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Measuring & Conversions


These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart

Measuring Dry Ingredients


Measuring Liquid Ingredients
Measuring Small Amounts of Dry and Liquid Ingredients

Measure small amounts of dry and liquid ingredients, usually 3


tablespoons or less, in measuring spoons. They are sold in sets typically containing a
1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon.
Small amounts of dry ingredients should be measured in measuring spoons using the
same technique used for dry measuring cups. Small amounts of liquid ingredients
should be measured in measuring spoons by carefully filling with liquid until it reaches
the top of the spoon.
Baking Ingredient YieldPlanning to bake but don't know how much of an ingredient to

purchase? This chart will help make shopping for baking ingredients a snap!
Ingredient

Quantity to Buy

Yield

Apples

1 medium

1 cup sliced

Graham crackers

15

1 cup fine crumbs

Whipping cream

1 cup

2 cups whipped

Dried fruit

1 pound

2-1/2 cups chopped or small pieces

Raisins

1 pound

2-1/2 cups

Eggs

5 medium

1 cup

8 medium egg whites

1 cup

12 to 14 medium egg yolks

1 cup

Flour

1 pound, sifted

4 cups

Lemon, juice

1 lemon

2 to 3 tablespoons juice

Lemon, peel or rind

1 lemon

2 teaspoons grated peel

Lime, juice

1 lime

1 tablespoon juice

Peanuts

5 ounces

1 cup

Pecan halves

3-3/4 ounces

1 cup

Pecans, chopped

4-1/4 ounces

1 cup

Walnuts, chopped

4-1/2 ounces

1 cup

Walnut halves

3-1/2 ounces

1 cup

Orange, juice

1 orange

1/3 to 1/2 cup juice

Sugar, brown

1 pound

2-1/4 cups firmly packed

Sugar, powdered (confectioners')

1 pound

3-1/2 to 4 cups sifted

Sugar, granulated (white)

1 pound

2 cups

Measuring Fats
Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
Food Safety

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Measuring & Conversions


These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart


Flour

Measure

Grams

Ounces

All-purpose, sifted

1 cup

115 g

4.1 oz

All-purpose, spooned

1 cup

125 g

4.4 oz

All-purpose, dipped

1 cup

145 g

5.0 oz

Bread, sifted

1 cup

112 g

4.0 oz

Bread, dipped

1 cup

163 g

5.7 oz

Cake, sifted

1 cup

96 g

3.4 oz

Cake, spooned

1 cup

111 g

3.9 oz

Sugars & Sweeteners

Measure

Grams

Ounces

Brown, packed

1 cup

200 g

7.1 oz

Granulated (white)

1 cup

200 g

7.1 oz

Powdered (confectioners'), spooned

1 cup

113 g

4.0 oz

Honey

1 cup

332 g

11.7 oz

Molasses

1 cup

309 g

10.9 oz

Other

Measure

Grams

Ounces

Oats, rolled, uncooked, spooned

1 cup

80 g

2.8 oz

Cocoa, spooned

1 cup

85 g

3.0 oz

Coconut, flaked, sweetened, spooned

1 cup

120 g

2.6 oz

Learn more about Measuring Equipment

Measuring
Measuring
Measuring
Measuring

Dry Ingredients
Liquid Ingredients
Small Amounts of Dry and Liquid Ingredients
Fats

Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
Food Safety

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Measuring & Conversions


These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart

Measuring Dry Ingredients

Nested graduated dry measuring cups are used to measure flour, sugar
and other dry and solid ingredients. Measuring dry ingredients in a glass measuring cup
will result in an inaccurate measurement.
Dry Ingredient Metric Conversion Chart
Measure

Ounces

Pounds

1 ounce

1/16

1 pound

16

1 milligram

1/29000

Milligrams
2835

Grams

Kilograms

28.35

.028

454

.454

.001

.000001

1 gram

.032

.002

1000

.001

Measuring all-purpose flourStir flour first, then lightly spoon into dry measuring cup.

