Rose's Cookbook
MEASUREMENTS / EQUIVALENTS / SUBS
MEASUREMENTS / EQUIVALENTS / SUBSTITUTIONS ~~Measurements~~
1 pinch =less than 1/8 teaspoon (dry)
1 dash =3 drops to 1/4 teaspoon (liquid)
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
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)
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~~Approximate Equivalents~~
1 quart (liquid) =about 1 liter
8 tablespoons =4 ounces = 1/2 cup = 1 stick butter
1 cup all-purpose pre-sifted flour =5 ounces
1 cup stoneground yellow cornmeal =4 1/2 ounces
1 cup granulated sugar =8 ounces
1 cup brown sugar =6 ounces
1 cup confectioners' sugar =4 1/2 ounces
1 large egg =2 ounces = 1/4 cup = 4 tablespoons
1 egg yolk =1 tablespoon + 1 teaspoon
1 egg white = 2 tablespoons + 2 teaspoons
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~~Cooking Equivalents and Substitutions~~
Spaghetti: 8 ounces uncooked = 4 cups cooked
Macaroni: 1 cup uncooked = 2 1/2 cups cooked
Rice: 1 cup uncooked = 3 cups cooked
Crumbs: 1 slice bread = 1/2 cup crumbs
Popcorn: 1/4 cup unpopped = 5 cups popped
Cheese: 4 ounces = 1 cup shredded
Herbs: 1 teaspoon dried = 1 tablespoon fresh
1 square chocolate: 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch: 2 tablespoons flour (for thickening)
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 teaspoon 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 tablespoon prepared mustard: 1 teaspoon dry mustard
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~~substitutions~~
Cheese:
Cream cheese = cottage cheese blended smooth with butter or milk
Romano = Parmesan
Ricotta = cottage cheese
Eggs:
1 Tbsp. soy flour and 1 Tbsp. water
Flour:
1 cup sifted cake flour = 1 cup less 2 Tbsp. sifted all-purpose flour
1 Tbsp. cornstarch = 2 Tbsp. flour for thickening sauces and gravies
Milk / Cream:
1 cup milk = 1/3 cup dry milk plus 1 cup water or
1/2 cup evaporated milk plus 1/2 cup water
1 cup buttermilk = 1 cup plain yogurt or
1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup; Let stand 5 minutes.
1 cup heavy cream or half and half = 7/8 cup whole milk plus 3 Tbsp. butter
1 cup light cream = 7/8 cup whole milk plus 1 1/2 Tbsp. butter
1 cup sour cream (for baking) = 1 cup plain yogurt
1 cup sour milk = 1 cup plain yogurt or
1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup
1 cup whole milk = 1 cup skim milk plus 2 Tbsp. butter or margarine
Sugar:
1 cup granulated sugar = 1 3/4 cups powdered sugar or 1 cup packed light brown sugar or 3/4 cup honey
1 cup powdered or confectioners sugar = 1/2 cup plus 1 Tbsp. granulated sugar
1 cup brown sugar = 1 cup sugar plus 2 Tbsp. molasses
Miscellaneous:
1 pkg. active dry yeast = 1 Tbsp. bulk yeast or
1/2 cake compressed yeast
1 tsp. baking powder = 1/4 tsp. cream of tartar plus 1/4 tsp. baking soda
1 Tbsp. lemon juice = 1/2 Tbsp. vinegar
1 cup chopped apples = 1 cup chopped pears plus 1 Tbsp. lemon juice
1 cup dry bread crumbs = 3/4 cup cracker crumbs or 1 cup cornflake crumbs
1 cup butter = 1 cup margarine or 7/8 cup vegetable oil
1 Tbsp. cornstarch = 2 Tbsp. all purpose flour
1 cup dark corn syrup = 3/4 cup light corn syrup plus 1/4 cup light molasses
1 chopped onion = 1 Tbsp. instant minced
1 clove garlic = 1/4 tsp. garlic powder
1 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water
1 Tbsp. prepared mustard = 1 tsp. dry mustard plus 1 Tbsp. water
1 tsp. dried herbs = 1 Tbsp. fresh herbs
1 oz. unsweetened chocolate = 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. butter, margarine or shortening
Here's a site you might find useful:
SUBSTITUTIONS IN COOKING
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