Convert Cup (US) (cup_us) to Litre (l) instantly. Recipe measurement conversion.
| Unit | Name | Value |
|---|---|---|
| cup_metric | Cup (Metric) | — |
| tbsp | Tablespoon | — |
| tsp | Teaspoon | — |
| ml | Millilitre | — |
| l | Litre | — |
| fl_oz | Fluid Ounce | — |
| pint | Pint (US) | — |
1 cup = 0.2366 L
Reverse: L × 4.227 = cup
Factor: 1 cup = 0.2366 L
| Cup (US) (cup) | Litre (L) | Common Measure |
|---|---|---|
| 0.0052 cup | 0.0012 L | ¼ tsp |
| 0.0104 cup | 0.0025 L | ½ tsp |
| 0.0208 cup | 0.0049 L | 1 tsp |
| 0.0625 cup | 0.0148 L | 1 tbsp |
| 0.125 cup | 0.0296 L | 2 tbsp (⅛ cup) |
| 0.25 cup | 0.0591 L | ¼ cup |
| 0.3333 cup | 0.0789 L | ⅓ cup |
| 0.5 cup | 0.1183 L | ½ cup |
| 0.6667 cup | 0.1577 L | ⅔ cup |
| 0.75 cup | 0.1774 L | ¾ cup |
| 1 cup | 0.2366 L | 1 cup |
| 2 cup | 0.4732 L | 1 pint (2 cups) |
| 4 cup | 0.9464 L | 1 quart (4 cups) |
| 2.113 cup | 0.5 L | ½ litre |
| 4.227 cup | 1 L | 1 litre |
1 cup = 0.2366 L. 4 cups ≈ 1 litre.
4.23 cups = 1 L. 16 cups = 1 US gallon = 3.785 L.
L × 4.227 = cups.
Converts between cups, tablespoons, teaspoons, and millilitres when following recipes from different countries.
Converts US cups to metric ml when cooking from American cookbooks with a European kitchen.
Calculates exact portion sizes in ml or fl oz from recipe measurements for dietary analysis.
Converts between fl oz, ml, and tablespoons for cocktail recipe scaling.
Scales recipes up to litres for large-batch cooking from cup-based recipes.
Provides both cup and ml measurements in recipes to serve both US and international audiences.
The US cup is defined as exactly 236.588 mL (8 US fl oz). It is the standard volume measure in American recipes and has been used since the late 19th century, when standardized cooking measures were promoted by domestic science educators like Fannie Farmer.
The US cup = 16 US tablespoons = 48 US teaspoons = 8 fl oz = ½ US pint. American baking relies heavily on cup measures for both liquid and dry ingredients, though professional bakers prefer weight for precision.
Interesting fact: Fannie Farmer's 1896 'Boston Cooking-School Cook Book' was the first to insist on level measurements (not heaped) using standardized cups and spoons, revolutionizing recipe writing and making cooking reproducible for home cooks.
The litre (L) equals 1,000 mL and is the standard unit for liquid volume in cooking and food production for quantities above about 500 mL. It replaced older liquid measures (quart, pint) in most metric countries.
Litres are used for batch cooking, catering, soup stock, beverages, and fermentation. A standard wine bottle = 0.75 L; a beer pint ≈ 0.473 L (US) or 0.568 L (UK); a stockpot might hold 8–12 L.
Interesting fact: The litre was originally defined in 1795 as the volume of a cube with 10 cm sides. It was briefly redefined as 1.000028 dm³ in 1901 but reverted to exactly 1 dm³ in 1964 — making 1 L of water at 4°C = almost exactly 1 kg.
The US cup chain: 1 cup = 16 tbsp = 48 tsp = 8 fl oz = 236.6 ml = ½ pint. Note: metric cups (Australia) = 250 ml; UK tablespoon = 17.76 ml vs US 14.79 ml. Always check which measurement system a recipe uses.
Factor: 1 cup = 0.2366 L. Reverse: L × 4.227 = cup.