FAT// INGREDIENT

Lard

teaspoons → grams

Lard weighs 205g per cup and produces the flakiest pie crusts due to its large fat crystals. It has less water than butter, creating more tender pastry. Leaf lard from around the kidneys is the most prized for baking as it has the least pork flavor. Can substitute butter 1:1 by weight in pastry recipes.

Density

205 g/cup

02 // FULL CONVERSION TABLE

13 ROWS · CUPS · G · OZ · TBSP · ML

CUPS (US)

GRAMS

OUNCES

TABLESPOONS

MILLILITERS

1/8 cup

25.6g

0.90oz

2.0tbsp

30ml

1/4 cup

51.3g

1.81oz

4.0tbsp

59ml

1/3 cup

68.3g

2.41oz

5.3tbsp

79ml

1/2 cup

103g

3.62oz

8.0tbsp

118ml

2/3 cup

137g

4.82oz

10.7tbsp

158ml

3/4 cup

154g

5.42oz

12.0tbsp

177ml

1 cup

205g

7.23oz

16.0tbsp

237ml

1 1/4 cup

256g

9.04oz

20.0tbsp

296ml

1 1/2 cup

308g

10.85oz

24.0tbsp

355ml

1 3/4 cup

359g

12.65oz

28.0tbsp

414ml

2 cups

410g

14.46oz

32.0tbsp

473ml

3 cups

615g

21.69oz

48.0tbsp

710ml

4 cups

820g

28.92oz

64.0tbsp

946ml

03 // WHY IT MATTERS

READ TIME · 2 MIN

If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.

A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.

Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.

The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.

04 // SUBSTITUTES

WHEN YOU'RE OUT