Cooking Hints and Tips
 |
Equivalents |  |
Some, if not all, of these measurements are approximations.
Some ingredients, such as flour, will change volumes
depending on humidity and temperature. For the best
results in your recipe, you really need to use the
original measurements and not equivalents.
Ingredients
Measurements
Can Sizes
Oven Temperature Conversion Chart
Baking Pan Substitutions
| Ingredients | ||
| Original Measurement | Equivalent Measurement | |
| 1 lb Almonds (in shell) | 1 to 1 1/4 C Nuts | |
| 1 lb Almonds (shelled) | 3 to 3 1/2 C Nuts | |
| 1lb Apples | 4 small 3 medium 2 large 3 C peeled, sliced 2 C chopped |
|
| 1lb Apricots | 8 to 12 whole 2 1/2 cups sliced |
|
| 2 C Apricots (dried) | 1/2 lb | |
| 1lb Bananas | 3 medium or 4 small 2C sliced 1C mashed |
|
| 1lb Berries | 4 C | |
| 1C Blueberries (dried) | 168 grams | |
| 1C Bran | 58 grams | |
| 1C Bread Crumbs | 2 slices Bread | |
| 1 Cube Butter | 1 Stick 1/2 Cup |
|
| 2C Butter | 1 lb | |
| 2 2/3 C Carob | 1 lb | |
| 1C Cheese (shredded or cubed) |
4 oz | |
| 1/2 lb Cheese (cottage) |
1 C | |
| 1 lb Cherries (Fresh Unpitted) | About 80 Cherries 2-1/3 Cups Pitted 1-1/2 C Juice |
|
| 16 oz Cherries (Canned) | 1-1/2 C | |
| 21 oz Canned Cherry Pie Filling | 1-1/2 C | |
| 10 oz Cherries (Frozen) | 1 C | |
| 2 oz Cherries (Dried) | 1/2 C | |
| 1C Chocolate Chips | 6 oz | |
| 1 lb Coconut | 5 C Grated | |
| 1lb Coffee (ground) | 5 C / 80 T / 40 - 50 Servings | |
| 1 plump ear Corn | 1/2 C Kernels | |
| 1C Corn Meal (uncooked) | 4 C Cooked | |
| 1lb Corn Meal | 3 C | |
| 1C Cracker Crumbs | 28 saltines or 14 graham crackers or 24 rich, round crackers or 1 C bread crumbs |
|
| 1C Cranberries (dried) | 100 grams | |
| 1C Cream (heavy) | 2C Cream (whipped) | |
| 8oz Cream Cheeze | 1 C | |
| 1 lb Dates | 2 1/2 C | |
| 1 Egg (whole) | 2 Egg Yolks (for custard) | |
| 1C Eggs (whole) | 4 to 6 | |
| 1C Egg Whites | 8 to 10 | |
| 1C Egg Yolks | 12 to 14 | |
| 1 lb Figs | 2 2/3 C | |
| 1 C AP Flour | 125 grams | |
| 1 C Bread Flour | 137 grams | |
| 1 C Cake Flour | 109 grams | |
| 1 C Rye Flour | 102 grams | |
| 1 C Rye Flour, Dark | 128 grams | |
| 1 C Whole Wheat Flour | 120 grams | |
| 1lb Flour (all-purpose, sifted) | 4 C | |
| 1lb Flour (all-purpose, unsifted) | 3 1/2 - 4 C | |
| 1lb Flour (cake, sifted) | 4 1/2 C | |
| 1lb Flour (rye) | 4 C | |
| 1lb Flour (soy) | 6 C | |
| 1lb Flour (whole wheat) | 3 1/2 C | |
| 1/8t Garlic Powder | 1 small clove garlic | |
| 1 Envelope Gelatin | 1/4 oz or 3/4 T | |