Use a metal spatula or the straight edge of a table knife to level flour so it is even with
the top of the cup. Do not pack flour into measuring cup or tap filled cup on counter.
Measuring granulated or powdered sugar, corn meal, wheat germ and oats Spoon
into drying measuring cup and level even with the top of a cup with a metal spatula.
Measuring brown sugar and vegetable shorteningFirmly pack into dry measuring
cup, then level even with the top of the cup with a metal spatula.

Measuring Liquid Ingredients


Measuring Small Amounts of Dry and Liquid Ingredients
Measuring Fats

Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
Food Safety

UPDATE YOUR RECIPE BOX

Search for Great Quaker Recipes


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OATS DO MORE
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Measuring & Conversions


These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart

Measuring Dry Ingredients


Measuring Liquid Ingredients

Measure liquid ingredients such as milk, vegetable oil and fruit juice in a glass or plastic
measuring cup with a spout for pouring:
o
o

Place measuring cup on a level surface


Pour in liquid and read its level by viewing the cup from eye level. (You will
need to bend or stoop down to see at eye level.)

Using metal or plastic cups without a pouring lip will probably result in an inaccurate
measurement. Liquid measuring cups provide "empty" cup space about the top fill line,
to allow for any movement of the liquid when moving the cup. This prevents spilling
some of the measured liquid.
View Liquid Ingredient Metric Conversion Chart

Measuring Small Amounts of Dry and Liquid Ingredients


Measuring Fats

Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
Food Safety

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OATS DO MORE
PRODUCTS
COOKING & RECIPES
ABOUT QUAKER OATS
QUAKER FOR HEALTH CARE PROFESSIONALS
SITE MAINTENANCE
NEW PRODUCTS
COOKIES
SOFT BAKED
SEARCH

BAKING OVERVIEW
COOKIES
BAR COOKIES
MUFFINS
BISCUITS
QUICK BREADS
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Measuring & Conversions

These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart

Measuring Dry Ingredients


Measuring Liquid Ingredients
Measuring Small Amounts of Dry and Liquid Ingredients

Measure small amounts of dry and liquid ingredients, usually 3


tablespoons or less, in measuring spoons. They are sold in sets typically containing a
1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon.
Small amounts of dry ingredients should be measured in measuring spoons using the
same technique used for dry measuring cups. Small amounts of liquid ingredients
should be measured in measuring spoons by carefully filling with liquid until it reaches
the top of the spoon.
Baking Ingredient YieldPlanning to bake but don't know how much of an ingredient to

purchase? This chart will help make shopping for baking ingredients a snap!
Ingredient

Quantity to Buy

Yield

Apples

1 medium

1 cup sliced

Graham crackers

15

1 cup fine crumbs

Whipping cream

1 cup

2 cups whipped

Dried fruit

1 pound

2-1/2 cups chopped or small pieces

Raisins

1 pound

2-1/2 cups

Eggs

5 medium

1 cup

8 medium egg whites

1 cup

12 to 14 medium egg yolks

1 cup

Flour

1 pound, sifted

4 cups

Lemon, juice

1 lemon

2 to 3 tablespoons juice

Lemon, peel or rind

1 lemon

2 teaspoons grated peel

Lime, juice

1 lime

1 tablespoon juice

Peanuts

5 ounces

1 cup

Pecan halves

3-3/4 ounces

1 cup

Pecans, chopped

4-1/4 ounces

1 cup

Walnuts, chopped

4-1/2 ounces

1 cup

Walnut halves

3-1/2 ounces

1 cup

Orange, juice

1 orange

1/3 to 1/2 cup juice

Sugar, brown

1 pound

2-1/4 cups firmly packed

Sugar, powdered (confectioners')

1 pound

3-1/2 to 4 cups sifted

Sugar, granulated (white)

1 pound

2 cups

Measuring Fats

Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
Food Safety

UPDATE YOUR RECIPE BOX

Search for Great Quaker Recipes


NEWSLETTER SIGN UP
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PEPSICO

Quaker Oats Company, 2014

OATS DO MORE

PRODUCTS
COOKING & RECIPES
ABOUT QUAKER OATS
QUAKER FOR HEALTH CARE PROFESSIONALS
SITE MAINTENANCE
NEW PRODUCTS
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SEARCH

BAKING OVERVIEW
COOKIES
BAR COOKIES
MUFFINS
BISCUITS
QUICK BREADS
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Measuring & Conversions


These easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with.

