This publication provides substitution measurements for common food products including dry and liquid ingredients, flour products and cereals, sweets, dairy products, fats, eggs, sauces, nuts, and candy-making

Ewalt, Cleora

English

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South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange SDSU Extension Fact Sheets SDSU Extension 1960 Food Measurements and Equivalents Cleora Ewalt Follow this and additional works at: https://openprairie.sdstate.edu/extension_fact Recommended Citation Ewalt, Cleora, "Food Measurements and Equivalents" (1960). SDSU Extension Fact Sheets. 1427. https://openprairie.sdstate.edu/extension_fact/1427 This Fact Sheet is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in SDSU Extension Fact Sheets by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact michael.biondo@sdstate.edu. Historic, archived doculllent Do not assume content reflects current scientific knowledge, policies, or practices. SDSU ® Extension For current policies and practices, contact SDSU Extension Website: extension.sdstate.edu Phone: Email: 605-688-4 792 sdsu.extension@sdstate.edu SDSU Extension is an equal opportunity provider and employer in accordance with the nondiscrimination policies of South Dakota State University, the South Dakota Board of Regents and the United States Department of Agriculture. F.S. 33 Food Measurements and Equivalent DRY AND LIQUID MEASURES Dash equals Less than 1/e teaspoon (tsp.) 1 table-spn (Tbsp.) equals 3 tsp.; ½ fluid ounce ¼ cup (c.) equals 4 Tbsp. ½ cup equals 5½ Tbsp. ½ cup equals 8 Tbsp. ¾ cup equals 10¾ Tbsp. ¾ cup equals 12 Tbsp. 1 cup equals 16 Tbsp. 1 pint (pt.) equals 2 c. l quart (qt.} equals 2 pt. (4 c.) 1 gallon (gal.} equals 4 qts. (16 c.} 1 peck (pk.} equals 8 qts. (2 gal.} 1 bushel (bu.) equals 4 pk. l pound (lb.) equals 16 ounces (oz.} 1 oz. equals 28.35 grams (gms.} a.-3½ oz. equals 100 grams 1 lb. equals 453.6 gms. l tsp. equals 1/6 oz. (dry} l Tbsp. equals ½ oz. (dry} 1 pt. equals 16 fluid ounces ! i: ca. CD "' I» .Cl Cl) C 5; -• CD ;; :I - CD CD ::S ::s .. fl) .., 0 0 ca. FLOUR PRODUCTS, CEREALS Flour, all-purpose, sifted hard wheat soft wheat Average Flour, cake, sifted Flour, whole wheat Flour, self-rising Crackers, graham Crackers, white, 2x2" Amount 1 lb. 1 lb. 1 lb. l cup l lb. l cup 1 lb. l lb. l lb. l lb. Macaroni, uncooked 1-in. pieces l lb. Noodles, uncooked 1-in. pieces l lb. Spaghetti, uncooked 2-in. pieces 1 lb. Rice 1 cup 1 lb. Oats, rolled 1 cup By Cleora Ewalt, Extension Nutritionist Equivalent 3½ to 4½ cups 4 to 4¾ cups 4 cups 1 cup cake flour plus 2 Tbsp. 'l's cup corn mea I 'l's to l cup graham or whole wheat flour 1 cup rye flour l ½ cups bran 1 cup rolled oats (Note: Any one of the above may be used as a partial substitution for all-purpose flour in a recipe. Characteristics of the product will not be the same as when only all-purpose flour is used in a recipe designed for it.) 4¾ cups 'l's cup all-purpose flour 2¼ cups not stirred 3¾ cups stirred 4 cups 50 to 80 108; 6½ cups fine crumbs 4 cups uncooked; 9 cups cooked 6 cups uncooked 9 cups cooked (about} 4¾ cups uncooked l0cupscooked(abou» 4 cups cooked (about} 21/e cups uncooked; 8 c. cooked l ¾ cups cooked "Tl ~ w w Sugar, granulated Sugar, Brown Sugar, powdered, sifted Sirup, corn Honey Molasses Milk, sour Milk, evaporated Milk, dry (whole) Milk, dry (non-fat) Milk, liquid skim Milk, whole Milk, condensed (sweetened) Amount l cup l lb. 1 lb. 1 lb. 1 cup l lb. 1 cup 1 lb. l lb. Amount 1 cup SWEETS DAIRY PRODUCTS Equivalent l 1/a cups brown sugar, lightly packed l ½ cups powdered sugar l cup honey less ¼ to 1/a c. liquid 11/a cups molasses minus 1/a c. liquid 1 ¼ cups to 1 ½ cups corn sirup minus ¼ to ½ cup liquid 2¼ cups 3 cups lightly packed or 2¼ cups packed 3 to 4 cups l cup sugar plus ¼ cup liquid when used to replace half of the sugar l 1/a cups l to 1 ¼ cups sugar plus ¼ cup