Category Archives: 24. equivalency chart

Equivalency Chart

Standard

Equivalency Chart

Apple (1 medium)=1 C

Banana,mashed, 1 medium=1/3 C

Bread, 1 ½ sliced = 1 C. soft crumbs

Bread, 1 slice=1/4 C. fine dry crumbs

Butter, 1 stick=1/2 C.

Chocolate, 1 square=1 ounce

Coco, 1 lb.=4 C.

Coffee,ground,1 lb.= 5 C.

Cornmeal, 1 lb.=3 C.

Cornstarch,1lb.=3 C.

Crackers, Graham,14 squares=1 C. fine crumbs

Crackers,saltine,28 crackers=1 C. fine crumbs

Egg,whole=4 Tblsp.

Egg,whole,4-5 =1 C.

Egg, whites,8-10=1 C.

Egg,yolks,10-12=1C.

Flour,white,unsifted,1 lb. =3 ¾ C.

Flour,white,sifted,1 lb.=4 C.

Garlic, 1 clove=1/2 tsp. minced garlic; 1/8 tsp. garlic powder; 1/2 tsp garlic salt

Lemon,1 medium=3 Tblsp. juice

Marshmallows,16=1/4 lb.

Noodles,uncooked,4 oz..=2-3 C. cooked

Spaghetti,uncooked,7oz.=4 C. cooked

Nuts,chopped, 1/4 lb.=1 C.

Onion,1 medium=1/2 C.

Raisins,1 lb.=3 ½ C

Rice,brown,1 C.=4 C. cooked

Rice,converted, 1C.=3 ½ C. cooked

Rice,regular,1C.=3 C. cooked

Rice,wild,1 C.=4 C. cooked

Sugar,brown,1 lb.=2 ½ C

Sugar,powdered,1 lb.= 3 ½ C.

Sugar,white granulate, 1lb.=2 C.

Vanilla safers,22=1 C. fine crumbs

Zwieback,crumbled,4=1 C.

 

Advertisements