My kitchen measurement conversions will certainly come in handy. I use this chart often.
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
Kitchen Measurement Conversions
KITCHEN 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
This digital measuring cup 
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 butter
Melt the butter and pour it into the milk; stir. Use in place of one cup of heavy cream. This is not a substitute for heavy “whipping” cream. Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
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