(likely imperial ones:

The imperial measurement system's volume units, historically used in the British Empire and still employed in the United Kingdom, comprise a set of standardized measures including the teaspoon, tablespoon, fluid ounce, cup, pint, quart, and gallon. These measurements were formally codified in the Weights and Measures Act of 1824 and represent fixed volumes based on the imperial gallon, defined as the volume of ten pounds of water at 62°F. Unlike the metric system's decimal-based structure, imperial measurements employ irregular conversion ratios—for example, 16 tablespoons equal 1 cup, but 8 fluid ounces also equal 1 cup by volume, creating frequent confusion in culinary application.

Imperial measurements remain deeply embedded in Anglo-American culinary traditions, particularly in baking and traditional recipes where precise volumetric proportions are critical. The system's irregularities stem from its historical evolution through merchant and household practices rather than deliberate standardization, and regional variations between British imperial and US customary measures (which diverged after American independence) further complicate international recipe adaptation.

Imperial measurements form the foundation of recipe documentation and ingredient proportioning in English-language cookbooks and culinary instruction. In baking, imperial volumes (particularly cups and tablespoons) are used to measure dry ingredients like flour and sugar, though weight-based measurements are increasingly preferred for precision. Liquid measurements employ fluid ounces and cups for broths, oils, and dairy products. Imperial measurements appear across traditional British, American, Canadian, and Australian recipes; contemporary professional kitchens often convert imperial to metric or weight-based systems for consistency, but home cooks in these regions continue relying on imperial volume measures with measuring cups and spoons as primary tools.