Ingredient Weights and Measures

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

When Kaffeehaus was first published, the vast majority of home bakers measured their ingredients by the American volume method (that is, with cups). With this edition, I am providing the most common weights so the baker can use them, or not, as desired. Note that the recipes were tested with the spoon-and-sweep method for measuring flour.

I am only giving the metric measurements. The amounts are given per cup or the most common unit. To derive multiples or fractions of the base amount, you’ll have to do a little math, multiplying or dividing as necessary.

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