| 1 Gelatin Sheet | 1/2 t Powdered Gelatin | |
| 1t Herbs (dried) | 1T Herbs (fresh) | |
| 1 1/2 C Honey | 1 lb | |
| 1 med. Lemon | 3T lemon juice 2t shredded peel |
|
| 1 med. Lime | 2T lime juice 1t shredded peel |
|
| 1 C Macaroni (uncooked) | 2 to 2 1/2 C Cooked | |
| 4 C Macaroni (uncooked) | 1 lb Uncooked | |
| 1 large Marshmallow | 10 miniature Marshmallows | |
| 1/4 lb Marshmallows | 16 small | |
| 1lb Meat | 2 Cups (chopped) | |
| 1 C Milk (Powdered) | 128 grams | |
| 1 C Milk (Whole or 1%) | 244 grams | |
| 4 C Milk (dry) | 1 lb | |
| 14oz Milk (sweetened condensed) | 1 1/4 C | |
| 1 C Molasses (blackstrap) | 12 oz | |
| 1 C Molasses (cane) | 8 oz | |
| 1 C Molasses (cane) | 1 C Honey | |
| 1T Mustard (prepared) | 1t dried Mustard | |
| 1C Noodles (uncooked) | 1 1/2 C cooked Noodles | |
| 1C Oats (Rolled) | 81 grams | |
| 2C Oat Groats | 1C Flaked Grain | |
| 1lb Oatmeal | 4 1/2 C | |
| 1T Onion (instant, minced) | 1 Small Fresh Onion | |
| 1 Med. Onion | 1/2C Chopped Onion | |
| 1lb Oranges | 3 Medium Oranges | |
| 1C Orange Juice | 3 or 4 Medium Oranges | |
| 1 med. Orange | 1/4C - 1/3C juice 2T shredded peel |
|
| 8oz Pasta (uncooked) | 4C cooked Pasta | |
| 1 Medium Peach | 3/4 C chopped | |
| 1lb Peaches | 4 medium 2 1/2 C chopped |
|
| 1 lb Peanuts (shelled) | 3 1/4 C Nuts | |
| 1lb Pears | 3 medium 3 1/2 C sliced 3 C chopped |
|
| 1 lb Pecans (in shell) | 2 to 2 1/4 C Nuts | |
| 1 lb Pecans (shelled) | 4 C Chopped Nuts | |
| 1 Medium Pineapple, Peeled & Cored | 3 C Chunks | |
| 2 lb Pineapple (Whole, Fresh) | 3 C Cubed | |
| 20 oz can Pineapple | 10 cored slices | |
| 30 ounce can Pineapple | 8 large cored slices | |
| 8 oz Can Pineapple Chunks | 2/3 cup drained chunks, 1/2 cup liquid |
|
| 8 oz Can Crushed Pineapple | 2/3 cup drained, 1/3 cup liquid |
|
| 1 lb Potatoes (white) | 2 - 5 Medium 2 - 3 C Cooked, Mashed |
|
| 2 C Prunes (with pits) | 1/2 lb | |
| 1 C Raisins | 145 grams | |
| 5 oz Raisins | 1 C | |
| 1 lb Raisins | 3C | |
| 1C Rice (pre-cooked) | 2C cooked Rice | |
| 1C Rice (uncooked) | 1/2 lb 3C cooked Rice |
|
| 1lb Rice | 2 1/3 C dry 6 C cooked |
|
| 1 lb Strawberries | 3C | |
| 1lb Sugar (brown) | 2 1/4 C firmly packed | |
| 1lb Sugar (granulated) | 2 1/4 C | |
| 1lb Sugar (powdered) | 3 1/3 C to 4 C | |
| 1 C Sunflower Seeds | 144 grams | |
| 2 C Syrup (Maple) | 1 lb | |
| 1 C Tomatoes (Canned) | 1 1/3 C chopped fresh tomatoes, simmered 10 minutes |
|
| 1 lb Walnuts (in shells) | 1 1/2 to 2 C Nuts | |
| 1 lb Walnuts (shelled) | 4 C Chopped Nuts | |
