For a huge list to download click here.

For More Conversions/Equilivants click here.

Measures 1 teaspoon: 5ml (metric) 3 teaspoons: approx 1 tablespoon 1 tablespoon: 14ml (metric) 2 tablespoons: 1 fluid ounce 1 fluid ounce: 28ml (metric) 4 tablespoons: 1/4 cup 5-1/3 tablespoons: 1/3 cup 8 tablespoons: 1/2 cup 10-2/3 tablespoons: 2/3 cup 12 tablespoons: 3/4 cup 16 tablespoons: 1 cup or 8 fluid ounces 1/8 cup: 2 tablespoons 1/4 cup: 4 tablespoons or 2 fluid ounces 1/3 cup: 5 tablespoons plus 1 teaspoon 1/2 cup: 8 tablespoons 2/3 cup: 10-2/3 tablespoons 1 cup: 16 tablespoons, 8 fluid ounces or 1/2 pint 2 cups: 1 pint 1 pint: 570ml (metric) 2 pints: 1 quart 4 quarts (liquid): 1 gallon 1 liter: approximately 4 cups, or 1 quart 1 ounce: 27gm (metric) 1 pound: 430gm (metric) Butter For approximate measure 4 sticks (1 lb.) = 2 cups 1 stick (1/4 lb.) = 1/2 cup 1/2 stick (1/8 lb.) = 1/4 cup Eggs 2 medium = 1/3 cup 2 large = 1/2 cup 3 medium = 1/2 cup 3 large = 2/3 cup The way ingrediants are measured is important. Try these: For Dry Ingredients: Stir, then fill the measuring spoon or graduated measuring cup and level off with a straight-edged knife. Shortening: Use graduated measuring cup. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with a straight-edged knife. Liquids: Use liquid measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line at eye level. You do not want to hold measuring cup because you hand might not be level and you can get the wrong measurement. Flour: Sift flour through large open sifter (to aerate it) onto a square of wax paper or into a bowl before measuring. Spoon the sifted flour into your graduated measuring cup and level off cup with a straight-edged knife. Don't shake the cup. This is very important to ensuring accuracy for your recipe. Granulated Sugar: Needs sifting only if lumpy. Spoon lightly into graduated measuring cup. Level off with a straight-edged knife. Do not knock or tap cup. Brown Sugar: If it's lumpy, press through a course sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into graduated measuring cup until sugar holds its shape. Level off with a straight-edged knife. Confectioner's Sugar: Sift through flour sifter or press through sieve to remove lumps. Spoon lightly into graduated measuring cup. Level off with straight-edged knife. Molasses or Syrup: Fill cup. It rounds up, so level off. Scrape out with rubber spatula. Dried Fruit: Pack raisins, dates, figs, etc., lightly into measuring cup. Press gently to level off top. Nuts and Coconut: Pack shredded coconut or shelled nuts lightly into measuring cup until level with top. Soft Bread Crumbs: Pack lightly into measuring cup. Press gently until level with top. Fine Dry Bread Crumbs: Spoon lightly into measuring cup. Level off. Don't shake cup. Shredded or Grated Cheese: Pack lightly into measuring cup until level with top.	Possible Ingredient Replacements Ingredient Possible replacement Allspice, ground (1 teaspoon) 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Baking powder (1 teaspoon) 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar Buttermilk (1 cup) 1 tbs lemon juice or vinegar plus enough fresh sweet milk to make 1 cup Chocolate, unsweetened (1 oz. square) 3 tbsp cocoa plus 1/2 cup shortening Corn Syrup (1 cup) 1-1/4 cup light brown sugar plus 1/3 cup water Cornstarch (1 tbsp) 2 tbsp flour or 2 tbsp granular tapioca Cream, light (1 cup) 2 tbsp butter, 1 cup minus 2 tbsp milk Egg (1 whole) 2 egg yolks plus 1 tbsp water (in cookies, etc.) or 2 egg yolks (in custards and such mixtures) Flour, cake (1 cup) 1 cup less 2 tablespoons of all-purpose flour Flour, self-rising (1 cup) 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt Garlic, 1 clove 1/8 teaspoon garlic powder Half-and-half (1 cup) 7/8 cup milk, plus 3 tablespoons butter Honey (1 cup) 3/4 cup sugar plus 1/4 cup liquid Lemon juice (1 teaspoon) 1/2 tsp vinegar Lemon juice (from 1 medium lemon) 2-1/2 tablespoons bottled lemon juice Milk, fresh (1 cup) 1/2 cup evaporated milk plus 1/2 cup water or powered milk plus water (directions on pkg); or 1 cup sour milk/buttermilk plus 1/2 tsp soda (decrease baking powder by 2 tsp if using sour milk) Milk, sour (1 cup) 1 tbsp lemon juice or vinegar plus enough fresh sweet milk to make 1 cup Milk, sweetened condensed (1 cup) 1 cup plus 2 tbsp dry milk to 1/2 cup warm water, mix thoroughly. Stir in 3/4 cup sugar and 3 tbsp melted butter or margarine. Mustard, dry (1 teaspoon) 1 tbsp prepared mustard Pumpkin Pie Spice (1 teaspoon) 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg Ricotta cheese Cottage cheese, in same amount Sour cream Plain yogurt, in same amount Sugar, brown (1 cup) 1 cup minus 1 tbsp white sugar, plus 1-1/2 tbsp molasses Sugar, powdered (1 cup) 1 cup sugar and 1 cup cornstarch, processed on high in food processor Tapioca (1 tablespoon) 1-1/2 tablespoons all-purpose flour Tomatoes, canned (1 cup) About 1-1/3 cups cut-up fresh tomatoes, simmered 10 minutes Vanilla Bean, 1 inch 1 teaspoon pure vanilla extract Yogurt, plain (1 cup) 1 cup sour cream or 1 cup cottage cheese (processed until smooth) For more replacements Click here. And Here. s s s s s s

Reducing Recipes 1
To make half a recipe...

use exactly one-half the amount of each ingredient. See equivalents and how to measure for help in dividing or multiplying ingredients.

If the divided recipe calls for less than 1 egg, beat one whole egg. Measure with a tablespoon. Divide. (Use egg that is left in scrambled eggs, sauces, etc., or discard.)

Baking pans used for half recipes of cakes, pies, etc. should measure about half the area of those for the whole recipe. Oven temperature will be the same. Approximate baking time will be the same or may be slightly less if the proportions of the pan are different.

Reducing Recipes 2
To double a recipe...
Use exactly twice the amount of each ingredient. Add an extra minute of beating for cakes.
If the increased recipe calls for uneven amounts of ingredients, it is a help to remember the following:
2/3 cup = 1/2 cup plus 2-2/3 tbs
5/8 cup = 1/2 cup plus 2 tbs
7/8 cup=3/4 cup plus 2 tbs
Use twice as many pans of the same size indicated for the original recipe or a pan double in area. The batter should be the same depth in the pan so that the same baking time and temperature may be used.


More About Modifying
Before you start, write down the new quantities and measures of ingredients. It's too easy to forget something when you try to figure in your head as you go along.

When multiplying a recipe, you may want to cut back on spices and seasonings slightly. Some suggest using 1.5 times the amount of herbs and spices, salts and other seasonings, while using 2 times the amount of other ingredients.
when baking in two pans at the same time, extend the cooking time to because food in a full oven will take longer to cook.