Exact arithmetic, approximate ingredients
Mass-to-mass, volume-to-volume and Celsius-to-Fahrenheit calculations use defined unit relationships. Ingredient mass-to-volume conversions use a published recipe reference or an explicitly stated approximation.
The adopted cup basis
Ingredient cup weights from our reference chart are assigned to the site’s adopted US customary cup basis for consistency. This is a site modelling choice; it is not a claim that the ingredient source specifies an exact millilitre cup volume. Alternate cup-system results are derived from that adopted basis.
Preparation and source notes
A reference belongs to an ingredient form. Entries distinguish relevant types such as packed brown sugar and particular flour varieties. The source record and notes should remain visible when the data changes.
Rounding and fractions
Calculations retain precision internally and round for display. A kitchen fraction, when provided, is an approximate convenience unless it exactly matches the underlying result. Reverse calculations use the full value rather than a previously rounded display.
Special conventions
The water entry uses a practical density of 1 g/ml. Butter uses the declared US stick and mass convention documented in the ingredient data. These entries are labelled so they are not confused with another chart’s rounded cup values.
A defined scope
Recipe scaling changes numeric quantities. Temperature conversion changes temperature units. Neither operation generates reliable cooking times, appliance programmes or a recipe substitution by itself.