American to English Ingredient Conversions and back again.

What is this American ingredient in England? What English ingredients can I subsitute in the USA?

What is the English cooking term for…..?

Oh, how I know it is frustrating when you see an amazing recipe on a blog or a website, and think “I’d love to make that”, it looks so yummy. Wait…….wait! What is cilantro? I don’t think I have a broiler. What are broad beans? Are they like Fava beans?

Will I like that ingredient and how ever will I find it in my local Tesco’s or Grocery store!?  Do they even have that ingredient in my country?

Here is a quick and easy cheat-sheet some of you may find useful, especially if you an American ex-pat in the UK, or vice versa….

Now go forth and collect as many recipes from your friends across the pond and wow your local friends with your ‘exotic’ ingredients.  Wink, wink!

Ingredients

All-purpose flour = Plain flour

Andouille sausage = Smoked sausage

Baking soda = Bicarbonate of soda

Bouillon granules/cubes = Stock cubes/stock

Cilantro = Fresh coriander

Confectioners’ sugar = Icing sugar

Frozen whipped topping = Long-life whipped UHT cream

Corn syrup = Golden syrup

Cornstarch = Cornflour

Egg substitute = Egg white

Eggplant = Aubergine

Fava beans = Broad beans

Frosting = Icing

Garbanzo beans = Chickpeas

Graham cracker = Digestive biscuit

Granulated sugar = Caster sugar

Great Northern beans = Cannellini beans

Green onions = Spring onions

Ground beef (ground lamb, turkey, pork) = Minced beef (minced lamb, turkey, pork)

Half and half = Single cream

Ham steaks = Gammon steaks

Heavy cream = Whipping cream

Instant pudding mix = Whipped dessert mix

Jell-O® gelatin = Jelly

Jelly = Jam

Lasagna noodles = Lasagne sheets

Molasses = Treacle

Non-fat milk = Skimmed milk

Oatmeal = Porridge

Pie crust = Pastry crust

Pizza crust = Pizza base

Pork tenderloin = Pork fillet

Potato chips = Potato crisps

Reduced fat milk = Semi-skimmed milk

Semisweet chocolate = Dark chocolate

Shortening (e.g., Crisco®) = Butter or Margarine, or Vegetable fat spread (e.g., Stork®)

Snow peas = Mangetout

Tomato paste = Tomato puree

Whole wheat flour = Wholemeal flour

Zucchini = Courgette

Cookery Terms

Appetizer = Starter

Entrée = Main Course

Biscuit = Scone

Broiler = Grill

Canned = Tinned

Cookie = Biscuit

Cookie sheet/baking pan = Baking tray

Hard-cooked eggs = Hard-boiled eggs

Mold = Mould (as in a shape maker, not out of date)

Noodles = Pasta

Pie pan = Pie tin

Plastic wrap = Cling film

Rack = Shelf (oven)

Shortdough pastry = Shortcrust pastry

Stovetop = Cooker/hob

Let me know if you have found this useful?

I will be sharing my version of metric/imperial conversions for cooking shortly.

Let me know if I have missed anything else or if anything isn’t quite right!?

Happy cooking!