Measurements and Equivalents
Who knew you’d need a degree in advanced mathematics just to figure out a recipe? Use our guide to help you adapt and measure!
| 1 tablespoon (tbsp) | = | 3 teaspoons (tsp) |
| 1/16 cup | = | 1 tablespoon |
| 1/8 cup | = | 2 tablespoons |
| 1/6 cup | = | 2 tablespoons + 2 teaspoons |
| 1/4 cup | = | 4 tablespoons |
| 1/3 cup | = | 5 tablespoons + 1 teaspoon |
| 3/8 cup | = | 6 tablespoons |
| 1/2 cup | = | 8 tablespoons |
| 2/3 cup | = | 10 tablespoons + 2 teaspoons |
| 3/4 cup | = | 12 tablespoons |
| 8 fluid ounces (fl oz) | = | 1 cup |
| 1 pint (pt) | = | 2 cups |
| 1 quart (qt) | = | 2 pints |
| 4 cups | = | 1 quart |
| 1 gallon (gal) | = | 4 quarts |
| 16 ounces (oz) | = | 1 pound (lb) |
| 1 milliliter (ml) | = | 1 cubic centimeter (cc) |
| 1 inch (in) | = | 2.54 centimeters (cm) |
Sometimes you don’t have exactly what you need for a recipe. Here are some ideas for substituting ingredients.
Out of This? |
Try Using This Instead |
|---|---|
| allspice - 1 teaspoon | 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves |
| baking powder | 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar |
| bread crumbs - 1 cup | 3/4 cup cracker crumbs |
| chicken or beef broth | 1 cup hot water + 1 teaspoon instant bouillon granules |
| brown sugar - 1 cup | 3/4 cup granulated sugar + 1/4 cup molasses |
| butter | An equal amount of regular margarine. Do not use lowfat spread or light margarine for baking. |
| buttermilk - 1 cup | 1 tablespoon vinegar or lemon juice + enough milk to equal 1 cup |
chocolate, semi-sweet 1 square (1 oz.) |
3 tablespoons chocolate morsels |
chocolate, unsweetened 1 square (1 oz.) |
3 tablespoons unsweetened cocoa + 1 tablespoon shortening or vegetable oil |
| cocktail sauce - 1 cup | 1 cup ketchup + 2 tablespoons horseradish |
| cornstarch - 1 tablespoon | 2 tablespoons flour |
| cream - 1 cup | 1 cup evaporated milk |
| 1 egg | 1/4 cup egg substitute |
| flour, self-rising - 1 cup | 2 tsp. baking powder + 1/4 tsp. salt + enough all purpose flour to equal 1 cup |
| honey - 1 cup | 1-1/4 cups sugar + 1/3 cup water |
| Italian seasoning | 1 teaspoon oregano + 1 teaspoon basil + 1 teaspoon sage |
| lemon juice - 1 teaspoon | 1/2 teaspoon vinegar |
| milk, whole - 1 cup | 1/2 cup evaporated milk + 1/2 cup water |
| molasses - 1 cup | 1 cup honey |
| mustard, dry - 1 teaspoon | 1 tablespoon prepared mustard |
| onion - 1 cup chopped | 1/4 cup dry minced onion or 1 teaspoon onion powder |
| ricotta cheese - 1 cup | 1 cup cottage cheese + 1 tablespoon skim milk |
| shortening - 1 cup | 1 cup butter or margarine |
| sour cream - 1 cup | 1 cup plain yogurt or 1 tablespoon lemon juice + enough evaporated milk to equal 1 cup |
| tartar sauce - 1/2 cup | 6 tablespoons mayonnaise or salad dressing + 2 tablespoons pickle relish |
| tomato puree - 1 cup | 2 tablespoons tomato paste + enough tomato sauce to equal 1 cup |
| tomato sauce - 1 cup | 1 can (3 oz) tomato paste + 1/2 cup water |
| tomatoes, canned - 1 cup | Simmer 1-1/3 cups fresh tomatoes wedges for 10 minutes |
| vinegar - 1 teaspoon | 2 teaspoons lemon juice |
| whipped cream | Prepare whipped topping mix or use frozen whipped topping such as Cool Whip® |
| wine | 1/2 cup grape juice |
| yogurt, plain (in a recipe) | Use an equal amount of sour cream |
--Source: United States Dept. of Agriculture (USDA).