| 1 C Water | 237 grams | |
| 6 Gal. Wheat Berries | 158 C Ground Flour | |
| 1 C Wheat Berries | 3 C 4 C Ground Flour |
|
| 2/3 C Wheat Berries | 1 C Ground Flour | |
| 4 C Wheat Germ | 14 oz | |
| 1 Envelope Yeast Active, Dry |
2 1/4 t to 2 1/2 t Active Dry or 3/4 oz. Fresh Yeast |
|
Measurements
| 1 Bushel | = | 4 Pecks / 8 Gallons / 32 Quarts |
| 1 Peck | = | 2 Gallons / 8 Quarts / 16 Pints |
| 1 Gallon | = | 4 Quarts / 8 Pints / 16 Cups / 128 fl ozs |
| 1 Quart | = | 2 Pints / 4 Cups / 32 fl ozs |
| 1 Pint | = | 2 Cups / 16 fl ozs |
| 1 Cup | = | 16 Tablespoons / 8 Fluid Ounces / 1/2 Pint |
| 3/4 Cup | = | 12 Tablespoons / 6 Fluid Ounces |
| 2/3 Cup | = | 10 2/3 Tablespoons |
| 1/2 Cup | = | 8 Tablespoons / 4 Fluid Ounces |
| 1 Teacup | = | 1/2 Cup |
| 1 Gill | = | 1/2 Cup |
| 1/3 Cup | = | 5 1/3 Tablespoons |
| 1/4 Cup | = | 4 Tablespoons / 2 Fluid Ounces |
| 1 Wineglass | = | 1/4 Cup |
| Butter the size of an egg | = | 1/4 Cup |
| 1/8 Cup | = | 2 Tablespoons / 1 Fluid Ounce |
| 1 Jigger | = | 3 Tablespoons of a liquid |
| 1 Fluid Ounce | = | 2 Tablespoons of a liquid |
| 1 Tablespoon | = | 1/2 Fluid Ounce / 3 Teaspoons |
| 1 Cooking Spoon | = | 1 Tablespoon |
| 1 Dessert Spoon | = | 2 Teaspoons |
| 1 Teaspoon | = | 60 Drops |
| 2 Coffee Spoons | = | 1 Teaspoon |
| 1 Saltspoon | = | 1/4 Teaspoon |
| 1 Dash | = | 1/8 Teaspoon or less |
Metric Equivalents
| 1 Gallon | - | 3.8 Liters |
| 1 Liter | - | 0.26 Gallons 1.06 Quarts 2.1 Pints |
| 1 Quart | - | 0.95 Liters |
| 1 Pint | - | 0.47 Liters |
| 1 Cup | - | 250 Milliliters |
| 1/4 Cup | - | 62 1/2 Milliliters |
| 1 T | - | 15 Milliliters |
| 1 t | - | 5 Milliliters |
Cup Sizes
| Country | 1 Cup | 1 Tbl | 1 Tsp | |||
| Canada | 250ml | 15ml | 5ml | |||
| Australia | 250ml | 20ml | 5ml | |||
| New Zealand | 250ml | 15ml | 5ml | |||
| UK | 250ml | 15ml | 5ml |
| Can Sizes | ||||||
| Size # | Weight | Cups | Servings | |||
| 1/4 | 4 oz | 1/2 | 1 | |||
| 3/8 | 6 oz | 3/4 | 1 | |||
| 1/2 | 8 oz | 1 | 2 | |||
| No. 1 Picnic | 10 1/2 oz | 1 1/4 | 2 - 3 | |||
| 211 | 12 oz | 1 1/2 | 3 - 4 | |||
| No. 300 | 13 1/2 oz | 1 3/4 - 2 | 3 - 4 | |||
| No. 303 | 15 1/2 oz | 2 | 4 | |||
| No. 1 Tall | 16 | 2 | 4 | |||
| No. 2 | 20 oz | 2 1/2 | 5 | |||
| No. 2 1/2 | 28 1/2 oz | 3 1/2 | 7 | |||
| No. 3 | 33 1/2 oz | 4 1/4 | 8 | |||
| No. 3 Cylinder | 46 oz | 5 3/4 | 10 - 12 | |||
| No. 5 | 56 oz | 7 | 14 | |||
| No. 5 Squat | 64 oz | 8 C | 16 | |||
| 10 | 103 1/2 oz | 13 | 25 | |||
|
Notes: When substituting one can for another size, one No. 10 can is approximately equivalent to: 7 No. 303 or 5 No. 2 or 4 No. 2 1/2 or 2 No. 3 Cyl cans. |
