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Metric and United States Conversion Charts

**These conversions were taken from the cookbooks listed below. When there were duplicates between the cookbooks, one set was deleted. Please print and put with your favorite cookbook for future use. We hope it will come in handy.**

Compiled by Kristi Jo Krebs Brink, Archives Assistant, Germans from Russia Heritage Collection, NDSU Libraries, Fargo, North Dakota

Metric Quantity & Equivalents

1 ml

=
slightly less than ¼ teaspoon
2 ml
=
slightly less than ½ teaspoon
5 ml
=
1 teaspoon
15 ml
=
1 tablespoon
25 ml
=
1 T. plus 1 tsp.
50 ml
=
¼ c. minus 2 tsp.
125 ml
=
½ c. plus 1 ½ tsp.
250 ml
=
1 c. plus 1 T.
500 ml
=
1 pt. plus 2 T.
1 L
=
1 qt. plus ¼ c.

Metric Weight

30 g
=
1 oz. plus a lg. pinch
125 g
=
¼ lb. plus ¼ oz.
250 g
=
½ lb. plus less than 1 oz.
500 g
=
1 lb. plus 1 2/3 oz.
0.750 kg
=
1 ½ lbs. plus 2 ½ oz.
1 kg
=
2 lbs. plus 3 ½ oz.

Use Liters for measuring dry and liquid ingredients. Use grams for measuring solids by weight.

Kitchen Math with Metric Tables

Measure
Equivalent
Metric (ML)
1 tablespoon
3 teaspoons
14.8 milliliters
2 tablespoons
1 ounce
29.6 milliliters
1 jigger
1 ½ ounces
44.4 milliliters
¼ cup
4 tablespoons
59.2 milliliters
1/3 cup
5 tablespoons plus 1 teaspoon
78.9 milliliters
½ cup
8 tablespoons
118.4 milliliters
1 cup
16 tablespoons
236.8 milliliters
1 pint
2 cups
473.6 milliliters
1 quart
4 cups
947.2 milliliters
1 liter
4 cups plus 3 tablespoons
1000.0 milliliters
1 ounce (dry)
2 tablespoons
28.35 grams
1 pound
16 ounces
453.59 grams
2.21 pounds
35.3 ounces
1.00 kilogram

Solid Measures

Standard
Metric
1 ounce
30 g
4 ounces (1/4 lb)
125 g
8 ounces (1/2 lb)
250 g
12 ounces (3/4 lb)
375 g
16 ounces (1 lb)
500 g
24 ounces (1 ½ lbs)
750 g
32 ounces (2 lbs)
1000 g (1 kg)

The Approximate Conversion Factors for Units of Volume

To Convert From
To
Multiply By
Gallons (gal.)
Liters (l)
3.8
Cubic Feet (ft3)
Cubic Meters (m3)
0.03
Cubic Yards (yd3)
Cubic Meters (m3)
0.76
Milliters (ml)
Fluid Ounces (fl. oz.)
0.03
Liters (l)
Pints (pt.)
2.1
Liters (l)
Quarts (qt.)
1.06
Liters (l)
Gallons (gal.)
0.26
Cubic Meters (m3)
Cubic Feet (ft3)
35
Cubic Meters (m3)
Cubic Yards (yd3)
1.3

Conversion Formulas from Standard to Metric Measurements

standard
symbol
multiplier
meter
symbol
teaspoon
tsp.
5
milliliters
ml
tablespoon
Tbsp
15
milliliters
ml
fluid ounces
fl oz.
30
milliliters
ml
cups
c.
0.24
liters
l
pints
pt.
0.47
liters
l
quarts
qt.
0.95
liters
l
ounces
oz.
28
grams
g
pounds
lb.
0.45
kilograms
kg
Fahrenheit
°F
-32 x 5/9
Celsius
°C
inches
in.
2.54
centimeters
cm
feet
ft.
30.5
centimeters
cm

Equivalent Estimates of Weights and Measures

28 grams
1 ounces
100 grams
3.5 ounces
454 grams
1 pound
1 tsp
5 milliliters
1 quart
1 liter

Flour (Unsifted)

Spoons & cups
Ounces
Grams
1 tablespoon
¼ ounce
8.75 grams
¼ cup (4 Tbsp.)
1 ¼ ounces
35 grams
1/3 cup (5 Tbsp.)
1 ½ ounces
45 grams
½ cup
2 ½ ounces
70 grams
2/3 cup
3 ¼ ounces
90 grams
¾ cup
3 ½ ounces
105 grams
1 cup
5 ounces
140 grams
1 ½ cups
7 ½ ounces
210 grams
2 cups
10 ounces
280 grams
2 ½ cups
16 ounces (1 pound)
490 grams

