To keep track of cooking measurement abbreviations, print out this handy guide to all kitchen equivalents and substitutions and put it on your fridge for reference.
MEASUREMENTS
Small Volume (Liquid)
- 1 tablespoon = 3 teaspoons = 1/2 fluid ounces
- 2 tablespoons = 1/8 cup = 1 fluid ounce
- 4 tablespoons = 1/4 cup = 2 fluid ounces
- 5 tablespoons + 1 teaspoon = 1/3 cup
- 16 tablespoons = 1 cup = 8 fluid ounces
Large Volume (Liquid)
- 1 cup = 8 fluid ounces = 1/2 pint
- 2 cups = 16 fluid ounces = 1 pint = 1/2 quart
- 3 cups = 24 fluid ounces = 1 1/2 pints
- 4 cups = 32 fluid ounces = 2 pints = 1 quart
- 8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon
- 16 cups = 128 fluid ounces = 4 quarts = 1 gallon
Dry Measurements
- 1 cup = 16 tablespoons
- 1 pound dry = 16 ounces
EQUIPMENT
With a ruler, measure the length and width of the pan across its top from one inside edge to the opposite inside edge. Holding ruler perpendicular to the pan, measure the depth on the inside of the pan from the bottom to the rim.
- 2 1/2-by-1 1/2-inch muffin-pan cup = 1/2 cup
- 8-by-1 1/2-inch round cake pan = 5 cups
- 9-by-1 1/2-inch round cake pan = 6 cups
- 9-by-1-inch pie plate = 4 cups
- 8-by-8-by-2-inch square pan = 7 cups
- 9-by-9-by-1 1/2-inch square pan = 8 cups
- 9-by-9-by-2-inch square pan = 10 cups
- 11-by-7-by-1 1/2-inch rectangular pan = 7 cups
- 13-by-9-by-2-inch rectangular pan = 14 cups
- 8 1/2-by-4 1/2-by 2 1/2 inch loaf pan = 6 cups
- 9-by-5-by-3-inch loaf pan = 8 cups
- 15 1/2-by-10 1/2-by-1-inch jelly-roll pan = 16 cups
Good Housekeeping / Betsy Farrell
INGREDIENTS
- Apples: 1 pound = 3 medium or 3 cups sliced
- Bananas: 1 pound = 3 medium or 11/3 cups mashed
- Barley: 1 cup raw quick-cooking = about 3 cups cooked
- Beans: 1 cup dry = 2 to 2 1/2 cups cooked
- Blueberries: 1 pint = 2 1/2 cups
- Bread: 1 pound loaf = 16 regular or 28 thin slices
- Bread crumbs: 1/2 cup fresh = 1 slice bread with crust
- Bulgur: 1 cup uncooked = 3 to 3 1/2 cups cooked
- Butter or margarine: 1 stick = 8 tablespoons or 4 ounces
- Cabbage: 1 pound = 4 to 5 cups coarsely sliced
- Celery: 1 medium-size bunch = about 4 cups chopped
- Cheese: 4 ounces = 1 cup shredded
- Cherries: 1 pound = about 2 cups pitted
- Chicken: 2 1/2- to 3-pound fryer = 2 1/2 cups diced cooked meat
- Chocolate: 1 ounce unsweetened or semisweet = 1 square
- Chocolate chips: 6-ounce package = 1 cup
- Cocoa: 8-ounce can unsweetened = 2 cups
- Cornmeal: 1 cup raw = about 4 cups cooked
- Cottage cheese: 8 ounces = 1 cup
- Couscous: 1 cup raw = about 2 1/2 cups cooked
- Cranberries: 12-ounce bag = 3 cups
- Cream: 1 cup heavy or whipping = 2 cups whipped
- Cream cheese: 8-ounce package = 1 cup; 3-ounce package = 6 tablespoons
- Egg white: 1 large = about 2 tablespoons
- Egg yolk: 1 large = about 11/2 tablespoons
- Farina: 1 cup regular or instant uncooked = 6 to 61/2 cups cooked
- Flour: 1 pound all-purpose = about 3 1/2 cups
- Gelatin: 1 envelope unflavored = 2 1/2 teaspoons
- Gingersnaps: 15 cookies = about 1 cup crumbs
- Graham crackers: 7 whole crackers = 1 cup crumbs
- Hominy grits: 1 cup uncooked = about 4 1/2 cups cooked
- Honey: 16 ounces = 11/3 cups
- Kasha: 1 cup uncooked = about 3 cups cooked
- Lemon: 1 medium = about 3 tablespoons juice and 1 tablespoon grated peel
- Lentils: 1 cup uncooked = about 2 1/2 cups cooked
- Macaroni, elbow: 1 cup uncooked = about 2 cups cooked
