1 cup butter
250
8 3/4
1 cup biscuit (cookie) crumbs
110
3 3/4
1 cup breadcrumbs, soft
60
2
1 cup breadcrumbs, dry
125
4 1/2
1 cup cheese, grated
125
4 1/2
1 cup cocoa
110
3 3/4
1 cup cornflour (cornstarch)
125
4 1/2
1 cup cornflakes
30
1
1 cup rice bubbles (rice crispies)
30
1
1 cup coconut, desiccated (flaked)
95
3 1/4
1 cup dried split peas, lentils
200
7
1 cup dried fruit
160
5 3/4
1 cup dates, chopped
150
5 1/4
1 cup flour, plain, self-rising
125
4 1/2
1 cup flour, wholemeal (whole wheat) 135
4 3/4
1 cup golden syrup, honey, glucose
360
12 3/4
1 cup jam
330
11 1/2
1 cup nuts, chopped
125
4 1/2
1 cup oats, rolled
90
3 1/4
1 cup rice, short grain
210
7 1/2
1 cup rice, long grain
200
7
1 cup salt, or crystal sugar
250
8 3/4
1 cup castor sugar (superfine)
220
7 3/4
1 cup soft brown sugar, firmly packed 170
6
1 cup icing sugar (confectioners')
150
5
Oven temperatures
Celsius
Fahrenheit
Very hot
230-250
450-500
Hot
200-210
400-425
Moderate to moderately hot
180-190
350-375
Slow to moderately slow 150-160 300-325
Very slow
120
250
Metric spoons
Grams
Ounces
1 level tablespoon peanut butter
20
2/3
1 level tablespoon baking powder,
bicarb soda, cream of
tartar,
gelatine, rice, sago
15
1/2
1 level tablespoon cocoa, cornflour,
custard powder, nuts
10
1/2
1 level tablelspoon golden syrup,
treacle, honey, glucose
30
1
1 level tablespoon sugar, salt
20
2/3
1 level tablespoon yeast, compressed 20
2/3
1 level tablespoon yeast, dry
10
1/3