Recipe Converter | Ingredient Scaling & UK Measurement Calculator 2025
Free Recipe | Ingredient Scaling & UK Measurement Calculator 2025 converter — fast, accurate and easy to use. Convert between common units instantly with...
Last updated: February 2026
Recipe Converter & Scaler
Scale recipe ingredients up or down for different serving sizes. Perfect for adjusting recipes for dinner parties, meal prep, or when halving a batch.
Ingredients
Scaling Tips
When scaling recipes significantly (more than 2x), cooking times and pan sizes may need adjustment. Baking recipes are more sensitive to scaling than savory dishes.
Quick Unit Converter
UK vs US vs Metric Measurements
Understanding measurement differences is crucial for accurate cooking, especially when following recipes from different countries.
Volume Conversions
UK vs US Cups
UK cup: 284ml (10 fl oz) | US cup: 237ml (8 fl oz). Most modern recipes use US cups. American recipes always use US measurements.
| Measurement | Metric (ml) | US | UK Imperial |
|---|---|---|---|
| 1 teaspoon | 5 ml | 5 ml | 5 ml |
| 1 tablespoon | 15 ml | 15 ml | 15 ml |
| 1 US cup | 237 ml | 8 fl oz | 8.33 fl oz |
| 1 UK cup | 284 ml | 9.6 fl oz | 10 fl oz |
| 1 US pint | 473 ml | 16 fl oz | 16.7 fl oz |
| 1 UK pint | 568 ml | 19.2 fl oz | 20 fl oz |
| 1 US quart | 946 ml | 32 fl oz | 33.3 fl oz |
| 1 UK quart | 1136 ml | 38.4 fl oz | 40 fl oz |
| 1 litre | 1000 ml | 4.2 cups | 1.76 pints |
Weight Conversions
| Measurement | Grams | Ounces | Pounds |
|---|---|---|---|
| 1 ounce (oz) | 28.35 g | 1 oz | 0.0625 lb |
| 1 pound (lb) | 453.6 g | 16 oz | 1 lb |
| 100 grams | 100 g | 3.53 oz | 0.22 lb |
| 250 grams | 250 g | 8.82 oz | 0.55 lb |
| 500 grams | 500 g | 17.64 oz | 1.1 lb |
| 1 kilogram | 1000 g | 35.27 oz | 2.2 lb |
Quick Mental Conversions
Ounces to grams: Multiply by 30 (close enough for cooking)
Pounds to grams: Multiply by 450
Grams to ounces: Divide by 30
Oven Temperature Chart
UK ovens typically display Celsius and Gas Marks. American recipes use Fahrenheit.
Temperature Conversion Formulas
Celsius to Fahrenheit: °F = (°C × 9/5) + 32
Fahrenheit to Celsius: °C = (°F - 32) × 5/9
Fan oven: Reduce temperature by 20°C / 25°F from conventional
Common Ingredient Cup Weights
Cup measurements vary by ingredient because they measure volume, not weight. Use this reference for accurate conversions.
| Ingredient | 1 US Cup | ½ Cup | ¼ Cup |
|---|---|---|---|
| Plain flour | 125g | 63g | 31g |
| Self-raising flour | 125g | 63g | 31g |
| Bread flour | 130g | 65g | 33g |
| Caster sugar | 200g | 100g | 50g |
| Granulated sugar | 200g | 100g | 50g |
| Icing sugar | 120g | 60g | 30g |
| Brown sugar (packed) | 220g | 110g | 55g |
| Butter | 225g | 113g | 57g |
| Honey/Golden syrup | 340g | 170g | 85g |
| Milk | 240ml | 120ml | 60ml |
| Double cream | 240ml | 120ml | 60ml |
| Cocoa powder | 85g | 43g | 21g |
| Rolled oats | 90g | 45g | 23g |
| Rice (uncooked) | 185g | 93g | 46g |
| Grated cheese | 100g | 50g | 25g |
| Breadcrumbs | 120g | 60g | 30g |
| Ground almonds | 100g | 50g | 25g |
| Desiccated coconut | 75g | 38g | 19g |
Recipe Scaling Guide
What Scales Well
Soups & Stews
Scale directly with minimal adjustments. Flavours develop similarly regardless of batch size.
Marinades & Sauces
Scale proportionally. Marinating time remains the same regardless of quantity.
Salads & Cold Dishes
No cooking adjustments needed. Scale all ingredients directly.
Slow Cooker Recipes
Scale within your cooker's capacity. Fill between ½ and ¾ full for best results.
What Needs Adjustment
Baking (Cakes/Breads)
Leavening agents don't scale linearly. For 2x batch, use 1.5x baking powder. Adjust pan size or bake in batches.
Seasonings & Spices
Start with 1.5x when doubling a recipe, then adjust to taste. Strong spices like chilli should be scaled more conservatively.
Cooking Times
Larger batches take longer. Add 25-50% more time for doubled recipes, or use multiple pans.
Fat for Frying
Don't scale fat proportionally. Increase by surface area of pan, not recipe multiplier.