- Milk, condensed: 14-ounce can = 11/4 cups
- Milk, evaporated: 5-ounce can = 2/3 cup
- Molasses: 12 ounces = 11/2 cups
- Noodles: 8 ounces uncooked medium = about 4 cups cooked
- Nuts: 4 ounces = 1 cup chopped
- Oats: 1 cup raw old-fashioned or quick-cooking = about 2 cups cooked
- Onion: 1 large = 1 cup chopped
- Orange: 1 medium = 1/3 to 1/2 cup juice and 2 tablespoons grated peel
- Peaches: 1 pound = about 3 medium or 2 1/2 cups sliced
- Pears: 1 pound = about 3 medium or 2 1/4 cups sliced
- Peppers: 1 large bell = about 1 cup chopped
- Pineapple: 1 large = about 4 cups cubed
- Popcorn: 1/4 cup unpopped = about 4 cups popped
- Potatoes: 1 pound all-purpose = about 3 medium or 3 cups sliced or 2 cups mashed
- Raisins: 15-ounce box = about 2 cups
- Raspberries: 1/2 pint = about 1 cup
- Rice: 1 cup uncooked regular = about 3 cups cooked; 1 cup uncooked instant = about 2 cups cooked
- Saltine crackers: 28 squares = about 1 cup crumbs
- Shortening: 1 pound = 2 1/2 cups
- Sour cream: 8 ounces = 1 cup
- Spaghetti: 8 ounces uncooked = about 4 cups cooked
- Split peas: 1 cup raw = about 2 1/2 cups cooked
- Strawberries: 1 pound = about 3 1/4 cups whole or 2 1/2 cups sliced
- Sugar: 1 pound confectioners’ = 3 3/4 cups; 1 pound granulated = 2 1/4 to 2 1/2 cups; 1 pound light or dark brown = 2 1/4 cups packed
- Tomatoes: 1 pound = 3 medium
- Vanilla wafers: 30 cookies = 1 cup crumbs
- Yeast: 1 package active dry = 2 1/2 teaspoons
Good Housekeeping / Betsy Farrell
COMMON SUBSTITUTIONS
- Baking powder: 1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
- Broth: 1 cup chicken or beef broth = 1 bouillon cube or 1 envelope or 1 teaspoon instant bouillon plus 1 cup boiling water
- Buttermilk: 1 cup buttermilk = 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes to thicken. Or use 1 cup plain yogurt.
- Chives: Use green onion tops
- Chocolate: 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil
- Cornstarch (for thickening): 1 tablespoon cornstarch = 2 tablespoons flour or 2 tablespoons quick-cooking tapioca
- Fish sauce: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus 1 teaspoon anchovy paste
- Flour (cake): 1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
- Flour (self-rising): 1 cup self-rising flour = 1 cup all-purpose flour plus 1/4 teaspoon baking powder and a pinch of salt
- Milk: 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water
- Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, then rinsed and drained
- Pepper, ground red: 1/8 teaspoon red pepper = 4 drops hot-pepper sauce
- Pine nuts: Use walnuts or almonds
- Prosciutto: Use ham, preferably Westphalian or a country ham, such as Smithfield
- Shallots: Use red onion
- Sour cream: 1 cup sour cream = 1 cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you will have to stabilize it with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt.
- Sugar: 1 cup light brown sugar = 1 cup granulated sugar plus 1 tablespoon molasses or 1 cup dark brown sugar
- Tomato sauce: 15-ounce can tomato sauce = 6-ounce can tomato paste plus 1 1/2 cans water
- Vanilla extract: Use brandy or an appropriately flavored liqueur
- Yeast: 1 package active dry yeast = 1/2-ounce yeast cake or 1 package quick-rise yeast (allow half the rising time for quick rise)
- Yogurt: 1 cup plain yogurt = 1 cup buttermilk
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Source : Goodhousekeeping
