Mary's Transatlantic Cooking Tables

INTRODUCTION

Anyone in the U.K., or North America, who tries to cook from a recipe from the other side of the pond quickly discovers that the truth of the saying that Americans and British are one people divided by a common language. Did you know that an American pint is smaller than a British pint? If you are British, do you have any idea what a scallion is, and if you are American do you know what to use when the British recipe lists treacle?

These tables are intended to help translation of transatlantic cook books. I hope that they will be useful for all English language speaking cooks. I also include information which will help anyone using an old cookbook that does not give modern oven temperature settings and so on. I am English, so I am bound to make mistakes with American English. I hope that North American readers will put me right when I go wrong.

Corrections and additions to the tables will be appreciated and acknowledged. Additions could be words or phrases for which you have a translation, or which you would like me to translate. Please send me an e-mail (see left) if you have a contribution.

My thanks to David Armour in Canada for his help with these tables.

MEASURING

If the Quantities table seems complicated, generally you just need to remember that the British measurement is slightly more than the American one. A word of warning - British cookery writers can be infuriatingly inexact. A 'cup' could be the British or American standard, or the Spode tea-cup inherited from auntie May. As for 'dessert spoons', and 'wine-glasses', your guess is as good as mine. However, it is not true that a 'spoonful' in a British cookery book means a rounded spoonful. Most modern British cookery books use the American standard for teaspoons and tablespoons (5 ml. and 15 ml.) For British readers - I recommend purchase of American measuring cups and spoons. They are very cheap and most cook shops stock them.

QUANTITIES

American Standard Metric

Fluid ounce 0.0295 litre

Pint 16 fl oz 0.473.litre

Quart 2 pints 0.946 litre

Cup 8 fl oz 0.236 litre

Tablespoon 3 teaspoons 15 ml

Teaspoon 5 ml

British Standard Metric

Fluid ounce 0.0284 litre

Gill 5 fluid ounces 0.142 litre

Pint 20 fl oz 0.568 litre

Cup 8 fl oz 0.227 litre

Tablespoon 3 teaspoons 18ml

Dessertspoon 2 teaspoons (approx.) 10/12ml (approx.)

Teaspoon 6ml

QUANTITIES
American Standard		Metric
Fluid ounce		0.0295 litre
Pint	16 fl oz	0.473.litre
Quart	2 pints	0.946 litre
Cup	8 fl oz	0.236 litre
Tablespoon	3 teaspoons	15 ml
Teaspoon		5 ml
British Standard		Metric
Fluid ounce		0.0284 litre
Gill	5 fluid ounces	0.142 litre
Pint	20 fl oz	0.568 litre
Cup	8 fl oz	0.227 litre
Tablespoon	3 teaspoons	18ml
Dessertspoon	2 teaspoons (approx.)	10/12ml (approx.)
Teaspoon		6ml

OVEN TEMPERATURES

Gas Mark ºF ºC

Very slow 1 275 140

Slow 2 300 150

Warm 3 325 170

Moderate 4 350 180

Fairly hot 5 375 190

Hot 6 400 200

Hot 7 425 220

Very hot 8 450 230

Very hot 9 475 240

OVEN TEMPERATURES
	Gas Mark	ºF	ºC
Very slow	1	275	140
Slow	2	300	150
Warm	3	325	170
Moderate	4	350	180
Fairly hot	5	375	190
Hot	6	400	200
Hot	7	425	220
Very hot	8	450	230
Very hot	9	475	240

WEIGHTS

½ oz 10 g 7 oz 200 g

¾ oz 20 g 8 oz 225 g

1 oz 25 g 9 oz 250 g

1½ oz 40 g 10 oz 275 g

2 oz 50 g 12 oz 350 g

2½ oz 60 g 1 lb. 450 g

3 oz 75 g 1½ lb 700 g

4 oz 110 g 2 lb 900 g

5 oz 150 g 3 lb 1.35 kg

6 oz 175 g

WEIGHTS
½ oz	10 g	7 oz	200 g
¾ oz	20 g	8 oz	225 g
1 oz	25 g	9 oz	250 g
1½ oz	40 g	10 oz	275 g
2 oz	50 g	12 oz	350 g
2½ oz	60 g	1 lb.	450 g
3 oz	75 g	1½ lb	700 g
4 oz	110 g	2 lb	900 g
5 oz	150 g	3 lb	1.35 kg
6 oz	175 g

