<http://schema.org/articleBody>
"Print out this handy guide to all kitchen equivalents and put it on your fridge for reference: MEASUREMENTS SMALL VOLUME (LIQUID:)    TABLESPOONS CUPS FLUID OUNCES    1 tablespoon 3 teaspoons 1/2 fluid ounce   2 tablespoons 1/8 cup 1 fluid ounce   4 tablespoons 1/4 cup 2 fluid ounces   5 tablespoons + 1 teaspoon 1/3 cup     16 tablespoons 1 cup 8 fluid ounces    LARGE VOLUME (LIQUID):    CUPS FLUID OUNCES  PINTS/QUARTS/GALLONS   1 cup 8 fluid ounces 1/2 pint   2 cups 16 fluid ounces 1 pint=1/2 quart   3 cups 24 fluid ounces 1 1/2 pints   4 cups 32 fluid ounces 2 pints=1 quart   8 cups 64 fluid ounces 2 quarts=1/2 gallon   16 cups 128 fluid ounces 4 quarts=1gallon    DRY MEASUREMENTS: 1 cup=16 tablespoons 1 pound dry=16 ounces Equipment With a ruler, measure the length and width of the pan across its top from one inside edge to the opposite inside edge. Holding ruler perpendicular to the pan, measure the depth on the inside of the pan from the bottom to the rim.    PAN SIZE  APPROXIMATE VOLUME    2 1/2-by-1 1/2-inch muffin-pan cup 1/2 cup   8-by-1 1/2-inch round cake pan 5 cups   9-by-1 1/2-inch round cake pan 6 cups   9-by-1-inch pie plate 4 cups   8-by-8-by-2-inch square pan 7 cups   9-by-9-by-1 1/2-inch square pan 8 cups   9-by-9-by-2-inch square pan 10 cups   11-by-7-by-1 1/2-inch rectangular pan 7 cups   13-by-9-by-2-inch rectangular pan 14 cups    8 1/2-by-4 1/2-by 2 1/2 inch loaf pan  6 cups   9-by-5-by-3-inch loaf pan 8 cups   15 1/2-by-10 1/2-by-1-inch jelly-roll pan 16 cups    Ingredients Apples: 1 pound = 3 medium or 3 cups sliced Bananas: 1 pound = 3 medium or 11/3 cups mashed Barley: 1 cup raw quick-cooking = about 3 cups cooked Beans: 1 cup dry = 2 to 2 1/2 cups cooked Blueberries: 1 pint = 2 1/2 cups Bread: 1 pound loaf = 16 regular or 28 thin slices Bread crumbs: 1/2 cup fresh = 1 slice bread with crust Bulgur: 1 cup uncooked = 3 to 3 1/2 cups cooked Butter or margarine: 1 stick = 8 tablespoons or 4 ounces Cabbage: 1 pound = 4 to 5 cups coarsely sliced Celery: 1 medium-size bunch = about 4 cups chopped Cheese: 4 ounces = 1 cup shredded Cherries: 1 pound = about 2 cups pitted Chicken: 2 1/2- to 3-pound fryer = 2 1/2 cups diced cooked meat Chocolate: 1 ounce unsweetened or semisweet = 1 square Chocolate chips: 6-ounce package = 1 cup Cocoa: 8-ounce can unsweetened = 2 cups Cornmeal: 1 cup raw = about 4 cups cooked Cottage cheese: 8 ounces = 1 cup Couscous: 1 cup raw = about 2 1/2 cups cooked Cranberries: 12-ounce bag = 3 cups Cream: 1 cup heavy or whipping = 2 cups whipped Cream cheese: 8-ounce package = 1 cup; 3-ounce package = 6 tablespoons Egg white: 1 large = about 2 tablespoons Egg yolk: 1 large = about 11/2 tablespoons Farina: 1 cup regular or instant uncooked = 6 to 61/2 cups cooked Flour: 1 pound all-purpose = about 3 1/2 cups Gelatin: 1 envelope unflavored = 2 1/2 teaspoons Gingersnaps: 15 cookies = about 1 cup crumbs Graham crackers: 7 whole crackers = 1 cup crumbs Hominy grits: 1 cup uncooked = about 41/2 cups cooked Honey: 16 ounces = 11/3 cups Kasha: 1 cup uncooked = about 3 cups cooked Lemon: 1 medium = about 3 tablespoons juice and 1 tablespoon grated peel Lentils: 1 cup uncooked = about 2 1/2 cups cooked Macaroni, elbow: 1 cup uncooked = about 2 cups cooked Milk, condensed: 14-ounce can = 11/4 cups