General Ingredient Equivalent Chart

Measuring
Measuring
Measuring
Measuring

Dry Ingredients
Liquid Ingredients
Small Amounts of Dry and Liquid Ingredients
Fats

Fats are measured by sticks, by cups, by weight and by tablespoons - so


it's no wonder many a baking mistake is made when measuring fats.
For example, a common error is to think that one stick of butter is equal to one cup.
Unfortunately, this is not true. One stick of butter is equal to 1/2 cup. Shortening, on the
other hand, contains 1 cup in a stick. It is for this reason that Quaker lists fat
measurements in recipes by the number of sticks, tablespoons (so that they can be
"counted" on the stick of fat) and/or the weight. We believe that this method will be less
confusing to the many novice bakers who are just discovering the joys of baking!
To measure stick butter or margarineIf the recipe calls for less than 1/2 cup (8

tablespoons), count the number of tablespoons on the wrapping markings. With a sharp
knife, carefully cut on the lines found on the butter/margarine stick wrapper. It is best to
cut the butter while it is still at refrigerator temperature, as you will not get an accurate
measurement if the butter is too soft. REMEMBER, one stick of butter or margarine is
equal to 1/2 cup and not 1 cup!
To measure an unquartered, 1 pound block of butter or margarine Allow butter to
soften just slightly -- DO NOT soften in the microwave, as it typically will become too
soft. Pack it into a dry (nested) measuring cup. Then use a metal spatula or the straight
edge of a knife blade to level it even with the top of the cup.
To measure butter or margarine in a tubTrick question. DO NOT use butter or
margarine found in tubs, as it is not suitable for baking.
To measure stick solid shorteningKeep in mind that shortening sticks contain one cup
of shortening as compared to the 1/2 cup found in a stick of butter or margarine. With a
sharp knife, carefully cut on the lines found on the stick wrapper.
To measure solid shortening in a canUsing a spoon or rubber spatula, scoop
shortening out of can and pack into a dry (nested) measuring cup. Then use a metal
spatula or the straight edge of a knife blade to level it even with the top of the cup.
View Ingredient Substitution Chart

Getting Started
Baking Equipment
Ingredients & Substitutions
Measuring & Conversions
High-Altitude Baking
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Kathy Maister's Start Cooking


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Measurement and Conversion Charts


posted in Measuring, Reference Charts by Kathy Maister
previous | next

Americans typically measure ingredients by volume, while just about everyone else measures them
by weight. Here is a quick summery of some of the basic cooking conversions. At the end of this post
there are links to food specific online conversion calculators.
This post contains ratios for
a) US Dry Volume Measurements
b) US Liquid Volume Measurements
c) Converting US Measurements to Metric
d) Converting Metric Measurements to US
e) Oven Temperature Conversions
f) Ratios for selected foods
g) Measures for pans and dishes

Measurements Conversion Chart


US Dry Volume Measurements
MEASURE

EQUIVALENT

1/16 teaspoon

dash

1/8 teaspoon

a pinch

3 teaspoons

1 Tablespoon

1/8 cup

2 tablespoons (= 1 standard coffee scoop)

1/4 cup

4 Tablespoons

1/3 cup

5 Tablespoons plus 1 teaspoon

1/2 cup

8 Tablespoons

3/4 cup

12 Tablespoons

1 cup

16 Tablespoons

1 Pound

16 ounces
US liquid volume measurements

8 Fluid ounces

1 Cup

1 Pint

2 Cups (= 16 fluid ounces)

1 Quart

2 Pints (= 4 cups)

1 Gallon

4 Quarts (= 16 cups)

1/5 teaspoon

1 ml (ml stands for milliliter, one thousandth of a liter)

1 teaspoon

5 ml

1 tablespoon

15 ml

1 fluid oz.

30 ml

1/5 cup

50 ml

1 cup

240 ml

2 cups (1 pint)

470 ml

4 cups (1 quart)

.95 liter

4 quarts (1 gal.)

3.8 liters

1 oz.

