British cooking Measurements to American Measurements.

[JDneedcookhelp]

I'm trying to convert British recipes to American. But I am having a hard time finding the proper conversions. I've searched on many sites. A few sites had some conversions, but not many. Most just so the same ones, that I already found.
I posted the conversions I need, along with the ones I "found" so far. If you can help me verify those, and find the others it would be great.

British measurements (American Conversion) Ingredient


BUTTER:

15g salted butter
15g softened butter
20g cold butter
25g (2 tbsp) butter
40g (3 tbsp) salted butter
40g (3 tbsp) unsalted butter
45g cold unsalted butter
50g (4 tbsp) unsalted buttere
60g unsalted butter
75g (6 tbsp) unsalted butter
Few knobs butter

CREAMS:

150ml (2/3 cup) single cream
100ml double cream (Heavy cream)
150ml (2/3 cup) double cream (Heavy cream)
170ml double cream (Heavy cream)
225ml double cream (Heavy cream)
284ml double cream (Heavy cream)
300ml (1 1/4 cup) double cream (Heavy cream)
350ml double cream (Heavy cream)
500ml double cream (Heavy cream)
600ml (2 1/2 cup) double cream (Heavy cream)
400g cream cheese
450g light cream cheese
100ml whipping cream, chilled
200ml soured cream
Clotted cream, to serve
300ml milk
50ml milk
800ml coconut milk
280g individual soft goat's cheeses with rind e.g. Gevrik
60g cheddar cheese, grated
30g parmesan cheese, grated
50g parmesan, shaved
200g natural yoghurt
500g natural yoghurt

FLOUR:
25g flour (1/4 cup) all-purpose flour
50g plain flour (1/2 cup) all-purpose flour
15g plain flour (2 tbsp) all-purpose flour
100g plain flour (1 cup) all-purpose flour

SUGAR:

25g icing sugar, sifted (powdered or confectioner's sugar)
35g icing sugar (powdered or confectioner's sugar)
75g icing sugar (powdered or confectioner's sugar)
100g icing sugar (1 cup sifted confectioner's sugar)
4 tbsp icing sugar (powdered or confectioner's sugar)
6 tbsp icing sugar (powdered or confectioner's sugar)
50g caster sugar (superfine sugar)
60g caster sugar (superfine sugar)
100g caster sugar (1/2 cup) superfine sugar
2 tbsp caster sugar (superfine sugar)
6 tbsp caster sugar (superfine sugar)
2 heaped tsp palm sugar (arenga sugar)
75g demerara sugar (6 tbsp) light brown sugar
Pinch sugar

MEATS:

500g sausage meat
350g lamb mince
1.25kg lean lamb leg steaks
500g lean beef steak, such as fillet
200g small sirloin steaks
300g minced beef
400g lean minced beef (10 per cent fat)
225g Barbary duck breasts
600g free-range chicken thighs
150g boneless chicken breasts
200-250g sirloin steaks
500g good quality beef mince

SEAFOOD:

12 large fresh mussels
170g squid
280g monkfish fillet
250g raw prawns
1-2 tbsp non pareille
400g sliced smoked salmon
250g small prawns
1kg side of salmon
225g medium size raw prawns

VEGGIES:

450g small Charlotte potatoes
150g bean sprouts
1.5kg potatoes such as Maris Piper
400g tinned chopped tomatoes
100g shiitake mushrooms
300g peas
100g chestnut mushroomss)
225g packs cherry tomatoes
400g tin chopped tomatoes
400g tinned chopped tomatoes
800g medium floury potatoes
750g small new potatoes
40g lamb's lettuce, washed
200g shiitake mushrooms
500g rhubarb
500g parsnips
500g carrots

FRUITS:

298g tins mandarin segments
200g blueberries
100g strawberries, sliced
50g dried cherries
50g (1/3 cup) dried apricots

OIL / RICE / NOODLES / STOCK:

