Why Measuring Equivalents?
In baking, more-so than in cooking, measurements must be nearly exact. It's not a science, but if you fudge too much, your baked goods will not turn out as well as they should.
Holiday cooking and baking are unique. Often, you are creating dishes for more people than you otherwise would. Since holiday cooking is done in such large quantities, sometimes it's simply easier to have a reference to go to for measurements for larger-than-normal amounts of certain ingredients.
I have often been at a loss when trying to simplify measurements in recipes that I have doubled, tripled or halved. Since I also often cook for large crowds and for markets, I found having these measurements handy is a must.
Since most folks do not cook for very large numbers of people very often, I thought it might be good to have a reference page of common measurements here for information that will simplify your cooking for parties and such.
One warning: While doubling and tripling measurements in recipes is quite common, I would not advise increasing a recipe by more than 4 times. You will find that the flavors are off, sometimes more than noticeably.
The same thing goes for halving measurements - I wouldn't do it more than once for any recipe.
If you need recipes for huge numbers of people, there are some hints and tips on another page that will make your life a whole lot easier, and still ensure wonderful finished products!
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Liquid Measurements & Equivalents
In the United States, liquid measurements are not strictly used for liquids like water, milk, etc. Liquid measurements are also used when measuring such items as flour, sugar, shortening, butter and spices.
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons or 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons, or 1/2 pint
1 cup = 16 tablespoons
1 cup = 8 fluid ounces
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 liter = approx. 4 cups, or 1 quart
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)
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Metric Measurements:
Sometimes I run across a recipe from another country, that does not use the same measurements I am accustomed to in the US. Here are some of the most common measurements in metric form.
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz = 30 ml
1/5 cup = 47 ml
1 cup = 237 ml
2 cups (1 pint) = 473 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
1 ounce = 27 gm
1 pound = 454 grams
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One-Pound Measurements/Equivalents:
2 cups Butter = 1 lb
4 cups Flour = 1 lb
2 cups Sugar = 1 lb
2 cups Milk = 1 lb
9 medium Eggs = 1 lb
2-1/2 cups Oatmeal = 1 lb
4 cups Flour = 1 lb
2 cups Sugar = 1 lb
2 cups Milk = 1 lb
9 medium Eggs = 1 lb
2-1/2 cups Oatmeal = 1 lb
1 package of Fleischmann's Active Dry Yeast = 1-3/4 tsp
1/2 package of Fleischmann's Active Dry Yeast = 7/8 tsp
1 No. 300 can (14-16 oz) = 1-3/4 cups
1 No. 10 can (6-1/2 - 7-1/2 lb) = 12-13 cups
1/2 package of Fleischmann's Active Dry Yeast = 7/8 tsp
1 No. 300 can (14-16 oz) = 1-3/4 cups
1 No. 10 can (6-1/2 - 7-1/2 lb) = 12-13 cups
Many old cookbooks give rather strange measurements. These are from a forum I am part of which is based on 19th century cooking.
1 wineglass = 1/4 cup
1 jigger = 1.5 fluid ounces
1 gill = 1/2 cup
1 teacup = a scant 3/4 cup
1 coffee cup = a scant cup
1 tumbler = 1 cup
1 peck = 2 gallons - dry
1 jigger = 1.5 fluid ounces
1 gill = 1/2 cup
1 teacup = a scant 3/4 cup
1 coffee cup = a scant cup
1 tumbler = 1 cup
1 peck = 2 gallons - dry
1 pinch or dash = what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch = what can be picked up between thumb and one finger
1/2 pinch = what can be picked up between thumb and one finger
1 saltspoon = 1/4 teaspoon
1 kitchen spoon = 1 teaspoon
1 dessert spoon = 2 teaspoons or 1 soupspoon
1 spoonful = 1 tablespoon more or less
1 kitchen spoon = 1 teaspoon
1 dessert spoon = 2 teaspoons or 1 soupspoon
1 spoonful = 1 tablespoon more or less
1 saucer = 1 heaping cup (about)
1 penny weight = 1/20 ounce
1 drachma = 1/8 ounce
60 drops thick fluid = 1 teaspoon
60 drops thick fluid = 1 teaspoon
Butter the size of a egg = 1/4 cup or 2 ounces
Butter the size of a walnut = 1 tablespoon
Butter the size of a hazelnut = 1 teaspoon
1 ounce = 4 1/2 tbls allspice, cinnamon, curry, paprika, dry mustard
or 4 tablespoons cloves or prepared mustard
or 3 1/2 tablespoons nutmeg or pepper
or 3 tablespoons sage, cream of tartar or cornstarch
or 2 tablespoons salt or any liquid
1 pound = 2 cups liquid
Butter the size of a walnut = 1 tablespoon
Butter the size of a hazelnut = 1 teaspoon
1 ounce = 4 1/2 tbls allspice, cinnamon, curry, paprika, dry mustard
or 4 tablespoons cloves or prepared mustard
or 3 1/2 tablespoons nutmeg or pepper
or 3 tablespoons sage, cream of tartar or cornstarch
or 2 tablespoons salt or any liquid
1 pound = 2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners' sugar\
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners' sugar\
or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currants
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currants
Again, in very old cookbooks, no temperatures are given as such, mainly because there were no temperature controls on stoves prior to the 1900's. These measurements have been tested and re-tested in professional kitchens.