28 grams

1 pound

454 grams

1 milliliter

1/5 teaspoon

5 ml

1 teaspoon

15 ml

1 tablespoon

30 ml

1 fluid oz.

100 ml

3.4 fluid oz.

240 ml

1 cup

1 liter

34 fluid oz.

1 liter

4.2 cups

1 liter

2.1 pints

1 liter

1.06 quarts

1 liter

.26 gallon

1 gram

.035 ounce

100 grams

3.5 ounces

500 grams

1.10 pounds

1 kilogram

2.205 pounds

US to Metric Conversions

Metric to US Conversions

1 kilogram

35 oz.
Pan Size Equivalents

9-by-13-inches baking dish

22-by-33-centimeter baking dish

8-by-8-inches baking dish

20-by-20-centimeter baking dish

9-by-5-inches loaf pan

23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)

10-inch tart or cake pan

25-centimeter tart or cake pan

9-inch cake pan

22-centimeter cake pan

Oven Temperature Conversions


Farenheit

Celsius

Gas Mark

275 F

140 C

gas mark 1-cool

300 F

150 C

gas mark 2

325 F

165 C

gas mark 3-very moderate

350 F

180 C

gas mark 4-moderate

375 F

190 C

gas mark 5

400 F

200 C

gas mark 6-moderately hot

425 F

220 C

gas mark 7- hot

450 F

230 C

gas mark 9

475 F

240 C

gas mark 10- very hot

Ratios for selected foods


Measure

Equivalents
Butter

1 T.
1 stick

14 grams
4 ounces=113 grams

1 Tablespoon
8 tablespoons

cup

4 sticks

16 ounces=452 grams

32 tablespoons

2
cups

Lemon
1 lemon

1 to 3 tablespoons juice, 1 to 1 teaspoons


grated zest

4 large lemons

1 cup juice

cup grated zest


Chocolate

1 ounce

cup grated 40 grams

6 ounces chips

1 cup chips 160 grams

cocoa powder

1 cup 115 grams


Creams

Half and half

milk cream

10.5 to 18 %
butterfat

Light cream

18 % butterfat

Light whipping
cream

26-30 % butterfat

Heavy cream

whipping cream

36 % or more
butterfat

Double cream

extra-thick double cream,


Clotted or Devonshire

42 % butterfat

Measures for Pans and Dishes

Inches

Centimeters

9-by-13-inches baking dish

22-by-33-centimeter baking dish

8-by-8-inches baking dish

20-by-20-centimeter baking dish

9-by-5-inches loaf pan (8 cups in


capacity)

23-by-12-centimeter loaf pan (2 liters in


capacity)

10-inch tart or cake pan

25-centimeter tart or cake pan

9-inch cake pan

22-centimeter cake pan

ONLINE METRIC CONVERSION CALCULATORS


BEST FOR COOKING:
Cooking Conversion Online -I use this one all the time. It is an excellent food specific metric converter
(as long as you can look past the advertisements!)
Good Basic Calculator:
Worldwide Metric General conversion chart (not food specific)
Everything Converter:
Ask Numbers This is a fun one as it includes things like speed, power and shoe size! The cooking
calculator is not food specific.

(Not Recommended: Many food sites have a widget on their sites called theCuliverter. This
calculator is not food specific which is why I do not recommend using it.

Other Posts on Measuring:

How to Measure Food ( Video)

Measuring Different Ingredients in Cooking

Measuring Food around the World

Measuring Liquids

Measuring by Weight
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28 Comments
Chef-Dezzie said:
This is very helpful, thanks!
Jon (Sacker) said:
As I have written about elsewhere on this site, cooking with weights is so much easier (but as thats what I grew up
with, I wolud say that wouldnt I!!). The best site I know for conversions is at convert-me which is great for food as well
as a host of other sorts of conversions.
Lillian said:
I love the conversion chart ! I will be using it often ! Thanks !!!
Kathy Maister said:
Thanks Lillian! My summer project is to develop every chart imaginable for cooking. Yikes! Well maybe not every
chart but a really good reference for all cooks!
What charts would everyone like to see?
David said:
Hi Kathy,
If you could develop a chart that converts cup = milligrams / mililetres it would greatly help this metric user in
England!
Many thanks!
Kathy Maister said:
Ill add it to the list!
Nur Aisha said:
thank you, thank you, thank you so much!!
Lex said:
This is such a huge help. I felt so dumb for not knowing how to convert my grandmothers recipes but now I can
cheat! Many thanks!

