Australian cup measures

[willproblem]

Help please. I've got a recipe that uses Oz cups, & I'm totally confused.
I've found out that they are different to US cups, but the conversion into the correct gs & mls is not easy to understand.

Does anyone know the correct weight of a cup of flour, and butter, & the volume of a cup of milk, please. Metric, I can't be doing with Imperial !

(Why do they use those inaccurate measures, don't they have scales & measuring jugs in those countries?)

This might be useful

www.nigella.com/ask/weights-and-measures-for-australia

Thanks, but I've already seen that & it does not give a direct translation of Oz cups into proper UK weights & measures.
I'm after something that says 1 Oz cup of flour = x grammes, etc

From the Australian Women’s Weekly. Famous for their recipe books.

You are best off sticking to cups, so if you have a US cup measure use that as an appropriation. The easiest thing to do if you don’t have cups is to measure using a measuring jug. If you use weight it’s likely to go wrong. But if you want to try, this site will help.

edmondscooking.co.nz/how-tos/weights-measures/

1 cup is 250ml. So 250g.

250ml isn't necessarily 250g. Depends on what's in it.

250ml water = 250 grams.
250ml flour = 130g

Aussie cups are metric, so 1 cup is 250ml, 1/2 cup is 125ml, etc.

You have to use the millilitre measurements to convert to weight, and you have to search for each particular thing you're measuring. (Gram and ml measurements for water are the same, so milk will pretty much be the same too.)

Also: I'm surprised an Aussie recipe is giving volume measurements for butter! I thought they did the same as NZ and used weight for butter then switched to volume for everything else.

@willproblem can you tell us what you are trying to cook?

Someone may have an easier recipe or technique.

And someone may just want to be nosy.

https://homebakeacademy.com.au/cups-to-grams-conversions-for-common-baking-ingredients/

This might help

A young person wants to make scones, so I've searched for the simplest recipe.
3 ingredients is ideal, but some I've found use lemonade (ugh).

I will not use cups - whatever country they are from as they are confusing & inaccurate. I usually avoid recipes that use them, but can't find a UK one for what I want.

I've found :- 3 cups SR flour, 1/3 cup butter, 1 cup milk. (Even that is incomplete, doesn't state what butter.)

Ideal - if I can get proper weights & volume.

The links quoted have given me either 375 or 450g flour - so not helpful - but not the others.

I might have to persuade him to make something else !

Here you go. With cups and weight measures.

https://www.recipetineats.com/plain-scones/#wprm-recipe-container-29248

https://www.womensweeklyfood.com.au/foodie-facts/cup-grams-ingredient-weight-conversion-1315/

This gives Australian cups to grams millilitres for common foods.

But surely as all the measurements are in cups you can just use whatever cup size you fancy , as long as you use the same one for all ingredients, because the proportions will stay the same. Translating is just over complicating.

Doesn't matter if you use the same cup for each item (and use whatever butter you have). Could be a teacup, could be a mug, could be an eggcup (although that would make about one scone), it's the ratio in volume that is important.

Whenever I make scones I never measure out the milk, just slosh some in then add more until I'm happy with the consistency. Maybe that's just me!

Margaret Fulton in her updated Encyclopaedia says for scones. I hope this helps.

450g / 1lb / 3 cups SR flour
1tsp salt
60g / 2oz butter
310ml / 10.5 fl ounces / 1 1/4 cups buttermilk or milk.

Sift flour and salt. Rub in the butter. Add nearly all the milk and gather toma soft dough, adding more milk if necessary. Turn onto a floured board, knead by turning and pressing with the heel of the hand 3 or 4 times.

Pat out to a 2 cm deep round. Cut out with a pastry cutter dipped in flour and put close together on a lightly greased baking tray. Quickly gather excess, lightly knead, pat out and cut again. Brush the tops with a little milk and bake at the top of a preheated oven very hot / 230C / 450 F for 10-15 minutes, well risen and golden. Cool on a rack for crusty scones, wrap immediately in a clean cloth for soft scones.

Thanks to everyone for all your help, we're sorted !

I'm going to help a young ND lad who wants to make scones for his Nana's birthday party, & measurements must be precise - e.g. 449g is WRONG.
A cup is for tea & coffee only, not water which must be in a glass.

I'll have a practice run before we do it together.

Thanks again.

Have fun! His Nana will love that so much. What a sweetheart.