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American Cup Measurements

Butter, margarine, lard: 25g/1oz 2 tablespoons ¼ stick; 100g/4oz 8 tablespoons 1 stick

Breadcrumbs fresh: 50g/2oz 1 cup

Breadcrumbs dried –: 115g/4oz 1 cup

Cheese - Grated Cheddar: 115g/4oz 1 cup

Cheese - Diced Cheddar : 170g/60z 1 cup

Cheese - Parmesan: 150g/5oz 1 cup

Cheese - Cream: 225g/8oz 1 cup

Cornflour: 25g/1oz 1 cup

Dried Fruit:

Currants, sultanas (golden raisins): 150g/5oz 1 cup

Apricots - dried: 150-175g/5-7oz 1 cup

Prunes: 175g/7oz 1 cup

Glacé cherries: 125g/4½oz 1 cup


Prawns - peeled: 175g/6oz 1 cup

Fish, cooked and flaked: 225g/8oz 1 cup, firmly packed

Flour: 115g/4oz 1 cup

Golden syrup, treacle, honey: 350g/12oz 1 cup

Liquids: 225ml/8 fl oz 1 cup

Meat, minced: 225g 1 cup, firmly packed


Almonds, whole, shelled: 150g/5oz 1 cup

Almonds, flaked: 115g/4oz 1 cup

Almonds, ground, and other ground nuts: 115g/4oz 1 cup

Hazelnuts: 150g/5oz 1 cup

Walnuts and pecans: 115g/4oz 1 cup

Chopped nuts: 115g/4oz 1 cup

Oats - rolled: 100g/4oz 1 cup

Oatmeal: 175g/6oz 1 cup


Split peas, lentils: 225g/8oz 1 cup

Haricot beans: 200g/7oz 1 cup

Kidney beans: 300g/10½oz 1 cup

Rice - uncooked: 200g/7oz 1 cup

Rice - cooked and well-drained: 165g/5½oz 1 cup

Semolina: 175g/6oz 1 cup

Sugar - Caster and granulated: 225g/8oz 1 cup

Sugar - Moist brown: 200g/7oz 1 cup

Sugar - Icing: 125g/4½oz 1 cup


Beansprouts: 50g/2oz 1 cup

Cabbage, shredded: 75g/3oz 1

Onions, chopped: 115g/4oz 1 cup

Peas, shelled: 150g/5oz 1 cup

Potatoes, peeled and diced: 170g/6oz 1 cup

Potatoes, mashed: 225g/8oz 1 cup

Spinach, cooked purée: 200-225g/7-8oz 1 cup

Tomatoes: 225g/8oz 1 cup

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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american cup measurements
american cup measurements