Commonly used measurement equivalents


Here is a quick guide to various common measurement equivalents to make your baking and cooking easier.

General:
Dash = less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 ounce
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = 1 cup
2 cups = 1 pint
1 pint = 1 pound = 16 ounces
2 pints = 1 quart = 4 cups
4 quarts = 1 gallon

Butter:
1/2 ounce (1/8 stick) = 1 tablespoon 
1 ounce (1/4 stick) = 2 tablespoons
2 ounces (1/2 stick) = 4 tablespoons
4 ounces (1 stick) = 1/2 cup
16 ounces (4 sticks) = 2 cups

Yeast: rising times may vary depending on which form you use.
1 envelope of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising or Bread Machine Yeast =
2 1/4 teaspoons or 7 grams =
1 (0.6 ounce) cube Fresh Compressed / Cake Yeast

Sugar:
1 pound brown = 2 1/4 cups
1 pound confectioners' = 4 1/2 cups, sifted

Flour:
1 pound = 4 cups

Eggs: (using large eggs)
1 egg = 1/4 cup
1 cup whites = 8 -10
1 cup yolks = 10 - 12


Nuts:
4 1/2 ounces, chopped = 1 cup

Fruit:
Lemon: 1 medium = 3 tablespoons juice + 1 tablespoon rind, grated
Orange: 1 medium = 1/3 to 1/2 cup juice + 2 tablespoons rind, grated
Apples: 1 pound = 3 medium or 3 cups sliced
Bananas: 1 pound = 3 medium or 1 1/2 cups mashed

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