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 :).
|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.|
|No. 1||10 – 12 oz.||1 1/3 C.|
|No. 300||14 – 16 oz.||1 3/4 C.|
|No. 1 1/2 or 303||1 lb – 17 oz.||2 C.|
|No. 2||1 lb, 4 oz.||2 1/2 C.|
|No. 2 1/2||1 lb, 12 oz.||3 1/2 C.|
|No. 3||3 lbs, 3 oz.||4 C.|
|No. 10||6 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.