AMERICAN CUPS as WEIGHTS

BUTTER

8 American Tablespoons (1 Stick) 4 oz 110 g

FLOUR

1 American Cup 5 oz 150 g

GRANULATED SUGAR

1 American Cup 8 oz 225 g

AMERICAN CUPS as WEIGHTS
BUTTER
8 American Tablespoons (1 Stick)	4 oz	110 g
FLOUR
1 American Cup	5 oz	150 g
GRANULATED SUGAR
1 American Cup	8 oz	225 g

FISH

Some of the fish eaten in Europe and North America are the same, but many are different. When the fish is the same we call it by the same name. If you are British using an American cookbook, what you need is a list of European fish that can be used as substitutes for the American fish in the recipes (and the same applies vice versa). This is supplied by Rick Stein in his book 'The Taste of the Sea' (see the booklist).

What North Americans call shrimp, the British call prawns. British shrimp are really tiny, and are usually served as 'potted shrimp', in solidified clarified butter. British crayfish are also much smaller than the North American variety.

MEAT

The difficulty with the terminology for meat is not transatlantic so much as home grown. In the U.K. there are regional variations in both the way a carcass is cut and the names for the different cuts. Delia Smith (see the booklist) says that there are 27 different names for the cut of beef best known as thick flank. Additionally, French cuts are often used. In one respect British is plainer than American. What North Americans call 'Variety Meats' we call 'Offal'.

BEEF

The table is in three parts. First, a diagram showing where the cuts of beef come from and their most common English language names. Second, a few terms I could not include in the diagram. Third, an explanation of the most commonly used French words.

You can select a number on the diagram for a quick link to the key below.

1. Neck or Sticking Piece. 2. Fore Ribs.

3. Middle Ribs 4. Chuck Ribs

5. Sirloin. The finest part = Chump End of Sirloin. which contains Fillet Steak. Two sirloins cut together (i.e. both halves of the carcass) = Baron of Beef. T-Bone Steak = a steak on the bone cut from the sirloin or ribs.

6. Rump. Upper part = Chump End. Lower part = Silverside, Buttock, or Round.

7. Clod or Gullet.

8. 2 cuts: (a.) Brisket; (b.) Shoulder or Leg of Mutton Piece or Chuck or Blade Steak.

9. Holes. 10. Thin Flank.

11. Topside.

12. Thick Flank or Round or Flesh End, or Bedpiece.

13. Aitchbone. 14. Mouse Buttock.
15. Veiny Piece. 16. Leg or Shin.
17. Hough or Shin. 18. Head including Cheek.

Not on diagram:

Beef Skirt
An internal cut from below the diaphragm.

Braising steak or Stewing Steak
Beef suitable for braising or stewing such as shoulder or thick flank (some cuts are suitable for stewing but not braising)

Ground Round (American) = Minced Beef (British).

Pepper Steak (American)
Small strips of beef cut from the silverside or round.

Salt beef (British)
A joint of beef (usually brisket) soaked in a brine solution. Used for pot-roast recipes. N.b.: not the same thing as Jewish salt-beef.

Veal
Veal is not reared in Britain because of animal welfare legislation. The best substitute for veal is pork loin, although ground round (minced beef) can be successfully substituted for ground veal in some recipes.

French Cuts:

Contrefilets:
Rib steaks.

Entrecôtes:
Strictly speaking a rib steak off the bone, but usually cut from the top of the sirloin. Frying steaks of medium thickness.

Filet mignon:
A steak cut from the smaller end of the fillet.

Tournedos:
Thick frying steaks cut from the heart of the fillet.

BEEF
The table is in three parts. First, a diagram showing where the cuts of beef come from and their most common English language names. Second, a few terms I could not include in the diagram. Third, an explanation of the most commonly used French words.

You can select a number on the diagram for a quick link to the key below.

