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    MEASUREMENTS


    Source of Recipe


    This was posted by Angel on the Recipe Requests

    List of Ingredients





    Measurements

    VOLUME:

    1 cup = 16 tablespoons (or 8 fluid ounces - see "liquid" below)

    1/8 cup = 2 tablespoons
    ¼ cup = 4 tablespoons
    1/3 cup = 5 tablespoons + 1 teaspoon
    ½ cup = 8 tablespoons
    2/3 cup = 10 tablespoons + 2 teaspoons
    ¾ cup = 12 tablespoons
    7/8 cup = 1 cup less 2 tablespoons

    3 teaspoons = 1 tablespoon

    1 pint = 2 cups
    1 quart = 2 pints or 4 cups
    1 gallon = 4 quarts

    LIQUID:

    1 ounce liquid measure = 1/8 cup or 2 tablespoons
    2 ounces liquid measure = ¼cup
    3 ounces liquid measure = 1¼ cup + 2 tablespoons
    4 ounces liquid measure = ½ cup
    5 ounces liquid measure = ½ cup + 2 tablespoons
    6 ounces liquid measure =¾ cup
    7 ounces liquid measure = 1 cup less 2 tablespoons
    8 ounces liquid measure = 1 cup
    16 ounces liquid measure =1 pint
    32 ounces liquid measure =1 quart
    128 ounce liquid measure =1 gallon

    SOME FOOD EQUIVALENT MEASURES:
    Apples - 1 pound = 3-4 medium size (2 ½-3 cups, sliced)
    Bananas - 3 medium size = 1 pound; 1 cup, pureed;¾ cup sliced
    Beans - 1 pound, dried = 2 cups, dried - which will make 5-6 cups, cooked; one 15-ounce can, drained = 1½ cups, cooked
    Butter - 1 pound = 2 cups
    1 stick (¼ pound) = ½ cup
    1 stick makes 8 even slices, 1 tablespoon each
    Cabbage - 1 large cabbage weighs about 1 ½ pounds, makes about 3 cups, shredded (serves 4-6)
    Cheese - 1/2 pound = about 2 cups grated (may vary, depending on variety)
    Cream Cheese - 3 ounces = 6 tablespoons
    Coffee - 1 pound = 3 1/3 cup, ground
    Cream - 1 cup = 2 cups whipped (approximately)
    Coconut - 1 pound = 5-6 cups, flaked or shredded
    Eggs - 4 large size = 1 cup
    Flour (all-purpose) - 1 pound = 4 cups
    Flour (cake) - 1 pound = 4¾ cups
    Flour (self rising) - 1 cup = 1 cup all purpose flour + 1 teaspoons, baking powder + 1/8 teaspoon, salt [blend thoroughly]
    Gelatin - 4 leaves (1/4 ounce) = 1 envelope granulated
    Lemons - 1 medium-size (6 ounces) = 3-4 tablespoons, juice; 2 teaspoons, zest
    Limes - 1 medium-size (3 ounces) = 2 tablespoons, juice (maximum); 1 1/3 teaspoons, zest;
    when juicing small limes, allow 6 limes to make 1/2 cup, juice
    Marshmallows -1/4 pound (4 ounces) = 16 regular size marshmallows
    Mushrooms (regular, white variety) - ½ ound = 3 cups sliced
    or 1 cup sliced after sautéing
    Onions - 1 medium = ½ cup finely chopped
    Pasta - 1 pound dried = 7-8 cups, cooked (may vary, depending on variety)
    Potatoes - 1 pound = 3 medium-size (1¾ups, mashed)
    Rice (regular white) - 1 pound raw = 2½cups raw or about 6 ¼ cups cooked
    Rice (converted) - 14 ounces = 2 cups raw or about 8 cups, cooked
    Rice (brown) - 12 ounces = 2 cups raw or about 8 cups cooked
    Rice (wild) - 1 pound = 3 cups raw or about 11-12 cups cooked
    Sugar (granulated) - 1 pound = 2 cups
    Sugar (superfine) - 1 pound = 2 1/4 - 2 ½cups
    Sugar (brown) - 1 pound = 2 ¼ 2 1/3 cups
    Sugar (powdered) - 1 pound = 4 ½ups, sifted
    Wafer cookies (such as vanilla wafers) - 22 cookies = 1 cup fine crumbs
    Wheat, bulgur (bulghur) - 1 pound = 2 ½cups raw (dry, before soaking)


    CAN SIZES:

    6 ounces = ¾cup (frozen juice concentrate)
    8 ounces = 1 cup (fruits and vegetables)
    No. 1 (10 ½ounces) = 1 1/3 cups
    No. 300 (15 ounces) = 1 ¾cups (pork & beans, etc.)
    No. 1 1/2 (16 ounces) = 2 cups
    No. 2 (20 ounces) = 2 ½cups
    No. 2 1/2 (28 ounces) = 2 ½cups
    No. 3 (33 ounces) = 4 cups
    (46 ounces) = 5 ¾ cups



    Recipe




 

 

 


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