Cooking Weights and Measures

Measurements and Conversion Table
TEASPOONS	TABLESPOONS	CUPS	FLUID OUNCES	MILLITERS	OTHER
1/4 teaspoon				1 ml
1/2 teaspoon				2 ml
3/4 teaspoon	1/4 tablespoon			4 ml
1 teaspoon	1/3 tablespoon			5 ml
3 teaspoons	1 tablespoon	1/16 cup	1/2 oz	15 ml
6 teaspoons	2 tablespoons	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 teaspoons	4 tablespoons	1/4 cup	2 oz	60 ml
16 teaspoons	5 1/3 tablespoons	1/3 cup	2 1/2 oz	75 ml
18 teaspoons	6 tablespoons	3/8 cup	3 oz	90 ml
24 teaspoons	8 tablespoons	1/2 cup	4 oz	125 ml	1/4 pint
32 teaspoons	10 2/3 tablespoons	2/3 cup	5 oz	150 ml
36 teaspoons	12 tablespoons	3/4 cup	6 oz	175 ml
48 teaspoons	16 tablespoons	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Note: A "dash" or a " pinch" are generally considered to be less than 1/8 teaspoon.

Some recipes use additional instructions that require a spicific amount of the ingredient. For example a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".

Firmly Packed
With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.

Lightly Packed
Press the ingerdient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it to much either.

Even/Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.

Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rin naturally, into a soft rounded shape.

Heaping/Heaped
Pile as much of the ingredient on top of the measure as it will hold.

Sifted
Sift with a strainer or sifter before measuring to ensure the ingredient is not compacted and that there is no other foreign substance in it.

Common Cooking and Baking Food Equivalents

Fruits

Apples
1 medium apple = about 3/4 to 1 cup chopped
2 medium apples = about 1-1/2 cups
1 large apple = about 1 cup chopped
2 large apples = about 2-1/4 cups chopped

Bananas
1 pound = 3 medium= 1-1/3 cups mashed

Berries
1 pint = 1-3/4 cups

Lemon Juice
1 medium lemon = 2-3 Tablespoons juice
5-8 medium lemons = 1 cup

Lemon Rind
1 medium lemon = 1 Tablespoon grated rind

Orange Juice
1 medium orange = 2-3 Tablespoons juice
3-4 medium oranges = 1 cup juice

Orange Rind
1 orange = 2 Tablespoons grated rind

Raisins
1 pound = 3 cups,loosely packed

Vegetables

Onions
8 green onions sliced= 1 cup
4 green onions sliced = 1/2 cup
1 large onion = 3/4 to 1 cup chopped

Tomatoes
1 pound = 3 medium

Eggs, Cheese, and Dairy

Eggs
1 egg = 4 Tablespoons liquid
4-5 whole eggs = 1 cup
7-9 whites = 1 cup
12-14 yolks = 1 cup

Egg Whites
8-10 large egg whites = 1 cup
12-14 large egg yolks = 1 cup

Cheese
1/4 pound (4 ounces) = 1 cup shredded
Cream Cheese
3 ounces = 6 Tablespoons

Cream, Heavy or Whipping
1 cup = 2 cups whipped cream

Milk, Evaporated
6 ounce can = 2/3 cup
14 ounce can = 1 2/3 cup

Sour Milk or Buttermilk
Don't have any buttermilk in the house? Try powdered buttermilk.
4 Tablespoons Powdered Buttermilk plus 1 cup of water = 1 cup buttermilk.
Or another alternative is to mix 1 cup sweet milk with one of the following:
1 Tablespoon vinegar or
1 Tablespoon lemon juice or
1-3/4 teaspoons cream of tartar

Baking Ingredients

Baking Powder
1 cup = 5 1/2 ounces

Cracker Crumbs
23 soda crackers = 1 cup
15 graham crackers = 1 cup

Flour

Did you realize that flour can have different weights due to many factors? Humidity, climate, temperature and many other things affect the moisture level of flour. After all, it absorbs everything in its surroundings. To accurately measure flour, you really need a kitchen scale to have a good measurement. A one cup measure may weigh anywhere from 6 ounces to 12 ounces. Below are the average food equivalents for flour.

1 pound all-purpose = 3-1/2 to 4 cups
1 pound cake flour = 4 to 4 1/2 cups
1 pound graham flour = 3 1/2 cups

Gelatin
3-1/4 oz. package flavored gelatin = 1/2 cup
1/4 oz. package unflavored gelatin = 1 Tablespoon = 1 envelope

Sugar
1 pound brown sugar = 2-1/2 cups
1 pound granulated sugar = 2 cups
1 pound powdered sugar = 3-1/2 cups

Vegetable Shortening, Margarine, or Butter
1 stick = 1/2 cup
1 pound = 2 cups

Chocolate
1 ounce = 1 square

Chocolate Chips
6 ounce package = 1 cup

Syrup
16 ounces corn syrup = 2 cups
12 ounces maple syrup = 1-1/2 cups