Sizu Riatto
Kitchen Numbers · Chapter 3

Cups to Grams, by Ingredient

A cup is a volume and a gram is a weight, so every ingredient has its own grams per cup. Flour changes with how you fill the cup; a scale removes the question.

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Opens on Chapter 3’s example: Rafe’s British recipe wants 250 g of flour, and Tamsin owns cups.

Cup and spoon sizes
Enter your numbers, then press Work it out.

How it works

Grams = cups × the ingredient’s grams per cup; cups = grams ÷ grams per cup. This book’s working numbers are King Arthur’s and USDA’s published figures, which differ a little: flour from about 110 g to 160 g a cup is published, depending on how the cup is filled, so weigh your own cup once if you can. Water is about a gram a milliliter; oil is lighter, syrup heavier. A metric cup (250 mL) holds about 5.7% more than a US cup; an Australian tablespoon (20 mL) holds a third more than a US one.

From the book, Chapter 3. 250 g of flour is 2 1/12 cups = 2 cups + 1 tbsp + 1 tsp; 500 g is 4 cups + 2 tbsp + 2 tsp. Three cups spooned is 360 g, scooped 426 g (66 g more). Half a cup of oil is 109 g against 118 g of water; 3/4 cup of maple syrup is 234 g. Two Australian tablespoons hold 35% more than two US ones; a metric cup 5.7% more. Every chapter and its calculator →

Amounts can be typed as 3, 0.75, 3/4, 1 1/2 or 1½. They’re worked as exact fractions and written as a cook measures them: cups in quarters or thirds, then tablespoons, then teaspoons to the nearest eighth. Everything stays in your browser: no sign-up, nothing stored or sent.