1. Neck or Sticking Piece.		2. Fore Ribs.
3. Middle Ribs		4. Chuck Ribs
5. Sirloin. The finest part = Chump End of Sirloin. which contains Fillet Steak. Two sirloins cut together (i.e. both halves of the carcass) = Baron of Beef. T-Bone Steak = a steak on the bone cut from the sirloin or ribs.
6. Rump. Upper part = Chump End. Lower part = Silverside, Buttock, or Round.
7. Clod or Gullet.
8. 2 cuts: (a.) Brisket; (b.) Shoulder or Leg of Mutton Piece or Chuck or Blade Steak.
9. Holes.		10. Thin Flank.
11. Topside.
12. Thick Flank or Round or Flesh End, or Bedpiece.
13. Aitchbone.		14. Mouse Buttock.
15. Veiny Piece.		16. Leg or Shin.
17. Hough or Shin.		18. Head including Cheek.
Not on diagram:
Beef Skirt An internal cut from below the diaphragm.
Braising steak or Stewing Steak Beef suitable for braising or stewing such as shoulder or thick flank (some cuts are suitable for stewing but not braising)
Ground Round (American) = Minced Beef (British).
Pepper Steak (American) Small strips of beef cut from the silverside or round.
Salt beef (British) A joint of beef (usually brisket) soaked in a brine solution. Used for pot-roast recipes. N.b.: not the same thing as Jewish salt-beef.
Veal Veal is not reared in Britain because of animal welfare legislation. The best substitute for veal is pork loin, although ground round (minced beef) can be successfully substituted for ground veal in some recipes.
French Cuts:
Contrefilets: Rib steaks.
Entrecôtes: Strictly speaking a rib steak off the bone, but usually cut from the top of the sirloin. Frying steaks of medium thickness.
Filet mignon: A steak cut from the smaller end of the fillet.
Tournedos: Thick frying steaks cut from the heart of the fillet.

LAMB

1 Trotters 6 Head

2 Shank (Haunch) 7 Neck*

3 Shoulder 8 Saddle (two Loins)

4 Breast 9 Loin - Best End

5 Leg 10 Loin - Chump End

* Divided into Best End and Scrag End. Best End divided into Cutlets (or 'Chops' or 'Single Loin Chops'). One whole Best End is a Rack.

Recipes for 'Mutton' in old cookbooks can be treated as recipes for lamb. Mutton is from an older, tougher animal, but there is no significant difference in cooking times.

LAMB

1 Trotters	6 Head
2 Shank (Haunch)	7 Neck*
3 Shoulder	8 Saddle (two Loins)
4 Breast	9 Loin - Best End
5 Leg	10 Loin - Chump End
* Divided into Best End and Scrag End. Best End divided into Cutlets (or 'Chops' or 'Single Loin Chops'). One whole Best End is a Rack.
Recipes for 'Mutton' in old cookbooks can be treated as recipes for lamb. Mutton is from an older, tougher animal, but there is no significant difference in cooking times.

PORK

The names of the joints of pork are:

Fore-Quarter :

- Spare-rib or Shoulder

- Hand and Spring

- Fore-Loin

Hind-Quarter:

- Spring or Belly.

- Loin

- Leg

PORK
The names of the joints of pork are:
Fore-Quarter :
- Spare-rib or Shoulder
- Hand and Spring
- Fore-Loin
Hind-Quarter:
- Spring or Belly.
- Loin
- Leg

POULTRY

Capon
A cock which has been castrated and fattened.

Cornish Hen
Not available in Britain. Substitute poussin.

Squab(American)
Pigeon (British)

POULTRY
Capon A cock which has been castrated and fattened.
Cornish Hen Not available in Britain. Substitute poussin.
Squab(American) Pigeon (British)

VEGETABLES, FRUIT AND NUTS

AMERICAN BRITISH

Beets Beetroot

Low bush blueberry Bilberry (whinberry)

Blueberry Blueberry

Broccoli. Confusion reigns. The British have two vegetables: green sprouting broccoli or calabrese to gardeners, just broccoli to shoppers, and purple sprouting broccoli only known to gardeners. My American cookbooks refer to broccoli, broccoli rab and and broccoletti di rape.
Corn Sweetcorn (maize)

Eggplant (aubergine) Aubergine (eggplant)

Escarole Curly endive

Pine Nuts Pine Kernels

Pole beans (green beans or snap beans) French beans

Radicchio Red chicory

Rucola Salad rocket

Scallions Spring onions

Snow peas Mange-tout

Sunchokes Jerusalem Artichokes

String beans (scarlet runners) Runner beans

Sweet potatoes Sweet potatoes (yams)

