Measurement Tips
Source of Recipe
butlerwebs.com
List of Ingredients
1 cup = 16 tablespoons or
48 teaspoons.
1 pint = 2 cups.
1 quart = 2 pints.
1 tablespoon = 3 teaspoons or
1/16 of a cup.
12 tablespoons = 3/4 cup.
10 tablespoons plus 2 teaspoons =
2/3 cup.
8 tablespoons = 1/2 cup.
5 tablespoons plus one teaspoon =
1/3 cup.
4 tablespoons = 1/4 cup.
2 tablespoons = 1/8 cup.
2 tablespoons plus 2 teaspoons = 1/6 cup.
3 teaspoons = one tablespoon.
4 ounces = 1/2 cup.
8 ounces = one cup.
1 ounce = 2 tablespoons of liquid.
2 cups = one pint.
1 pound butter = two cups or 4 sticks.
4 cups = one quart. Recipe
A heaping teaspoon is not the same as a level teaspoon, if you are not sure which to use, use a level teaspoon.
Each stick of butter called for in a recipe is a 1/4 pound (not 1/2 pound) stick.
Four ounces of cheese is the equivalent of 1 cup shredded.
If your recipe calls for 1 cup of eggs, use 5 large eggs.
To get 1/2 cup of crumbled bacon, you'll need to cook 8 slices of bacon.
To get 1/2 cup of chopped onions, you'll need one medium onion.
It takes 4 medium peaches to get 2 cups of sliced peaches.
One pound of lettuce will yield 6 1/4 cups of torn lettuce.
A pound of coffee will make you 40 cups of percolated coffee.
A pound of brown sugar will yield 2 1/4 cups of firmly packed brown sugar.
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