After years of going back and forth between cookbooks looking for conversions for Irish and American recipes, I finally created my own Conversion Chart. In our home this chart is taped to the inside of one of our kitchen cupboards for quick reference. Hopefully you’ll find it helpful too.
Irish to American Conversions
1 teaspoon = 1 teaspoon
1 tablespoon = 1 tablespoon
225 ml or 8oz = 1 cup liquid measure
1/2 pint = 1 cup liquid measure
110ml or 4oz = 1/2 cup liquid measure
1 pint = 2 cups liquid measure
56ml or 2oz = 1/4 cup liquid measure or 4 tablespoons
1/2oz or 15g butter = 1 tablespoon butter
112g or 4oz or 8 tablespoons butter = 1 U.S. stick butter
224g or 8oz or 16 tablespoons = 1 cup butter
198g or 7oz sugar = 1 U.S. cup
212g or 7.5oz = 1 U.S. scant cup of brown sugar
142g or 5oz flour = 1 U.S. cup
142g or 5oz whole wheat flour = 1 U.S. cup
115g or 4oz blueberries = 1 U.S. cup
150g/5.4oz = 1 U.S. cup sultanas
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
General Substitutions
All-Purpose Flour for Self-Raising Flour = to 1 cup/100grams All Purpose flour, add 1/4 teaspoon/1.13 grams of salt and 1-1/4 teaspoon/5.5 grams of baking powder.
Handy Measurements
average carrot weighs 61g
average potato weighs 150g/5.3oz
average celery stick weighs 1.75g/2oz
1 cup chopped turkey weighs 5.5oz/156g
1 cup chopped ham weighs 5.5oz/156g
1/2 cup unpopped popcorn weighs 4oz/112g
Good Things to Know
Internal temperature of Irish brown bread when fully baked is between 82ºC/180°F to 93°C/200F°. To test bread, insert an instant read thermometer into the centre of the loaf. Most breads are finished baking when the internal temperature reaches 87ºC/190°F. Breads enriched with butter, eggs or milk are generally finished when the internal temperature is closer to 93ºC/200ºF. If you are in doubt as to whether your bread is finished cooking or not, give it an extra five minutes in the oven. With bread, it’s always better to be slightly overdry than undercooked and the extra five minutes shouldn’t burn the crust.
Good day! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me.
Anyhow, I’m definitely happy I found it and I’ll be bookmarking and
checking back frequently!
Thank you!
Kim,
I came across this completely by accident but know it will be invaluable to me in the future. Thank you!
Regards, Nicki
Hi Nicki!! I’m so very sorry it’s taken me such a long time to write back to you. I LOVE PAD! Well done you! I am now one of your followers too. Would love to talk more (offline). Happy writing and a very Happy Christmas to you and the family. xoK
[…] https://inanirishhome.com/kitchen-conversions/ […]
Hi Nikki. Thank you so very much for mentioning me and In an Irish Home in your recent blog post ~ you’re very kind!! I was recently thinking about you and the great work you’re doing over at PAD…perhaps sometime you could do a guest-blog post for me and I could do the same for you? Food for thought! Let me know if it sounds like a good idea for you. Talk soon. Kim