Pan Sizes

Product	Measure	Substitute
Butter (for sautéing)	1 tablespoon	1 T. olive oil
Buttermilk	1 cup	1 T. vinegar or lemon     juice plus sweet milk to     equal 1 C. Mix 1/2 C. evaporated milk plus 1/2 C. lukewarm water - add 1 T. white vinegar. Let stand at room temperature for 30 minutes. 1 C. plain yogurt
Cream, light	1 cup	3/4 C. milk plus 3 T. butter or margarine (for use in cooking and baking) 1 C. evaporated milk, undiluted
Cream, heavy	1 cup	3/4 C. milk plus 1/3 C. butter or margarine (for use in cooking and baking)
Cream, whipped	1 cup	Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tsp. lemon juice. Whip until stiff.
Egg White	1 white (2 tablespoons)	2 T. thawed frozen egg white 2 tsp. sifted, dry egg white powder plus 2 T. lukewarm water
Egg Yolk	1 yolk (1 1/2 tablespoons)	2 T. sifted, dry egg yolk powder plus 2 tsp. water 1 1/3 T. thawed frozen egg yolk
Eggs	2 large 1 egg 2 eggs 3 eggs	3 small 1 tsp. gelatine, 3 T. cold water, 2 T. plus 1 tsp. boiling water 2 tsp. gelatine, 1/3 C. cold water, 2 T. plus 1 tsp. boiling water 1 T. gelatine, 1/3 C. cold water, 1/3 C. boiling water
Half-and-half	1 cup	7/8 C. milk plus 1/2 T. butter or margarine 1 C. evaporated milk, undiluted
Mascarpone		1 part ricotta cheese to 2 parts whipping cream
Milk, fresh	1 cup	1/2 C. evaporated milk plus 1/2 C. water 3 to 5 T. nonfat dry milk solids in 1 C. water
Milk, skim	1 cup	3 to 4 T. dry nonfat milk solids plus 1 C. water
Milk, sour	1 cup	1 T. lemon juice or vinegar plus milk to make 1 C.
Milk, whole	1 cup	1 C. reconstituted nonfat dry milk plus 2 tsp. butter or margarine 1/2 C. evaporated milk plus 1/2 C. water 4 T. whole dry milk plus 1 C. water, or follow manufacturer's directions 1 C. fruit juice or 1 C. potato water (for use in baking) 1/4 C. nonfat dry milk plus 2 tsp. butter or margarine plus 7/8 C. water
Milnot (canned evaporated milk)		Half-and-half or evaporated milk
Sour Cream, commercial (for cooking purposes)	8-ounce carton	1 T. lemon juice plus  evaporated milk to equal 1 C. 3 T. butter plus 7/8 C. sour milk 1 C. plain yogurt plus 3 T. melted butter 1 C. plain  yogurt plus 1 T. cornstarch 1 C. cottage cheese plus 1/4 C. buttermilk plus 1/2 tsp. lemon juice blended until smooth
Sour Cream, commercial (for topping purposes)	1 cup	1 C. cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender.
Sour Cream, heavy	1 cup	1/3 C. butter plus 2/3 C. milk
Sour Cream, for dip	1 cup	1 C. plain nonfat yogurt
Whipped Cream	1 cup	1 sliced banana and 1 egg white, beaten until stiff Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.
Whipping Cream	1 cup	3/4 C. milk plus 1/3 C. melted butter (for baking only - will not whip)
Yogurt, plain	1 cup	1 C. buttermilk or sour milk 1 C. sour cream 1 C. cottage cheese, blended until smooth

