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Yields and Equivalents Chart

Source of Recipe

Grandpoohbah

BREADS & CRACKERS:
Loaf of bread:
1 pound = 12 to 16 slices
1 slice fresh = 1/2 cup fresh crumbs
1 slice dried = 1/3 cup dry crumbs

Graham crackers:
12 squares = 1 cup crumbs
1 packet = 1 1/4 cup crumbs

Saltine-type crackers:
22 = 1 cup crumbs

Barley:
1 cup = 3-1/2 cups cooked

Buckwheat groats (kasha):
1 cup = 2-1/2 to 3 cups cooked

Bulgur (cracked wheat):
1 cup = 2-1/2 to 3 cups cooked

Corn Meal:
1 cup = 4 cups cooked
1 pound = 3 to 3-1/2 cups uncooked

Farina:
1/2 cup = 2-2/3 cups cooked

Millet:
1 cup raw = 3-1/2 cups cooked

Oats (regular or quick):
1 pound rolled oats = 5 cups uncooked
1 cup = 1-3/4 cups cooked

PASTA, ETC.:
1 pound macaroni = 5 cups uncooked or 8 to 10 cups cooked
2 ounces spaghetti = 1 cup cooked
1 cup small pasta = 1-3/4 cups cooked
1 cup noodles = 1-3/4 cups cooked

Rice (long-grain), white or brown:
1 pound = 2-1/2 cups uncooked
1 cup raw = 3 cups cooked

Wheat berries:
1 cup = 2-2/3 cups cooked

Wild Rice:
1 cup raw = 4 cups cooked

Cottage cheese:
1 pound (16 ounces) = 2 cups

Ricotta:
15 ounces = 2 cups

Grating cheese (e.g., Parmesan, Romano):
3 ounces = 1 cup grated

Hard cheese (e.g., Cheddar, Swiss, mozzarella)
4 ounces = 1 to 1-1/3 cups shredded

CHOCOLATE:
Baking chocolate:
1 square = 1 ounce or 3 to 4 tablespoons grated

Chocolate chips:
6 ounces = 1 cup

Cocoa:
8 ounces = 2 cups

EGGS:
Yolk:
1 large = 1 tablespoon

White:
1 large = 2 tablespoons

FATS & OILS:
Butter or margarine:
1 stick = 1/2 cup or 8 tablespoons or 4 ounces
1 pound = 2 cups
1 pound whipped = 3 cups

Diet margarine:
1 cup = 1/2 cup butter or stick margarine (in cooking)

Vegetable oil:
16 ounces = 2 cups

Vegetable shortening:
1 pound = 2-1/3 cups

FLOURS:
Rye (medium):
1 pound = 4-1/2 cups

White, all-purpose:
1 pound = 3-1/2 cups unsifted or 4 cups sifted
1 cup = 1/2 cup barley flour
>> or = 1-1/8 cups cake flour
>> or = 1 cup corn meal
>> or = 1/2 cup potato flour
>> or = 7/8 cup rice flour
>> or = 1-1/2 cup rye flour
>> or = 1-1/2 cup oat flour
>> or = 3/4 cup gluten flour

Whole wheat:
1 pound = 3-1/3 to 3-3/4 cups

FRUITS:
Apples:
1 pound = 3 medium or 3 cups slices or diced pieces

Apricots:
1 pound fresh = about 10 medium or 3 cups cooked
1 pound dried = 3 cups dry or 4-1/2 cups cooked

Bananas:
1 pound = 3 to 4 medium or 2 cups slices or 1½ cups mashed

Berries (blueberries, strawberries, etc.):
1 pint = 4 cups

Cherries:
1 pound = 2 cups pitted

Coconut:
3-1/2 ounces flaked = 1-1/3 cups

Cranberries:
12 ounces = 3 cups raw

Currants (dried):
1 pound = 3 cups

Dates:
1 pound = 2½ cups pitted

Grapefruit:
1 pound = 2 cup sections (approximately)

Grapes:
1 pound seedless = 2-1/2 cups

Lemon:
1 whole = 2 to 3 tbsp juice or 2 tsp grated rind
1 dozen = about 2-1/2 cups juice

Lime:
1 whole = 1-1/2 to 2 tablespoons juice or 2 tablespoons grated rind

Oranges:
1 whole = about 6 tablespoons juice or about 2 tablespoons grated rind

Peaches:
1 pound = 4 to 6 peaches or 2 cups slices

Pears:
1 pound = 3 to 5 pears or 2 cups slices

Pineapple:
2 pounds fresh = 3 cups cubes

Plums:
1 pound fresh = 2 cups cooked

Prunes (dried):
1 pound raw = 2-1/4 cups pitted

Raisins:
1 pound = 2-3/4 to 3 cups

Rhubarb:
1 pound fresh = 3-1/2 cups cut raw or 2 cups cooked

MILK:
Fresh milk (whole, low-fat, or skim)
1 quart = 4 cups

Dry milk powder:
1 to 1-1/3 cups = 1 quart milk reconstituted
1/4 to 1/3 cup milk powder = 1 cup milk, reconstituted

Evaporated milk:
1 13-ounce can = nearly 1-1/3 cups

MISCELLANEOUS:
Gelatin:
1 packet unflavored (1/4 ounce) = 1 tablespoon

Herbs:
1 tablespoon fresh = 1/2 to 1 teaspoon dried

Horseradish:
1 tablespoon freshly grated = 2 tablespoons bottled

Yeast:
1 packet dry active = 1 scant tablespoon

NUTS:
Almonds:
1 cup = 6 ounces whole or 5-1/3 ounces blanched
1 pound unshelled = 1 to 1-1/2 cups shelled
1 pound shelled = 3-1/4 cups

Peanuts:
1 pound unshelled = 2 cups shelled
1 pound shelled = 4 cups

Pecans:
1 pound unshelled = 2-1/4 cups shelled
1 pound shelled = 3-1/2 cups

Walnuts:
1 pound unshelled = 2 cups shelled
1 pound shelled = 3-1/2 cups

SWEETENERS:
Granulated (white) sugar:
1 pound = 2 cups (approximately)

Brown sugar (packed):
1 pound = 2-1/4 cups
1 cup = 1 cup granulated sugar plus 1/4 cup molasses

Corn syrup:
1-1/2 cups = 1 cup granulated sugar

Powdered (confectioner's) sugar:
1 pound = 4-1/2 cups unsifted
1-3/4 cups packed = 1 cup granulated

Honey:
1 pound = 1-1/3 cups or 1-2/3 cups sugar