MEASUREMENTS Recipe

Ingredients

Measure: 3 tsp. Equiv: 1 tbsp.
1/3 cup/ 5 tbsp. plus 1 tsp.
1 cup/ 16 tbsp.
2 cups/ 1 pint
4 cups/ 1 qt.
4 qts/ 1 gallon
1 oz../2 tbsp.
16 oz./ 1 lb.
ONE POUND EQUIVALENTS
2 cups butter
4 cups flour
2 cups sugar
3 1/2 cups sifted powdered sugar
2 cups milk
9 medium eggs
2 2/3 cups oatmeal or brown sugar
1 7/8 cups rice
2 1/3 cups dry beans
2 cups ground, packed meat
CAN NUMBER WEIGHT CUP
No. 300/14 to 16 oz./ 1 3/4 cups
No. 303 / 16 to 17 oz. / 2 cups
No. 2 / 1 lb. 4 oz. / 2 1/2 cups
No. 2 1/2 / 1 lob. 13 oz. / 3 1/2 cups
No. 10 / 6 1/2 to 7 1/4 lbs. / 12 to 13 cups
METRIC MEASURE
1 tsp. / 5 milliliters
1 tbsp. / 15 milliliters
1 cup / 240 milliliters
1 oz. /28 grams
1 lb. / 454 grams

Preparation

Step 1

For best results in cooking, it is important to use the right measurements. Use dry measuring cups for measuring flour, sugar, shortening and various chopped or minced foods.

Use a glass measuring cup to measure and kind of liquid.

Use measuring spoons to measure such ingredients as lemon juice, flavorings, salt, spices, etc.

The term dash indicates less than 18 tsp.

Certain ingredients, such as flour and powdered sugar, should be spooned into the measuring cup and leveled off with a knife. Do not pack down.

Other ingredients, such as brown sugar, butter or shortening, should be packed down into the cup and then leveled off with a knife.