Zucchini Courgettes (baby marrow)

VEGETABLES, FRUIT AND NUTS
AMERICAN	BRITISH
Beets	Beetroot
Low bush blueberry	Bilberry (whinberry)
Blueberry	Blueberry
Broccoli. Confusion reigns. The British have two vegetables: green sprouting broccoli or calabrese to gardeners, just broccoli to shoppers, and purple sprouting broccoli only known to gardeners. My American cookbooks refer to broccoli, broccoli rab and and broccoletti di rape.
Corn	Sweetcorn (maize)
Eggplant (aubergine)	Aubergine (eggplant)
Escarole	Curly endive
Pine Nuts	Pine Kernels
Pole beans (green beans or snap beans)	French beans
Radicchio	Red chicory
Rucola	Salad rocket
Scallions	Spring onions
Snow peas	Mange-tout
Sunchokes	Jerusalem Artichokes
String beans (scarlet runners)	Runner beans
Sweet potatoes	Sweet potatoes (yams)
Zucchini	Courgettes (baby marrow)

PULSES

BEANS

The following are all varieties of Kidney Bean:
White:
The largest is the Great Northern Bean.
Next is the Boston Bean, Pearl Haricot or Pea Bean.
Smallest is Cannellini.
Pale Green:
Flageolet.
Red:
Red Kidney Bean
Speckled:
Pinto,Borlotti, or Cranberry.
Black:
Black Kidney Bean

Fava Beans (American)= Broad Beans (British)
Lima Beans (American) = Butter Beans (British).

PEAS

The following are varieties of dried field peas (not garden peas):
Carlin
Eaten in North-East England.
Marrowfat
Also sold fresh and the basis for English 'mushy peas'.
Green Splits
Yellow Splits
The main ingredient in English 'pease pudding'.

PULSES
BEANS
The following are all varieties of Kidney Bean: White: The largest is the Great Northern Bean. Next is the Boston Bean, Pearl Haricot or Pea Bean. Smallest is Cannellini. Pale Green: Flageolet. Red: Red Kidney Bean Speckled: Pinto,Borlotti, or Cranberry. Black: Black Kidney Bean
Fava Beans (American)= Broad Beans (British)
Lima Beans (American) = Butter Beans (British).
PEAS
The following are varieties of dried field peas (not garden peas): Carlin Eaten in North-East England. Marrowfat Also sold fresh and the basis for English 'mushy peas'. Green Splits Yellow Splits The main ingredient in English 'pease pudding'.

SUGAR AND SYRUP

WHITE SUGAR
America and Britain use different grades of sugar. In order of courseness they are:
Preserving
Granulated (British)
Granulated (American)
Caster (British)
Superfine Granulated (American)
Confectioner's (American)
Icing or Ground
Cooks in Britain reading American cake recipes should substitute caster sugar for American granulated sugar, and also for confectioner's sugar, unless it is being used in an icing or frosting, when icing sugar will probably be the better choice.

BROWN SUGAR

From darkest to lightest:

Muscovado (Br.) or Sugar in the Raw (Am.)

Dark Brown

Barbados

Light Brown

Demerara

Brownulated (Am.)

BROWN SUGAR
From darkest to lightest:
Muscovado (Br.) or Sugar in the Raw (Am.)
Dark Brown
Barbados
Light Brown
Demerara
Brownulated (Am.)

SYRUP

BRITISH AMERICAN

Treacle Blackstrap Molasses

Golden Syrup A pale yellow cane sugar syrup.
Substitute glucose or honey.

SYRUP
BRITISH	AMERICAN
Treacle	Blackstrap Molasses
Golden Syrup	A pale yellow cane sugar syrup.
	Substitute glucose or honey.

FLOUR

American flour is harder than British flour, i.e. more suitable for bread making. Some American yeast recipes suggest you can use 'plain' or 'all purpose' flour. In Britain you should substitute a 'strong' or 'bread' flour.