Oven Temperature Conversion Chart
| Farenheit | Centigrade | Gas Mark | ||||
| 125.0 | 51.7 | |||||
| 140.0 | 60.0 | |||||
| 150.0 | 65.6 | |||||
| 158.0 | 70.0 | |||||
| 175.0 | 79.4 | |||||
| 176.0 | 80.0 | |||||
| 194.0 | 90.0 | |||||
| 200.0 | 93.3 | |||||
| 212.0 | 100.0 | |||||
| 225.0 | 107.2 | 1/4 | Very Cool | |||
| 230.0 | 110.0 | |||||
| 248.0 | 120.0 | |||||
| 250.0 | 121.1 | 1/2 | Very Slow | |||
| 266.0 | 130.0 | |||||
| 275.0 | 135.0 | 1 | Cool | |||
| 284.0 | 140.0 | |||||
| 300.0 | 148.9 | 2 | Slow | |||
| 302.0 | 150.0 | |||||
| 320.0 | 160.0 | |||||
| 325.0 | 162.8 | 3 | Very Moderate | |||
| 338.0 | 170.0 | |||||
| 350.0 | 176.7 | 4 | Moderate | |||
| 356.0 | 180.0 | |||||
| 374.0 | 190.0 | |||||
| 375.0 | 190.6 | 5 | Medium Hot | |||
| 392.0 | 200.0 | |||||
| 400.0 | 204.4 | 6 | Moderately Hot | |||
| 410.0 | 210.0 | |||||
| 425.0 | 218.3 | 7 | Hot | |||
| 428.0 | 220.0 | |||||
| 446.0 | 230.0 | |||||
| 450.0 | 232.2 | 8 | ||||
| 464.0 | 240.0 | |||||
| 475.0 | 246.1 | 9 | Very Hot | |||
| 482.0 | 250.0 | |||||
| 500.0 | 260.0 | |||||
| 518.0 | 270.0 | |||||
| 525.0 | 273.9 | |||||
| To convert Farenheit temperature to Celsius Temperature, subtract 32, multiply by 5, and divide by 9. To convert Celsius to Farenheit, multiply by 9, divide by 5, and add 32. | ||||||
| Baking Pan Substitutions | ||
| If You Don't Have: | It Will Make: | |
| Two 8-inch Round Layer Pans | Two thin 8x8x2-inch Squares or 18 - 24 Cupcakes |
|
| Three 8-inch Round Layer Pans | Two 9x9x2-inch Squares | |
| Two 9-inch Round Layer Pans | Two 8x8x2-inch Squares or Three thin 8-inch Layers or One 15x10x1-inch Rectangle or 30 Cupcakes |
|
| One 8x8x2-inch Square Pan | One 9-inch Round Layer | |
| Two 8x8x2-inch Square Pans | Two 9-inch Layers or One 9x13x2-inch Rectangle |
|
| One 9x9x2-inch Square Pan | Two Thin 8-inch Layers | |
| Two 9x9x2-inch Square Pans | Three 8-inch Layers | |
| One 9x13x2-inch Rectangle Pan | Two 9-inch Layers or Two 8x8x2-inch Squares |
|
| One 9x5x3-inch Loaf Pan | One 9x9x2-inch Square or 24-30 Cupcakes |
|
| One 8x4x3-inch Loaf Pan | One 8x8x2-inch Square | |
| One 9 x 3 1/2 - inch Tube Pan | Two 9-inch Layers or 24-30 Cupcakes |
|
| One 10 x 4 1/2 - inch Tube Pan | Two 9x5x3-inch Loafs or One 9x13x2-inch Rectangle or Two 10x15x1-inch Rectangles |
|
3 Cups
8" x 1-1/4 round pan
4 Cups
8" x 1-1/2" round layer cake pan
8" x 4" x 2-1/2" loaf pan
9" x 1-1/2" round pie pan
11" x 1" round tart pan