      Misc. Substitutions  

Product	Measure	Substitute
Balsamic Vinegar	1/2 cup	1/2 cup red wine vinegar     (slight flavor difference)
Brandy	1 tablespoon	1/4 teaspoon brandy extract     plus 1 tablespoon water
Catsup	1 cup	1 cup tomato sauce plus 1/4 cup     honey and 2 tablespoons     vinegar (for use in cooked     mixtures)
Chili Sauce	1 cup	1 cup tomato sauce plus 1/4 cup     honey and 2 tablespoons     vinegar (for use in cooked     mixtures)
Chocolate, Unsweetened	1 ounce	3 tablespoons cocoa plus     1 tablespoon butter or     margarine
Cornstarch	1 tablespoon	2 tablespoons all-purpose flour OR     1 tablespoon arrowroot OR     4 teaspoons quick-cooking     tapioca
Cream Sauce	1 1/2 cups	1 can condensed cream-style     soup plus 1/4 cup liquid
Dry White Wine	1/4 cup	1/4 cup dry white vermouth
Fruit Juice, for cooking	1 cup	1 cup brewed spicy herb tea
Honey	1 cup	1 1/4 cups sugar plus 1/4 cup     water
Lemon Juice	1 tablespoon	1 tablespoon vinegar
Marsala	1/4 cup	1/4 cup dry white wine plus     1 teaspoon brandy
Molasses	1 cup	1 cup honey plus     1 tablespoon brown sugar
Mustard, Dry	1 teaspoon	1 tablespoon prepared mustard
Mustard, Prepared (wet)	1 teaspoon	1/4 teaspoon dried mustard plus     3/4 teaspoon vinegar
Nutella	Quantity desired	Melt semi-sweet chocolate;    remove from heat, then    whisk in an equal amount    of unsalted hazelnut butter    until blended.
Sweet'n Low	2 teaspoons 2 1/2 teaspoons 4 teaspoons 8 teaspoons 1/4 C. granulated sugar 1/3 C. granulated sugar 1/2 C. granulated sugar 1 C. granulated sugar	1 1/2 teaspoons 2 teaspoons 1 tablespoon 2 tablespoons 6 packets 8 packets 12 packets 24 packets
Tapioca	1 tablespoon	1 1/2 tablespoons all-purpose     flour (for thickening)
Tomato Juice	1 cup	1/2 cup tomato sauce plus     1/2 cup water
Tomato Sauce	2 cups	3/4 cup tomato paste plus     1 cup water

    Seasoning Substitutions  

Product	Measure	Substitute
Allspice, ground	1 teaspoon	1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves
Apple Pie Spice	1 teaspoon	1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom
Chives, chopped	1 tablespoon	1 tablespoon chopped scallion (green onion) tops
Garlic Clove	1 medium	1/8 teaspoon garlic powder or minced dried garlic
Garlic Salt	1 teaspoon	1/8 teaspoon garlic powder plus 7/8 teaspoon salt
Ginger, candied	1 tablespoon	1/8 teaspoon ground ginger
Gingerroot, fresh, grated	1 tablespoon	1/8 teaspoon ground ginger
Herbs, fresh	1 tablespoon	1 teaspoon dried herbs or 1/4 teaspoon powdered herbs
Horseradish, fresh, grated	1 tablespoon	2 tablespoons prepared horseradish
Mustard, dry	1 teaspoon	1 tablespoon prepared mustard
Orange Peel, dried	1 tablespoon	1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind
Parsley, fresh, chopped	1/4 cup	1 tablespoon dried parsley flakes
Pumpkin Pie Spice	1 teaspoon	1/2 teaspoon ground cinnamon,1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg
Vanilla Bean	1 one-inch piece	1 teaspoon vanilla extract

    Substitutions for Spices  

Product	Measure	Substitute
Allspice, ground	1 teaspoon	1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves
Apple Pie Spice	1 teaspoon	1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, plus 1/8 teaspoon ground cardamom
Chives, chopped	1 tablespoon	1 tablespoon chopped green onion tops
Garlic clove	1 medium	1/8 teaspoon garlic powder or minced dried garlic
Garlic Salt	1 teaspoon	1/8 teaspoon garlic powder plus 7/8 teaspoon salt
Ginger, candied	1 tablespoon	1/8 teaspoon ground ginger
Gingerroot, fresh, grated	1 tablespoon	1/8 teaspoon ground ginger
Herbs, fresh	1 tablespoon	1 teaspoon dried herbs or 1/4 teaspoon powdered herbs
Horseradish, fresh, grated	1 tablespoon	2 tablespoons prepared horseradish
Mustard, dry	1 teaspoon	1 tablespoon prepared mustard
Orange Peel, dried	1 tablespoon	1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind
Parsley, fresh, chopped	1/4 cup	1 tablespoon dried parsley flakes
Pumpkin Pie Spice	1 teaspoon	1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, plus 1/8 teaspoon round nutmeg
Vanilla Bean	1 (1-inch) piece	1 teaspoon vanilla extract

