Cooking Conversions, Equivalents, & Substitutions. Food Weight Yield Almonds through Cherries. REALLY HANDY STUFF I have collected.

I love to not have to make a trip to the store when I go to make something because I know how to substitute for a missing ingredient.  I love to know how to figure out how many gallons I need to fix for 100 cups of lemonade.  I love to know how many loaves of bread I can bake from a 5 pound sack of flour.  I love to make old recipes that call for a slow oven and I have the information that defines this for me.

A good friend suggested I might want to share these thing with all of you!! That is the reason for this posting.  I have my glasses on and my ice water at hand and all of my papers gathered to put this all together for you.  I hope you will find it useful.





My abbreviations are:

T. is for tablespoon
t. is for teaspoon
C. is for cup
oz. is for ounce

lb. or # is for pound
pt. is for pint
qt. is for quart
gal. is for gallon
pk. is for peck
bu. is for bushel

Emergency Substitutions and Equivalents:

For 1/2 t. cornstarch use 1 T. flour,

1 whole egg use 2 egg yolks plus 1 T. water (for cookies). or 2 egg yolks (in custards, and similar mixtures),

1 C. fresh whole milk use 1/2 C. evaporated milk plus 1/2 C. water or 1 C. reconstituted nonfat dry milk plus 2 T. butter,

1 ounce unsweetened chocolate use 3 T. cocoa plus 1 T. fat (butter or margarine),

1 C. honey use 1 1/4 c. sugar plus 1/4 C. liquid,

1 medium lemon = 1 t. grated rind ( now we call it zest),

1 medium orange= 2 t. grated rind,

1 envelope unflavored granulated gelatin= 1 T.,

1 C. sifted all purpose flour= 1 c. plus 2 T. sifted cake flour,

1 C. sifted cake flour =1 C. minus 2 T. sifted all purpose flour,

1 t. baking powder= 1/4 t. baking soda plus 1/2 t. cream of tarter,

1 c. sweet milk+ 1 t. vinegar= 1 C. sour milk or buttermilk,

1 C. sweet milk= 1 c. sour milk or buttermilk plus 1/2 t. baking soda,

1 c. cream, sour, heavy= 1/3 C. butter and 2/3 C. milk in any sour milk recipe,

1 C. cream, sour, thin= 3  T. butter and 3/4 C. milk in sour milk recipes, 

1 C. molasses= 1 C. honey

Very slow oven= 250-275 degrees F.
Slow oven= 300-325 degrees F.
Moderate oven= 350-375 degrees F.
Hot oven= 400-425 degrees F.
Very hot oven= 450-475 degrees F.
Extremely hot oven= 500-525 degrees F.

60 drops=1 t.
3 t.=1 T.
2 T.=1 fluid ounce liquid
4 T.=1/4 C.
2 C.=1 pint
2 pt.= 1 qt.
4 qt.= 1gal.
8 qt.= 1 pk.
4 pk.=1 bushel

1 t. = 5 milliliters
1 T. = 15 milliliters
1 fluid ounce = 30 milliliters
1 fluid ounce = 0.03 liters
1 C. = 240 milliliters
1 C. = 0..24 liters
1 pint = 0.47 liters
1 quart = 0.95 liters
1 gallon = 3.8 liters
1 ounce = 28 grams
1 pound = 454 grams
1 pound = 0.45 kilograms


16 oz.= 1 lb.
2 C. liquid= 1 lb.
2 C. butter= 1 lb.
2 C. granulated sugar= 1 lb.
4 C. flour= 1 lb.
1 1/8 C. rice= 1 lb.
2 C. ground meat= 1 lb.

Food Weight Yield:

Almonds, blanched 1 lb.= 1 1/2 C.
Apples 1 1/2 lbs.= 4 C. sliced
Apples, diced 1 lb.=  4 C.
Apples canned for pie 1 1/2 lb.= 4 C.
Apple sauce 1 lb.= 2 C.
Apricots, diced, cooked 1 lb.= 5 C.
Apricots, fresh 1 lb.= 8 Apricots
Asparagus, fresh 1lb.= 20 stalks (average)
Asparagus, canned 1 lb.= 2 1/2 C.

Bacon. cooked, diced 1lb.= 1 1/2 C.
Bacon, raw, diced 1 lb.= 2 C. or 20 slices

Baking powder 1 oz.= 2 1/2 T.
Baking powder 1 lb.= 2 1/2 C.

Bananas 1 lb.= 3 medium
               mashed 1 lb.= 1 1/4 C.
               diced 1 lb.= 2 1/4 C.
               sliced 1 lb.= 2 C.

Beans, baked 1 lb.=2 C.
            kidney 1lb.= 2 2/3 C.
            Lima, fresh 1 lb.= 4 C.
            navy 1 lb. = 2 1/3 C.
            navy, 1 lb. soaked and cooked= 2 1/8 lb. or 6 C.
            string 1 lb.= 3 1/2 C.

Beef, dried 1 lb.= 4 C.
          ground raw 1 lb.= 2 C.
          cooked diced 1 lb.= 3 C.

Beets, cooked, diced 1 lb.= 2 1/4 C.
                        sliced1 1/2 lb.= 4 C.

Bran, all bran 1/2 lb.= 4 C.
          flakes 1 lb.= 12 C.

Bread loaf 1 lb.= 18 slices
           sandwich 2 lb.= 38 slices
           soft broken or stale 1 lb.= 9 C.
           breadcrumbs, dry 1 lb.= 5 C.
           breadcrumbs, fresh 1 lb.= 8 C.

Brussels sprouts 1 lb.= 4 C.

Butter 1 lb.= 2 C.
           1 oz.= 2 T.
           portion sliced 1 lb.= 48 pats (1 pat= 2 t.)

Cabbage, chopped, cooked, shredded 1 lb.= 4 C.
                cooked 1 lb.= 1 1/2 C.
                shredded raw 1 lb.= 7 C.

Carrots 1 lb.= 6 small
             cooked diced 1 lb.= 3 C.
             raw diced 1 lb.= 3 C.
             raw ground 1 lb.= 3 1/4 C.

Celery, diced 1/2" 1 lb.= 4 1/2 C.
                      1/4" 1 lb.= 4 C.
             sliced cooked 1 lb.= 1 1/2 C.  
             cabbage 1 lb.= 6 C.

Cheddar or American Cheese 4 oz.=1 C. shredded
Cottage Cheese, 1 lb.= 2 C.
Cream Cheese 3 oz. pkg.= 6 T.
                        8 oz. pkg.= 1 C. (16 T.)
Cheese diced 1 lb.= 3 1/2 C.
                      5 lb. brick 1 lb.= 16 slices

Cherries, candied 1 lb.= 2 1/2 C.
               glace 1 lb.= 96 cherries
               red pie pack 1 lb.= 3 C. scant
               Royal Anne drained 1 lb.= 2 1/4 C.

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