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What are american 'cups' in English

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lucy123

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Type 2
When an american recipe states 'cups' do you know how I can convert it to UK measure?

I keep finding recipes that state cups and dont make them as I don't know how to convert?🙂
 
lucy123 said:
When an american recipe states 'cups' do you know how I can convert it to UK measure?

I keep finding recipes that state cups and dont make them as I don't know how to convert?🙂
Click to expand...

It's not 'bra cups' that they are using is it? lol ,as US sizes are different to ours😛 Sheena
 
American cup measures are volumes, not weight, so conversions don't work perfectly.

On the very few occasions I've used American recipes, I've used a measuring jug, 8 fl oz = 1 cup.
 
Hi Lucy,
if it helps most super markets have a set of cup measures for sale priced around the 99p mark.
Happy cooking 🙂
 
Yes, cup measures are pretty widely available these days - Lakeland, TK Max, John Lewis etc.

I find them quite useful. E.g. I know that 1/2 cup of my favorite museli is equivalent to 40g carb.
 
Thanks both of you - I will have a look this weekend.🙂
 
except that the UK cup measures you buy here may not be the same as US ones. Copepod is right, but there are some 'odd' conversions so be careful. For instance, solid fat eg butter or marg converts 8oz = 1 cup.
 
and notice that Alan's chart is American and a US pint is only 16 fl oz wheras a UK one is 20 fl oz! It does get a bit complicated - we lived there for 4 years but it's nearly 20 years ago and I've forgotten most of it!
 
Well the proof is in the pudding -or cinammon bread in this case!:D
Its a low carb cinammon bread made with cottage cheese and soya flour😱 It did seem a very very light mousse type of mixture when I put it in - can't really see it coming out as bread but I will let you know what its like everyone!

Thanks for the help and advice -at least its given me the encouragement to get on and make it!🙂
 
UK cups are 9fl Oz, US are 8fl Oz.
UK pint is 20 fl Oz, US is 16fl Oz
 
Well I made it - and ....it was sort of okay.
It was very light though, no firmness to it - and more like cake bread than cake and it did sink a bit when I took it out the oven.

I think it could have been a little firmer so you could hold a slice without it falling to pieces, so I may have another go and maybe change the amount of cottage cheese and soya flour to see if it makes it any firmer.

It did taste quite nice though - although a hint of saltiness in places which may have been the cream of tartare possibly?

As a low carb alternative though - not bad.🙂

If anyone has any other suggestions on how to make it firmer let me know please?:D
 
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