BRITISH AMERICAN

Self-Raising Flour Self Rising Flour

Wholemeal Flour Whole Wheat Flour

FLOUR
American flour is harder than British flour, i.e. more suitable for bread making. Some American yeast recipes suggest you can use 'plain' or 'all purpose' flour. In Britain you should substitute a 'strong' or 'bread' flour.
BRITISH	AMERICAN
Self-Raising Flour	Self Rising Flour
Wholemeal Flour	Whole Wheat Flour

CREAM

TYPE FAT CONTENT

Jersey (British) 60%

Double (British) 48%

Heavy (American) 40%

Whipping 30-60%

Single (British)or Light or Table (American) 18%

Half and Half (American) 10-18%

Half Cream (British) 12%

CREAM
TYPE	FAT CONTENT
Jersey (British)	60%
Double (British)	48%
Heavy (American)	40%
Whipping	30-60%
Single (British)or Light or Table (American)	18%
Half and Half (American)	10-18%
Half Cream (British)	12%

CAKE TINS

British cakes rarely have a hole in the middle. American cakes often do, and require special tins. This is a list of tins with holes in the middle!

Angel Food Cake Tin
Has straight sides, a narrow centre tube, and feet on the bottom (to cool the cake).

Bundt Tin
Has broad fluting and a wide centre tube. It is used for Pound Cake.

Kugelhopf Mould
Has fluted sides and is traditionally made of earthenware.

Ring Mould
Shallower and wider centred than a Tube Tin (see below).

Savarin Tin
Has curved sides and a hollow centre. Used for Savarin cakes and as a mould for other dishes.

Tube Tin
Like an Angel Food Cake Tin without the feet.

In Britain it is difficult to obtain most of the above tins. If you are in Britain and you want to make pound cake use the deepest widest Savarin tin you can find.

Two Cake Tins used in Britain:

Sponge Tin
A round shallow tin with slightly slanted sides.

Sandwich Tin
As above, but with straight sides.

CAKE TINS
British cakes rarely have a hole in the middle. American cakes often do, and require special tins. This is a list of tins with holes in the middle!
Angel Food Cake Tin Has straight sides, a narrow centre tube, and feet on the bottom (to cool the cake).
Bundt Tin Has broad fluting and a wide centre tube. It is used for Pound Cake.
Kugelhopf Mould Has fluted sides and is traditionally made of earthenware.
Ring Mould Shallower and wider centred than a Tube Tin (see below).
Savarin Tin Has curved sides and a hollow centre. Used for Savarin cakes and as a mould for other dishes.
Tube Tin Like an Angel Food Cake Tin without the feet.
In Britain it is difficult to obtain most of the above tins. If you are in Britain and you want to make pound cake use the deepest widest Savarin tin you can find.
Two Cake Tins used in Britain:
Sponge Tin A round shallow tin with slightly slanted sides.
Sandwich Tin As above, but with straight sides.

MISCELLANEOUS

AMERICAN BRITISH

Baking Soda Bicarbonate of Soda

Cornstarch Cornflour

Graham Crackers Digestive Biscuits (the nearest equivalent)

Semisweet Chocolate* Plain Chocolate

Strudel Leaves Filo Pastry

Yellow Raisins
Sultanas**

*American Cooking Chocolate is unsweetened. This is difficult to obtain in Britain. I have had good results with American cake recipes using plain chocolate, reducing the sugar in the recipe by a little and adding some extra cocoa powder dissolved in a little hot water.

**If a British recipe lists raisins it means black raisins.

Broiling
An American cooking method equivalent to grilling in a closed oven.

Marmite
A savoury spread, a byproduct of beer making. Often used in vegetarian cooking. The Australian equivalent is Vegemite.

© 2000 Mary Contrary

MISCELLANEOUS

AMERICAN	BRITISH
Baking Soda	Bicarbonate of Soda
Cornstarch	Cornflour
Graham Crackers	Digestive Biscuits (the nearest equivalent)
Semisweet Chocolate*	Plain Chocolate
Strudel Leaves	Filo Pastry
Yellow Raisins
Sultanas**
*American Cooking Chocolate is unsweetened. This is difficult to obtain in Britain. I have had good results with American cake recipes using plain chocolate, reducing the sugar in the recipe by a little and adding some extra cocoa powder dissolved in a little hot water.
**If a British recipe lists raisins it means black raisins.
Broiling An American cooking method equivalent to grilling in a closed oven.
Marmite A savoury spread, a byproduct of beer making. Often used in vegetarian cooking. The Australian equivalent is Vegemite.