It is confusing when cooking measures are not standardised around the world. While in most recipes the odd 10ml here or there does not make a lot of difference, in others it does. Baking is a prime example. To help you convert, here are the measures used.
|Teaspoon||5 ml||5 ml||4.93 ml||5 ml||5 ml|
|Dessertspoon||10 ml||10 ml||—||Trad 25ml, now 10 ml used||—|
|Tablespoon||20 ml||15 ml||14.79 ml||15 ml||15 ml|
|Cup||250 ml||285 ml||236.59 ml||250 ml||240 ml|
|Ladle||–||–||–||25 ml, 45ml or even 120 ml**||–|
|Chef’s Spoon||–||–||–||40 ml||–|
** A ladle isn’t a quantifiable measure, as there are many different volumes associated with this measure in different sources. Suffice to say – a ladle of an ingredient is enough of that ingredient to suit the purposes of the dish. For example, a ladle of ghee might be 25 ml, a ladle of curry base might be 120 ml.