Recipe Chicks » Measurements http://www.recipechicks.com Smoothies, Casseroles, Crock-pot, Desserts...Yummmy! Tue, 29 Sep 2009 18:51:45 +0000 en hourly 1 http://wordpress.org/?v=3.0 What is a Can No. 2 in Ounces? http://www.recipechicks.com/27/can-number-in-ounces/ http://www.recipechicks.com/27/can-number-in-ounces/#comments Mon, 01 Sep 2008 14:07:15 +0000 Henna http://www.recipechicks.com/?p=27 When using older recipes, you may come across can numbers rather than by ounces.  Here’s a chart to help decide which size can you need to use, or approximate amount of food if using fresh.

Keep in mind, it’s just an approximate… you can fudge the amount a bit and still come out just fine – and no one will know.  A good excuse to do some taste testing while you making your dish.

Can Size Number Approximate Volume of Food Approximate Weight of Food
No. 1 picnic
1 1/4 cups
10 1/2 to 12 ounces
No. 300
1 3/4 cups
14 to 16 ounces
No. 1 Tall or
No. 303
2 cups
16 to 17 ounces
No. 2
2 1/2 cups
20 ounces
No. 2 1/2
3 1/2 cups
27 to 29 ounces
No. 3
4 cups
33 ounces
No. 3 cylinder
5 3/4 cups
46-51 ounces
No. 10
3 quarts
6 1/2 pounds to
7 pounds and 5 ounces
]]> http://www.recipechicks.com/27/can-number-in-ounces/feed/ 0 Dry Measurements http://www.recipechicks.com/25/dry-measurements/ http://www.recipechicks.com/25/dry-measurements/#comments Tue, 19 Sep 2006 15:01:07 +0000 Henna http://www.recipechicks.com/25/dry-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. 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 ]]> http://www.recipechicks.com/25/dry-measurements/feed/ 4 Fluid Measure http://www.recipechicks.com/24/fluid-measure/ http://www.recipechicks.com/24/fluid-measure/#comments Tue, 19 Sep 2006 14:58:57 +0000 Henna http://www.recipechicks.com/24/fluid-measure/ In the United States, liquid measurement is not only used for liquids such as water and milk, it is also used when measuring other ingredients such as flour, sugar, shortening, butter, and spices. tsp. Tbs. fluid
oz. gill cup pint quart gallon tsp. 1 1/3 1/6 1/24 1/48 - - - Tbs. 3 1 1/2 1/8 1/16 1/32 - - fluid oz. 6 2 1 1/4 1/8 1/16 1/32 - gill 24 8 4 1 1/2 1/4 1/8 1/32 cup 48 16 8 2 1 1/2 1/4 1/16 pint 96 32 16 4 2 1 1/2 1/8 quart 192 64 32 8 4 2 1 1/4 gallon 768 256 128 32 16 8 4 1 firkin 6912 2304 1152 288 144 72 36 9 hogshead 48384 16128 8064 2016 1008 504 252 63 ]]> http://www.recipechicks.com/24/fluid-measure/feed/ 0 Common Recipe Equivalents http://www.recipechicks.com/23/common-recipe-equivalents/ http://www.recipechicks.com/23/common-recipe-equivalents/#comments Tue, 19 Sep 2006 14:56:54 +0000 Henna http://www.recipechicks.com/23/common-recipe-equivalents/ Some recipes need converted, this chart shows some common equivalents.

1 pinch less than 1/8 teaspoon (dry)
1 dash 3 drops to 1/4 teaspoon (liquid) 1/4 teaspoon or less
3 teaspoons 1 tablespoon 1/2 ounce (liquid and dry)
2 tablespoons 1 ounce (liquid and dry)
4 tablespoons 2 ounces (liquid and dry) 1/4 cup
5 1/3 tablespoons 1/3 cup
8 tablespoons 4 ounces 1/2 cup 1 stick butter
16 tablespoons 8 ounces 1 cup 1/2 pound
16 tablespoons 48 teaspoons
32 tablespoons 16 ounces 2 cups 1 pound
64 tablespoons 32 ounces 1 quart 2 pounds
1 cup 8 ounces (liquid) 1/2 pint
2 cups 16 ounces (liquid) 1 pint
4 cups 32 ounces (liquid) 2 pints 1 quart
16 cups 128 ounces (liquid) 4 quarts 1 gallon
1 quart 2 pints (dry)
8 quarts 1 peck (dry)
4 pecks 1 bushel (dry)
1 quart (liquid) about 1 liter
juice of 1 lemon 2 to 3 tablespoons
juice of 1 orange about 1/2 cup

More ingredient substitutions and equivalents.

