I love being in our kitchen. It’s the command central of our home. It’s where we entertain (despite the fact we have a beautiful dining room). When friends call-in, it’s the kitchen we instinctively head to for a cuppa and a chat. From our kitchen we can see a good bit of our back garden and the organic kitchen garden and the rose garden. I can see our drying line out the window over the sink. On warm days it’s comforting to see freshly laundered clothes gently blowing in the breeze. Yes, our kitchen is a good place.
If there’s one thing that frustrates me about our kitchen, however, it’s having to do conversions. By that I mean having to “convert” or” go back and forth” between American and Irish measurements and ingredients. Depending on whether it’s an American recipe or an Irish one, I find myself sometimes having to whip out a book (or two) until I can find out how to convert or substitute one thing to or for another. Take, for example, butter. The American phrase “one stick” just doesn’t work in an Irish kitchen because “one stick” of Irish butter is larger than an American one. Another example is “caster sugar“. If you’re an American-in-the-kitchen, “caster sugar” means nothing (b.t.w., it’s “granulated sugar”).
After years of frustration, I finally created my own Conversion Chart which I am happy to share with you. In our home it is taped to the inside of one of the kitchen cupboards for quick reference. Hopefully you’ll find it helpful too.
Irish to American Conversions
1 teaspoon = 1 teaspoon
1 tablespoon = 1 tablespoon
100g/4oz/8 tablespoons butter = 1 U.S. stick butter
15g butter = 1 tablespoon butter
225 ml/8oz = 1 cup liquid measure
1/2 pint = 1 cup liquid measure
110ml/4oz = 1/2 cup liquid measure
1 pint = 2 cups liquid measure
56ml/2oz = 1/4 cup liquid measure or 4 tablespoons
198g/7oz white sugar = 1 U.S. cup
198g/7oz brown sugar = 1 U.S. cup packed
124g/4.4oz all-purpose/plain flour = 1 U.S. cup
Oven Temperature Conversions
¼ gas mark = 110°c = 225°f
½ gas mark = 130°c = 250°f
1 gas mark = 140°c = 275°f
2 gas mark = 150°c = 300°f
3 gas mark = 170°c = 325°f
4 gas mark = 180°c = 350°f
5 gas mark = 190°c = 375°f
6 gas mark = 200°c = 400°f
7 gas mark = 220°c = 425°f
8 gas mark = 230°c = 450°f
9 gas mark = 240°c = 475°f
10 gas mark = 250°c = 500°f
Irish to American Substitutions
aubergine = eggplant
beetroot = beet
bicarbonate of soda = baking soda
coriander = cilantro
cornflour = cornstarch
courgette = zucchini
cling film = Saran wrap (plastic wrap)
caster sugar = granulated sugar, confectioners sugar
demerara sugar = light brown sugar
double cream = heavy cream
icing sugar = powdered sugar
mangetout = snow pea
muscovado sugar = dark brown sugar
plain flour = all-purpose flour
rocket = arugula
single cream = light cream
spring onions = scallions
strong white flour = unbleached flour
treacle = molasses
wholemeal flour = wholewheat flour
Hey Kim…did you finally see my comment? I’ve seen it now. I think this latest post is your best yet. Great information to have and you’ve answered a few questions of mine so thanks for that! Great picture of your kitchen..how do you keep it so clean…Ha Ha. Keep up the blogging!
Hi Kim! Thanks so much again for a lovely bbq night last weekend, the food was delicious and what a great family you have. In an Irish Home will be a great success and something I can refer to whilst looking for great recipies!!
Keep it up!
Thank you! This is all the information I needed in one place. Much appreciated!