          Heirloom Measurements  

1 wineglass	1/4 cup
1 jigger	1.5 fluid ounces
1 gill	1/2 cup
1 teacup	a scant 3/4 cup
1 coffee cup	a scant cup
1 tumbler	1 cup
1 peck	2 gallons - dry
1 pinch or dash	what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch	what can be picked up between thumb and one finger
1 saltspoon	1/4 teaspoon
1 kitchen spoon	1 teaspoon
1 dessert spoon	2 teaspoons or 1 soupspoon
1 spoonful	1 tablespoon more or less
1 saucer	1 heaping cup (about)
1 penny weight	1/20 ounce
1 drachma	1/8 ounce
60 drops thick fluid	1 teaspoon
1 ounce	4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard or 4 tablespoons cloves or prepared mustard or 3 1/2 tablespoons nutmeg or pepper or 3 tablespoons sage, cream of tartar or cornstarch or 2 tablespoons salt or any liquid
1 pound	2 cups liquid or 4 cups flour or 8 medium size eggs with shells or 10 eggs without shells or 2 1/2 cups confectioners' sugar or packed brown sugar or 4 cups grated cabbage, cranberries, coffee or chopped celery or 3 cups cornmeal or 2 cups uncooked rice or 2 3/4 cups raisins or dried currants
Butter the size of a egg	1/4 cup or 2 ounces
Butter the size of a walnut	1 tablespoon
Butter the size of a hazelnut	1 teaspoon
Temperatures
Very slow oven	below 300ºF
Slow oven	300ºF
Moderately slow oven	325ºF
Moderate oven	350ºF
Moderately hot oven	375ºF
Quick oven	375 - 400ºF
Hot oven	400 - 425ºF
Very hot oven	450 - 475ºF
Extremely hot oven	500ºF or more

        Substituting with Honey

1 cup honey = 1 cup sugar but decrease the liquid in the recipe by 1/4 cup for each cup of honey added.

Add 1 tablespoon honey to your favorite cake mix recipe for added flavor.

Lower the oven temperature 25 degrees when baking foods in which honey has been substituted for sugar

Equivalent Weights and Measures

a dash = 8 drops liquid	1 cup = 16 tablespoons
1 teaspoon = 60 drops	2 cups = 1 pint (16 fluid ounces)
3 teaspoons = 1 tablespoon	4 cups = 1 quart
4 tablespoons = 1/4 cup	4 quarts = 1 gallon
5 tablespoons + 1 teaspoon = 1/3 cup	1/8 cup = 2 tablespoons
8 tablespoons = 1/2 cup	1/3 cup = 5 tablespoons plus 1 teaspoon
16 tablespoons = 1 cup	2/3 cup = 10 tablespoons plus 2 teaspoons
2 tablespoons (liquid) = 1 ounce	3/4 cup = 12 tablespoons
1 cup = 8 fluid ounces, 1/2 pint	1 bushel = 4 pecks
1 jigger = 1 1/2 fluid ounces (3 tablespoons)	8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup	2 cups granulated sugar = 1 pound
28 saltine crackers - 1 cup crumbs	4 slices bread = 1 cup crumbs
3 1/2 to 4 cups unsifted confectioners'     sugar = 1 pound	14 square graham crackers = 1 cup crumbs
2 1/4 cups packed brown sugar = 1 pound	22 vanilla wafers = 1 cup crumbs
1 cup unwhipped cream = 2 cups whipped	1 to 1 1/4 cups uncooked macaroni = 2 cups cooked
4 cups sifted flour = 1 pound	1 to 1 1/4 cups uncooked noodles = 2 cups cooked
4 1/2 cups cake flour = 1 pound	7 oz. spaghetti = 4 cups cooked
3 1/2 C. unsifted whole wheat flour = 1 pound	1/4 lb. crumbled Bleu cheese = 1 cup
1 peck = 8 quarts	1 liter liquid = 1.06 quarts, 2.1 pints, 0.26 gallon
1 gram = 1/3 ounce	1 liter dry = 4.23 cups
1 dram = 1/16 ounce	1 cup = 250 milliliters (ml)
1 kilo = 2.20 pounds	1 teaspoon = 5 milliliters (ml)
1 meter = 39.37 inches	1 pint = 570 ML (1)
1 kilogram = 2.2 pounds	1 gallon = 4.54 liters (1)
1/4 cup = 62 1/2 milliliters (ml)	1 quart = 1.14 liter (l)
1 tablespoon = 15 milliliters (ml)
1 oz. [28g] ungrated cheese = 1/4 cup [50ml] grated cheese 2 oz. [56g] ungrated cheese = 1/2 cup [125ml] grated 4 oz. [100g] ungrated cheese = 1 cup [250ml] grated