]]> http://www.recipechicks.com/23/common-recipe-equivalents/feed/ 0 Measurement Abbreviations http://www.recipechicks.com/22/measurement-abbreviations/ http://www.recipechicks.com/22/measurement-abbreviations/#comments Tue, 19 Sep 2006 14:54:58 +0000 Henna http://www.recipechicks.com/22/measurement-abbreviations/ Common abbreviations found in most standard recipe books.

teaspoon t tsp
Tablespoon T Tbs. tbsp
ounce fl fluid oz
cup c.
package pkg
gram (or grams) g. (or gms.)
square sq
pint pt
quart qt
gallon gal
pound lb
dozen doz.
Celsius Centigrade ° C
Fahrenheit ° F

See Temperatures for more info on ° F and ° C conversions.

]]> http://www.recipechicks.com/22/measurement-abbreviations/feed/ 2 Temperatures – Fahrenheit and Celsius http://www.recipechicks.com/21/temperatures-fahrenheit-and-celsius/ http://www.recipechicks.com/21/temperatures-fahrenheit-and-celsius/#comments Tue, 19 Sep 2006 14:05:43 +0000 Henna http://www.recipechicks.com/21/temperatures-fahrenheit-and-celsius/ Commonly used cooking temperatures and temperature conversions from fahrenheit to celsius:

-10°F = -23.3°C (freezer storage)
0°F = -17.7°C
32°F = 0°C (water freezes)
50°F = 10°C
68°F = 20°C (room temperature)
100°F = 37.7°C
150°F = 65.5°C
205°F = 96.1°C (water simmers)
212°F = 100°C (water boils)
300°F = 148.8°C
325°F = 162.8°C
350°F = 177°C (baking)
375°F = 190.5°C
400°F = 204.4°C (hot oven)
425°F = 218.3°C
450°F = 232°C (very hot oven)
475°F = 246.1°C
500°F = 260°C (broiling)

To convert Celsius to Fahrenheit:

  1. multiply by 9
  2. divide by 5
  3. add 32.

To convert Fahrenheit to Celsius:

  1. subtract 32
  2. multiply by 5
  3. divide by 9.
]]> http://www.recipechicks.com/21/temperatures-fahrenheit-and-celsius/feed/ 1 Ingredient Substitutions http://www.recipechicks.com/20/ingredient-substitutions/ http://www.recipechicks.com/20/ingredient-substitutions/#comments Tue, 19 Sep 2006 13:52:56 +0000 Henna http://www.recipechicks.com/20/ingredient-substitutions/ Sometimes you just don’t have on hand a specific ingredient a recipe may call for. Don’t fret… certain ingredients may be easily substituted and no one will know the wiser. Here’s some common ingredient substitutions.