liquid 1 % cups 11/a cups Equivalent l cup sweet milk plus l Tbsp. lemon juice or vinegar ½ cup plus ½ cup water l cup liquid whole milk 14½ oz. can 1 ¼ cups 6 oz. can 2/2 cup ¾ to 1 cup, plus l qt. water 1 qt. liquid whole milk l lb. 3½ cups dry; 3½ to 4½ qts. milk ¾ to l cup powder plus l qt. waterl qt. liquid skim milk 1 lb. 4 cups dry; 4 to 5 qts. liquid 1 qt. plus 3 Tbsp. butter 1 qt. liquid whole milk 1 cup l cup skim plus 2 tsp. butter 15-oz. can 11/a cups 2½ cups milk plus ½ c. sugar Cream, thin (18 to 20% butterfat) l cup 1's cup milk plus 3 Tbsp. butter Cream, heavy (36 to 40% butterfat) 1 cup ¾ cup milk plus 1/a cup butter l cup thin cream plus 3 Tbsp. butter 2 cups whipped (about) Cheese, cream 3-ounce pkg. 1/a cup Cheese, American 1 lb. 4 cups grated ------------,----,-,---------------------------Cott age cheese 1 lb. 2 cups FATS Amount Butter 1 cup l lb. Hydrogenated fats, solid 1 lb. Suet, chopped medium fine l lb. Lard, solid l lb. Liquid fats, oils 1 lb. Equivalent 1's to 1 cup hydrogenated fat plus ½ tsp. salt 1's cup oil plus ½tsp.salt 1's cup lard plus ½ tsp. salt 1's cup clarified chicken fat or other rendered fat plus ½ tsp. salt 1 cup margarine ' 2 cups; 48 to 60 squares 2½ cups 3¾ cups 2 cups 2 cups ( f Egg, whole, unbeaten Egg, white, unbeaten Egg, yolk, unbeaten Dried whole egg, sifted Dried egg white, sifted Dried egg yolk, sifted Large Medium Small White Very thin (pureed potato soup, navy & limo bean soup, etc.} I. Thin (soups) II. Medium (creamed dishes, gravies) Ill. Thick (souffles) IV. Very thick (croquettes) Fruit Sauce (fruit, if desired) English walnuts, in shell shelled Almonds, in shell shelled Filberts, in shell Peanuts, in shell shelled Pecans, in shell shelled EGGS Amount l med. 1 med. l med. l whole egg l lb. l doz. 1 white l yolk l doz. l doz. l doz. SAUCES Flour l ½ tsp. l Tbsp. 2 Tbsp. 3 Tbsp. 4 Tbsp. ¾ to l Tbsp. cornstarch Weight l lb. l lb. l lb. l lb. l lb. l lb. l lb. l lb. l lb. NUTS Equivalent 3 Tbsp. 2 Tbsp. l Tbsp. 2½ Tbsp. powder plus 2½ Tbsp. lukewarm water 5 cups powdered 2 cups sifted powder plus 2 cups lukewarm water 2 tsp. powder plus 2 Tbsp. luke -warm water 2 Tbsp. powder plus 2 tsp. luke-warm water 24 oz. 21 oz. 18 oz. Liquid Fat Salt Sugar l cup l Tbsp. ¼ tsp. l cup l Tbsp. ¼ tsp. l cup 2 Tbsp. ¼ tsp. l cup 3 Tbsp. ¼ tsp. l cup 3 to 4 Tbsp. ¼ tsp. l cup 2 to 4 Tbsp. fruit juice Measure l % cups nut meats,½ pound 4½ cups whole, 32/2 chopped l % cups whole, ¼ lb. 3 cups 3% cups whole, ½ lb. · 2 to 2¼ cups nut meats, 2/2 lb. 3¼ cups nut meats 2¼ cups nut meats, % lb. 4 to 4¼ cups halves CANDY-MAKING For each cup sugar, to hinder crystallization, use one of the following: Cream of tartar-1 /16 tsp. If hard water is used, it may neu-Vinegar or lemon juice-½ tsp. tralize some of the acid. In that Corn sirup or glucose-1 Tbsp. case, corn sirup is preferred. MISCELLANEOUS Amount Equivalent Flour (thickening) l Tbsp. ½ Tbsp. cornstarch Baking ·powder (leavening) l tsp. Tapioca, granular 1 Tbsp. Chocolate l oz. or square Coffee, ground l lb. Tea l lb. ¾ Tbsp. granular tapioca 1 whole egg 2 egg whites 2 egg yolks 2 Tbsp. granular cereal ¼tsp.baking soda plus 1 tsp. cream of tartar ¼ tsp. baking soda plus ½ cup fully soured milk or buttermilk ¼ tsp. baking soda, plus ½ Tbsp. vinegar or lemon juice in ½ cup sweet milk ¼ tsp. baking soda plus ¼ to ½ cup molasses 2 Tbsp. pearl tapioca 3 Tbsp. cocoa plus ½ to 1 Tbsp. fat 5 cups 40 to 50 servings 6 to 8 cups leaves; 300 servings ( ( l Published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by the Agricultural Extension Service of the South Dakota State College of Agriculture and Mechanic Arts, Brookings, John T. Stone, Director, U. S. Department of Agriculture cooperating. SM-6/60-7897-File: 10.1 

Food Measurements and Equivalents

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Food Measurements and Equivalents

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