Celtnet Cook's Volume Conversion Page; Metric to Imperial Volume Conversion





Welcome to Celtnet's Cook's Volume Conversion Page — This page is offered as a service for all my site's users. As you may have noticed, all the measurements on this site are presented in standard metric units (apart from tablespoon [tbsp] and teaspoon [tsp] measures). However, you may be used to using pints, fluid ounces, cubic inches, spoons or any of a range of volume measurements. The automated system below allows you to convert between any any of the common imperial or standard units and their metric equivalents (or even between metric units).

To use the conversion just select your 'From' and 'To' units, type in the volume you want to convert in the box at the top then click on the 'Convert' button. (Note that this site also has temperature conversion and a mass/weight conversion pages). Note that the system below also allows you to use mathematical operators so you could have 2/3 cups or 4 * 6 litres, for example.

 

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Borghol bil Allouche (Bulgur Wheat and Lamb Stew)

This classic Tunisia recipe for Borghol bil Allouche (Bulgur Wheat and Lamb Stew) is made from lamb shoulder, chickpeas, tomato puree, garden peas, garlic, borghol, bulgur wheat, olive oil, onions, paprika, turmeric, salt and black pepper with: lamb and wheat as main constituent(s). This is a: Starters dish.

Batatis Mahshiya (Stuffed Potatoes)

This classic Egypt recipe for Batatis Mahshiya (Stuffed Potatoes) is made from potatoes, minced beef, oil, beef stock, salt and black pepper with: potatoes and beef as main constituent(s). This is a: Meat dish.

Salzburg Spoon Sweets

This classic Austria recipe for Salzburg Spoon Sweets is made from eggs, sugar, flour, vanilla sugar, dark chocolate, cranberry jam, butter with: eggs and sugar as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Truffles and morels good in sauces and soups

This classic British recipe for Truffles and morels good in sauces and soups is made from truffles, morels, mushrooms with: mushrooms as main constituent(s). This is a: Sauces and Jams dish.

Shaggy Inkcap Mushroom Catsup

This classic British recipe for Shaggy Inkcap Mushroom Catsup is made from shaggy ink cap mushrooms, Shiitake mushrooms, boletus mushrooms, pickling salt, water, ale, white wine vinegar, shallots, garlic, allspice, cloves, mace, bay leaves, ginger, black pepper, sherry with: mushrooms as main constituent(s). This is a: Sauces and Jams dish.

Potato and Fat Hen Frittata

This British recipe for Potato and Fat Hen Frittata is made from garlic, shallots, potatoes, fat hen leaves, salt and black pepper, olive oil, eggs with: potatoes and fat hen as main constituent(s). This is a: Vegetarian dish.

Zimi Sfoliatas (Greek Puff Pastry)

This classic Greece recipe for Zimi Sfoliatas (Greek Puff Pastry) is made from durum wheat flour, butter, salt with: flour and butter as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Mashed Carrots and Turnips

This classic British recipe for Mashed Carrots and Turnips is made from turnips, carrots, butter, cream, sea salt, black pepper, nutmeg, chives with: turnips and carrots as main constituent(s). This is a: Accompaniments to Main Courses dish.

Whiskey Sour Cocktail

This classic IBA recipe for Whiskey Sour Cocktail is made from bourbon whiskey, lemon juice, gomme syrup, egg white, maraschino cherries, oranges with: bourbon and gomme syrup as main constituent(s). This is a: Cocktails dish.

Pan Bati

This classic Aruba recipe for Pan Bati is made from eggs, plain flour, salt, milk, vanilla extract, maize flour, baking powder with: flour and milk as main constituent(s). This is a: Accompaniments to Main Courses dish.

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