Kitchen Measurements

54 Comments

008A716E-B161-48B3-9F0C-2E5E07C19641

How many times do you read a recipe and it calls for 8 oz, 16 oz, pint, quart or Metric? Then you run and get your phone to Google how much that really is……I know I used to!

If you could see the inside doors of my cupboards you would probably laugh. I have taped pictures of my family, recipes and yes even measurements on them! So go ahead and print out this measurement card then tape it somewhere in your kitchen close to where you cook.

 

Kitchen Measurements

http://www.InDianesKitchen.com

008A716E-B161-48B3-9F0C-2E5E07C19641

LIQUID MEASUREMENT

  • 1 cup = 8 fluid oz.
  • 2 cups = 16 fluid oz.
  • 4 cups = 32 fluid oz.
  • 2 cup = 1 pint
  • 2 pints = 1 quart
  • 1 quart = 4 cups
  • 4 quarts = 1 gallon

DRY MEASUREMENTS

  • 3 tsp. = 1 Tbsp.
  • 4 Tbsp. = 1/4 cup
  • 16 Tbsp. = 1 cup
  • 2 Tbsp. = 1 oz.
  • 4 oz. = 1/4 pound
  • 16 oz. = 1 pound
  • 1 pound = 454 grams

ONE-POUND EQUIVALENTS

  • 2 cups butter
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 & 1/2 cups powdered sugar, packed
  • 2 & 1/4 cups brown sugar, packed

METRIC MEASUREMENTS

  • 1 tsp. = 5 milliliters
  • 1Tbsp. = 15 milliliters
  • 1 cup = 240 milliliters
  • 1 oz. =28 grams
  • 1 pound = 454 grams

http://www.InDianesKitchen.com

Categories: Cooking Tips

54 Comments »

  1. How convenient to see everything in one place, Diane. Most of my liquid measuring cups have metric on the other side, but my dry measures do not. I don’t think I have the patience to weigh everything (though King Arthur Flour sells a great scale with its own measuring cup that I crave), so I’m thinking about seeking out metric dry ones. Cooking online has opened up zillions of opportunities to use recipes from outside the US. I’ve translated some Italian and French ones easily, but practically speaking, the dry measure issue is a pain. Sometimes I just wish we used the same system the rest of the world does!

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  6. As a German, I was used to weigh every ingredient (except liquids and spoonfuls). I find it very awkward to measure even sticky ingredients, like yogurt or honey, with measuring cups. Therefore, measurement equivalents, like yours, are very helpful.
    As a bread baker, I have to caution against taking flour equivalents for granted, though. A cup of all-purpose flour can vary considerably in weight, depending on the brand (and even on the weather!) If you need reliable results, a difference of 50 grams can make a big difference.

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    • Bread baking is something I haven’t done a whole lot of but when I do I love it! I have a lot to learn about bread baking so I believe everything you are saying Karin! Tip of the day: If you need to measure something sticky like honey, spray the measuring cup with cooking oil first and the honey etc. will pour right out.

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      • The cookbook is MIA. I am now curious as to where it is. My vookbooks were in the basement while my mom was still living and she relocated many of them upstairs. There seems to be many I still haven’t found. It could have been the old Fannie Farmer Cookbook. The second oldest is from the Cullinary Arts Institute from the 1940’s but it is on the shelf. So, how many cookbooks do you have? 🙂

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      • You are the first person to ask me that! I couldn’t begin to count. I have books, magazines, cards, cut out recipes from magazines…….A LOT! I don’t think any are from the 1940’s though. I would love to see that one! Then they created the internet. However, I find so many recipes online to be inaccurate and would much rather use my cookbooks! I print out every recipe I make and love then I will leave them for my kids.

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  22. Diane! You are awesome 🙂 I love that you took the time to do this. It is frustrating trying to remember the math we don’t use very often (or any math at all for me – sigh).

    I’m printing this out right now! Thank you! ♥

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