Food Yield & Equivalent Charts
Source of Recipe
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Recipe Introduction
When a recipe calls for a certain ingredient, how much of it should you have on hand? This chart will help take the guess work out!
List of Ingredients
1/2 cup butter or margarine = 4 ounces
2 cups butter = 1 pound (16-ounces)
2 cups fat = 1 pound (16-ounces)
2 cups shortening = 1 pound (16-ounces)
4 cups all-purpose flour = 1 pound (16-ounces)
4 1/2 to 5 cups sifted cake flour = 1 pound (16-ounces)
1 square chocolate = 1 ounce
1 cup semisweet chocolate chips = 6 ounces
4 cups marshmallows = 1 pound (16-ounces)
1 cup marshmallows = 11 large or 110 miniature
2 1/4 cups brown packed sugar = 1 pound (16-ounces)
4 cups powdered sugar = 1 pound (16-ounces)
2 cups granulated sugar = 1 pound (16-ounces)
1 (1/4-ounce) pkg. active dry yeast = 2 1/2 teaspoons
Assorted Crumbs:
1 cup fine dry bread crumbs = 4 to 5 slices
1 cup soft bread crumbs = 2 slices
1 cup small bread cubes = 2 slices
1 cup fine chocolate wafer crumbs = 19 wafers
1 cup fine cracker crumbs = 28 saltine squares
1 cup fine graham cracker crumbs = 15 crackers
1 cup vanilla wafer crumbs = 22 wafers
Grains, Pasta & Rice:
1 cup crushed cereal flakes = 3 cups uncrushed
1 3/4 cups cooked quick oats = 1 cup uncooked
4 cups cooked macaroni = 2 cups (8 ozs.) uncooked
4 cups cooked spaghetti = 7 ounces uncooked
3 to 4 cups converted rice, cooked = 1 cup uncooked
3 cups instant rice, cooked = 1 1/2 cups uncooked
3 cups long grain rice, cooked = 1 cup uncooked
3 cups wild rice, cooked = 1 cup uncooked
Cheese & Dairy:
1 cup shredded cheese = 4 ounces
1 cup cottage cheese = 8 ounces
1 cup sour cream = 8 ounces
1 cup whipped cream = 1/2 cup heavy cream
2/3 cup evaporated milk = 1 (5-ounce) can
1 2/3 cups evaporated milk = 1 (13-ounce) can
Fruits & Vegetables:
1 cup chopped apples = 1 medium
1 cup mashed bananas = 3 medium
1 cup sliced bananas = 2 small or 1 medium
3 cups cut green/wax beans = 1 pound
3 1/2 to 4 1/2 cups shredded cabbage = 1 pound
6 medium wedges of cabbage = 1 pound
1 cup sliced carrots = 2 medium
1 cup shredded carrots = 1 1/2 medium
3 cups cauliflower flowerets = 1 pound
1 cup sliced celery = 2 medium stalks
2 cups pitted cherries = 4 cups unpitted
1 1/3 cups flaked coconut = 4 ounces
1 1/3 cups shredded coconut = 4 ounces
1 cup corn kernels = 2 medium ears
4 cups cranberries = 1 pound
1 cup chopped cucumber = 1 small to medium
1 cup pitted dates = 1 (8-ounce) package
1 cup candied fruit = 1 (8-ounce) package
1 cup chopped green/bell pepper = 1 medium
2 to 3 tablespoons lemon juice = 1 medium
1 1/2 to 3 teaspoons grated lemon rind = 1 medium
6 cups torn lettuce = 1 pound
3 cups sliced mushrooms = 8 ounces
1 cup sliced onion (green/spring) = 9 (with tops)
1/2 cup chopped onion (white, red, etc.) = 1 medium
1/3 to 1/2 cup orange juice = 1 medium
1 to 2 tablespoons grated orange rind = 1 medium
4 cups sliced peaches = 8 medium
1 cup grated potato = 1 medium
2 cups pitted prunes = 1 (12-ounce) package
3 cups raisins = 1 (15-ounce) package
4 cups sliced strawberries = 1 quart
1 cup chopped tomato = 1 medium
2 cups sliced zucchini = 1 medium
Meats & Eggs:
1/2 cup crumbled bacon = 8 slices crisply cooked
1 cup cubed cooked beef = 5 ounces
3/4 to 1 cup flaked crab = 1 pound raw (in shells)
1 cup egg whites = 8 to 10 eggs
1 cup whole eggs = 4 to 6 eggs
1 cup egg yolks = 12 to 14 eggs
2 cups cooked shrimp = 1 1/2 pounds raw (in shells)
Nuts:
3 1/2 cups almonds = 1 pound, shelled
3 cups peanuts = 1 pound, shelled
4 cups pecans = 1 pound, shelled
4 cups walnuts = 1 pound, shelled
Recipe
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