*Note: 1 cup sifted flour = 1 cup unsifted flour minus 1 ½ tablespoons

Butter or Margarine

1 tablespoon
1/8 stick
½ ounce
15 grams
2 tablespoons
¼ stick
1 ounce
30 grams
4 tablespoons (1/4 cup)
½ stick
2 ounces
60 grams
8 tablespoons (1/2 cup)
1 stick
4 ounces (1/4 pound)
115 grams
16 tablespoons (1 cup)
2 sticks
8 ounces (1/2 pound)
225 grams
32 tablespoons (2 cups)
4 sticks
16 ounces (1 pound)
450 grams
*500 grams=1/2 kilogram

Granulated Sugar

Spoons & cups Ounces Grams
1 tablespoon 1/6 ounce 5 grams
1 tablespoon ½ ounce 15 grams
¼ cup (4 Tbsp.) 1 ¾ ounces 60 grams
1/3 cup (5 Tbsp.) 2 ¼ ounces 75 grams
½ cup 3 ½ ounces 100 grams
2/3 cup 4½ ounces 130 grams
¾ cup 5 ounces 150 grams
1 cup 7 ounces(6 3/4 ounces) 200 grams
1 ½ cups 9½ ounces 300 grams
2 cups 13 ½ ounces 400 grams

Capacity

1 cubic centimeter
=
0.27 fluid dram
1 liter
=
1.06 liquid quarts

Liquid Measures

Imperial
Metric
1 teaspoon
5 ml
1 tablespoon
20 ml
2 fluid ounces (1/4 cup)
62.5 ml
4 fluid ounces (1/2 cup)
125 ml
8 fluid ounces (1 cup)
250 ml
1 pint (16 oz. - 2 c)*
500 ml

*(The Imperial pint is equal to 20 fluid ounces.)

Putting Metric Units into Daily Living
Dash of Salt is about 1 ml
Quart of Milk is just less than 1 liter
Paper clip weighs 1 g
Thickness of a dim is 1 mm
10 to 15 minute walk is 1 km
Water freezes at 0 degrees Celsius
Water boils at 100 degrees Celsius
Room Temperature is 20 degrees C to 25 degrees C

Temperatures

100°F
38° C/warm water
180°F
85°C/simmering point
180°F
280° C/very hot water
212°F
100°C/boiling point
220°F
108° C/jellying point
225°F
115°C/soft-ball stage
240°F
110°C/ cool
250°F
120°C/very slow
250°F
121° C /very slow oven
250°F
120°C/very slow
255°F
119°C/hard-crack stage
300°F
150°C/slow
300°F
150° C/slow oven
300°F
150°C/ slow
320°F
160°C/caramel stage
325°F
163° C/slow oven
325°F
165°C/moderately slow
340°F
170°C/moderately slow
350°F
177° C/moderate oven
350°F
180°C/moderate
350°F
180°C/moderate
375°F
190°C/moderately hot
375°F
191° C/moderate oven
375°F
190°C/moderately hot
400°F
204° C/hot oven
400°F
205°C/hot
400°F
200°C/moderate
425°F
220°C/moderately hot
425°F
218° C/hot oven
450°F
232° C/very hot oven
475°F
230°C/hot

Roasting Temperatures
Temperatures are most accurately determined on an instant (microwave) thermometer inserted where indicated and withdrawn to take a reading. All temperatures are taken to be taken in the center not touching the bone.

Beef
130° F (54° C) rare
Lamb
140° F (60° C) pink
160° F (71° C) medium
145° F (63° C) medium-rare
180° F (82° C) well done
165° F (74° C) well done
    Poultry  
Pork and Veal
160° F (71° C)
chicken, breast
170° F (76° C)
chicken, thigh
185° F (85° C)
duck, thigh
180° F (82° C)

Our appreciation is extended to the authors of the following cookbooks for the information listed above.

1) Trinity Lutheran Church. Favorite Recipes from Members of Trinity Lutheran Church. Iowa Falls, IA: General Publishing & Binding, Inc., 1987.

2) Wishek Centennial Committee. 100 Years of Growth: Rekindling the Spirit. Waverly, IA: G & R Publishing Company, 1998.

3) Black Sea German Heritage Group. Special Recipes by Special People. Osseo, Minnesota: Swift Print, 1993.

4) Lindemann Family Cookbook: Descendants of Ferdinand Lindemann and Julie Petrick. Gwinner, ND: J & M Printing, 1991.

5) First German Congregational Church. Saved & Savoured Recipes from Yesteryears. Iowa Falls, Iowa: General Publishing and Binding, 1977.

6) Hofer, Sam, ed. The Hutterite Treasury of Recipes. Saskatoon, Sask.: Hofer Publishing, 1986.

7) Dallman, Isabelle and Rita Gefre. Family Traditions: Recipes & Memories from Schatz Heritage Cookbook. Waseca, MN: Walter’s Publishing, 1998.

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Libraries
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PO Box 6050
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