Very slow oven = below 300ºF
Slow oven = 300ºF
Moderately slow oven = 325ºF
Moderate oven = 350ºF
Moderately hot oven = 375ºF
Quick oven = 375 - 400ºF
Hot oven = 400 - 425ºF
Very hot oven = 450 - 475ºF
Extremely hot oven = 500ºF or more
Slow oven = 300ºF
Moderately slow oven = 325ºF
Moderate oven = 350ºF
Moderately hot oven = 375ºF
Quick oven = 375 - 400ºF
Hot oven = 400 - 425ºF
Very hot oven = 450 - 475ºF
Extremely hot oven = 500ºF or more
Many recipes, both new and old, will call for a certain amount of ingredients that cannot be readily measured. These measurements are provided so that if a recipe calls for an amount - or - a certain number of ingredients, you can tell how much or how many you need.
Apples: 1 pound (3 medium) = 3 cups sliced
Bacon: 8 slices cooked = 1/2 cup crumbled
Bananas: 1 pound (3 medium) = 2 1/2 cups sliced = about 2 cups mashed
Beans, dried: 1 pound = 6 cups cooked
Beans, green or wax: 1 pound = 3 cups cut
Beef, cooked: 5 oz. = 1 cup cubed
Bell Pepper: 1 medium = 1 cup chopped
Bread: 1 pound = 12 to 16 slices
Bacon: 8 slices cooked = 1/2 cup crumbled
Bananas: 1 pound (3 medium) = 2 1/2 cups sliced = about 2 cups mashed
Beans, dried: 1 pound = 6 cups cooked
Beans, green or wax: 1 pound = 3 cups cut
Beef, cooked: 5 oz. = 1 cup cubed
Bell Pepper: 1 medium = 1 cup chopped
Bread: 1 pound = 12 to 16 slices
1 cup soft bread crumbs = about 1 1/2 slices
1/3 cup dry crumbs = 1 slice
Butter or margarine: 1 pound = 2 cups = 4 sticks
Size of an egg = 2 tablespoons = about 1/4 cup
1/3 cup dry crumbs = 1 slice
Butter or margarine: 1 pound = 2 cups = 4 sticks
Size of an egg = 2 tablespoons = about 1/4 cup
Cabbage, raw: 1 pound = 4 cups shredded
Candied fruit or peels: 1/2 pound (8 ounces) = 1 cup unchopped = 1 1/4 cups chopped
Canned fruit: 16 to 20 oz. can = 1 3/4 to 2 cups drained fruit
Canned vegetables: 16 oz. can = 2 cups drained vegetables
Carrots 1/2 pound: 2 medium = 1 1/4 cups chopped = 1 cup sliced = 1 cup shredded
Cauliflorets: 1 pound = 3 cups
Cereal, flakes: 3 cups uncrushed = 1 cup crushed
Celery 2 medium stalks = 1 cup sliced
Cheese, American: 1 pound = About 4 cups shredded
Canned fruit: 16 to 20 oz. can = 1 3/4 to 2 cups drained fruit
Canned vegetables: 16 oz. can = 2 cups drained vegetables
Carrots 1/2 pound: 2 medium = 1 1/4 cups chopped = 1 cup sliced = 1 cup shredded
Cauliflorets: 1 pound = 3 cups
Cereal, flakes: 3 cups uncrushed = 1 cup crushed
Celery 2 medium stalks = 1 cup sliced
Cheese, American: 1 pound = About 4 cups shredded
Cheese, Cheddar: 1 pound = About 4 cups shredded
4 ounces = 1 cup
Cheese, Cottage: 1 pound = 2 cups
8 ounces = 1 cup
Cheese, Cream: 3-ounce package = 1 cup
8-ounce package = 6 tablespoons
Cherries 4 cups unpitted = 2 cups pitted
Chocolate, baking: 1 square = 1 ounce
Cheese, Cottage: 1 pound = 2 cups
8 ounces = 1 cup