Baking Scaling Rules
- Yeast: Use same amount for up to 1.5x, increase by 25% for 2x
- Eggs: Round up—if calculation gives 1.5 eggs, use 2
- Baking powder: For 2x recipe, use 1.75x not 2x
- Salt: Scale directly, it's more forgiving
Egg Substitutes for Baking
Each substitute replaces 1 large egg (approximately 50g or ¼ cup):
| Substitute | Amount per Egg | Best For |
|---|---|---|
| Mashed banana | ¼ cup (60g) | Muffins, quick breads, pancakes |
| Unsweetened applesauce | ¼ cup (60g) | Cakes, muffins, brownies |
| Flax egg | 1 tbsp ground flax + 3 tbsp water | Cookies, muffins, pancakes |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water | Muffins, quick breads |
| Silken tofu | ¼ cup (60g) blended | Dense cakes, brownies |
| Yogurt | ¼ cup (60g) | Cakes, muffins |
| Aquafaba | 3 tbsp chickpea water | Meringues, light cakes |
| Commercial egg replacer | Follow packet instructions | All baking |
Substitution Tips
Egg substitutes work best when replacing 1-2 eggs. For recipes with 3+ eggs, eggs are structural—substitutes may not work well. Consider finding an eggless recipe instead.
UK vs US Cooking Terms
When following American recipes, watch for these different ingredient names:
| UK Term | US Term | Notes |
|---|---|---|
| Plain flour | All-purpose flour | Same thing |
| Self-raising flour | Self-rising flour | Same thing |
| Strong bread flour | Bread flour | Same thing |
| Wholemeal flour | Whole wheat flour | Same thing |
| Caster sugar | Superfine sugar | US alternative: process granulated sugar |
| Icing sugar | Powdered/Confectioners' sugar | Same thing |
| Demerara sugar | Turbinado sugar | Similar, turbinado slightly lighter |
| Golden syrup | No direct equivalent | Use light corn syrup + molasses |
| Treacle | Molasses | Dark treacle = blackstrap molasses |
| Double cream (48%) | Heavy cream (36%) | UK cream is thicker |
| Single cream (18%) | Light cream (20%) | Very similar |
| Coriander | Cilantro | Same plant, same leaves |
| Courgette | Zucchini | Same vegetable |
| Aubergine | Eggplant | Same vegetable |
| Rocket | Arugula | Same salad leaf |
| Minced meat | Ground meat | Same thing |
| Prawns | Shrimp | UK uses 'prawns' for all sizes |
| Biscuits | Cookies | UK biscuits ≠ US biscuits (scone-like) |
Frequently Asked Questions
Cup to gram conversions vary by ingredient because cups measure volume, not weight. Use our ingredient table above for accurate conversions. General guidelines: 1 cup flour = 125g, 1 cup sugar = 200g, 1 cup butter = 225g. For best results with baking, weigh ingredients in grams using a digital scale.
UK cup: 284ml (10 fl oz) | US cup: 237ml (8 fl oz) | Australian cup: 250ml. Most modern UK cookbooks and online recipes use US cup measurements. American recipes always use US measurements. When in doubt, assume US cups—or better yet, use metric weights for accuracy.
Divide your new serving size by the original serving size to get a scaling factor. For example: Original recipe serves 4, you need 6 servings → 6÷4 = 1.5. Multiply all ingredients by 1.5. Our calculator above does this automatically. Remember that cooking times may need adjustment for larger batches.
UK pint: 568ml (20 fl oz) | US pint: 473ml (16 fl oz). UK pints are 20% larger than US pints. This matters significantly when following American recipes. A recipe calling for "1 pint of milk" means 473ml if American, 568ml if British. Always check the recipe's origin.
Formula: °C = (°F - 32) × 5/9. Quick conversions: 350°F = 180°C (Gas Mark 4), 375°F = 190°C (Gas Mark 5), 400°F = 200°C (Gas Mark 6). For fan ovens, reduce temperature by 20°C from conventional oven settings. Use our temperature chart above for common baking temperatures.
Several factors affect scaled recipes: 1) Seasonings and spices don't scale linearly—start with less and adjust to taste. 2) Leavening agents (baking powder/soda) need adjusted ratios for larger batches. 3) Cooking times change with volume. 4) Surface area affects browning and moisture loss. For best results, make notes on each scaled recipe for future reference.
Weight (best): Use a digital scale for consistent results—125g per cup of plain flour. Spoon and level method: Spoon flour into cup, level off with a knife. Never scoop directly or pack down. Sifting: Sift flour before measuring if the recipe specifies "1 cup sifted flour." The order matters—sifted flour weighs less per cup.
Related Calculators
Last updated: February 2026 | Conversions verified against UK and US culinary standards
Pro Tips for Accurate Results
- Double-check your input values before calculating
- Use the correct unit format (metric or imperial)
- For complex calculations, break them into smaller steps
- Bookmark this page for quick future access
Understanding Your Results
Our Recipe Converter provides:
- Instant calculations - Results appear immediately
- Accurate formulas - Based on official UK standards
- Clear explanations - Understand how results are derived
- 2025/26 updated - Using current rates and regulations
Common Questions
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Our calculators use verified formulas and are regularly updated for accuracy.
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