Volume is a bad way to measure flour and a fine way to measure water. Here is the difference, in the only form that helps.
| Ingredient | 1 cup (US) | Grams |
|---|---|---|
| Plain flour | 240 ml | 125 g |
| Strong flour | 240 ml | 130 g |
| Caster sugar | 240 ml | 200 g |
| Anything below is a liquid, where volume behaves. | ||
| Water | 240 ml | 240 g |
| Double cream | 240 ml | 232 g |
| Rule of thumb | Weigh solids. Measure liquids. | |
The colspan and the tfoot are the point. Converters that flatten a table to rows-of-cells lose both, and the footer becomes an orphaned two-cell row.