Cheese, Cream: 3-ounce package = 1 cup
8-ounce package = 6 tablespoons
Cherries 4 cups unpitted = 2 cups pitted
Chocolate, baking: 1 square = 1 ounce
Chocolate Chips (morsels): 6-ounce package = 1 cup
12-ounce package = 2 cups
Chocolate Wafers: 1 cup fine = 19 wafers
Cocoa: 1 pound = 4 cups
Coconut, flaked or shredded: 1 pound = 5 cups
4 ounces = 1 1/3 cups
Coffee: 1 pound = 80 tablespoons = 40 cups perked
Corn: 2 medium ears = 1 cup kernels
Cornmeal: 1 pound = 3 cups
12-ounce package = 2 cups
Chocolate Wafers: 1 cup fine = 19 wafers
Cocoa: 1 pound = 4 cups
Coconut, flaked or shredded: 1 pound = 5 cups
4 ounces = 1 1/3 cups
Coffee: 1 pound = 80 tablespoons = 40 cups perked
Corn: 2 medium ears = 1 cup kernels
Cornmeal: 1 pound = 3 cups
Crab, in shell: 1 pound = 3/4 to 1 cup flaked
Crackers, graham: 14 squares = 1 cup fine crumbs
Crackers, saltine: 28 squares = 1 cup finely crushed
Cranberries: 1 quart = 1 pound = 4 cups or 6 to 7 cups cranberry sauce
Crawfish, whole: 1 pound unpeeled = 3 to 4 ounces peeled tail meat
Crawfish, tails: 1 pound unpeeled = 1 to 2 cups meat
Cream, whipping: 1 cup = 2 cups whipped
Cucumber: 1 small to medium = 1 cup chopped
Dates, pitted: 1 cup (1/2 pint) = 3 cups chopped
Dates, unpitted: 1 pound = 1 1/2 cups chopped
Crackers, graham: 14 squares = 1 cup fine crumbs
Crackers, saltine: 28 squares = 1 cup finely crushed
Cranberries: 1 quart = 1 pound = 4 cups or 6 to 7 cups cranberry sauce
Crawfish, whole: 1 pound unpeeled = 3 to 4 ounces peeled tail meat
Crawfish, tails: 1 pound unpeeled = 1 to 2 cups meat
Cream, whipping: 1 cup = 2 cups whipped
Cucumber: 1 small to medium = 1 cup chopped
Dates, pitted: 1 cup (1/2 pint) = 3 cups chopped
Dates, unpitted: 1 pound = 1 1/2 cups chopped
8-ounce package = 1 cup
Eggs, whole: 5 large = 9 medium = 1 pound = 1 cup
Eggs, whites: 8 to 11 = 1 cup
Eggs, yolks: 12 to 14 = 1 cup
Flour, all-purpose: 1 pound = 4 cups, unsifted
1 ounce = 4 tablespoons
Flour, cake: 1 pound = 4 3/4 to 5 cups sifted
Flour, whole wheat : 1 pound = 3 1/2 cups unsifted
Frozen fruit: 10 ounce package = 1 1/4 cups
Frozen vegetables: 9 to 10 ounce package = 2 cups thawed vegetables
Gelatin, Knox: 1 envelope = 2 1/4 teaspoons
2 envelopes = 1 1/2 tablespoons
Green bell pepper: 1 large = 1 cup diced
Lemon: 1 medium = 2 to 3 tablespoons juice = 2 teaspoons grated rind
Lettuce: 1 pound head = 6 1/4 cups torn
Lime: 1 medium = 1 1/2 to 2 tablespoons juice = 1 1/2 teaspoons grated rind
Macaroni: 4 ounces (1 cup) 2 1/4 cups cooked
1 pound = 9 cups cooked
Marshmallow Fluff (Creme): 1 tablespoon = 1 marshmallow
1 (7 1/2 oz.) jar = 2 1/2 cups Fluff = 32 marshmallows
1 (16 1/2 oz.) tub = 5 cups = 5 1/2 dozen marshmallows
Marshmallows: 11 large = 1 cup
10 miniatures = 1 large marshmallow
Marshmallows, miniature: 1/2 pound = 4 1/2 cups
Milk, evaporated: 5.33-ounce can = 2/3 cup
13-ounce can = 1 5/8 cups
