Metric Conversion Table and Recipes

The metric conversion table has really come in handy for me as I make recipes from around the world. Although the United States was sanctioned to use the metric system in the mid eighteen hundreds, I never heard of this system when I was young, it was never taught in the schools; quite honestly, we never thought we needed any change.

It has only been in the last decade that I found it necessary to have a metric conversion table at my fingertips. Since that time I have traveled to other countries and deal more with other countries through the internet. Converting from US to the metric system and converting temperatures from Fahrenheit to Celsius have been two major cooking problems that I have had to deal with.

Only a few countries do not use this system so most of the people probably already know the metric conversion table. The United States is the only industrialized country not using this system. As long as I stayed within the United States I never gave this a thought. How times have changed! If you are originally from another country, you may already be using the metric system. If not, some day the following chart may come in handy for you.

LEMON CUPCAKES

Recipes like this one for lemon cupcakes makes me happy I have this metric conversion table at hand.

Metric is first:

  • 6 Eggs…………………………. 6 Large eggs, separated
  • ½ litter sugar………………….2 Cups sugar
  • 22 ½ ml lemon juice……….1 ½ Tablespoons lemon juice
  • 5 ml grated lemon peel….1 Teaspoon grated lemon peel
  • 125ml boiling water………..1/2 Cup boiling water
  • ½ Liter Sifted flour……………2 Cups sifted flour
  • ¼ Liter lemon glaze…………..1 Cup lemon glaze

Beat egg yolks well; add sugar and beat thoroughly.
Add lemon juice and   grated peel; beat in the boiling water and flour alternating.
Whip egg whites until stiff and fold into batter; spoon into paper lined cupcake tine.
Bake in preheated oven at 350F degrees or 180Cdegrees for 12 to 15 minutes until pick comes out clean.
While still hot spoon lemon glaze over top.


Lemon Glace Recipe:

  • ½ Liter sifted powdered sugar………….2 Cups sifted powdered sugar
  • 15 ml Warm water…………………………….1 Tablespoon warm water
  • 15 ml Lemon juice………………………………1 Tablespoon lemon juice
  • 5 ml Grated lemon peel……………………..1 Teaspoon grated lemon peel

Combine water, lemon juice and lemon peel; stir in powdered sugar until smooth.

Adjust for glaze consistency.

CHOCOLATE MOUSSE RECIPE

  • ¼ kg semi sweet baking chocolate in pieces……8 Ounces chocolate
  • 24 Ladyfingers…………………………..24 Ladyfingers
  • 75 ml Water………………………………1/3 Cup water
  • 240 ml Softened butter…………….1 Cup softened butter
  • 150 ml Sugar………………………………2/3 Cup sugar
  • 3 Eggs separated………………………3 Eggs separated
  • ¼ Liter Ground blanched almonds…1 Cup ground almonds
    Pinch salt
  • ½ Liter heavy cream divided…………2 Cups heavy cream divided

Beat 1 cup (1/4 liter) whipped cream without sweetening until stiff.
Beat 1 cup (1/4 liter) whipping cream with 1 tablespoon (15 ml) powdered sugar and ½ teaspoon (2 ml) vanilla until stiff.
Line bottom of 5 cup charlotte mold with round piece wax paper; line sides of mold with ladyfingers.
Combine chocolate and water in pan over low heat until chocolate melts; stir until smooth.
Remove pan from heat and set to cool slightly.
Combine in mixing bowl butter and sugar; beat until light and fluffy.
Add egg yolks one at a time beating well after each addition; blend in ground almonds and salt.
Blend in cooled melted chocolate.
Beat egg whites until stiff; gently fold whites into chocolate sugar mixture.
Carefully fold in unsweetened whipped cream; fill mold.
Cover and place in freezer about 90 minutes; remove from mold to plate.
To serve decorate top with sweetened whipped cream.

Metric Conversion Table

US to METRIC

1 Teaspoon

1 Tablespoon

1 Cup

1 Pint

1 Quart

1 Gallon

1 Ounce

1 Pound

1 degree Fahrenheit

4.9 milliliters

14.8 milliliters

236.6 milliliters

473.2 milliliters

946.6 milliliters

3.786 liters

28.00 grams

0.45 kilograms

0.55 degrees Celsius

METRIC TO US

1 milliliter

1 liter

1 liter

1 liter

1 gram

1 kilogram

1 degree

0.034

2.10 pints

1.06 quarts

0.26 gallons

0.035 ounces

2.20 pounds

1.80 degrees Fahrenheit

The following chart has come in handy when figuring oven temperature when cooking in Ecuador. The Celsius degrees are rounded off to the nearest number in increments of five. It is common in cookbooks which list Celsius along with the Fahrenheit temperatures.

CELSIUS………......................……FAHRENHEIT

120

135

150

160

180

190

200

220

230

245

250

275

300

325

350

375

400

425

450

475