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Questions/Requests?
Just Ask
(Please be Specific, Thanks)

It seem that the simplest things sometimes confuse
cooks, especially when they're busy in the kitchen
These few things are designed to clear up some of
things called for in recipes. Maybe we can be of help

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Equivalent Chart

3 tsp=1 Tbsp
2 Tbsp=1/8 cup
4 Tbsp=1/4 cup
8 Tbsp=1/2 cup
16 Tbsp=1 cup
5 Tbsp=1 tsp + 1/3 cup
12 Tbsp=3/4 cup
4 oz=1/2 cup
8 oz=1 cup
16 oz=1 pound (2 cups)
1 oz= 2 Tbsp fat or liquid
2 cups fat=1 pound
2 cups=1 pint
5/8 cup=1/2 cup + 2 Tbsp
7/8 cup=3/4 cup + 2 Tbsp
2-2/3 cup powder sugar=1 cup
same for brown sugar
4 cups sifted flour=1 pound
1 lb butter=2 cups or 4 sticks
2 pints=1 quart
1 quart=4 cups
A few grains=less than 1/8 tsp.


Pinch is as much as can be
taken between tip of finger.


Speck=less than 1/8 tsp.

Make 1 cup of fine crumbs with
28 saltine crackers
4 slices bread
14 square graham crackers
22 vanilla wafers

Oven Temperature Chart
slow...........250-325
moderate.....325-400
hot............400-450
very hot......450 and above



Enter quantity Here if needed
example: 15 then click from cups to gallons

From:
To:

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MoreEquivalents

  • 1 lemon makes 3 Tbsp juice == 1 tsp grated peel

  • 1 orange make 1/3 cup juice ==2 Tbsp grated peel

  • 1 chopped medium onion make 1/2 cup pieces

  • 8-10 egg whites make 1 cup

  • 12-14 egg yolks make 1 cup

  • 1 lb shredded cheese make 4 cups

  • 1 cup unwhipped cream makes 2 cups whipped cream

  • 7 oz spaghetti makes 4 cups cooked

  • 1 lb unshelled almonds makes 3/4-1 cup shelled

  • 4 oz (1-1/2--2 cups uncooked noodles
    makes 2 cups cooked

  • 1/4 lb crumbled blue cheese makes 1 cup

  • 4 oz (1 to 1-1/4 cups) uncooked macaroni
    makes 2-1/4 cups cooked

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