Milk, fresh ("raw"): 1 pound = 2 cups
Milk, sweetened condensed: 14-ounce can = 1 1/4 cups
Mushrooms, fresh: 3 cups (8 ounces) = 1 cup sliced
Noodles: 1 pound dry = 9 cups cooked
Nuts, almonds: 1 pound unshelled = 1 to 3 1/21 3/4 cups nutmeats
1 pound shelled = 1 3/4 cups nutmeats
Nuts, peanuts: 1 pound unshelled = 2 1/4 cups nutmeats
1 pound shelled = 3 cups nutmeats
Nuts, pecans: 1 pound unshelled = 4 cups
1 pound shelled = 2 1/4 cups nutmeats
Nuts, walnuts: 1 pound unshelled = 4 cups nutmeats
1 pound shelled = 1 2/3 cups nutmeats
Oats, quick-cooking: 1 cup = 1 3/4 cups cooked
Onion: 1 medium = 1/2 cup chopped
Orange: 1 medium = 1/3 to 1/2 cup juice = 2 tablespoons grated rind (zest)
Pasta: 1 pound = Appetizer or side dish for 6 people with a light sauce
1 1/2 pounds = Main dish for 6 people with a light sauce
2 pounds = Main dish for 6 people with a substantial sauce
Peaches: 2 medium = 1 cup sliced
Pears: 2 medium = 1 cup sliced
Peas in the pod: 1 pound = 1 cup shelled
Potatoes, white: 3 medium = 2 cups cubed cooked = 1 3/4 cups mashed = 3 cups grated
Potatoes, sweet: 3 medium = 3 cups sliced
Prunes: 1 (12-ounce) package = 2 cups pitted
Raisins, seedless: 1 pound = 3 cups
Rice, long-grain: 1 pound = 2 1/2 cups uncooked or 8 cups cooked
1 cup = 3 to 4 cups cooked
Rice, pre-cooked (instant): 1 cup = 2 cups cooked
Rice, wild : 1 cup = 3 cups cooked
Salt, coarse or kosher: 1 ounce = 2 tablespoons
Salt, table: 1 ounce = 1 1/2 tablespoons
Scallions (green onions): 9 (with tops) = 1 cup sliced
Shortening: 2 cup = 1 pound (16 ounces)
Shrimp, raw in shell: 1 1/2 pounds = 2 cups (3/4 pound) cleaned, cooked
Sour Cream: 8 ounces = 1 cup
Spaghetti, uncooked: 7 ounces = 4 cups cooked
Strawberries: 1 quart = 4 cups sliced
Sugar, brown: 1 pound = 2 2/3 cups firmly packed
Sugar, granulated: 1 pound = 2 cups
Sugar, powdered (confectioners'): 1 pound = 2 1/2 cups unsifted = 4 cups sifted
Tea: 1 pound = 120 servings
Tomato: 1 medium = 1 cup chopped
Vanilla Wafers: 22 wafers = 1 cup crumbs
Whipping (heavy) cream: 1 cup = 2 cups whipped
Yeast: 1 cake = 1/4 ounce package
Eggs, whites: 8 to 11 = 1 cup
Eggs, yolks: 12 to 14 = 1 cup
Flour, all-purpose: 1 pound = 4 cups, unsifted
1 ounce = 4 tablespoons
Flour, cake: 1 pound = 4 3/4 to 5 cups sifted
Flour, whole wheat : 1 pound = 3 1/2 cups unsifted
Frozen fruit: 10 ounce package = 1 1/4 cups
Frozen vegetables: 9 to 10 ounce package = 2 cups thawed vegetables
Gelatin, Knox: 1 envelope = 2 1/4 teaspoons
2 envelopes = 1 1/2 tablespoons
Green bell pepper: 1 large = 1 cup diced
Lemon: 1 medium = 2 to 3 tablespoons juice = 2 teaspoons grated rind
Lettuce: 1 pound head = 6 1/4 cups torn
Lime: 1 medium = 1 1/2 to 2 tablespoons juice = 1 1/2 teaspoons grated rind
Macaroni: 4 ounces (1 cup) 2 1/4 cups cooked
1 pound = 9 cups cooked
Marshmallow Fluff (Creme): 1 tablespoon = 1 marshmallow
