Equivalent Dry and Liquid Measures

All measurements should be made level for best results.

Dry Ingredients
Pinch/dash = 1/16 teaspoon
1 tablespoon = 3 teaspoons
¼ cup = 4 tablespoons
⅓ cup = ¼ cup plus 1⅓ tablespoons
½ cup = 8 tablespoons
⅔ cup = ½ cup plus 2⅔ tablespoons
¾ cup = 12 tablespoons
1 cup = 16 tablespoons

Liquid Ingredients
½ teaspoon = 30 drops
2 tablespoons = 1 fluid ounce
1 cup = ½ pint = 8 fluid ounces
1 pint = 2 cups = 16 fluid ounces
1 quart = 2 pints = 4 cups = 32 fluid ounces
½ gallon = 2 quarts = 8 cups = 64 fluid ounces
1 gallon = 4 quarts = 16 cups = 128 fluid ounces

Some Common Baking Ingredients
1 pound =
5 cups uncooked rolled oats
4½ to 5 cups cake or pastry flour, sifted
3½ cups confectioner’s sugar, sifted
3½ cups whole wheat flour
3½ cups chopped walnuts or whole hazelnuts
3 cups all-purpose, bread or self-rising flour, sifted
3 cups corn meal
2½ cups vegetable shortening
2⅓ cups superfine sugar
2¼ cups brown sugar, firmly packed
2¼ cups tofu, cubed
2 cups granulated sugar
2 cups or 4 sticks margarine
1⅓ cups honey
1 cup =
5 whole eggs
8 to 10 egg whites
13 to 14 egg yolks
6 ounces raisins
6 ounces chocolate chips
¼ pound shelled walnuts or almonds
⅓ pound shelled pecans
1 ounce =
4 tablespoons flour
2 tablespoons margarine
2 tablespoons salt
2 tablespoons sugar
1 tablespoon melted chocolate = 1 chocolate baking square
⅓ cup blanched, chopped almonds
1 tablespoon =:
¼ ounce package active dry yeast

1 large egg = ¼ cup liquid egg substitute
1 lemon = 2½ to 3½ tablespoons lemon juice
1 orange = 5 to 6 tablespoons orange juice
2-inch piece = 2 tablespoons minced ginger

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