Ingredient Amount Substitutes
Allspice 1 tsp
  • tsp cinnamon and tsp ground cloves
Apple pie spice 1 tsp
  • tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom
Arrowroot starch 1 tsp
  • 1 tbsp flour
  • 1 tsp cornstarch
Baking powder 1 tsp
  • 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
  • 1/3 tsp baking soda and 1/2 tsp cream of tartar
  • 1/4 tsp baking soda and 1/2 cup sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup)
  • 1/4 tsp baking soda and 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
  • 1/4 tsp baking soda and 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
  • 1 1/2 tsp phosphate or tartrate baking powder
Bay leaf 1 whole
  • 1/4 tsp crushed
Beau Monde seasoning 1 tsp
  • 1 tsp seasoning or seasoned salt
  • 1/2 tsp table salt
  • 1/2 tsp Mei Yen seasoning
Brandy 1/4 cup
  • 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Broth, beef or chicken 1 cup
  • 1 bouillon cube dissolved in 1 cup boiling water
  • 1 cup boiling water
  • 1 tsp powdered broth base dissolved in 1 cup boiling water
Butter 1 cup
  • 7/8 to 1 cup hydrogenated fat and 1/2 tsp salt
  • 7/8 cup lard plus 1/2 tsp salt
  • 1 cup margerine
  • 7/8 cup oil plus 1/2 tsp salt
Catsup 1 cup
  • 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chicken stock base, instant 1 tsp
  • 1 chicken bouillon cube
Chicken stock base, instant 1 tbsp dissolved in 1 cup water
  • 1 cup canned or homeade chicken broth or chicken stock
Chili sauce 1 cup
  • 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice
Chives, finely chopped 2 tsp
  • 2 tsp green onion tops, finely chopped
Chocolate chips, semisweet 1 ounce
  • 1 ounce sweet cooking chocolate
Chocolate, semisweet 1 2/3 ounces
  • 1 ounce unsweetened chocolate and 4 tsp sugar
Chocolate, semisweet chips, melted 6-ounce package
  • 2 squared unsweetened chocolate, 2 tbsp shortening, and cup sugar
Chocolate, unsweetened 1 square or 1 ounce
  • 3 tbsp cocoa and 1 tbsp fat
Cocoa 1/4 cup or 4 tbsp
  • 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)
Coconut 1 tbsp grated, dry
  • 1 1/2 tbsp fresh grated coconut
Coconut cream 1 cup
  • 1 cup whipping cream
Coconut milk 1 cup
  • 1 cup whole milk
Cornmeal, self-rising 1 cup
  • 7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt
Corn syrup 1 cup
  • 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
  • 1 cup honey
Cornstarch (for thickening) 1 tbsp
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated tapioca
Cracker crumbs 3/4 cup
  • 1 cup dry bread crumbs
Cream, half-and-half 1 cup
  • 7/8 cup milk and 1/2 tbsp butter or margerine
  • 1 cup evaporated milk, undiluted
  • 1/2 cup coffee cream plus 1/2 cup milk
Cream, heavy 1 cup
  • 3/4 cup milk and 1/3 cup butter or margerine (for use in cooking or baking)
Cream, light 1 cup
  • 3/4 cup milk and 3 tbsp butter or margerine (for use in cooking or baking)
  • 1 cup evaporated milk, undiluted
Cream, whipped any amount
  • Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.
Cream of tartar 1/2 tsp
  • 1 1/2 tsp lemon juice or vinegar
Dill plant, fresh or dried 3 heads
  • 1 tbsp, dill seed
Egg 1 whole (3 tbsp)
  • 3 tbsp and 1 tsp thawed frozen egg
  • 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp warm water
  • 2 yolks and 1 tbsp water (in cookies)
  • 2 yolks (in custards, cream fillings, and similar mixtures)
  • 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
  • 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
  • Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tbsp)
  • 1/4 cup commercial egg substitute
Egg white 1 white (2 tbsp)
  • 2 tbsp thawed frozen egg white
  • 2 tsp sifted, dry egg white powder and 2 tbsp lukewarm water
Egg yolk 1 yolk (1 1/2 tsp)
  • 2 tbsp sifted, dry egg yolk powder and 2 tsp water
  • 1 1/3 tbsp thawed frozen egg yolk
Flour, all-purpose (for thickening) 1 tbsp
