Recipe Converter
Paste a recipe ingredient list and convert recognized cups, tablespoons, teaspoons, and grams using the ingredient database.
Converts cups, tablespoons, and teaspoons to grams when the ingredient matches the database. Gram lines convert back to cups.
Convert a recipe to grams: a worked example
A cup measures volume, so each ingredient needs its own weight estimate. Using US cups, this simple ingredient list converts as follows:
| Original ingredient | Approximate weight |
|---|---|
| 2 cups all-purpose flour | 250 g |
| 1/2 cup granulated sugar | 100 g |
These estimates use a 236.588 ml US cup. A 250 ml metric cup gives a different result. For other cup standards, editable ingredient matches, and saved recipes, open the free Recipe Kitchen.
Changing the batch size too?
Unit conversion changes how you measure an ingredient. Scaling changes how much you need. Use the recipe multiplier and divider to double, halve, or adjust a recipe by servings.
To keep your recipes together and build one grocery list from several dishes, save them in your Recipe Kitchen ↗.
How It Works
The converter reads each ingredient line, identifies the amount, unit, and ingredient name, then applies the ingredient's grams per cup, tablespoon, or teaspoon. That keeps flour, sugar, butter, oats, and liquids from being treated as if they all weigh the same.
Lines that cannot be confidently matched stay visible in the result list, so you can copy the converted ingredients and review anything that needs a manual check.
Frequently Asked Questions
Can I convert a whole recipe from cups to grams?
Yes. Paste one ingredient per line and the tool converts recognized cup, tablespoon, and teaspoon measurements to grams using ingredient-specific density data.
Does it convert grams back to cups?
Yes. If a line starts with grams and the ingredient is recognized, the tool estimates the cup amount for that ingredient.
Why do some lines stay unchanged?
Some lines may use unsupported units or ingredient names that do not match the database. Those lines are kept as written so you can review them manually.
Is this accurate enough for baking?
It is a strong estimate when ingredient names match the database, but weighing ingredients directly is still the most precise method for baking.