1l hot vegetable stock
300g medium egg noodles
400g paella rice
800ml chicken stock
100-200ml chicken or beef stock
200ml chicken stock
2 tbsp Groundnut oil
320g Thai jasmine rice
200g angel hair pasta
150ml chicken stock
400g spaghetti
400g basmati rice, rinsed

CHOCOLATE:

2 tsp cocoa powder
50g good quality bitter chocolate
100g bar Fairtrade dark chocolate
100g bar Fairtrade white chocolate
1½ tsp Fairtrade instant coffee powder or granules
45g bar Fairtrade dark chocolate
150g dark chocolate
100g white chocolate

ALCOHOL:

Splash of dark rum
125ml dry white wine
75ml brandy
4 tbsp medium dry sherry e.g amontillado
100ml grenadine
Splash of brandy, to taste
Splash of crème de cassis
3 tbsp Marsala, brandy or Tia Maria
1 tsp red wine vinegar
200ml port
1-2 tbsp coffee liquer
1 tbsp white wine vinegar
115ml white wine
4 tbsp Marsala, or sweet dessert wine such as vin santo
3 tbsp medium dry sherry e.g. amontillado
30ml (2 tbsp) red wine
2 tbsp Tia Maria liqueur

SEASONINGS:

2 sprigs of thyme, leaves picked and roughly chopped
1 tsp smoked paprika
Generous pinch of saffron threads
Pinch of ground cloves
½ tsp fennel seeds
½ tsp pink peppercorns (or white if pink are unavailable)
1 tsp turmeric powder
3cm piece of ginger, peeled
Small bunch of coriander
3cm piece of ginger, peeled and finely grated
10g sage, leaves only, chopped
2 vanilla pods
1 vanilla pod, split
Pinch of ground nutmeg
Few sprigs of thyme
10g bunch of basil
5g bunch dill
1 tbsp wholegrain mustard
Few sprigs of thyme
A generous pinch chilli flakes
5cm ginger, peeled & chopped
3 tbsp coriander root, chopped )
1 tbsp fresh green peppercorns, drained
2 tbsp chopped holy or sweet basil
2 -3 inch piece of ginger
Pinch of ground cinnamon
1 vanilla pod, or 1 teaspoon vanilla extract
10 dried curry leaves
3 cardamom pods, lightly crushed (1 pod = 1 tsp. ground, 18 to 20 seeds / 10 whole pods = 1 1/2 teaspoon ground cardamom)
Few thyme sprigs (sprig = one stem group)
1 vanilla pod
1 stick lemongrass, roughly chopped

NUTS / EGGS / BREAD:

5 pitta bread, white or wholemeal
40g pistachios, unsalted, shelled roughly chopped
100g cooked, peeled chestnuts, chopped
50g hazelnuts
1 free range egg
1 free range egg yolk
50g walnut halves
175g digestive biscuits (graham crackers)
8 digestive biscuits (graham crackers)
80g amaretti biscuits, crushed (macaroon / almond cookie)
400g jam filled Swiss roll (jelly roll)
50g (or 5) Ginger nut biscuits
500g shortcrust pastry (pastry used for the base of a tart, quiche or pie)
16 sponge fingers /savoiardi (Ladyfingers)

OTHER:

Creme fraiche or vanilla ice cream to serve (A thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt.)
250g mascarpone
150ml strong coffee or espresso
400g kidney beans
250ml crème fraiche
120g rocket
1 tsp (1 tsp) shrimp paste
1 tbsp (1 tbsp) fish sauce
225g mascarpone
225ml cold strong coffee
600ml cold water
200g fresh mayonnaise
6 tbsp (8 tbsp) goose fat
3 tbsp (4 tbsp) semolina
2 large tbsp (3 tbsp) crème fraiche
400g mascarpone



Please help me if you can. I found some measurements, but many are not easy to find.

Thx, :)

JD