Dry Measurements
Sep 19th, 2006 | By Henna | Category: Measurements| Dry measurements are not typically used in US recipes; dry measurements are used mainly for measuring fresh produce (e.g. berries are sold by the quart, apples by the bushel, or peck). Dry measure and liquid measure are not the same; Do not confuse the two. |
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| pint | quart | gallon | peck | bushel | cubic feet |
|
| pint | 1 | 1/2 | 1/8 | 1/16 | 1/64 | 0.019445 |
| quart | 2 | 1 | 1/4 | 1/8 | 1/32 | 0.03889 |
| gallon | 8 | 4 | 1 | 1/2 | 1/8 | 0.15556 |
| peck | 16 | 8 | 2 | 1 | 1/4 | 0.31111 |
| bushel | 64 | 32 | 8 | 4 | 1 | 1.2445 |
| cubic feet | 51.428 | 25.714 | 6.4285 | 3.2143 | 0.80356 | 1 |
I have an old book from the far north which uses egg powder. It askes for 1 tbsp. What is that in “real” eggs? Thanks
Good Question Katherine,
According to my sources, 1 TBSP of egg powder plus 2 TBSP of water is equal to 1 egg. Add the egg powder to your dry ingredients and your water to the liquid.
I have a recipe that calls for 2 oz. of unbleached flour and 3 oz. of granulated sugar. The recipe also calls for 12 oz. of shredded carrots and 12 oz. of chopped walnuts. What do are these equivalent to in tablespoons and cups?? Thanks for your help!
@Roxanne Weber: A cup is 8 ounces and there are 16 tablespoons in a cup (and 3 teaspoons equal 1 tablespoon). So if your recipe calls for 2 oz, that equals 1/4 cup or 4 tablespoons. 3 ounces would be just a bit over 1/3 of a cup or 5 tablespoons and 1 teaspoon.