Livre d'Or

Thank you, this is super-helpful. I know there's a difference between fluid ounces and dry ounces, but I wasn't quite clear on which ones American recipes would use for which ingredients, given that a lot of the time ingredients are measured in volume. So if you want a volume of dry ingredients, it'll be expressed in cups or spoons, not floz, right? And if the recipe says ounces of butter it means dry weight of butter?

I really did not know there was a difference in cup sizes. I thought UK cup just meant "approximately the size of a cup" whereas American cup meant a specific volume of 8 floz. I don't know which my measuring jug uses, Imperial or American, but if the two definitions of cup are similar it probably doesn't matter too much. I do know there's a difference between US pints and UK pints, though, so for bigger volumes I'm careful of that when I'm following recipes.

The conversion between sticks, tablespoons and ounces for butter specifically is incredibly helpful, thank you. That will make baking from American recipes a whole lot easier.

I am not likely to make the mistake of trying to measure cooking ingredients in troy ounces, but that is still a wonderful piece of pedantry, thank you.