Recipe converter
Scale and convert any recipe
Paste ingredients one per line, exactly as they appear in the recipe. Fractions like 1½ or 1 1/2, ranges like 2–3, and units from teaspoons to kilograms all work.
Converted recipe
Gram weights use standard averages for each ingredient (1 cup all-purpose flour = 120 g). For baking, weighing on a scale is the most reliable method.
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Tonight: Lemon Herb Salmon
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Quick reference
Kitchen conversion charts
The numbers the converter uses, laid out for a glance mid-recipe. Cup measures are US cups (236.6 mL), spooned and levelled.
Cups to grams by ingredient
A cup of flour and a cup of sugar weigh very different amounts, which is why one "cups to grams" number never works.
| Ingredient | 1 cup | ½ cup | ⅓ cup | 1 tbsp |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 40 g | 8 g |
| Bread flour | 127 g | 64 g | 42 g | 8 g |
| Whole wheat flour | 113 g | 57 g | 38 g | 7 g |
| Granulated sugar | 200 g | 100 g | 67 g | 13 g |
| Brown sugar, packed | 213 g | 107 g | 71 g | 13 g |
| Powdered (icing) sugar | 120 g | 60 g | 40 g | 8 g |
| Butter | 227 g | 114 g | 76 g | 14 g |
| Vegetable oil | 218 g | 109 g | 73 g | 14 g |
| Milk | 242 g | 121 g | 81 g | 15 g |
| Honey | 340 g | 170 g | 113 g | 21 g |
| Rolled oats | 90 g | 45 g | 30 g | 6 g |
| Cocoa powder | 85 g | 43 g | 28 g | 5 g |
| Chocolate chips | 170 g | 85 g | 57 g | 11 g |
| White rice, uncooked | 185 g | 93 g | 62 g | 12 g |
Spoons, cups and millilitres
US measures with rounded metric equivalents.
| Measure | Equals | Metric |
|---|---|---|
| 1 tsp | — | 5 mL |
| 1 tbsp | 3 tsp | 15 mL |
| 1 fl oz | 2 tbsp | 30 mL |
| ¼ cup | 4 tbsp | 60 mL |
| ⅓ cup | 5 tbsp + 1 tsp | 80 mL |
| ½ cup | 8 tbsp | 120 mL |
| 1 cup | 16 tbsp | 240 mL |
| 1 pint | 2 cups | 475 mL |
| 1 quart | 4 cups | 950 mL |
Oven temperatures
For a fan (convection) oven, set about 20°C or 25°F lower.
| °F | °C | Gas | Heat |
|---|---|---|---|
| 250 | 120 | ½ | Very low |
| 300 | 150 | 2 | Low |
| 325 | 160 | 3 | Moderately low |
| 350 | 180 | 4 | Moderate |
| 375 | 190 | 5 | Moderately hot |
| 400 | 200 | 6 | Hot |
| 425 | 220 | 7 | Hot |
| 450 | 230 | 8 | Very hot |
| 475 | 245 | 9 | Very hot |
FAQ
Common questions
How many grams are in a cup?
It depends on the ingredient. A cup of water weighs about 237 g, a cup of all-purpose flour about 120 g and a cup of granulated sugar about 200 g. The converter looks up the right weight for each ingredient it recognizes and falls back to millilitres for anything it doesn't.
Can I convert a recipe from grams back to cups?
Yes. Paste the metric recipe, choose "Cups & spoons", and the converter turns grams into cups for ingredients with a known weight and into ounces for everything else. Millilitres become cups, tablespoons or teaspoons.
How do I halve a recipe that uses one egg?
Beat the egg, then use half of it, about 25 g. The converter shows this weight automatically whenever a scaled recipe ends up with part of an egg.
Does doubling a recipe double the cooking time?
Usually not. Larger batches of soup or stew take a little longer to come to temperature, and baked goods depend on pan depth. Start checking at the original time and add a few minutes at a time.
Is a Canadian cup the same as a US cup?
Not quite. A US cup is 236.6 mL, while the metric cup used in Canada, Australia and New Zealand is 250 mL. For most cooking the difference doesn't matter; for baking, weighing in grams avoids it.