brooklyn banks said:


I love this site it helps alot with cooking!
startcooking said:
Lex, good luck recreating what I am sure are old family favorites!
BB, Thanks!
Cheers,
Kathy
Lesa said:
Thank you!!! This was so very helpful..I will forever be indeted to you for these converts. I will pass them on to
others that need the same help I did. Keep up the WONDERFUL things you do to help us keep measuring accurately
startcooking said:
Hi Lesa, glad I could help! Measuring ingredients should not be complicated but unfortunately everyone around the
world uses different measures for what ends up to be the same amount!
Peggy said:
I am trying to figue out how many teaspoons of salt would be in a 1,500 mg suggested serving? I find all answers
except the one I need. Can you help??? Thanks.
startcooking said:
Hi Peggy,
1500 mg of salt is just a bit more than 1/2 teaspoon of salt.

1/4 teaspoon salt = 575 mg sodium

1/2 teaspoon salt = 1,150 mg sodium

3/4 teaspoon salt = 1,725 mg sodium

1 teaspoon salt = 2,300 mg sodium


I hope this helps!
Cheers,
Kathy
jonathan said:

Hi,in and out of websites and really need some help with my, nutrition facts, for my jerky product.Very simple recipe
and I have figured I use 1/4 teaspoon of salt in every 2oz bag.Just cant figure the percentage,is it by the
calories,which would be 232 per serving or grams which would be 46 grams.Hope you can help.Thanks
startcooking said:
Sorry Jonathan, but I really have no idea how to answer your question!
This Nutrition Data link may be able to supply you with the information you need.
Good Luck,
Kathy
Carmen said:
How do I measure 1/2 pound butter?
startcooking said:
Hi Carmen,
1/2 pound of butter equals:
225 grams
or
1 Cup
or
16 Tablespoons
or
two sticks
Cheers,
Kathy
Joanie said:
While trying to figure out how much salt is in a pound of butter, my label states 90 mg. per 1 Tablespoon so 1#=452
grams of salt. Then you wrote 1 tsp.=2300 mg. sodium x3=6900 mg per Tablespoon. Help!
startcooking said:
Hi Joanie,
According to the American Heart Association:

1 teaspoon SALT has 2,300 mg sodium


According to the Nutrition Facts on my container of butter:
1 Tablespoon of BUTTER has 95 mg of sodium
I hope this helps!
Cheers,
Kathy
gloria chandler said:
my diet gives me 40g of cereal.
How do I measure this,what I have done is 4 dessertful which I hope measure 40 grams.
can you help me with this question please. I know there is a simple answer
startcooking said:
Hi Gloria,
All cereals do not weigh the same. 40g of one cereal may actually be a lot less or a lot more than what you think. In
my grocery store you can buy small, single serving packets of cereal which takes the guess work out of measuring.
I think your best best might be to invest in a small food scale.
Good Luck,
Kathy
Andrea Arquitt said:
The answer to Jonathans question about salt in his recipefor labeling purposes the amount of sodium is listed as a
percent of daily reccomdations which is 2300 mg/d for adults. Sodium is 39% of the weight of salt (sodium chloride).
So you convert the measure of salt into milligrams of salt and then calculate the sodium content. One teaspoon is
approximately 5 grams or 5000 milligrams.
Diana said:
how do i mesure 3/4 teaspoon of salt
thanks

Diane
startcooking said:
1/4 teaspoon + 1/2 teaspoon = 3/4 teaspoon
ankit said:
Hi Kathy,
This is the best site i have ever found for cooking i m a hotel management student and your site helps me a lot.
THANKS..
lynzen mendoza said:
How many cups are there in a kilogram?
startcooking said:
Hi Lynzen, Click here:Metric Conversions
Good Luck!
K.
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Baking Measurements

Sometimes when Im not sure about a recipe but want


to try it anyway, I scale down the recipe to 50% of the original. In those circumstances, I
found it very difficult to calculate 50% of 3/4 cup, or to measure 50% of 1.5 tablespoon,
etc. Then I found this handy table in my Baking for Dummies book. For instance 3/4th of a
cup is equal to 12 tablespoons, so half of it would be 6 tablespoons.
Check out the Cups to Grams conversion chart below.

