1 cup (dipped with a dry measure and leveled) = 140g
If the author of a book measures with Method B and you use Method C, you have a failure. If you use Method A and the author Method C, your results are different. But if you both use a scale, you can have the same results.
Why, then, don’t we weigh? Because most of us don’t have scales in our kitchens. And why don’t we have scales? Because most writers and publishers don’t want to use both weight and volume measurements in their recipes.
If recipes had weights, we would have scales. It is as simple as that!