whether you use a little more or less. it's sort of what you automatically cut off from a stick of butter for frying. Hope that helps!

It does help...thanks Sylvie! I was using about 1-2 tablespoons of butter when the recipe called for a knob, so I'll cut that back a bit!

[Heather Sullivan]

Sylvie77 wrote:
It's about 3/4 of a tablespoon I'd say. It usually doesn't matter that much if something calls for a 'knob' of butter whether you use a little more or less. it's sort of what you automatically cut off from a stick of butter for frying. Hope that helps!

If you're Gary Rhoads, a knob of butter seems to be closer to a lump the size of a walnut or more ... Although, if you were Gary Rhoads you'd have funny hair and be single-handledly supporting the butter industry

[-Sylvie-]

Hey Jude wrote:

Sylvie77 wrote:
It's about 3/4 of a tablespoon I'd say. It usually doesn't matter that much if something calls for a 'knob' of butter whether you use a little more or less. it's sort of what you automatically cut off from a stick of butter for frying. Hope that helps!

It does help...thanks Sylvie! I was using about 1-2 tablespoons of butter when the recipe called for a knob, so I'll cut that back a bit!

A tablespoon is fine, as I said it's not an exact measurement. It's like saying a handful of something, it really depends on the cook!

[JustJanS]

Good list SG. I used it for inspiration to start one in Austrlaian/NZ forum. Maybe there are a few things in it you can use here too.

[Mirj]

Found one you're missing:

Sharon fruit -- persimmon
punnet -- basket, as in strawberries or blueberries, usually a pint in America

[wizkid]

This is interesting, however, there are one or two things that are not quite accurate.

In England we have prawns and shrimps

prawns are bigger and shrimps smaller
who on earth uses the term collops or bully beef (I think it was called bully beef around the time of the 2nd world war, but no longer)

We have gammon and ham. Gammon is the joint that you tend to eat hot, often with pineapple. Ham is the product you buy cold, and is very thinly sliced.

[Sackville]

wizkid wrote:
This is interesting, however, there are one or two things that are not quite accurate.

In England we have prawns and shrimps

prawns are bigger and shrimps smaller
who on earth uses the term collops or bully beef (I think it was called bully beef around the time of the 2nd world war, but no longer)

We have gammon and ham. Gammon is the joint that you tend to eat hot, often with pineapple. Ham is the product you buy cold, and is very thinly sliced.

Thank you for your help. As I'm not British by birth, I sometimes miss these things. I'll fix them in the list above.

Hope you stick around as lots of opinions are always appreciated!

[wizkid]

Its a pleasure to help. I must admit, until I started using recipezaar I didn't know how different our two languages are!