Cups To Grams Conversions (Metric)

Butter Measurements
Cups

Sticks

Pounds

Tablespoon
Grams
s

1/4

1/2

1/8

55 g

1/2

1/4

112 g

1/3

1/2+1 & 1/3


tbspns

n/a

5 & 1/3

75 g

2/3

1 + 2 & 2/3
tbspns

n/a

10 & 2/3

150 g

3/4

1 & 1/2

3/8

12

170 g

1/2

16

225 g

32

450 g

All Purpose Flour, Icing or Powdered


Sugar

Cake Flour
Cup

Grams

Cup

Grams

1/8 cup

10 grams

1/8 cup

15 grams

1/4 cup

20 grams

1/4 cup

30 grams

1/3 cup

25 grams

1/3 cup

40 grams

3/8 cup

30 grams

Cup
3/8 cup

Grams
45 grams

1/2 cup

60 grams

5/8 cup

70 grams

2/3 cup

75 grams

3/4 cup

85 grams

7/8 cup

100 grams

1 cup

110 grams

Granulated Sugar

Cup
1/2 cup

Grams
50 grams

5/8 cup

60 grams

2/3 cup

65 grams

3/4 cup

70 grams

7/8 cup

85 grams

1 cup

95 grams

Brown Sugar

Cup

Grams

Cup

Grams

1/8 cup

30 grams

1/8 cup

25 grams

1/4 cup

55 grams

1/4 cup

50 grams

1/3 cup

75 grams

1/3 cup

65 grams

3/8 cup

85 grams

3/8 cup

75 grams

1/2 cup

115 grams

1/2 cup

100 grams

5/8 cup

140 grams

5/8 cup

125 grams

2/3 cup

150 grams

2/3 cup

135 grams

3/4 cup

170 grams

3/4 cup

150 grams

7/8 cup

200 grams

7/8 cup

175 grams

1 cup

225 grams

1 cup

200 grams

Sliced Almonds

Ground Almonds

Cup

Grams

Cup

Grams

1/8 cup

10 grams

1/8 cup

25 grams

1/4 cup

20 grams

1/4 cup

50 grams

1/3 cup

25 grams

1/3 cup

65 grams

3/8 cup

30 grams

3/8 cup

75 grams

1/2 cup

40 grams

1/2 cup

100 grams

5/8 cup

50 grams

5/8 cup

125 grams

2/3 cup

55 grams

2/3 cup

135 grams

3/4 cup

60 grams

3/4 cup

150 grams

7/8 cup

70 grams

7/8 cup

175 grams

1 cup

80 grams

1 cup

200 grams

Flaked Coconut

Grated Coconut

Cup

Grams

Cup

Grams

1/8 cup

10 grams

1/8 cup

10 grams

1/4 cup

20 grams

1/4 cup

25 grams

1/3 cup

25 grams

1/3 cup

35 grams

3/8 cup

30 grams

3/8 cup

40 grams

1/2 cup

40 grams

1/2 cup

50 grams

5/8 cup

45 grams

5/8 cup

60 grams

2/3 cup

50 grams

2/3 cup

65 grams

3/4 cup

60 grams

3/4 cup

75 grams

7/8 cup

65 grams

7/8 cup

85 grams

1 cup

75 grams

1 cup

100 grams

Unsweetened Cocoa Powder


Cup

Grams

1/8 cup

15 grams

1/4 cup

30 grams

1/3 cup

40 grams

3/8 cup

45 grams

1/2 cup

60 grams

5/8 cup

70 grams

2/3 cup

75 grams

3/4 cup

85 grams

7/8 cup

100 grams

1 cup

125 grams

Baking Measurements
If a recipe calls for this
amount

You can also measure it this way

Dash

2 or 3 drops (liquid) or less than 1/8


teaspoon (dry)

