Charts

These equivalent charts can be helpful when conversions are needed to adjust an ingredient.

Equivalent Measurements Chart

tsp - teaspoon
t - teaspoon
tbsp - tablespoon
T - tablespoon
ml - milliliter
c - cup
oz - ounce
pt - pint
lb - pound
qt - quart
gal - gallon
bu - bushel

Pinch - as much as can be held between tip of finger and thumb
3 tsp - 1 tbsp
1 tbsp - 1/2 oz
1 tbsp - 5 ml
2 tbsp - 1/8 cup
1/8 cup - 2 tbsp
4 tbsp - 1/4 cup
5 tbsp plus 1 tsp - 1/3 cup
8 tbsp - 1/2 cup - 4 oz
5/8 cup - 1/2 cup plus 2 tbsp
12 tbsp - 3/4 cup
7/8 cup - 3/4 cup plus 2 tbsp
1 cup - 8 oz - ½ pint - 16tbsp
1 pint - 2 cups
4 cups - 1 quart - 2 pints
16 oz - 1 lb
4 quarts - 1 gallon - 16 cups
8 quarts - 1 peck - 2 gallons
4 pecks - 1 bushel
1 jigger - 1 1/2 fl. oz - 3 tbsp


Food Equivalent Substitutions Chart

8 to 10 egg whites - 1 cup
12 to 14 egg yolks - 1 cup
1 ib. shredded american cheese - 4 cups
1 cup unwhipped cream - 2 cups whipped cream
1/4 lb. crumbled bleu cheese - 1 cup
1 lemon - 3 tbsp juice
1 orange - 1/3 cup juice
1 lb. pecans - 4 1/2 cups chopped
1 lb.unshelled walnuts - 1 1/2 to 1 3/4 cup shelled
1 lb. shelled walnuts - 3 3/4 cups chopped
1 lb. almonds - 3 cups halved or 4 cups slivered
2 cups fat - 1 lb.
1 lb. butter - 2 cups or 4 sticks
2 cups granulated sugar - 1 lb.
3 1/2 to 4 cups unsifted powder sugar - 1 lb.
2 1/4 cups packed brown sugar - 1 lb.
4 cups sifted flour - 1 lb.
4 1/2 cups cake flour - 1 lb.
3 1/2 cups unsifted whole wheat flour - 1 lb.
3 1/2 cups all purpose flour - 1 lb
4 oz (1 1/2 to 2 cups) uncooked noodles - 2 cups cooked
7 oz spaghetti - 4 cups cooked
4 oz (1 to 1 1/4 cup) uncooked macaroni - 2 1/4 cups cooked
28 saltine crackers - 1 cup crumbs
4 slices bread - 1 cup dry crumbs - 2 cups soft crumbs
14 squares graham crackers - 1 cup crumbs
22 vanilla wafers - 1 cup crumbs
1 loaf bread - 16 to 20 slices
1 lb cottage cheese - 2 cups
4 oz shredded cheese - 1 cup
6 oz chocolate chips - 1 cup
1 lb baking cocoa - 4 cups
8 oz cream cheese - 16 tablespoons
8 oz frozen whipped topping - 3 1/2 cups
1 envelope unflavored gelatin - 1 tablespoon
1/3 to 1/2 cup unpopped popcorn - 8 cups popped


Fresh Fruit Equivalents

1 lb. apples(3 medium) - 2 3/4 cups sliced
1 lb. apricots(8 to 12 medium) - 2 1/2 cups sliced
1 lb. bananas(3 medium) - 1 1/3 cup mashed or 2 cups sliced
1 pint berries - 1 1/2 to 2 cups
1 lb. cherries - 3 cups whole or 3 1/2 cups halved
12 oz cranberries - 3 cups whole or 2 1/2 cups finely chopped
1 medium grapefruit - 1 cup juice or 1 1/2 cup segments
1 lb. grapes - 3 cups
1 medium lemon - 3 tbsp juice or 2 tsp grated peel
1 medium lime - 2 tbsp juice or 1 1/2 tsp grated peel
1 lb. nectarines(3 medium) - 3 cups sliced
1 medium orange - 1/3 to 1/2 cup juice or 4 tsp grated peel
1 lb. peaches(4 medium) - 2 3/4 cups sliced
1 medium pineapple - 3 cups chunks
1 lb. rhubarb - 3 cups chopped raw or 2 cups cooked
1 pint strawberries - 2 cups hulled and sliced


Contents of Cans

8 oz - 1 cup Picnic - 1 1/4 cups
No. 300 can - 1 3/4 cups No. 303 - 2 cups
No. 1 tall - 2 cups No 2 can - 2 1/2 cups
No. 2 1/2 can - 3 1/2 cups No. 3 - 4 cups
No. 10 can - 12 to 13 cups


General Oven Chart

Very slow oven - 250 to 300 degrees F
Slow oven - 300 to 325 degrees F
Moderate oven - 325 to 375 degrees F
Medium hot oven - 375 to 400 degrees F
Hot oven - 400 to 450 degrees F
Very hot oven - 450 to 500 degrees F


Hope these equivalent charts are helpful when you are cooking your favorite recipes!

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