Measure Equivalents and Substitutes

Measure Equivalents
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
10 tablespoons + 2 teaspoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 tablespoon = 1/2 fluid ounce
1 cup = 8 fluid ounces
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 cup raw rice = 3 cups cooked
7-8 large egg whites = 1 cup

Emergency Substitutes
1 cup cake flour = 1 cup minus 2 Tbsp all purpose flour
1 tsp baking powder = 1/2 tsp cream of tartar plus 1/4 tspbaking soda
1 cup buttermilk = 1 Tbsp lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), OR 1 cup whole milk plus 1 3/4 tsp cream tartar , or 1 cup plain yogurt
1 ounce unsweetened chocolate = 3 tbsp unsweetened cocoa powder plus 1 tbsp cooking oil or shortening, melted
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder
2 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water
1 cup honey = 1 1/4 cup sugar plus 1/4 cup water
1 tsp dry mustard (in cooked mixtures) = 1tbsp prepared mustard
1 tsp Garlic Salt = 1/8 tsp garlic powder + 7/8 tsp salt
Beef or Chicken broth 1 cup = 1 tsp or 1 cube instant bouillon mixed into 1 cup hot water
1/3 cup chopped onion = 1tsp onion powder or 1 tbsp dried minced onion
1 ounce semisweet chocolate = 3 tbsp semisweet cholate pieces or 1 ounce unsweetened chocolate plus 1 tbsp sugar
1 cup Corn syrup = 1 cup sugar plus 1/4 cup water
1 cup self rising flour = 1 cup all purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda
Poultry seasoning = crush 3/4 tsp dried sage, plus 1/4 tsp dried thyme or marjoram
1 medium lemon = 3 tablespoons of juice
1 medium orange = 1/3 cup of juice
1 cup whipping cream, whipped = 2 cups whipped dessert topping
1 cup light cream = 1 tablespoon melted butter plus enough milk to make 1 cup

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