British Conversions

Oven Temperatures

Fahrenheit / Celsius / Gas Mark

275 / 130 / 1
300 / 150 / 2
325 / 165 / 3
350 / 180 / 4
375 / 190 / 5
400 / 200 / 6
425 / 220 / 7
450 / 230 / 8
475 / 245 / 9


Liquid Measures

US / Metric

1/2 cup or 4 fluid ounces / 118 ml
1 cup or 8 fluid ounces / 236 ml
1 US pint or 16 fluid ounces / 473 ml
20 fluid ounces US / 591 ml or 1 pint UK


Weights and Measures

US / Metric

1/2 cup, 8 tablespoons, 4 ounces or 1 stick butter / 110 grams
1 packed cup or 5 ounces flour / 142 grams


Cooking Terms

US / UK

all-purpose flour / plain flour
bacon / streaky bacon
baking soda / bicarb or bicarbonate of soda
bread flour / strong flour
cheesecloth / muslin
confectioner's or powdered sugar / icing sugar
cream, heavy or whipping / double cream
eggplant / aubergine
electric hand mixer / electric hand whisk
extract / essence
graham crackers / digestive biscuits
ground beef / minced beef
half and half / single cream
molasses / treacle
plastic wrap / cling film
rutabaga / swede
wax paper / greaseproof paper
zucchini / courgette


Substitutions

Buttermilk: To make 1 cup buttermilk substitute, put 3 measuring teaspoons of white vinegar or lemon juice in measuring cup and add enough milk to make 1 cup; stir and let stand 5 minutes. OR to get a thick substitute (cultured buttermilk is rather thick), put 1 1/2 teaspoons white vinegar or lemon juice in measuring cup and add 1/2 cup plain unsweetened yogurt and enough milk to make 1 cup; stir and let stand 5 minutes.

Self-Raising (or Self-Rising) Flour: To make 1 cup, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.