British Measurements & Cooking Terms

[French Tart]

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

Snap - Bully Beef is a WW2 expression that my grandparents might have used......what is interesting is that someone still obviously uses it for you to have heard it!!!!
Great job you have done however, must have taken you ages - I'll have a closer read!
FT

[da_gforce]

OMG! You are my hero...This is the best guide, and has answered nearly all of my confusions about american terms, I know I will be using it as a constant reference! Thanks again!

[C.C]

Thanks for this list. I am english and living in the US and I send back recipes to my family, the confusion is now at an end. thankyou

[J. Ko]

I just wanted to add my two cents worth regarding the vegetable shortening (Trex, White Flora, Crisco depending which side of the pond you're on). I'm sure you've heard of hydrogenated oils a.k.a. "trans-fats". Vegetable oil, in it's natural state, is a liquid. Shortening is vegetable oil which has been chemically altered (ie: extra hydrogen atoms added - hence the term "hydrogenated") to make a solid. These trans fats wreak havoc in our bodies and have been linked to numerous medical conditions; especially heart conditions and high cholesterol levels. They are worse for you than the extra cholesterol and higher saturated fat content in butter.

I hope I don't sound like I'm preaching, but in the interest my health, and the health of my family, I stay away from margarines and shortenings. There's something very unnatural about products which can sit, unrefrigerated, for months on end and not go bad, go stale, go rancid, or attract bacterial growth.

[chia]

i'm so glad this thread is still here- i guessed on the recipe i made earlier by tulip fairy, but i just checked and my memory was intact treacle and the oven temp conversion to farenheit was right.

[HappyBunny]

chia wrote:
i'm so glad this thread is still here- i guessed on the recipe i made earlier by tulip fairy, but i just checked and my memory was intact treacle and the oven temp conversion to farenheit was right.

Yes, it's one of the most helpful ones on the site. I can't tell you the amount of times I've referred to it.

[chia]

i agree- after being in london i am embarassed to say we've been doing dinner and a movie every night, and all british themed, makes me feel closer to dd and keep experiencing our family vacation.
i guessed at 350f, but i knew after this site that treacle was what we call molasses

[Molly53]

Measurements (British, metric and US)

1 ounce flour = 25g = quarter cup
4 ounces flour = 125g = One cup
8 ounces flour = 250g = Two cups
2 ounces breadcrumbs (fresh) = 60g = One cup
4 ounces breadcrumbs (dry) = 125g = One cup
4 ounces oatmeal = 125g = One cup (scant)
5 ounces currants = 150g = One cup
4 ounces shredded suet = 125g = One cup (scant)
4 ounces butter and other fats, including cheese = 125g = One stick
8 ounces butter and other fats, including grated cheese = 250g = One cup
7 ounces caster/granulated sugar = 200g = One cup
8 ounces caster/granulated sugar = 250g = One and a quarter cups
8 ounces meat (chopped/minced/ground) = 250g = One cup
8 ounces cooked, mashed potatoes = 250g = One cup
One ounce (1oz) = One rounded tablespoon
One tablespoon of liquid = 3 teaspoons
One teaspoon liquid = 5ml
One British teaspoon is the same as an American teaspoon
One British tablespoon liquid = 17.7ml
One US tablespoon liquid =14.2ml
8 tablespoons = 4 fluid ounces = 125ml = Half cup
8 fluid ounces = 250ml = One cup (Half a US pint)
Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
One British pint/20 fluid ounces = 600ml = Two and a half cups
Ingredients

Bacon rashers = Bacon slices
Bannock = Flat round cake
Bicarbonate of soda = Baking soda
Biscuits = Crackers/cookies
Boiling fowl = Stewing fowl
Broad beans = Lima beans
Cake mixture = Cake batter
Castor sugar = Granulated sugar
Celery stick = Celery stalk
Chipolata sausages = Cocktail sausages
Cornflour = Cornstarch
Chips = French fried potatoes
Creamed potatoes = Mashed potatoes
Crisps = Potato chips
Demerara sugar = Light brown sugar
Dessicated coconut = Flaked coconut
Digestive biscuits = Graham crackers
Double cream = Whipping cream
Essence = Extract
Farls = Quarters
Fats = Shortening
Flaked almonds = Slivered almonds
Frosting sugar = Powdered sugar
Glacé = Candied
Golden syrup = Light corn syrup
Hough = Shank of beef
Icing = Frosting
Jam = Preserves
Mince/minced beef = Ground beef
Mixed spices = Allspice
Nut of butter = Pat of butter
Pinhead oatmeal = Irish oatmeal
Rasher = Slice
Ratafia biscuits = Almond flavoured cookies/dried macaroons
Roast Potatoes = Oven browned potatoes
Salt beef = Corned beef brisket
Scone = Shortcake, biscuit
Self raising flour = All-purpose flour with baking powder
Single cream = Light cream
Soft brown sugar = Light brown sugar
Spring onion = Scallion/green onion
Stewing steak = Braising beef
Stoned raisins = Seedless raisins
Strong plain flour = Unbleached white flour
Sultanas = Seedless white raisins
Treacle = Molasses
Unsalted butter = Sweet butter
Wholemeal = Wholewheat
Utensils and Methods