  • 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch
  • 1 tbsp granular tapioca
  • 1 tbsp waxy rice flour
  • 1 tbsp waxy corn flour
  • 2 tbsp browned flour
  • 1 1/2 tsp whole wheat flour and 1/2 tsp all purpose flour
Flour, all-purposeNote: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. 1 cup sifted
  • 1 cup and 2 tbsp cake flour
  • 1 cup minus 2 tbsp unsifted all-purpose flour
  • 1 1/2 cup bread crumbs
  • 1 cup rolled oats
  • 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
  • 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
  • 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
  • 1 cup rye or rice flour
  • 1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, cake 1 cup sifted
  • 1 cup minus 2 tbsp sifted all-purpose flour
Flour, self-rising 1 cup
  • 1 cup minus 2 tbsp all-purpose flour and 1/1/2 tsp baking powder and 1/2 tsp salt.
Flour, whole wheat any amount
  • substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe
Garlic 1 clove, small
  • 1/8 tsp garlic powder or instant minced garlic
  • 1/2 – 1 tsp garlic salt (reduce amount salt called for in recipe)
Gelatin, flavored 3-ounce package
  • 1 tbsp plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp, powdered
  • 1 tbsp candied ginger rinsed in water to remove sugar and finely cut
  • 1 tbsp raw ginger
Herbs, fresh 1 tbsp finely cut
  • 1 tsp dried herbs
Honey 1 cup
  • 1 1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe)
Horseradish 1 tbsp fresh
  • 2 tbsp bottled
Lemon 1 tsp juice
  • 1/2 tsp vinegar
Lemon 1 medium
  • 2-3 tsp tbsp juice and 1-2 tsp rind
Lemon peel, dried 1 ts
  • 1-2 tsp grated fresh lemon peel
  • grated peel of 1 medium lemon
  • 1/2 tsp lemon extract
Macaroni, (4 cups cooked) 2 cups uncooked
  • 2 cups spaghetti, uncooked
  • 4 cups noodles, uncooked
Maple sugar 1/2 cup
  • 1 cup maple syrup
Maple sugar (grated and packed) 1 tbsp
  • 1 tbsp white, granulated sugar
Maple Syrup about 2 cups
  • Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring
Marshmallows, miniature 1 cup
  • 10 large
Mayonnaise (for use in salads and salad dressings 1 cup
  • 1/2 cup yogurt and 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cottage cheese pureed in blender
Me Yen seasoning 1 tsp
  • 1 tsp Beau Monde seasoning
  • 1/2 tsp table salt
Milk, buttermilk 1 cup
  • 1 cup plain yogurt
Milk, buttermilk or sour 1 cup
  • 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (allow to stand for 5-10 minutes)
  • 1 cup sweet milk and 1 3/4 tsp cream of tartar
Milk, evaporated (whole or skim) 1/2 cup plus 1/2 cup water
  • 1 cup liquid whole milk
Milk, skim 1 cup
  • 4 to 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer’s directions
Milk, skim 1/4 cup
  • 4 tsp non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer’s directions
  • 2 tbsp evaporated skim milk and 2 tbsp water
Milk, sweetened condensed 1 can (about 1 1/3 cup
  • Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine
Milk, whole 1 cup
  • 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
  • 1/2 cup evaporated milk and 1/2 cup water
  • 4 tbsp whole dry milk and 1 cup water, or follow manufacturer’s directions
  • 1 cup fruit juice or 1 cup potato water (for use in baking)
  • 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
  • 1 cup soy or almond milk
  • 1 cup water plus 1 1/2 tsp butter in baking
  • 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
Mint leaves, fresh chopped 1/4 cup
  • 1 tbsp dried mint leaves
Molasses 1 cup
  • 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
  • 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
Mushrooms 1 lb fresh
  • 3 oz dried mushrooms plus 1 1/2 cups water
  • 1 10-ounce can
Mushrooms, powdered 1 tbsp
  • 3 tbsp whole, dried mushrooms/li>
  • 4 oz fresh
  • 2 oz canned
Mustard, dry 1 tsp