1 tablespoon

3 teaspoons or 1/2 ounce

2 tablespoons

1 ounce

1/4 cup

4 tablespoons or 2 ounces

1/3 cup

5 tablespoons plus 1 teaspoon

1/2 cup

8 tablespoons or 4 ounces

If a recipe calls for this


amount
3/4 cup

12 tablespoons or 6 ounces

1 cup

16 tablespoons or 8 ounces

1 pint

2 cups or 16 ounces or 1 pound

1 quart

4 cups or 2 pints

1 gallon

4 quarts

1 pound

16 ounces

You can also measure it this way

Volume Measurements
US Units

Canadian
Units

Australian Units

1/4 teaspoon

1 ml

1 ml

1/2 teaspoon

2 ml

2 ml

1 teaspoon

5 ml

5 ml

1 tablespoon

15 ml

20 ml

1/4 cup

50 ml

60 ml

1/3 cup

75 ml

80 ml

1/2 cup

125 ml

125 ml

2/3 cup

150 ml

170 ml

3/4 cup

175 ml

190 ml

1 cup

250 ml

250 ml

1 quart

1 liter

1 liter

1 and 1/2 quarts

1.5 liters

1.5 liters

2 quarts

2 liters

2 liters

2 and 1/2 quarts

2.5 liters

2.5 liters

3 quarts

3 liters

3 liters

4 quarts

4 liters

4 liters

US Units

Canadian
Metric

Australian Metric

1 ounce

30 grams

30 grams

2 ounces

55 grams

60 grams

3 ounces

85 grams

90 grams

Weight Measurements

4 ounces (1/4 pound)

Canadian
Metric
115 grams

125 grams

8 ounces (1/2 pound)

225 grams

225 grams

16 ounces (1 pound)

455 grams

500 grams (1/2


kilogram)

US Units

Australian Metric

Temperature Conversions
Farenheit

Celsius

32

212

100

250

120

275

140

300

150

325

160

350

180

375

190

400

200

425

220

450

230

475

240

500

260

Happy Baking!

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83 Responses to Baking Measurements


Older Comments
1.

manaha nkhethoa says:

June 27, 2014 at 3:43 am

Hi, I have to make 20liters of muffins for a funeral and my budget is limited. What would be standard
measurements if I use selfraisin. And between butter and cooking oil, which is best. Please come to my
rescue.
Reply

2.

Cheryl says:

July 9, 2014 at 7:39 am

Please can I have egg substitutes for baking cakes


Kind regards
Reply

Madhuram says:

July 9, 2014 at 8:36 pm

Check this out: http://www.egglesscooking.com/egg-substitutes/ Also the substitute one can use depends
upon the rest of the ingredients in the recipe. But generally speaking, pureed silken tofu, unsweetened
applesauce or yogurt or a combination of either of these can be used as a substitute for eggs in a cake
recipe.
Reply

3.

Healthy Baking Measurements Recipes for Health says:

August 10, 2014 at 5:18 pm

[] Baking 101 Baking Measurements Eggless Cooking Baking Measurements. If a recipe calls for this
amount You can also measure it this way; Dash: 2 or 3 drops (liquid) or less than 1/8 teaspoon (dry) 1
tablespoon: []
Reply

4.

Prasanna Nair says:

January 20, 2015 at 3:40 am

Hi Im Prasanna I read your blog.i liked it very much.very useful informative and intresting.Actually Im also
a vegetarian (not exactly omlettes are ok.but not in baking)so your receipes are a bit relief.actually in India
whole pastry flour is not available.and we are health conscious so pl tell me whole pastry flour and bread
flour is same.if not what can I substitute with maida or all purpose flour.thank you keep blogging .it will
definitely inspire vegan people.pl replay
Reply

Madhuram says:

January 20, 2015 at 8:50 pm

Thank you very much for your compliments Prasanna. Whole wheat pastry flour and bread flour is not the
same. You can use a mix of whole wheat flour and maida in place of whole wheat pastry flour.
Reply

Older Comments

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