Traditional Scottish Recipes
- US/UK Cooking TermsIn the collection of recipes gathered together on this site, the equivalent US expression for a number of UK/Scottish words are often given, side by side. These, plus a number of others which you may come across in menus based on UK sources, are listed below, for reference. Measurements are shown first, Ingredients are further down the page, followed by cooking utensils and methods.
Measurements (British, metric and US)
- 1 ounce flour = 25g = quarter cup
- 4 ounces flour = 125g = One cup
- 8 ounces flour = 250g = Two cups
- 2 ounces breadcrumbs (fresh) = 60g = One cup
- 4 ounces breadcrumbs (dry) = 125g = One cup
- 4 ounces oatmeal = 125g = One cup (scant)
- 5 ounces currants = 150g = One cup
- 4 ounces shredded suet = 125g = One cup (scant)
- 4 ounces butter and other fats, including cheese = 125g = One stick
- 8 ounces butter and other fats, including grated cheese = 250g = One cup
- 7 ounces caster/granulated sugar = 200g = One cup
- 8 ounces caster/granulated sugar = 250g = One and a quarter cups
- 8 ounces meat (chopped/minced/ground) = 250g = One cup
- 8 ounces cooked, mashed potatoes = 250g = One cup
- One ounce (1oz) = One rounded tablespoon
- One tablespoon of liquid = 3 teaspoons
- One teaspoon liquid = 5ml
- One British teaspoon is the same as an American teaspoon
- One British tablespoon liquid = 17.7ml
- One US tablespoon liquid =14.2ml
- 8 tablespoons = 4 fluid ounces = 125ml = Half cup
- 8 fluid ounces = 250ml = One cup (Half a US pint)
- Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
- Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
- One British pint/20 fluid ounces = 600ml = Two and a half cups
Ingredients
- Bacon rashers = Bacon slices
- Bannock = Flat round cake
- Bicarbonate of soda = Baking soda
- Biscuits = Crackers/cookies
- Boiling fowl = Stewing fowl
- Broad beans = Lima beans
- Cake mixture = Cake batter
- Castor sugar = Granulated sugar
- Celery stick = Celery stalk
- Chipolata sausages = Cocktail sausages
- Cornflour = Cornstarch
- Chips = French fried potatoes
- Creamed potatoes = Mashed potatoes
- Crisps = Potato chips
- Demerara sugar = Light brown sugar
- Dessicated coconut = Flaked coconut
- Digestive biscuits = Graham crackers
- Double cream = Whipping cream
- Essence = Extract
- Farls = Quarters
- Fats = Shortening
- Flaked almonds = Slivered almonds
- Frosting sugar = Powdered sugar
- Glacé = Candied
- Golden syrup = Light corn syrup
- Hough = Shank of beef
- Icing = Frosting
- Jam = Preserves
- Mince/minced beef = Ground beef
- Mixed spices = Allspice
- Nut of butter = Pat of butter
- Pinhead oatmeal = Irish oatmeal
- Rasher = Slice
- Ratafia biscuits = Almond flavoured cookies/dried macaroons
- Roast Potatoes = Oven browned potatoes
- Salt beef = Corned beef brisket
- Scone = Shortcake, biscuit
- Self raising flour = All-purpose flour with baking powder
- Single cream = Light cream
- Soft brown sugar = Light brown sugar
- Spring onion = Scallion/green onion
- Stewing steak = Braising beef
- Stoned raisins = Seedless raisins
- Strong plain flour = Unbleached white flour
- Sultanas = Seedless white raisins
- Treacle = Molasses
- Unsalted butter = Sweet butter
- Wholemeal = Wholewheat
Utensils and Methods
- Ashet = Meat dish
- Baking sheet or tray = Cookie sheet
- Case = pie shell
- Fry = Pan Fry (with fat)
- Frying pan = Skillet
- Girdle = Griddle
- Grate = Shred
- Greaseproof paper = Vegetable parchment or waxed paper
- Grill = Broil
- Gut = Clean
- Jelly bag = Layers of cheesecloth
- Knead = Punch down
- Knock Back = Punch down
- Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid
- Liquidizer = Electric blender
- Mince = Grind
- Polythene = Plastic wrap
- Prove = Rise
- Pudding cloth = Cheesecloth
- Roasting tin = Roasting pan with rack
- Sandwich tins = Round-layer pans
- Sieve = Sift
- Stewpan or pan = Kettle
- Tartlet tin = Muffin pan
- Vegetable mill = Food mill
- Whisk = Beat/whip
Oven Temperatures
- Gas Mark 1 = 275F = 140C
- Gas Mark 2 = 300F = 150C
- Gas Mark 3 = 325F = 170C
- Gas Mark 4 = 355F = 180C
- Gas Mark 5 = 375F = 190C
- Gas Mark 6 = 400F = 200C
- Gas Mark 7 = 425F = 220C
- Gas Mark 8 = 455F = 230C
Return to the Index of Traditional Scottish Recipes
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