Paste a French recipe below and every line is converted for an American kitchen: grams become cups for the ingredient in question, centiliters and spoons become cups and tablespoons, a sachet or a yogurt pot becomes its real measure, and the oven line becomes °F. Scale the whole list, print it, or copy a link that opens the same converted recipe for a friend.
Paste a French recipe
8 lines converted
| French recipe | US kitchen | Notes |
|---|---|---|
| Gâteau au yaourt | ||
| 1 pot de yaourt nature | ½ cup + 1 tbsp plain yogurt | ≈ 125 g |
| 3 œufs | 3 large eggs | |
| 2 pots de sucre | 1 cup + 1 tbsp granulated sugar | ≈ 209 g |
| 3 pots de farine | 1½ cups + 1 tbsp all-purpose flour | ≈ 190 g |
| 1/2 pot d’huile | ¼ cup vegetable oil | ≈ 52 g |
| 1 sachet de levure chimique | 2¾ tsp baking powder | ≈ 11 g · a French sachet of baking powder is 11 g |
| 1 sachet de sucre vanillé | 1½ tsp sugar + ½ tsp vanilla extract | a sachet of vanilla sugar is 7.5 g |
| Cuire 30 min à 180 °C (th. 6) dans un moule de 23 cm. | 180 °C = 356 °F (set 350 °F) · 23 cm = 9.1 in |
Weights become cups with King Arthur Baking densities; spoons, centiliters, French sachets, pots and pinches are read too. Nothing you paste leaves your browser unless you copy the share link.
What it understands
| In the French recipe | Becomes |
|---|---|
| g, kg, gr, grammes | cups by ingredient (49 ingredients); butter in sticks and tablespoons; ounces for anything else |
| ml, cl, dl, l | cups and tablespoons (10 ml = 1 cl, 100 ml = 1 dl) |
| c. à s., cs, cuillère à soupe | tablespoon (15 ml) |
| c. à c., cc, cuillère à café | teaspoon (5 ml) |
| 1 pot (de yaourt) | 125 g / about 125 ml, the gâteau au yaourt measure |
| 1 sachet | baking powder 11 g; vanilla sugar 7.5 g (1½ tsp sugar + ½ tsp vanilla); yeast: check the packet |
| 1 pincée | a pinch |
| 1 noix / noisette de beurre | about 12.5 g / 5 g of butter |
| 1 verre | about 225 ml (a French glass is 200-250 ml) |
| œufs, jaunes, blancs | large eggs, yolks, whites |
| levure fraîche | one third of the weight in instant yeast |
| 180 °C, th. 6 | °F, exact and the dial setting |
| moule de 24 cm | inches |
Weights per cup: King Arthur Baking ingredient weight chart. Spoons, centiliters and oven settings: our sources and methods. The sachet, pot and noix values are on French recipe abbreviations.
Lines it cannot read (the method, a title) stay as they are, but any oven temperature or pan size inside them is still converted. For the classics, start from a ready-made page: French recipes in cups.
Questions people ask
How do I convert a French recipe to cups?
Paste the ingredient list into the box. Each line is read for its amount, unit and ingredient, and converted with the weight of one US cup of that ingredient: 120 g for all-purpose flour, 198 g for sugar, 226 g for butter.
Is my recipe sent anywhere?
No. The conversion runs in your browser. Only if you press “Copy share link” is the recipe packed into the link you copy.
What if an ingredient is not recognized?
Weights then show in ounces and volumes in cups, without an ingredient-specific conversion. Check it against the grams to cups chart.
Can it convert thermostat settings?
Yes: “th. 6” or “thermostat 6” becomes 180 °C, 356 °F, and the 350 °F setting for a US oven.
Cite this page: Mangez Moi, “Convert a French Recipe to Cups and °F, Line by Line,” mangezmoi.com, updated October 9, 2026, https://mangezmoi.com/convert-french-recipe/. Free to reuse under CC BY 4.0 with credit and a link.