  • 1 tbsp prepared mustard
  • 1/2 tsp mustard seeds
Nuts 1 cup
  • 1 cup rolled oats, browned (in baked products)
Oil (for sauteing) 1/4 cup
  • 1/4 cup melted margerine, butter, bacon drippings, shortening, or lard
Onion, fresh 1 small
  • rehydrate 1 tbsp instant minced onion
Onion 1 small
  • 1/4 cup chopped, fresh onion
  • 1 1/3 tsp onion salt
  • 1-2 tbsp instant minced onion
  • 1 tsp onion powder
Onions, instant minced 1 tbsp
  • 2 tbsp fresh onion, chopped
Onion powder 1 tbsp
  • 1 medium onion, chopped
  • 4 tbsp fresh chopped onion
Orange 1 medium
  • 6-8 tbsp juice; 3/4 cup diced; 2-3 tbsp grated rind
Orange peel, dried 1 tbsp
  • 2-3 tsp grated fresh orange peel
  • grated peel of 1 medium orange
Orange peel, dried 2 tsp
  • 1 tsp orange extract
Orange peel, fresh 1 medium
  • 2-3 tbsp grated fresh orange peel
Parsley, dried 1 tsp
  • 3 tsp fresh parsley, chopped
Pepper, white 1 tsp
  • 1 tsp black pepper
Peppers, green bell 1 tbsp dried
  • 3 tbsp fresh green pepper, chopped
Peppers, red bell 1 tbsp dried
  • 3 tbsp fresh red bell pepper, chopped
  • 2 tbsp chopped pimento
Peppermint, dried 1 tbsp
  • 1/4 cup chopped fresh mint
Pimento 2 tbsp, chopped
  • rehydrate 1 tbsp dried red bell peppers
  • 3 tbsp fresh red bell pepper, chopped
Pumpkin pie spice 1 tsp
  • 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg
Rennet 1 tablet
  • 1 tbsp liquid rennet
Rice (3 cups cooked) 1 cup regular, uncooked
  • 1 cup uncooked converted rice
  • 1 cup uncooked brown rice
  • 1 cup uncooked wild rice
  • 1 cup bulgur or pearl barley, cooked
Rum 1/4 cup
  • 1 tbsp rum extractplus enough liquid to make 1/4 cup
Shortening, melted 1 cup
  • 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)
Shortening, solid (used in baking) 1 cup
  • 1 cup minus 2 tbsp lard
  • 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp)
  • 1 1/8 cup margarine (decrease salt called for in recipe by 1/2 tsp)
Sour cream, cultured 1 cup
  • 3/4 cup sour milk and 1/3 cup butter or margarine
  • 3/4 cup buttermilk and 1/3 cup butter or margarine
  • Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
  • 1 cup plain yogurt
  • 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine
Spearmint, dried 1 tbsp
  • 1/4 cup chopped fresh mint
Sugar, brown 1 cup firmly packed
  • 1 cup granulated sugar
  • 1 cup granulated sugar plus 1/4 cup unsulpured molasses
  • 1/2 cup liquid brown sugar
Sugar, white 1 cup
  • 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
  • 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
  • 1 cup powdered sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
  • 1 3/4 cup confectioners’ sugar, packed
Tapioca, granular 1 tbsp
  • 2 tbsp pearl tapioca
Tapioca, quick-cooking for thickening 1tbsp
  • 1 tbsp of flour
Tomatoes, canned 1 cup
  • 1 1/3 cups diced tomatoes simmered 10 minutes
Tomatoes, fresh 2 cups, chopped
  • 1 16-ounce can
Tomatoes, packed 1 cup
  • 1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice 1 cup
  • 1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce 2 cups
  • 3/4 cup tomato paste plus 1 cup water
Tomato Soup 1 10 3/4 oz. can
  • 1 cup tomato sauce plus 1/4 oz. can cup water
Vanilla Bean 1/2 bean
  • 1 tbsp vanilla extract
Worcestershire sauce 1 tsp
  • 1 tsp bottled steak sauce
Yeast, active dry 1 tbsp
  • 1 yeast cake, compressed
  • 1 package active dry yeast
Yogurt, plain 1 cup
  • 1 cup buttermilk
  • 1 cup cottage cheese blended until smooth
  • 1 cup sour cream
]]> http://www.recipechicks.com/20/ingredient-substitutions/feed/ 3 Ingredient Equivalents http://www.recipechicks.com/19/ingredient-equivalents/ http://www.recipechicks.com/19/ingredient-equivalents/#comments Tue, 19 Sep 2006 02:41:26 +0000 Henna http://www.recipechicks.com/19/ingredient-equivalents/ Use these ingredient equivalents to make your cooking easier.