      Food Measurements and Yields  

Food	Weight or Count	Measure or Yield
Apples	1 pound (3 medium)	3 cups sliced
Bacon	8 slices cooked	1/2 cup crumbled
Bananas	1 pound (3 medium)	2 1/2 cups sliced about 2 cups mashed
Beans, dried	1 pound	6 cups cooked
Beans, green or wax	1 pound	3 cups cut
Beef, cooked	5 oz.	1 cup cubed
Bell Pepper	1 medium	1 cup chopped
Bread	1 pound About 1 1/2 slices 1 slice	12 to 16 slices 1 cup soft bread crumbs 1/3 cup dry crumbs
Butter or margarine	1 pound Size of an egg 2 tablespoons	2 cups or 4 sticks About 1/4 cup 1 ounce
Cabbage, raw	1 pound	4 cups shredded
Candied fruit or peels	1/2 pound (8 ounces)	1 cup unchopped 1 1/4 cups chopped
Canned fruit	16 to 20 oz. can	1 3/4 to 2 cups drained fruit
Canned vegetables	16 oz. can	2 cups drained vegetables
Carrots	1/2 pound 2 medium 1 1/2 medium	1 1/4 cups chopped 1 cup sliced 1 cup shredded
Cauliflorets	1 pound	3 cups
Cereal, flakes	3 cups uncrushed	1 cup crushed
Celery	2 medium stalks	1 cup sliced
Cheese, American	1 pound	About 4 cups shredded
Cheese, Cheddar	1 pound 4 ounces	About 4 cups shredded 1 cup
Cheese, Cottage	1 pound 8 ounces	2 cups 1 cup
Cheese, Cream	3-ounce package 8-ounce package	6 tablespoons 1 cup
Cherries	4 cups unpitted	2 cups pitted
Chocolate, baking	1 square	1 ounce
Chocolate Chips (morsels)	6-ounce package 12-ounce package	1 cup 2 cups
Chocolate Wafers	1 cup fine	19 wafers
Cocoa	1 pound	4 cups
Coconut, flaked or shredded	1 pound 4 ounces	5 cups 1 1/3 ups
Coffee	1 pound	80 tablespoons 40 cups perked
Cookies, Chocolate Wafers	19 wafers	1 cup crumbs
Cookies, Vanilla Wafers	22 wafers	1 cup finely crushed
Corn	2 medium ears	1 cup kernels
Cornmeal	1 pound	3 cups
Crab, in shell	1 pound	3/4 to 1 cup flaked
Crackers, graham	14 squares	1 cup fine crumbs
Crackers, saltine	28 squares	1 cup finely crushed
Cranberries	1 quart 1 pound	6 to 7 cups cranberry sauce 4 cups
Crawfish, whole	1 pound unpeeled	3 to 4 ounces peeled tail meat
Crawfish, tails	1 pound unpeeled	1 to 2 cups meat
Cream, whipping	1 cup	2 cups whipped
Cucumber	1 small to medium	1 cup chopped
Dates, pitted	1 cup (1/2 pint)	3 cups chopped
Dates, unpitted	1 pound 8-ounce package	1 1/2 cups chopped 1 cup
Eggs, whole	5 large 9 medium	1 pound 1 cup
Eggs, whites	8 to 11	1 cup
Eggs, yolks	12 to 14	1 cup
Flour, all-purpose	1 pound 1 ounce	4 cups, unsifted 4 tablespoons
Flour, cake	1 pound	4 3/4 to 5 cups sifted
Flour, whole wheat	1 pound	3 1/2 cups unsifted
Frozen fruit	10 ounce package	1 1/4 cups
Frozen vegetables	9 to 10 ounce pakage	2 cups thawed vegetables
Gelatine, Knox	1 envelope 2 envelopes	2 1/4 teaspoons 1 1/2 tablespoons
Green bell pepper	1 large	1 cup diced
Lemon	1 medium	2 to 3 tablespoons juice 2 teaspoons grated rind
Lettuce	1 pound head	6 1/4 cups torn
