Measurements and conversions

I've always measured ingredients by weight for baking; at first when I just began baking and used older family recipes I used imperial measurements (ounces and pounds) but now I almost always use metric (grams and kilos). I use metric for two reasons: first because it's more accurate and secondly because most recipes I use are in metric so I've just never had to use cups. With a cheap scale you can be accurate to within a gram in any recipe (of course that's not really necessary to be that accurate to 10g is probably about fine in most recipes) and it'll last me for years. Although cups are obviously less accurate, as any measurement by volume is going to be, but to be honest it works well enough for lost of people and hundreds of thousands of recipes so if that's what you prefer, then use it. Use these tables as a rough conversion, taking into account that they are only estimates and might have to be tweaked to the recipe.

General conversions
1 teaspoon = 5 ml 1 tablespoon = 15 ml = 3 teaspoons
1 fluid oz = 30 ml
1 cup = 240 ml
1  pint = 475 ml ≈ 1/2 liter
1 liter ≈ 1 quart
1 ounce = 28g
1 pound = 16 ounces = 450g

Flours
1 cup flour = 130g = 4.5 ounces
1 cup ground almonds/almond meal/flour = 130g = 4.5 ounces
1 cup cocoa powder = 100g = 3.5 ounces

Sugars
1 cup white sugar = 210g = 7.5 ounces
1 cup brown sugar, firmly packed = 200g =7 ounces
1 cup icing/confectioners'/powdered sugar = 120g = 4 ounces
1 cup honey = 325g = 11.5 ounces
1 cup corn syrup = 310g = 11 ounces

Dairy 
1 cup butter = 2 sticks = 8 ounces = 220 g
1 cup  shortening = 2 sticks = 8 ounces = 230g
1 cup milk = 230g = 8 ounces = 240 ml
1 cup heavy/double cream = 235g =8.2 ounces = 240 ml
1 cup water = 240g = 8.5 ounces (1 ml water = 1g)

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