Quick, 1 pound equivalents of common cooking ingredients:
- 2 cups butter
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 2/3 cups brown sugar
- 3 1/2 cups sifted powdered sugar
- 2 cups milk
- 9 medium eggs
- 2 2/3 cups dry oatmeal
- 1 7/8 cups rice
- 2 1/3 cups dry beans
- 2 cups ground, packed meat

More:

1 package active dry yeast = 1 cake compressed
1 medium apples = 1 cup sliced
3 medium bananas = 1 cup mashed
1 cup dry beans = 2 1/2 cups cooked
4 slices bread = 1 cup dry crumbs
1 slice bread = 3/4 cup soft crumbs
1 pound butter = 2 cups
1 pound butter = 4 sticks
1 stick butter = 1/4 pound
1 stick butter = 1/2 cup
1 pound cabbage = 4 cups shredded
1 lb cheese, American = shredded 4 cups
1/4 lb crumbled cheese, bleu = 1 cup
1 pound cheese, cheddar = 4 cups grated
4 ounces cheese, cheddar = 1 cup grated
1 pound cheese, cottage = 2 cups
1/2 pound cheese, cream = 8 ounces
6 ounces cheese, cream = 3/4 cup
1 quart cherries = 2 cups pitted
1 ounce chocolate = 1 square
6 ounces chocolate chips = 1 cup
3 cups corn flakes = 1 cup crushed
28 crackers crackers, soda = 1 cup crumbs
14 squares crackers, graham = 1 cup crumbs
1 pound cranberries = 3 cups sauce
1 cup unwhipped cream = 2 cups whipped
1 lb whole dates = 1 1/2 cups pitted & cut
5 medium eggs = 1 cup
8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup
2 cups fat = 1 pound
4 cups flour, sifted = 1 pound
4 1/2 cups flour, cake = 1 pound
3 1/2 cups flour, whole wheat = 1 pound
1 tbsp fresh horseradish = 2 tbsp bottled
1 medium lemon = 3 tbsp juice
1/2 pound macaroni = 4 cups cooked
10 miniatures marshmallows = 1 large
1 lb fresh mushrooms = 6 oz canned
1 medium onions = 1/2 cup chopped
1 medium orange = 1/3 cup juice
5 ounces peanuts = 1 cup
4 1/2 ounces pecans, chopped = 1 cup
3 3/4 ounces pecans, halves = 1 cup
2 cups granulated sugar = 1 pound
3.5 to 4 cups powdered sugar = 1 pound
2 1/4 cups packed brown sugar = 1 pound
22 wafers vanilla wafers = 1 cup crumbs
4 1/2 ounces walnuts, chopped = 1 cup
3 1/2 ounces walnuts, halves = 1 cup
1 lb unshelled walnuts = 1 1/2 cups shelled
8 ounces uncooked spaghetti = 4 cups cooked
1 cup uncooked macaroni = 2 1/2 cups cooked
1 cup uncooked rice = 3 cups cooked
1/4 cup unpopped popcorn = 5 cups popped

]]> http://www.recipechicks.com/19/ingredient-equivalents/feed/ 1 Recipe Substitutions http://www.recipechicks.com/18/recipe-substitutions/ http://www.recipechicks.com/18/recipe-substitutions/#comments Tue, 19 Sep 2006 02:14:26 +0000 Henna http://www.recipechicks.com/18/recipe-substitutions/ These are commonly used recipe substitutions. For that “just in case” when you thought you had all the ingredients only to find out, you don’t.

4 ounces cheese = 1 cup shredded
1 cup buttermilk = 1 cup yogurt
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk = 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake flour = 1 cup all-purpose less 2 tablespoons
1 tsp baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 cup sugar = 1 cup honey (use 1/2 cup less liquid in recipe)
1 cup brown sugar = 1 cup granulated sugar
1 cup oil = 1/2 pound butter
1 tsp double acting baking powder = 1/4 tsp baking soda + 1/2 cup buttermilk
1 tsp double acting baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar
1 cup butter = 1 cup margarine
1 cup butter = 7/8 cup lard + 1/2 tsp salt
1 cup buttermilk = 1 tbsp vinegar + sweet milk to make 1 cup
1 cup buttermilk = 2/3 cup plain yogurt + 1/3 cup sweet milk
1 oz chocolate = 3 tbsp cocoa + 1 tbsp shortening
1 tbsp corn starch (for thickening) = 2 tbsp flour
1 cup cream = 1/2 cup butter + 3/4 cup milk
1 whole egg = 2 egg yolks
1 cup all purpose flour = 1 cup + 2 tbsp cake flour
1 cup cake flour = 7/8 cup all purpose flour
1 cup self-rising flour = 1 cup flour (omit baking powder and salt)
1 small clove garlic = 1/8 tsp garlic powder
1 tbsp fresh herbs = 1 tsp dried
1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid
1 cup whole milk = 1 cup reconstituted dry milk + 2 tsp butter
1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk = 1 tbsp lemon juice or vinegar + sweet milk to make 1 cup
1 tbsp minced onion (rehydrated) = 1 small fresh onion
1 cup molasses = 1 cup honey
1 tbsp prepared mustard = 1 tsp dry mustard
1 cup ricotta cheese = 1 cup cottage cheese + 1 tbsp skim milk
1 cup sour cream = 1 cup yogurt
1 cup brown sugar = 3/4 cup granulated sugar + 1/4 cup molasses
1 1/3 cups powdered sugar = 1 cup granulated sugar
1 cup yogurt = 1 cup buttermilk
1 egg = 1 TBSP egg powder and 2 TBSP water

Self-rising flour = Sift together
2 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

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