Cookbook Insert: Common Measures & Their Equivalents

Do you find yourself occasionally scrambling to find out how much one stick of butter is? Or how many eggs you need to make a cup? Do you know how much 1 cup of uncooked rice makes when it’s cooked or how many mashed bananas it takes to fill a one cup measure?

These are things we frequently come across when baking or cooking and I know for myself, if I’m not prepared in advance I almost always over-buy when picking up supplies for a new recipe.

Years ago it occurred to me that it would be more practical if I just noted the amounts needed by writing on the recipe how much was required. But what to do with new dishes and ingredients?

For example: I’m making a new casserole and it states that 3 cups of shredded cheddar is needed. How much is that if I want to buy a block and shred it myself? Is it a pound? Or less? I’m not sure so I buy the bigger block. In time I’ve learned that I need less than a pound to make 3 cups of shredded. That just comes with experience.

I’ve put together a list to track a variety of ingredients and what their measurement equivalents are. This isn’t a precise or exact guide, it’s a general idea. Some brands for some items are going to weigh slightly different but this will give some good direction to follow. I hope you find it as useful as I have :).

P.S. I’ve prepared a print copy for you (pdf) so you can note your alterations or additions (if necessary). It’s linked below. I like to keep a copy inserted in the cover of my main recipe book.


1 lb. all-purpose flour = 4 C.
1 lb. cake flour = 4 3/4 C.
1 lb. pastry or graham flour = 4 1/2 C.
1 lb. granulated sugar = 2 to 2 1/4 C.
1 lb. brown sugar = 2 to 2 1/3 C.
1 lb. sifted confectioners’ sugar = 4 C. (approx)
1 lb. oatmeal = 2 2/3 C.
1 lb. rolled oats = 4 3/4 C.
1 lb. butter = 2 C.
1 lb. shortening = 2 to 2 1/3 C.
1 lb. cheddar cheese = 4 C., grated
1 C. eggs = 5 to 6 medium eggs
1 C. egg whites = 7 to 10 medium eggs
1 C. egg yolks = 12 to 14 medium eggs
1 lb. finely chopped meat = 2 C.
1 lb. cocoa = 4 C.
1 oz. chocolate = 1 square
6 oz. chocolate chips = 1 C. (approx)
9 oz. jar jelly or jam = 1 C. (approx)
4 medium apples = 4 C. sliced apples
3 medium bananas = 1 C. mashed banana
8 medium peaches = 4 C. sliced peaches
1 pint strawberries = 2 C. sliced strawberries
1 lb. unpitted dates = 1 3/4 C.
1 lb. pitted dates = 2 1/2 C.
1 lb. raisins = 2 1/2 to 3 C.
1 lb. rhubarb = 2 C., cut
1 lb. onions = 2 1/2 C. chopped
1 lb. nuts = 4 C. chopped (approx)


  • 1 stick of butter = 1/2 cup
  • 1 cup of whipping cream = 2 cups whipped
  • 1 cup uncooked rice = 3 1/2 cups cooked
  • 1 envelope Gelatin = 4 leaves = 1/4 oz.
  • 1 pkg. yeast = 2 1/4 teaspoons active dry yeast

Would you prefer a pdf download of the above? Here ya go: Click Here. I left lots of room on the page for you to mark in your own adjustments and notes :).

Can Sizes

Can SizeAmount
8 oz.1 C.
10 1/2 oz.1 1/4 C.
12 oz.1 1/2 C.
16 oz. (1 lb)1 3/4 C.
Can SizeWeightAmount
No. 110 – 12 oz.1 1/3 C.
No. 30014 – 16 oz.1 3/4 C.
No. 1 1/2 or 3031 lb – 17 oz.2 C.
No. 21 lb, 4 oz.2 1/2 C.
No. 2 1/21 lb, 12 oz.3 1/2 C.
No. 33 lbs, 3 oz.4 C.
No. 106 lbs, 2 oz.13 C.

All of the above were collected from a variety of cookbooks and private notes, some brands may weigh or size differently than others so please use the above as a guideline and note any discrepancies with your favorite product.

*I moved a small section of kitchen measurements previously posted into this list, all links & bookmarks will forward to this page.

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    • NANCY

    Thanks so much for doing this for me (us). I have an OLD cookbook with just these reuirements -lb of this or that- and i was unsure what the heck they meant.
    My cookbook also tells no oven temps so I use the modern recipes to figure out the temps.

    Thanks again for doing all the hard work for me.

    • Pat Foist

    Thanks for this measurement chart. Sometimes a granddaughter will call and ask me how many cups in a pound of flour and I would have to tell her I had no clue now I know. Thanks!!!!!

    • Glenda

    Great information! I have a turn of the last century cookbook that uses “take butter the size of a hazelnut” or walnut and some othr old measurments.. I will try to post them when I unearth the book! oh hazelnut =1 teaspoon and walnut = 1 tablespoon apx!

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