Ashet = Meat dish
Baking sheet or tray = Cookie sheet
Case = pie shell
Fry = Pan Fry (with fat)
Frying pan = Skillet
Girdle = Griddle
Grate = Shred
Greaseproof paper = Vegetable parchment or waxed paper
Grill = Broil
Gut = Clean
Jelly bag = Layers of cheesecloth
Knead = Punch down
Knock Back = Punch down
Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid
Liquidizer = Electric blender
Mince = Grind
Polythene = Plastic wrap
Prove = Rise
Pudding cloth = Cheesecloth
Roasting tin = Roasting pan with rack
Sandwich tins = Round-layer pans
Sieve = Sift
Stewpan or pan = Kettle
Tartlet tin = Muffin pan
Vegetable mill = Food mill
Whisk = Beat/whip
Oven Temperatures

Gas Mark 1 = 275F = 140C
Gas Mark 2 = 300F = 150C
Gas Mark 3 = 325F = 170C
Gas Mark 4 = 355F = 180C
Gas Mark 5 = 375F = 190C
Gas Mark 6 = 400F = 200C
Gas Mark 7 = 425F = 220C
Gas Mark 8 = 455F = 230C

[PrimQuilter]

I am trying to convert grams to US measures. I hope somebody can help me with this! I have tried to convert using the zaar link below and also metric versions on the web. I still come up with the same thing These are for spices.
When I convert 5g,3g,2g, I keep getting 1/8 oz. for all of them. Have checked GoodFood mags trying to find something that would give me something other than ounces. Can they be converted to Teaspoons & Tablespoons ? Are they just pinches ? It's making me crazy. Please help.

UPDATE I have found old posts in this forum which have helped me get close to what I need. Thanks!

[Aileen&shadow]

Thanks for all your work, it is going to help me so much.

I was born and raised in Scotland, came to Canada when I was still a child. My Mum just gave me some really old cookbooks that my Grandma used during her lessons at school and a cookbook she had bought for "2 shillings" in sterling. It has some really old fashioned recipes (back to the basics), Tablet and Treacle Toffee were one of my favorites. So thanks again I will be using your conversion table quite a lot, the only one I could not find is PINT. How much is a Pint?? Also do you know what suet is?

take care
Aileen

[HappyBunny]

Aileen&shadow wrote:
Thanks for all your work, it is going to help me so much.

I was born and raised in Scotland, came to Canada when I was still a child. My Mum just gave me some really old cookbooks that my Grandma used during her lessons at school and a cookbook she had bought for "2 shillings" in sterling. It has some really old fashioned recipes (back to the basics), Tablet and Treacle Toffee were one of my favorites. So thanks again I will be using your conversion table quite a lot, the only one I could not find is PINT. How much is a Pint?? Also do you know what suet is?

take care
Aileen

1 pt (UK) = 19.2151 fl.oz. (US)

Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. The melting point of suet is approximately 21°C (70°F)[1]. It consists mostly of saturated fat.

[French Tart]

HappyBunny wrote:

Aileen&shadow wrote:
Thanks for all your work, it is going to help me so much.

I was born and raised in Scotland, came to Canada when I was still a child. My Mum just gave me some really old cookbooks that my Grandma used during her lessons at school and a cookbook she had bought for "2 shillings" in sterling. It has some really old fashioned recipes (back to the basics), Tablet and Treacle Toffee were one of my favorites. So thanks again I will be using your conversion table quite a lot, the only one I could not find is PINT. How much is a Pint?? Also do you know what suet is?

take care
Aileen

1 pt (UK) = 19.2151 fl.oz. (US)

Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. The melting point of suet is approximately 21°C (70°F)[1]. It consists mostly of saturated fat.

You can also get vegetarian suet now as well - it is widely available in all British supermarkets! And, lower fat suet!
FT

[auzzi]

PrimQuilter -

Like most things: volume measurements do not easily translate into mass measurements, neither does UK Imperial into US Imperial or Metric [which one] into Imperial [which one] ?

BUT

One US Spice Company's measurements ..

Volume To Weight Conversion Table
http://www.tones.com/spiceInsights.html
[The Volume To Weight Conversion Table shows how many teaspoons of a dried herb or spice make up an ounce.]

Purely subjective - you will learn to work out the amounts of spice, according to your taste, as you go along ..

[-------]

Thanks for all those conversions, they REALLY help!!!!!!!!

[swimlex456]

what exactly does it mean to "rub in butter", like when you're adding it to dry ingredients?