| Base Unit |
Fluid Ounces | Millilitres | Tablespoons | Teaspoons | Other |
| 1 cup | 8 | 237 | 16 | 48 | 2 gills |
| 3/4 cup | 6 | 178 | 12 | 36 | |
| 2/3 cup | 5.3 | 158 | 10.7 | 32 | |
| 1/2 cup | 4 | 118.5 | 8 | 24 | 1 gill |
| 1/3 cup | 2.7 | 79 | 5.3 | 16 | |
| 1/4 cup | 2 | 59 | 4 | 12 | 1/2 gill |
| 1/8 cup | 1 | 30 | 2 | 6 | 1/4 gill |
| 1/16 cup | .5 | 15 | 1 | 3 | |
| 1 pint | 16 | 474 | 32 | 96 | 1 pound |
| 1 gill | 4 | 118.5 | 10.7 | 32 | 1/2 cup |
| 1/2 gill | 2 | 59 | 4 | 12 | 1/4 cup |
| 1 tumbler/glass | 8 | 237 | 16 | 48 | 2 gills |
| 1 wineglass | 4 | 118.5 | 10.7 | 32 | 1 gill |
| dash | .5 | 1.5 | 3 shakes | ||
| 1 ounce | 1 | 30 | 2 | 6 | 1/8 cup |
| 1 tablespoon | .5 | 15 | 3 | 1/16 cup | |
| 1 teaspoon | 5 | 1/3 | 1 | 60 drops | |
| glug | .5 | 1 | 3 | 180 drops | |
| 1 US gallon | 160 | 3785 | 320 | 960 | 4 quarts |
| 1 US quart | 40 | 946 | 80 | 240 | 2 pints |
| 1 US pint | 20 | 473 | 40 | 120 | 1/2 quart |
| 1 litre | 34 | 1000 | 68 | 204 | ⋍ 1 quart |
| Vintage reference |
Farenheit | Celcius |
| scorching or extremely hot oven | 500+ | 260+ |
| very hot oven | 450-475 | 233-260 |
| hot oven or high heat | 400-425 | 205-220 |
| quick oven | 375-400 | 190-205 |
| moderate hot oven or medium heat | 350-375 | 175-190 |
| slow moderate oven | 325 | 163 |
| slow oven or cupboard | 300 | 150 |
| very slow oven or cupboard | 275-300 | 135-150 |
| cool oven or cupboard or cupboard | 275 | 135 |
| very cool oven or cupboard | 250 | 120 |
| rising oven or cupboard | draftless 70+ | 21+ |
| Base Unit | Ounces | Grams | Other |
| 1 pound butter | 16 | 454 | 2 cups |
| 1 stick butter | 4 | 113.5 | 1/2 cup |
| 1 pound flour | 16 | 454 | 4 cups |
| 1 quart flour | 16 | 454 | 4 cups |
| 1 pound cornmeal | 16 | 454 | 3 cups |
| 1 pint sugar | 16 | 454 | 2 cups |
| 1 pound icing sugar | 16 | 454 | 2.5 cups |
| 1 tablespoon flour | .5 | 14 | |
| sugar or salt | 1 | 28 |
| Base Unit | Equals | Equals |
| 1 pound | 454 grams | 16 ounces |
| 1 kilogram | 1000 grams | 35.3 ounces |
| 1 stone | 14 pounds | 6.35 kilos |
| thumb or knob of ginger | 1 tablespoon, minced | 3 teaspoons, minced |
| 1 large egg | 2 tablespoons egg white | 1 tablespoon egg yolk |
| 1 large egg white | 1 ounce | 2 tablespoons |
| 2 large egg whites | 1/4 cup | 2 ounces |
| dozen medium eggs | 545 grams | 1.2 pounds |
| hickory nut of lard | .5 ounce | tablespoon |
| walnut of lard | 1 ounce | 2 tablespoons |
| egg knob of butter | 2 ounces | 1/3 cup |
| serving dry yeast | 8 grams | 2 teaspoons |
| Base Unit | Equals | Equals |
| 1 peck | 8 quarts | 2 gallons |
| 1 gallon | 4 quarts | 1/2 peck |
| 1 bushel | 4 pecks | 8 gallons |
| 1 pottle | 2 quarts | 4 pounds |
| 1 pint lard or butter | 1 pound | 2 cups |