Milk, evaporated: 5-ounce can = 2/3 cup Molasses: 12 ounces = 11/2 cups Noodles: 8 ounces uncooked medium = about 4 cups cooked Nuts: 4 ounces = 1 cup chopped Oats: 1 cup raw old-fashioned or quick-cooking = about 2 cups cooked Onion: 1 large = 1 cup chopped Orange: 1 medium = 1/3 to 1/2 cup juice and 2 tablespoons grated peel Peaches: 1 pound = about 3 medium or 2 1/2 cups sliced Pears: 1 pound = about 3 medium or 2 1/4 cups sliced Peppers: 1 large bell = about 1 cup chopped Pineapple: 1 large = about 4 cups cubed Popcorn: 1/4 cup unpopped = about 4 cups popped Potatoes: 1 pound all-purpose = about 3 medium or 3 cups sliced or 2 cups mashed Raisins: 15-ounce box = about 2 cups Raspberries: 1/2 pint = about 1 cup Rice: 1 cup uncooked regular = about 3 cups cooked; 1 cup uncooked instant = about 2 cups cooked Saltine crackers: 28 squares = about 1 cup crumbs Shortening: 1 pound = 2 1/2 cups Sour cream: 8 ounces = 1 cup Spaghetti: 8 ounces uncooked = about 4 cups cooked Split peas: 1 cup raw = about 2 1/2 cups cooked Strawberries: 1 pound = about 3 1/4 cups whole or 2 1/2 cups sliced Sugar: 1 pound confectioners&amp;#039; = 3 3/4 cups; 1 pound granulated = 2 1/4 to 2 1/2 cups; 1 pound light or dark brown = 2 1/4 cups packed Tomatoes: 1 pound = 3 medium Vanilla wafers: 30 cookies = 1 cup crumbs Yeast: 1 package active dry = 2 1/2 teaspoons Common Substitutions Baking powder: 1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda Broth: 1 cup chicken or beef broth = 1 bouillon cube or 1 envelope or 1 teaspoon instant bouillon plus 1 cup boiling water Buttermilk: 1 cup buttermilk = 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes to thicken. Or use 1 cup plain yogurt Chives: Use green onion tops Chocolate: 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil6 ounces semisweet chocolate = 1 cup chocolate chips, or 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar and 4 tablespoons butter, margarine, or oil Cornstarch (for thickening): 1 tablespoon cornstarch = 2 tablespoons flour or 2 tablespoons quick-cooking tapioca Fish sauce, Asian: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus 1 teaspoon anchovy paste Flour: 1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour1 cup self-rising flour = 1 cup all-purpose flour plus 1/4 teaspoon baking powder and a pinch of salt Milk: 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, then rinsed and drained Pepper, ground red: 1/8 teaspoon red pepper = 4 drops hot-pepper sauce Pine nuts: Use walnuts or almonds Prosciutto: Use ham, preferably Westphalian or a country ham, such as Smithfield Shallots: Use red onion Sour cream: 1 cup sour cream = 1 cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you will have to stabilize it with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt Sugar: 1 cup light brown sugar = 1 cup granulated sugar plus 1 tablespoon molasses or 1 cup dark brown sugar Tomato sauce: 15-ounce can tomato sauce = 6-ounce can tomato paste plus 1 1/2 cans water Vanilla extract: Use brandy or an appropriately flavored liqueur Yeast: 1 package active dry yeast = 1/2-ounce yeast cake or 1 package quick-rise yeast (allow half the rising time for quick rise) Yogurt: 1 cup plain yogurt = 1 cup buttermilk "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a1636/kitchen-equivalents/>