Adair County Cooperative Extension Service

Cooking Ingredient and Measurement Equivalents

Prepared by Barbara Brown, OSU Food Specialist and adapted from: Kansas State University.

Equivalent Measures

Measuring Cup

This Much Equals This Much
1 Gallon

4 Quarts

 1 Quart 2 Pints
1 Pint 2 Cups
8 Quarts 1 Peck
4 Pecks 1 Bushel
1 Cup 16 Tablespoons
7/8 Cup 14 Tablespoons
3/4 Cup 12 Tablespoons
2/3 Cup 10 2/3 Tablespoons
5/8 Cup 10 Tablespoons
1/2 Cup 8 Tablespoons
3/8 Cup 6 Tablespoons
1/3 Cup 5 1/3 Tablespoons
1/4 Cup 4 Tablespoons
1/8 Cup 2 Tablespoons
1/16 Cup 1 Tablespoon
1 Tablespoon 3 Teaspoons
7/8 Tablespoon 2 1/2 Teaspoons
3/4 Tablespoon 2 1/4 Teaspoons
2/3 Tablespoon 2 Teaspoons
5/8 Tablespoon 1 3/4 Teaspoons
1/2 Tablespoon 1 1/2 Teaspoons
3/8 Tablespoon 1 1/8 Teaspoons
1/3 tablespoon 1 Teaspoon
1/4 Tablespoon 3/4 Teaspoon
   


Yield Equivalencies

Food This Much Equals This Much
APPLES 1 lb. ( 3 Medium) 2 3/4 to 3 cups
BANANAS 1 lb. (3 Medium) 2 1/2 cups sliced
2 cups mashed
BEANS(dry) 1 cup uncooked 3 cups cooked
CABBAGE 1 lb. 3 1/2 to 4 1/2 cups shredded
CHEESE
 American
 Cheddar

1 lb.
1 lb.

4 to 5 cups shredded
4 cups shredded
CHOCOLATE
Morsels/chips
cocoa
Chocolate, unsweetened

6-oz. pack
1 lb.
1/2 lb.

1 cup
4 cups
8 (1 oz.) squares
CORNMEAL 1 lb.
1 Cup uncooked
3 cups dry
4 cups cooked mush
CRANBERRIES
fresh uncooked
1 lb. 4 cups
DATES, pitted and cut up 1 lb. 2 1/2 cups
FIGS, dried and cut fine 1 lb. 2 2/3 cups
BACON 8 slices 1/2 cup crumbled
BARLEY
regular
quick

1 C.uncooked
1C. cooked

4 C. cooked
3 C. cooked
BREAD CRUMBS 1 slice, dry
1 slice, soft
1/4 to 1/3 C.
1/2 to 3/4 C.
CANDIED FRUIT/PEELS 1/2 lb. 1 1/4 cups cut up
COCONUT, flaked or shredded 1 lb. 5 cups
COFFEE 1 lb. 40-50 servings
CRACKERS
grahm
soda

10 crackers
16 crackers
22 crackers
 
1 C. fine crumbs
1 C. coarse crumbs
1 C. fine crumbs
 CREAM, heavy whipping  1 cup (1/2 pint)  2 C. whipped
 FAT
Butter/Margarine, solid
Butter, whipped

Oils
Shortening

 

1 lb. (4 sticks)
1/4 lb. (1 stick)
1lb.
1 qt.
1 lb.

 

2 Cups
1/2 C./1/8 T.
3 cups
4 cups
2 1/2 C.

 FLOUR
corn
gluten, sifted
rice
   -sifted
   -stirred
   -spooned

2 pounds
2 pounds
2 pounds

 

8 C.
6 1/2 C.

7 C.

5 1/4 C.

 FLOUR
rye
   -light, sifted
   -dark, sifted
soy
   -full-fat, sifted
   -low-fat
wheat
   -all purpose, sifted
   -all-purpose, sifted
   -unsifted, spoones
   -bread, sifted
   -cake, sifted
   -cake, spooned
   -pastry, sifted
   -self rising, sifted
   -whole-wheat, stirred


2 Pounds


2  Pounds


5 Pounds
2 Pounds
2 Pounds
2 Pounds
2 Pounds
2 Pounds
2 Pounds
2 Pounds
2 Pounds


10 Cups
7 Cups

15 Cups
11 Cups

20 Cups
8 Cups
7 Cups
8 Cups
9 1/4 Cups
8 1/4 Cups
9 Cups
8 Cups
6 2/3 C.
 NUTS
 Almond
   -in shell
   -shelled
English Walnuts
   -in shell
   -shelled

filberts
   -in shell
   -shelled
peanuts
   -in shell
   -shelled
pecans
   -in shell
   -shelled

1 Pound
1 Pound

1 Pound
1 Pound


1 Pound
1 Pound

1 Pound
1 Pound

1 Pound
1 Pound


1 to 1 3/4 C. Nutmeats
3 C. Blanched whole

1 2/3 C. Nutmeats
4 1/2 C. Halves
3 2/3 C. Chopped

1 1/2 C. Nutmeats
3 1/4 to 3 1/2 C.

