Conversion table for ingedients

Approximate mass and volume equivalents

Note all ingredients are level measurements and dry ingredients are before sifting and based on experimenting.

BAKING.                           5 ml  15 ml   250 ml                                                         5 ml  25 ml  250 ml

Baking powder                 4 g    12 g                                 Butter and margarine  5 g    14 g      230 g

Bicarbonate of soda       4 g      12 g                                Oil                                   4 g      12 g    200 g

Bran                                                            50 g                  Parmesan cheese        3 g        8 g    120 g

Cocoa                                  2 g      6 g     100 g                 Cheddar & Sweetmilk              6 g    100 g

Coconut                           1.5 g      5 g       80 g                 Cottage cheese                        15 g   250 g 

Corn flour                           3 g      9 g     150 g                 Cream cheese                          15 g   250 g

Cream of tartare                3 g      9 g                               Roquefort & Gruyere              6 g     120 g

Coffee                               1.5 g      5 g         70 g              Crumbs (Biscuit)                      6 g     100 g 

Custard powder                 3 g       9 g       150 g             Crumbs (dry bread)                7 g     120 g

Flour                                    6 g      18 g      150 g              Crumbs (Fresh bread)           4 g        60 g

Gelatine                                3 g      9 g                              Apple rings (dried)                             100 g

Jam                                        6 g      9 g      350 g               Apricots (dried)                                  100 g

Sugar brown yellow white 4 g    12 g     200 g               Cherries (glace)               3g      9 g     150 g

Treacle sugar                      3 g      11 g   180 g                Currants                           3 g    9  g    150 g 

Icing sugar                          3 g       10 g   160 g               Dates                                 3 g    9 g     150 g

Castor sugar                       4 g       12 g    210 g              Peel                                             9 g     150 g

Yeast (dried)                       4 g        12 g                                                                  Continue on next page