Lime	1 medium	1 1/2 to 2 tablespoons juice 1 1/2 teaspoons grated rind
Macaroni	4 ounces (1 cup)	2 1/4 cups cooked
	1 pound	9 cups cooked
Marshmallow Fluff (Creme)	1 tablespoon 1 (7 1/2 oz.) jar 1 (16 1/2 oz.) tub	1 marshmallow 2 1/2 cups Fluff or 32 marshmallows 5 cups or 5 1/2 dozen marshmallows
Marshmallows	11 large 10 miniature	1 cup 1 large marshmallow
Marshmallows, miniature	1/2 pound	4 1/2 cups
Milk, evaporated	5.33-ounce can 13-ounce can	2/3 cup 1 5/8 cups
Milk, fresh	1 pound	2 cups
Milk, sweetened condensed	14-ounce can	1 1/4 cups
Mushrooms, fresh	3 cups (8 ounces)	1 cup sliced
Noodles	1 pound dry	9 cups cooked
Nuts, almonds	1 pound unshelled 1 pound shelled	1 to 1 3/4 cups nutmeats 3 1/2 cups nutmeats
Nuts, peanuts	1 pound unshelled 1 pound shelled	2 1/4 cups nutmeats 3 cups nutmeats
Nuts, pecans	1 pound unshelled 1 pound shelled	2 1/4 cups nutmeats 4 cups
Nuts, walnuts	1 pound unshelled 1 pound shelled	1 2/3 cups nutmeats 4 cups nutmeats
Oats, quick-cooking	1 cup	1 3/4 cups cooked
Onion	1 medium	1/2 cup chopped
Orange	1 medium	1/3 to 1/2 cup juice 2 tablespoons grated rind (zest)
Pasta	1 pound   1 1/2 pounds	Appetizer or side dish for 6 people     with a light sauce Main dish for 6 people with a     substantial sauce Main dish for 6 people with a light sauce
Peaches	2 medium	1 cup sliced
Pears	2 medium	1 cup sliced
Peas in the pod	1 pound	1 cup shelled
Potatoes, white	3 medium	2 cups cubed cooked 1 3/4 cups mashed 3 cups grated
Potatoes, sweet	3 medium	3 cups sliced
Prunes	1 (12-ounce) package	2 cups pitted
Raisins, seedless	1 pound	3 cups
Rice, long-grain	1 cup 1 pound	3 to 4 cups cooked 2 1/2 cups uncooked or 8 cups  cooked
Rice, pre-cooked (instant)	1 cup	2 cups cooked
Rice, wild	1 cup	3 cups cooked
Salt, coarse or kosher	1 ounce	2 tablespoons
Salt, table	1 ounce	1 1/2 tablespoons
Scallions (green onions)	9 (with tops)	1 cup sliced
Shortening	2 cups	1 pound (16 ounces)
Shrimp, raw in shell	1 1/2 pounds	2 cups (3/4 pound) cleaned, cooked
Sour Cream	8 ounces	1 cup
Spaghetti, uncooked	7 ounces	About 4 cups cooked
Strawberries	1 quart	4 cups sliced
Sugar, brown	1 pound	2 2/3 cups firmly packed
Sugar, granulated	1 pound	2 cups
Sugar, powdered (confectioners')	1 pound	2 1/2 cups unsifted 4 cups sifted
Tea	1 pound	120 servings
Tomato	1 medium	1 cup chopped
Vanilla Wafers	22 wafers	1 cup crumbs
Whipping cream	1 cup	2 cups whipped
Yeast	1 cake 1/4 ounce package	1 package active dry yeast 2 1/2 teaspoons
Zucchini	1 medium	2 cups sliced

        Crockpot Conversion Chart  

Original Recipe	Cook on LOW (180 to 200ºF) for:	Cook on HIGH (300ºF) for:
1/4 to 1/2 hour	4 to 8 hours	1 1/2 to 2 1/2 hours
1/2 to 1 hour	6 to 8 hours	3 to 4 hours
1 to 3 hours	8 to 16 hours	4 to 6 hours