USEFUL KITCHEN MEASUREMENTS
1 wineglass =1/4 cup
1 jigger= 1.5 fluid ounces
1 gill= 1/2 cup
1 teacup= a scant 3/4 cup
1 coffee cup= a scant cup
1 tumbler= 1 cup
1 peck= 2 gallons - dry
1 pinch = 1/8 teaspoon
60 drops = 1 teaspoon
1-1/2 tsp----- 1/2 Tbsp
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
1/6 cup----- 2 Tbsp + 2 tsp
1/4 cup----- 4 Tbsp
1/3 cup----- 5 Tbsp + 1 tsp
3/8 cup----- 6 Tbsp
1/2 cup----- 8 Tbsp
2/3 cup----- 10 Tbsp + 2 tsp
3/4 cup----- 12 Tbsp
1 cup----- 16 Tbsp
4 cups----- 1 quart (qt)
8 quarts----- 1 peck (pk)
4 pk----- 1 bushel (bu)
16 ounces = 1 lb.
4 tablespoons flour = 1 ounce
4 cups flour = 1 lb.
2 cups granulated sugar = 1 pound
5 large eggs = 1 cup
8 - 10 egg whites = 1 cup
13 - 14 egg yolks = 1 cup
2 tablespoons butter = 1 ounce
1/2 cup solid butter - 1/4 lb.
1 cup solid butter = 1/2 lb.
2 cups solid butter = 1 lb.
1 sq. baking chocolate = 1 ounce
1 pkg. unflavored gelatin = 1 tablespoon
1 cup shelled walnuts = 1/4 lb.
1 cup shelled pecans = 1/3 lb.
1 pkg. dry yeast = 1 ounce
Juice of 1 lemon = Approx. 3 tablespoons
juice of 1 orange = 5 - 6 tablespoons
1 tablespoon cornstarch = 1/2 ounce
1 tablespoon potato starch = 1/2 ounce
1 pound=
2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners' sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currants
Butter the size of a egg= 1/4 cup or 2 ounces
Butter the size of a walnut= 1 tablespoon
Butter the size of a hazelnut= 1 teaspoon
http://www.netcookingtalk.com/forums/showthread.php?t=11825
1 wineglass =1/4 cup
1 jigger= 1.5 fluid ounces
1 gill= 1/2 cup
1 teacup= a scant 3/4 cup
1 coffee cup= a scant cup
1 tumbler= 1 cup
1 peck= 2 gallons - dry
1 pinch = 1/8 teaspoon
60 drops = 1 teaspoon
1-1/2 tsp----- 1/2 Tbsp
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
1/6 cup----- 2 Tbsp + 2 tsp
1/4 cup----- 4 Tbsp
1/3 cup----- 5 Tbsp + 1 tsp
3/8 cup----- 6 Tbsp
1/2 cup----- 8 Tbsp
2/3 cup----- 10 Tbsp + 2 tsp
3/4 cup----- 12 Tbsp
1 cup----- 16 Tbsp
4 cups----- 1 quart (qt)
8 quarts----- 1 peck (pk)
4 pk----- 1 bushel (bu)
16 ounces = 1 lb.
4 tablespoons flour = 1 ounce
4 cups flour = 1 lb.
2 cups granulated sugar = 1 pound
5 large eggs = 1 cup
8 - 10 egg whites = 1 cup
13 - 14 egg yolks = 1 cup
2 tablespoons butter = 1 ounce
1/2 cup solid butter - 1/4 lb.
1 cup solid butter = 1/2 lb.
2 cups solid butter = 1 lb.
1 sq. baking chocolate = 1 ounce
1 pkg. unflavored gelatin = 1 tablespoon
1 cup shelled walnuts = 1/4 lb.
1 cup shelled pecans = 1/3 lb.
1 pkg. dry yeast = 1 ounce
Juice of 1 lemon = Approx. 3 tablespoons
juice of 1 orange = 5 - 6 tablespoons
1 tablespoon cornstarch = 1/2 ounce
1 tablespoon potato starch = 1/2 ounce
1 pound=
2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioners' sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups cornmeal
or 2 cups uncooked rice
or 2 3/4 cups raisins or dried currants
Butter the size of a egg= 1/4 cup or 2 ounces
Butter the size of a walnut= 1 tablespoon
Butter the size of a hazelnut= 1 teaspoon
http://www.netcookingtalk.com/forums/showthread.php?t=11825