US/ French Conversion Table
Par Laurie le 25 juin 2016, 19:09 - How to and equivalents - Lien permanent
When dealing with translating recipes from French to English and the other way round, the main problem is adapting the recipe to our own standards. I struggled a lot and finally found my way through both languages and cuisines.
I used references on Pinterest and many blogs, among which traditionaloven.com and Sally's baking addiction. I then made my own – sometimes lousy – experiments. Here's what I established.
Oven temperature
°C °F
150 300
180 350
200 400
220 425
Tbsp to Cups
1 1/16
2 1/8
4 1/4
8 1/2
10 2/3
12 3/4
16 1
All-purpose flour
Cups grams
1 cup 125g
3/4 cup 100g
2/3 cup 80g
1/2 cup 60g
1/3 cup 40g
1/4 cup 30g
Bread flour
(it's a little heavier than all-purpose flour)
1 cup 135g
White and Brown sugar
1 cup 200g
1/3 cup 65g
1/4 cup 50g
Confectioners' sugar
1 cup 125g
1/2 cup 60g
1/3 cup 40g
1/4 cup 30g
Butter
1 Tbsp 14g
1 stick 8 Tbsp = 1/2 cup
1/4 cup 50g
Liquids
Cups ml
1 cup 250
2/3 cup 150
1/2 cup 125
1/3 cup 75
1/4 cup 60
1/8 cup 30
Cream
(it's a little bit heavier than milk or water)
1 cup 240ml
Chocolate
1 cup 125g
Fresh fruit
1 cup about 200g
Dry fruit
1 cup about 125g
Lemon
1 lemon 1 to 3 Tbsp juice & 1 to 1 and 1/2 Tbsp zest