One British gallon is about 4.5 liters, where a US gallon is about 3.8. Quarts, pints, and cups follow, but fluid ounces are another thing. A US gallon is divided into 128 fl. oz., while a British gallon is 160. This results in a US fluid ounce of about 29.6 ml, vs. 28.4 ml for the British one, and also affects teaspoons and tablespoons.
My kids' baby bottles were labelled with measurements in metric (30 ml increments) and in both US and Imperial fluid ounces. The cans of formula were supplied with scoops for measuring the powder, which were also somewhere close to 2 tablespoons/one fluid ounce (use one scoop per 30 ml of water). There are dire warnings about not varying the concentration from the recommended amount, but I assume that it's not really that precise within 1-2% - more about not varying by 10-20%. My kids seem to have survived, anyway.
Strictly, UK teaspoons are 5 ml and tablespoons 15 ml.
I understand that other countries (probably North American ones) use the same system too, so thought I was clarifying, not scaring.
> A US customary cup is, at least, quite standard at 8 fluid ounces. This is more standardized than the unit of measure used in British recipes and whatnot
I disagree as British (or non-U.S.) recipes will use a combination of metric and/or imperial sizes depending on their age. Weighing something in grammes is easy and standardised (for most of the Earth's surface at least). Admittedly, imperial measurements can be problematic as a British pint is different to a U.S. pint and "fluid ounces" also have different definitions.
> 240 mL of apricots is just as useless as 1 cup of apricots
I agree - any sane recipe will use something like "5 apricots". I've never seen mL used for measuring whole fruit - grammes would be appropriate for mashed fruit though.
I disagree as British (or non-U.S.) recipes will use a combination of
metric and/or imperial sizes depending on their age.
any sane recipe will use something like "5 apricots".
At least with something like "5 apricots", it should be obvious to the cook if they've got really small, big or varying sizes. Meanwhile, the "cup" measurement can vary depending on the order of which you put the apricots into the cup - do you put the smallest fruit in first, or the biggest?
For reference a friend who'd expatriated to the midwest posted something about some giant apples they bought. I replied with a picture of an average apple I bought, roughly twice the size of theirs.
Meanwhile, the "cup" measurement can vary depending on the order of which you
put the apricots into the cup - do you put the smallest fruit in first, or
the biggest?
Weighing things out is the correct method. What could be useful is if recipes provided the ratios of the ingredients along with error margins, so that you could easily type in an amount (e.g. 100g flour) and it'd scale the other ingredients to match. However, maybe that's overthinking it.
How so?
Which is probably part of why British recipes never say cup.
Old family recipes would just say things like "add flour" and that amount was taught face-to-face and hands-on where you added enough till it looked "right" because onions and eggs etc. were not a uniform size.
Also reminds me of a coworker in a restaurant in Palo Alto who, when I asked him the recipe for a dressing I needed to make, told me "ginger juice, lemon, and just make it good". It turns out there were a few other ingredients.
No "cups" in old British recipes I've made but there will be measures
you have to look up like a "gill".
https://oldbritishrecipes.com/collection-of-old-biscuit-reci...
And yeah, depending on how far back you're going or what sources you're using, there will be a lot of vaguely defined quantities. Glen of Glen and Friends on Youtube regularly cooks vintage recipes and gets into how things evolved over time. Most of his old cookbooks are either Canadian or American but from time to time he cooks from UK cookbooks.
Most of the instances of "cups" come from the "Edwardian recipes" which is a collection of international recipes including American. It includes in the preface a Table of Measures which is what you do for Brits who see "cup" and ask "what the fuck is that?"!
4 cups flour = 1 quart or 1 lb.
2 cups of butter (solid) = 1 lb.
2¹⁄₂ cups powdered sugar = 1 lb.
1 cup = ¹⁄₂ pint
1 glass = ¹⁄₂ pint
1 pint milk or water = 1 lb.
9 large eggs = 1 lb.
1 table-spoon butter = 1 oz.
1 heaping table-spoon butter = 2 ozs.
Butter the size of an egg = 2 ozs.
https://www.gutenberg.org/files/68137/68137-h/68137-h.htm#Li...
https://www.youtube.com/watch?v=MjIwI5Vdmds
British recipes today largely use metric units. Pre-metric recipes absolutely did use cups (although this persisted in Canada and the US more than the UK). As Glen points out none of these British cups were standardized.