Weights & Measures
Simplified Measures
| Small Measures | Large Measures | ||
| dash | less than 1/8 teaspoon |
4 gills | 1 pint |
| 50-60 drops | 1 teaspoon | 2 cups | 1 pint |
| 3 teaspoons | 1 Tablespoons | 2 pints (4 cups) | 1 quart |
| 2 Tablespoons | 1 liquid ounce | 4 quarts (liquid) | 1 gallon |
| 4 Tablespoons | 1/4 cup | 31 1/2 gallons | 1 barrel |
| 5 1/3 Tablespoons | 1/3 cup | 8 quarts | 1 peck |
| 8 Tablespoons | 1/2 cup | 4 pecks | 1 bushel |
| 1/2 cup | 1 gill | 1 bushel | 2150.42 cubic inches |
| 10 2/3 Tablespoons | 2/3 cup | 16 ounces | 1 pound |
| 12 Tablespoons | 3/4 cup | 100 lbs. 1 cwt. | Hundred weight |
| 14 Tablespoons | 7/8cup | 20 cwt. | 1 ton |
| 16 Tablespoons | 1 cup | 2000 lbs. | 1 ton |
| 1 cup | 1/2 pint | 2240 lbs. | 1 long ton |
Medical Measures
| 20 grains | 1 scruple (dry) |
|
3 scruples |
1 dram |
| 8 drams | 1 ounce |
| 12 ounces | 1 pound |
| 60 minims | 1 fluid dram (wet, fluid) |
| 8 fluid drams | 1 fluid ounce |
| 16 fluid ounces | 1 pint |
| 8 pints | 1 gallon |
Equivalent Measurements
| 3 tsp. | 1 Tbsp. |
| 4 Tbsp. | 1/4 cup |
| 5 1/3 Tbsp. | 1/3 cup |
| 8 Tbsp. | 1/2 cup |
| 10 2/3 Tbsp. | 2/3 cup |
| 12 Tbsp. | 3/4 cup |
| 16 Tbsp. | 1 cup |
| 1/2 cup | 1 gill |
| 2 cups | 1 pt. |
| 4 cups | 1 qt. |
| 4 qt. | 1 gal. |
| 8 qt. | 1 peck |
| 4 pecks | 1 bushel |
| 16 oz. | 1 lb. |
| 32 oz. | 1 qt. |
| 8 oz. liquid | 1 cup |
| 1 oz. liquid | 2 Tbsp. |
For liquid and dry measurements use standard measuring spoons and cups. All measurements are level.
Ingredient Measurements
|
Baking powder |
1 cup = 5 1/2 oz. |
| Cheese, American | 1 lb. = 2 2/3 cups cubed |
| Cocoa | 1 lb. = 4 cups ground |
| Coffee | 1 lb. = 5 cups ground |
| Cornmeal | 1 lb. = 3 cups |
| Cornstarch | 1 lb. = 3 cups |
| Cracker crumbs | 23 soda crackers = 1 cup 15 grahm crackers = 1 cup |
| Shortening or Butter | 1 lb. = 2 cups |
| Eggs | 1 egg = 4 Tbsp. liquid 4 to 5 whole = 1 cup 7 to 9 whites = 1 cup 12 to 14 yolks = 1 cup |
| Flour | 1 lb. all-purpose = 4 cups 1 lb. cake = 4 1/2 cups 1 lb. graham = 3 1/2 cups |
| Lemons, juice | 1 medium = 2 to 3 Tbsp. 5 to 8 medium = 1 cup |
| Lemons, rind | 1 lemon = 1 Tbsp. grated |
| Oranges, juice | 1 medium = 2 to 3 Tbsp. 3 to 4 medium = 1 cup |
| Oranges, rind | 1 = 2 Tbsp. grated |
| Gelatin | 3 1/4 oz. pkg. flavored = 1/2 cup 1/4 oz. pkgd unflavored = 1 Tbsp. |
| Sugar | 1 lb. brown = 2 1/2 cups 1 lb. cube = 96 to 160 cubes 1 lb. granulated = 2 cups 1 lb. powdered = 3 1/2 cups |
General Guidelines for Ingredient Measuring
Liquids: Use a standard glass or clear plastic measuring cup. Place it on a level surface and bend down so your eye is level with the marking you wish to read, and fill the cup to the mark. Do not lift the cup to your eye, since your hand is not as steady as a level counter top.
Solid Shortening: Pack it into a dry measure using a spatula. Run the spatula through the shortening in the cup to make sure there are no air pockets.
Butter: The easiest way to measure butter is that one pound equals 2 cups, so use a half a pound or two sticks for one cup, use one stick or one fourth of a pound block for a 1/2 cup, a half a stick for a ΒΌ cup, or an eighth of a stick for a tablespoon.
Dry Ingredients: Use a dry measure with exactly the capacity you wish to measure. Pile the ingredients lightly into the cup with a spoon and then level off with a metal spatula. Never pack dry ingredients except brown sugar, which must be packed into the cup so it holds the shape of the measure when turned out.
Flour: Stir in container or pour flour into a bowl and stir with spoon to lighten it, gently spoon flour into a dry measure, and level off the top with a metal spatula. This method applies to most flours with the most notable exception of cake flour, which is very soft and tends to pack down. It should be sifted to remove lumps and to lighten it.
Dried Herb: Lightly fill a measuring spoon to the top. It is not necessary to level with a spatula. Keep the level as close to the top as possible. Then empty spoon into your hand and crush the herbs. This will break the leaves to better release the flavor.
Dash: Most times a dash is used for seasoning, and the actual amount is up to your taste. However, as a guide, consider a dash to be 1/16 of a teaspoon.
