[?] Subscribe To This Site Now

KITCHEN MEASUREMENT CONVERSIONS

Moist Cake Recipes

Luscious Homemade Dessert Recipes

My kitchen measurement conversions will certainly come in handy. I use it all the time. I have also listed ingredient substitutions that sure come in handy when you have ran out of something. How many cups in a pound of brown sugar? 2-1/2 packed cups. See how handy that was...

QUICK KITCHEN MEASUREMENT CONVERSIONS

3 tsp is 1 tablespoon
16 TBS is 1 cup
2 cups is 1 pint
4 cups is 1 quart

When weights are given in a recipe:

1/2 pound of butter is 1 cup butter
1 ounce butter is 2 tablespoons of butter
4 ounces butter is 1 stick of butter (1/2 cup or 8 TBS)
1 ounce grated chocolate is 5 tablespoons of chocolate
1 pound of flour is 4 cups of flour
1 pound of sugar is 2 cups of sugar

MEASUREMENT CONVERSION TABLE

1/2 teaspoon = 30 drops
1 teaspoon = 1/3 tablespoon or 60 drops
3 teaspoons = 1 tablespoon or 1/2 fluid ounce
1/2 tablespoon = 1-1/2 teaspoons
1 tablespoon = 3 teaspoons or 1/2 fluid ounce
2 tablespoons = 1/8 cup or 1 fluid ounce
3 tablespoons = 1-1/2 fluid ounce or 1 jigger
4 tablespoons = 1/4 cup or 2 fluid ounces
5-1/3 tablespoons = 1/3 cup or 5 tablespoons plus 1 teaspoon
8 tablespoons = 1/2 cup or 4 fluid ounces
10-2/3 tablespoons = 2/3 cup or 10 tablespoons plus 2 teaspoons
12 tablespoons = 3/4 cup or 6 fluid ounces
16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint
1/8 cup = 2 tablespoons or 1 fluid ounce
1/4 cup = 4 tablespoons or 2 fluid ounces
1/3 cup = 5 tablespoons plus 1 teaspoon
3/8 cup = 1/4 cup plus 2 tablespoons
1/2 cup = 8 tablespoons or 4 fluid ounces
2/3 cup = 10 tablespoons plus 2 teaspoons
5/8 cup = 1/2 cup plus 2 tablespoons
3/4 cup = 12 tablespoons or 6 fluid ounces
7/8 cup = 3/4 cup plus 2 tablespoons
1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

1 dash . . . . . . . . . . . 8 drops
1 teaspoon . . . . . . . . . 60 drops
1 tablespoon . . . . . . . . 3 teaspoons
1 ounce . . . . . . . . . . .2 tablespoons
1/4 cup . . . . . . . . . . .4 tablespoons
1/3 cup . . . . . . . . . . .5-1/3 tablespoons
1/2 cup . . . . . . . . . . .8 tablespoons
1 cup . . . . . . . . . . . .16 tablespoons
or. . . . . . . . . . . . . .8 fluid ounces
or. . . . . . . . . . . . . .1/2 pint

1 pint . . . . . . . . . . . 2 cups
1 pound . . . . . . . . . . .16 ounces
1 quart . . . . . . . . . . .2 pints
1 gallon . . . . . . . . . . 4 quarts
1 peck . . . . . . . . . . . 8 quarts
1 bushel . . . . . . . . . . 4 pecks

METRIC
1 dram . . . . . . . . . . . 1/16 ounce
1 gram . . . . . . . . . . . 1/30 ounce
1 kilo . . . . . . . . . . . 2.20 pounds
1 liter . . . . . . . . . . .1 quart (approximate)
1 meter . . . . . . . . . . .39.37 inches

SUBSTITUTIONS AND EQUIVALENTS

2 tablespoons fat = 1 ounce
1 cup of fat = 1/2 pound
1 pound butter = 2 cups
1 cup shortening plus 1/2 tsp salt = 1 cup butter
2 cups sugar = 1 pound
2-1/2 cups brown sugar, packed = 1 pound
1-1/3 cups brown sugar, packed = 1 cup of granulated sugar
3-1/2 cups powdered sugar = 1 pound
4-1/2 cups sifted cake flour = 1 pound
1 ounce bitter chocolate = 1 square
4 TBS cocoa plus 2 tsp butter = 1 ounce bitter chocolate
1 cup egg whites = 8 to 10 whites
1 cup egg yolks = 12 to 14 yolks
16 marshmallows = 1/4 pound
1 TBS cornstarch = 2 TBS flour for thickening
1 TBS vinegar or lemon juice plus 1 cup milk = 1 cup sour milk (buttermilk)
10 graham crackers = 1 cup fine crumbs
1 cup whipping cream = 2 cups whipped
1 cup evaporated milk = 3 cups whipped
1 lemon = 3 to 4 tablespoons juice
1 orange = 6 to 8 tablespoons juice
1 cup raw rice = 3 to 4 cups cooked rice

SUCCESSFUL SUBSTITUTIONS

For:
1 cup milk
1/2 cup evaporated milk plus 1/2 cup water or
1 cup skim milk plus 2 TBS shortening

1 cup heavy cream
3/4 cup milk plus 1/4 cup shortening

1 cup buttermilk (sour milk)
1 cup milk plus 1-1/2 TBS lemon juice or
1 cup milk plus 1-1/3 TBS vinegar

1 tsp baking powder
1/4 tsp baking soda plus 1/2 cup buttermilk (or cream)
1/4 tsp baking soda plus 2 eggs (if using milk in recipe)

1 whole egg
2 TBS liquid (milk or water) plus 2 TBS flour plus 1-1/2 tsp shortening plus 1-1/2 tsp baking baking powder

2 egg whites
1 egg plus 1-1/2 tsp shortening

1 cup honey
3/4 cup white sugar plus 1/4 cup liquid

1 square chocolate
3 TBS cocoa plus 1 TBS shortening

1 cup molasses
1/2 cup white sugar plus 1/4 cup liquid

1 tablespoon flour (for thickening)
1-1/2 tsp dried bread crumbs

Have an old recipe you want to use? Here's a handy guide for baking at the appropriate temperature.

OVEN TEMPERATURES

Bake in a very slow oven . . . . . . . 250 degrees
Slow Oven . . . . . . . . . . . . . . .300 degrees
Moderately Slow Oven . . . . . . . . . 325 degrees
Moderate Oven . . . . . . . . . . . . .350 degrees
Moderately Hot Oven . . . . . . . . . .375 degrees
Hot Oven . . . . . . . . . . . . . . . 400 degrees
Very Hot Oven . . . . . . . . . . . . .450 degrees
Extremely Hot Oven . . . . . . . . . . 500 degrees

Speaking of old, you will find in some recipes that they call for No. 2 can peaches. What's that?

Can No. 1 = 8 ounces

Can No. 2 = 20 ounces

Can No. 2 1/2 = 30 ounces

Can No. 303 = 16 ounces

Kitchen Measurement Conversions back to Quick Dessert Recipes

From Kitchen Measurement Conversions to MissHomemade.com Home Page

Subscribe to Miss Homemade
and receive Free Recipes
delivered directly to you...

...Cooking and Baking Tips too!

Over 150 Homemade Condiments - Download My First eCollection here.

FEATURED RECIPE:

HOMEMADE STRAWBERRY MUFFIN RECIPE

2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered

Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)

whole strawberries, halved (garnish)
powdered sugar (garnish)

PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.

Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.

Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."

Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana

Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb

photo courtesy of *christine** at flickr.com

More Homemade Muffin Recipes