Dry measurements

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Hi everyone.  I wonder if you can help.  Does anyone know where I can
find a list of American cup measurements.  For example:
1 cup flour = 5 oz.
1 cup sugar = 8 oz.

I'm wanting to convert some recipes I have from an American book my
daughter bought me on a recent visit and I thought a list of the
ingredients in this form would be useful.

I hope you can help.

Joan



Re: Dry measurements
Joan wrote:
Quoted text here. Click to load it

Lots of tables at web page
<http://www.exploratorium.edu/cooking/convert/measurements.html
and there is a conversion calculator at web page
<http://www.exploratorium.edu/cooking/convert/conversion.html
--
Bruce Fletcher
Stronsay, Orkney
We've slightly trimmed the long signature. Click to see the full one.
Re: Dry measurements
Joan wrote:
Quoted text here. Click to load it

And there's an British American conversion chart at
<http://www.beryls.com/weighref.htm
--
Bruce Fletcher
Stronsay, Orkney
We've slightly trimmed the long signature. Click to see the full one.
Re: Dry measurements


Quoted text here. Click to load it

I don't know where you can find the direct conversion chart you seek; but, I
think the conversions you have, above, are incorrect.
Every (US) brand and kind of flour I have looked at indicates on the
container that there is 120 grams of flour per cup.
Assuming the conversion site I always use
(http://www.sciencemadesimple.com/conversions.html ) is correct, 120 grams is
4.23 ounces.

According to the USDA nutrition database , there are 200 grams of granulated
sugar per cup; converting grams to ounces gives 7.05

Since I do most of my ingredient weighing in grams, I can usually get what I
need either from the package nutrition data or from this USDA database:
http://www.nal.usda.gov/fnic/foodcomp/search /

Good luck and happy converstions
--
Change Cujo to Juno in email address.

Re: Dry measurements


Thanks for your quick replies and for the links.

The conversion charts are really useful.  

As for the measurements I have, I found the same measurements in
several  places, so took these as a guideline.  I think these are
rounded up, because you don't want to be measuring "point something"
of an ounce! So these suited me and I wondered if there was anywhere
else I could find for other ingredients such as rice, raisins etc.

I have come to the conclusion that if you stick to the one conversion
chart for your recipe, it doesn't matter.  As long as you don't mix
and match!

The cake was amazing by the way.  
Joan



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