4 1/2 Cups
8-1/2" x 2-1/4" Ring Mold
6 Cups
7" x 5-1/2" x 4" Melon Mold 7-1/2" x 3" bundt tube pan
8" x 8" x 2" square pan
8 1/2" x 4-1/2" x 2-1/2" loaf pan
9" x 1-1/2" round layer cake pan
9" x 2" round pie plate (deep dish)
9" x 9" x 1-1/2" rectangular pan
9-1/4" x 2-3/4" Mold
10" x 1-1/2" round pie plate
11" x 7" x 2" rectangular pan
7 Cups
8" x 2" round cake pan
9" x 9" x 2" rectangular pan
8 Cups
8" x 8" x 2" square pan
9" x 2" round cake pan
9" x 5" x 3" loaf pan
9" x 9" x 1-1/2" square pan
9-1/4" x 2-3/4" ring mold
9-1/2" x 3-1/4" brioche pan
11" x 7" x 1-1/2" baking pan
9 Cups
8" x 3" Bundt pan
9" x 3" tube pan
10 Cups
8" x 2-1/2" springform pan
9" x 9" x 2" square pan
11-3/4" x 7-1/2" x 1 3/4" baking pan
13" x 9" x 2" rectangular pan
15-1/2" x 10-1/2" x 1" jelly-roll pan
11 Cups
9" x 3" springform pan
10" x 2" round cake pan
12 Cups
9" x 3" angel-cake pan or tube pan
10" x 2-1/2" springform pan
10" x 3-1/2" bundt pan
13" x 9" x 2" metal baking pan
14" x 10-1/2" x 2-1/2" roasting pan
15 Cups
13" x 9" x 2" rectangular pan
16 Cups
9" x 3-1/2" springform pan
10" x 4" fancy tube mold
18 Cups
10" x 4" angel-cake or tube pan
Cake Pan Sizes
| Round | |||
| 8 in | - | 50 sq in | |
| 9in | - | 64 sq in | |
| 8 in | - | 50 sq in | |
| 10 in | - | 79 sq in | |
| 12 in | - | 113 sq in | |
| Square and rectangular pans | |||
| 6 x 3 in | - | 18 sq in | |
| 8 x 8 in | - | 64 sq in | |
| 8 x 10 in | - | 80 sq in | |
| 8-1/2 x 4-1/2 in | - | 38 sq in | |
| 9 x 5 in | - | 45 sq in | |
| 9 x 9 in | - | 81 sq in | |
| 9 x 13 in | - | 117 sq in | |
| 10 x 15 in | - | 150 sq in | |
| 10-1/2 x 15-1/2 in | - | 163 sq in | |
| 11 x 4-1/2 in | - | 50 sq in | |
| 11 x 7 in | - | 77 sq in | |
| 11 x 18 in | - | 198 sq in | |
Bread Pan Sizes
| 5 x 3 x 2 in | - | .5 to .67 lb | |
| 8 x 4 x 3 in | - | 3C flour recipes | |
| 9 x 5 x 3 in | - | 1.5 - 2 lb | |
| 10 x 5 x 3 in | - | 2 lb | |
| 12 x 4.5 x 2.75 in | - | 1.5 lb (4.5 - 5 C Recipe) | |
| 13 x 4 x 4 in Pullman | - | 1.5 - 2 lbs |
|
Substitute only if you have to, and remember that pound cakes should always be baked in loaf or tube pans. When using smaller pans, the cooking time will be a little shorter and when using larger pans the cooking time will be a little longer than the recipe says. To substitute with glass pan, reduce the baking temperature by 25F. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by one-fourth. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by one-fourth. |
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