Metric Recipes and Recipe Conversion The purpose of this site is to provide information about cooking with the metric system, and to give clear instructions and tables to convert recipes given in customary U.S. weights and measures to metric units. This site does not explain how to convert metric recipes to U.S. measures. Instead, I would recommend that any American trying to make a metric recipe simply make it in the original metric quantities. If you want to give it a try, then see the cooking in metric section of this site. Those outside the U.S. trying to cook an American recipe may wish to read the conversion basics section of this site to convert the American recipe into units that they understand like grams and liters. Anyone posting a recipe on the internet has good reasons to convert it to metric. Internet readers are a global audience, and it is likely that over half of all readers of your web site or posting are reading it from outside the U.S. Measures like cups, pints, pounds, and tablespoons have different sizes in different countries, so a recipe in customary American units may not turn out right if cooked in the British Isles (for example), and vice versa. Specifying your recipe in metric units ensures that it can be properly interpreted everywhere. Writers of cookbooks can also benefit from metricating their recipes, since books are bought and sold on the global market. It is important to keep in mind that traditional measures like cups, pints, quarts, and gallons mean different things in different countries! For example, if you try to make a British recipe using American measuring cups, the recipe probably won't turn out right. It is also important to note that metric recipes specify the quantity of many ingredients by weight instead of volume, and that fractions are seldom used with the metric system. For example, a metric recipe might call for 80 g of flour (measured by weight, without fractions) where the equivalent traditional recipe would call for 2/3 of a cup (measured by volume, with fractions.) Next