2 to 2 1/4 C. Nutmeats
3 to C. Nutmeats

2 1/4 C. Nutmeats
4 to 4 1/2 C. Halves
3 - 3 3/4 C. chopped
 ONIONS
1 small
1 medium
1 large

1/4 C. Chopped
1/2 C. chopped
1 C. Chopped
 MARSHMALLOWS
1 Pound
1 Pound
 
4 Cups
13 1/2 Cups
 OATS 1 C. Cooked
1 oz. uncooked
1 3/4 C. cooked
1/3 C. uncooked
 PASTA
   macaroni

noodles
spaghetti, 2 inch pcs.

1 Pound
1 C. uncooked
1 C. Uncooked
1 Pound


4 C. uncooked
2 to 2 1/4 C. cooked
1 3/4 C. cooked
4 3/4 C. uncooked
9 to 10 C. cooked
 POPCORN
1/4 C. kernels
1/3 C. kernels
 
8 C. popcorn
12 C. Popcorn
 PRUNES dried, 
    whole & pitted
 1 Pound  2 1/4 C.
 RICE
   regular
   minute

1 C. uncooked
3/4 C. uncooked
 
3 C. cooked
1 1/3 C. cooked
 SUGAR
   brown
   confectioners
unsifted
   granulated

1 Pound
1 Pound
1 Pound
5 Pounds


2 1/4 C. firmly packed
3 to 4 C.
2 1/4 C.
11 1/4 C.

 TOMATOES  
1 Pound
   3 Medium

1 1/2 C. chopped
3/4 C. sliced
 POTATOES, white  
1 Pound
   3 medium

1 1/2 to 2 1/4 C. cooked, diced or sliced
1 3/4 to 2 C. mashed
 RAISINS
15 oz. package
1 Pound

3 Cups
3 1/4 Cups
 SHRIMP, fresh
3/4 pound raw in shell
1-7 oz package, frozen peeled, cooked
1-4 1/2 or 5 oz can
 1 Cup Cooked and cleaned
 TEA, loose  1 Pound  200 Cups
 ZUCCHINI
1 medium
5-6 ounces

1 Cup loosely packed, grated

Common Can Sizes

Can Size Weight Cups Products
8 oz. 8 oz.    1
Fruits, vegetables, specialties for small families
Picnic
10 1/2 to 12 oz.
 1 1/4
Mainly condensed soups, Some fruits, vegetables, meat, fish specialities
12 oz. vacuum 12 oz.  1 1/2 Mainly for vacuum-packed corn
No. 300

14 to 16 oz.
(14 oz. to 1 lb.-1 oz.)
 1 3/4
Pork and beans, baked beans, meat products, cranberry sauce, blueberries, specialties
No. 303



16 to 17 oz.
(1 lb. to 1lb. -1 oz.)

   2

Principal size for fruits and vegetables.  Also some meat products, ready-to-serve soups, specialities
No. 2



20 oz.
(1 lb.-4 oz.)
or 18 fl. oz.
(1 pt. -2 fl oz.)

 2 1/2

Juices, reaty-to-serve soups, some specialties, some pineapple, apple slices, No longer in popular use for most fruits and vegetables.
No. 2 1/2



27 to 29 oz.
(1lb. - 11 oz. to
1 lb. - 13 oz.)

 3 1/2

Fruits, some vegetables juices, (pumpkins, sauerkraut, spinach and other greens, tomatoes).
No 3 cylinder or 46 fl. oz.

51 oz.
(3 lb. -3 oz.) or
6 fl. oz.
(1qt. - 14 fl. oz.)
 5 3/4
Fruit and vegetables juices, pork and beans.  Institutional size for condensed soups, some vegetables.
No. 10
6 1/2 lb. to
7 lb. 5 oz.

12 -13

Institutional size for fruits, vegetables and some other foods.

 

 

 

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