Paste a link to any recipe. Mise reads it and emails you a clean copy where cups become millilitres, ounces become grams and Fahrenheit becomes Celsius. Switch back to US measures whenever you like.
When you only need one amount, this is what US cups come to in millilitres. The converter above does every ingredient in the recipe at once.
| US cups | Millilitres |
|---|---|
| ⅛ cup | 30 ml |
| ¼ cup | 59 ml |
| ⅓ cup | 79 ml |
| ½ cup | 118 ml |
| ⅔ cup | 158 ml |
| ¾ cup | 177 ml |
| 1 cup | 237 ml |
| 2 cups | 473 ml |
| 3 cups | 710 ml |
| 4 cups | 946 ml |
A US cup is 236.6 ml. Australian and New Zealand recipes use a metric cup of 250 ml, and older British recipes sometimes an imperial cup of 284 ml, so check where a recipe comes from before you measure.
| US | Metric |
|---|---|
| 1 tbsp | 15 ml |
| 1 tsp | 5 ml |
| 1 fl oz | 30 ml |
| 1 oz | 28 g |
| 1 lb | 454 g |
| 1 stick of butter | 113 g |
| 350°F | 175°C |
| 375°F | 190°C |
| 425°F | 220°C |
Oven temperatures are rounded to a setting an oven actually has: 350°F is 176.7°C, and nobody sets an oven to that.
Most of a conversion is arithmetic. These are the parts where recipes and converters go wrong.
Scooped, spooned or sifted, a cup of flour weighs anywhere from about 120 to 150 g. So Mise turns cups into millilitres and never guesses a weight. When a recipe gives weights, you get grams.
An ounce is a weight and a fluid ounce is a volume. Recipes use both, sometimes in the same list. Mise keeps them apart, so 8 oz of cheese becomes 227 g and 8 fl oz of milk becomes 237 ml.
A US tablespoon is 14.8 ml and a metric one is 15 ml. For cooking the difference doesn't matter, so a spoon stays a spoon.
American recipes are written for conventional ovens. With a fan oven, set it about 20°C lower than the converted temperature.
The recipe you get by email opens on the web, where you can scale it and switch units. In the Mise app the original recipe is always one tap away, and you can also adapt it to your taste, cook it step by step with timers, and keep it with all your other recipes, always available. More about Mise