For Cooking and Baking
The following equivalency chart is from Wikibooks (with some updates based on information from the USDA and Purdue University). Given the subjective nature of determining “medium,” many of these are approximate. Let me know if there are any other equivalencies you’d like to see listed here.
Apple: 1 medium = 1 cup diced or finely chopped
Banana: 1 medium = 1/3 cup mashed; 3 medium = 1 cup mashed
Cheese, American: 4 ounces = 1 cup shredded
Coffee: 1 pound = 5 cups ground
Cracker Crumbs: 23 soda crackers = 1 cup; 15 graham crackers = 1 cup
Cream, Whipping: 1/2 pint = 2 cups whipped
Eggs: 1 egg = 4 tablespoons liquid; 4-5 whole = 1 cup; 7-9 egg whites = 1 cup; 12-14 egg yolks = 1 cup
Flour: 1 pound sifted all-purpose = 4 cups; 1 pound sifted cake = 4 1/2 cups; 1 pound unsifted whole-wheat = 3 3/4 cups; 1 pound rye = 5 cups
Gelatin: 3 1/4 oz. package flavored = 1/2 cup; 1/4 oz. package unflavored = 1 tablespoon
Herbs: 1 part dried herbs = 3 parts fresh herbs (for example: 1/3 tablespoon dried basil = 1 tablespoon fresh, chopped basil); this is approximate and can vary based upon freshness of dried herbs. Extended exposure to light and air can reduce the flavor of dried herbs.
Lemon: 1 medium = 2 to 3 tablespoons juice; 5 to 8 medium = 1 cup juice
Lemon: 1 medium = 1 tablespoon grated rind or zest
Onion: 1 medium = 1/2 cup chopped
Orange: 1 medium = 1/3 cup juice; 3 medium = 1 cup juice
Pasta: 1 oz. dry = 1/2 cup cooked; 4 oz. dry = 2 cups cooked; 8 oz. dry = 4 cups cooked spaghetti = 4 cups cooked; 4 oz. uncooked macaroni = 3 cups cooked; 8 oz. uncooked macaroni = 6 cups cooked
(These estimates for spaghetti and macaroni are from MyPyramid.gov. They do not match those provided by Wikibooks.)
Rice: 1 cup uncooked long grain = 3 to 3 1/2 cups cooked
Sugar: 1 pound brown sugar = 2 1/2 cups; 1 pound granulated sugar = 2 cups; 1 pound powdered sugar = 3 1/2 cups
Walnuts: 1 pound unshelled walnuts = 1 1/2 to 1 3/4 cups shelled
Measurements
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
(from the USDA)
Pinch, Dash and Smidgen, accuracyproject.org
Metric Conversions
I couldn’t find a copyright-free recipe conversion chart, so here’s a link to one that’s available elsewhere on the web.
Recipe Conversion Charts, foodgeeks.com
© Liesl K. Bohan | SavvyBaker.com