1 (7 1/2 oz.) jar = 2 1/2 cups Fluff = 32 marshmallows
1 (16 1/2 oz.) tub = 5 cups = 5 1/2 dozen marshmallows
Marshmallows: 11 large = 1 cup
10 miniatures = 1 large marshmallow
Marshmallows, miniature: 1/2 pound = 4 1/2 cups
Milk, evaporated: 5.33-ounce can = 2/3 cup
13-ounce can = 1 5/8 cups
Milk, fresh ("raw"): 1 pound = 2 cups
Milk, sweetened condensed: 14-ounce can = 1 1/4 cups
Mushrooms, fresh: 3 cups (8 ounces) = 1 cup sliced
Noodles: 1 pound dry = 9 cups cooked
Nuts, almonds: 1 pound unshelled = 1 to 3 1/21 3/4 cups nutmeats
1 pound shelled = 1 3/4 cups nutmeats
Nuts, peanuts: 1 pound unshelled = 2 1/4 cups nutmeats
1 pound shelled = 3 cups nutmeats
Nuts, pecans: 1 pound unshelled = 4 cups
1 pound shelled = 2 1/4 cups nutmeats
Nuts, walnuts: 1 pound unshelled = 4 cups nutmeats
1 pound shelled = 1 2/3 cups nutmeats
Oats, quick-cooking: 1 cup = 1 3/4 cups cooked
Onion: 1 medium = 1/2 cup chopped
Orange: 1 medium = 1/3 to 1/2 cup juice = 2 tablespoons grated rind (zest)
Pasta: 1 pound = Appetizer or side dish for 6 people with a light sauce
1 1/2 pounds = Main dish for 6 people with a light sauce
2 pounds = Main dish for 6 people with a substantial sauce
Peaches: 2 medium = 1 cup sliced
Pears: 2 medium = 1 cup sliced
Peas in the pod: 1 pound = 1 cup shelled
Potatoes, white: 3 medium = 2 cups cubed cooked = 1 3/4 cups mashed = 3 cups grated
Potatoes, sweet: 3 medium = 3 cups sliced
Prunes: 1 (12-ounce) package = 2 cups pitted
Raisins, seedless: 1 pound = 3 cups
Rice, long-grain: 1 pound = 2 1/2 cups uncooked or 8 cups cooked
1 cup = 3 to 4 cups cooked
Rice, pre-cooked (instant): 1 cup = 2 cups cooked
Rice, wild : 1 cup = 3 cups cooked
Salt, coarse or kosher: 1 ounce = 2 tablespoons
Salt, table: 1 ounce = 1 1/2 tablespoons
Scallions (green onions): 9 (with tops) = 1 cup sliced
Shortening: 2 cup = 1 pound (16 ounces)
Shrimp, raw in shell: 1 1/2 pounds = 2 cups (3/4 pound) cleaned, cooked
Sour Cream: 8 ounces = 1 cup
Spaghetti, uncooked: 7 ounces = 4 cups cooked
Strawberries: 1 quart = 4 cups sliced
Sugar, brown: 1 pound = 2 2/3 cups firmly packed
Sugar, granulated: 1 pound = 2 cups
Sugar, powdered (confectioners'): 1 pound = 2 1/2 cups unsifted = 4 cups sifted
Tea: 1 pound = 120 servings
Tomato: 1 medium = 1 cup chopped
Vanilla Wafers: 22 wafers = 1 cup crumbs
Whipping (heavy) cream: 1 cup = 2 cups whipped
Yeast: 1 cake = 1/4 ounce package
1 package active dry yeast = 2 1/2 teaspoons
Zucchini: 1 medium = 2 cups sliced
Zucchini: 1 medium = 2 cups sliced
So - there ya have it.... Every measuring equivalent you could ever hope to want, and some you never even knew existed!!
Feel free to capture a screen shot of this if you have need of it - and - if I forgot anything, please do let me know!!
Many Blessings
GrannySue
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