Cooking Measurement Conversions

Food Marketing

YOU CAN'T CONVERT CUPS to POUNDS - A cup is a measure of volume. A pound is a measure of weight.
Would a cup of feathers weigh the same as a cup of gold? NO.
Please see the two separate Conversion Calculators below to see how to convert Volumes and Weights.

I've found that the best way to measure cooking ingredients is to do all the cooking measurements at home and dump all the ingredients into plastic bags. It works well for dry ingredients that can be pre-mixed but there's always some measuring of teaspoons and tablespoons that needs to happen in the field.
Here I've made a common cooking measurement chart so you can remember how many teaspoons in a tablespoon and how many tablespoons in a cup. I still never remember, so I've printed it and take it with me. There's also a cooking measurement conversion tool that might be fun to try, and some other odds and ends folks seem to need.

Granny's Measurements,     Volume Convertor,     Weight Convertor,
Can Sizes,     Substitutes,     Storage

Cooking Measurement Abbreviations


Cooking Measurements

Granny's Measurements
Pinch, Dash, and Smidgen are a lot like Bunch, Few, and Some - there is no precise measurement. A pinch is what you can pick up between your finger and thumb. But, for folks that just have to know, here are commonly accepted conversions.
a Hinttiny amount (1/2 drop)
a Drop1/64 teaspoon (1/2 smidgen)
a Smidgen1/32 teaspoon (1/2 pinch)
a Pinch1/16 teaspoon (1/2 dash)
a Dash1/8 teaspoon (1/2 tad)
a Tad1/4 teaspoon
1/4 stick butter2 tablespoons
1 stick butter1/2 cup
juice of a lemon3 tablespoons
juice of an orange1/2 cup

Cooking Measurement Equivalents

tspTbspfl ozcuppintquartgallon

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Click Here to use Convertor on your Site!

Standard Can Sizes

The tin can size was based on the volume it could contain and the weight of that volume of water. Water weighs a little more than 8 pounds per gallon.
Can SizeWeightVolume
#1 can11 oz.1 1/3 cups
#2 can20 oz.2 1/2 cups
#3 can33 oz.4 cups
#5 can59 oz.7 cups
#10 can109 oz.13 cups
#211 can12 oz.1 1/2 cups
#300 can15 oz.1 3/4 cups
#303 can17 oz.2 cups

Useful Cooking Measurement Subsitutions

If This is Called ForUse This Instead
1/4 cup apple cider vinegar 1/4 cup white vinegar
1 Tbsp balsamic vinegar 1 Tbsp sherry or cider vinegar
1 cup beer 1 cup non-alcoholic beer, beef broth, or apple cider
1/4 cup bread crumbs, dry 1/4 cup finely crushed cracker crumbs or corn flakes
1 cup brown sugar, packed 1 cup granulated sugar + 2 Tbsp molasses or dark corn syrup
1 cup corn syrup, light 1 cup granulated sugar + 1/4 cup water
1 cup corn syrup, dark 1 cup light corn syrup
or 3/4 cup light corn syrup + 1/4 cup molasses
or 1 cup maple-flavored syrup
1 Tbsp cornstarch 2 Tbsp all-purpose flour
or 1 Tbsp potato or rice starch
or 1 Tbsp arrowroot
or 4 tsp. instant tapioca
1 cup cream, half and half 7/8 cup whole milk + 2 Tbsp melted unsalted butter
1 cup cream, heavy 2/3 cup whole milk + 1/3 cup melted unsalted butter creme fresh 1 cup sour cream
or 1 cup whipping cream + 1 Tbsp buttermilk or yogurt
or 1/2 cup whipping cream + 1/2 cup sour cream
or 1 cup mascarpone cheese
1 cup currants 1 cup raisins
or 1 cup chopped dates
or 1 cup other dried fruit (cranberries, blueberries, cherries)
1 cup flour, all-purpose 1 cup + 2 Tbsp cake flour
1 cup flour, cake 1 cup minus 2 Tbsp all-purpose flour
1 cup flour, self rising 1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt
1 clove garlic, finely chopped 1/8 tsp. garlic powder
or 1/4 tsp. instant minced garlic
1 Tbsp ginger root, grated 1 Tbsp candied ginger; rinsed and finely chopped
or 1 1/2 tsp. dry ground ginger + 1/2 tsp. lemon juice
1 Tbsp herbs, fresh chopped (1 Tbsp) 1 tsp. of the same dry herb
1 cup honey 3/4 cup dark corn syrup + 1/2 cup granulated white sugar
or 3/4 cup maple syrup + 1/2 cup granulated white sugar
or 3/4 cup light molasses + 1/2 cup granulated white sugar
or 1 1/4 cup sugar + 1/2 tsp. cream of tartar + 1/4 cup liquid called for in recipe
1 Tbsp lemon juice 1 Tbsp bottled lemon juice, lime juice or white vinegar
1 tsp lemon zest 1 tsp. lime or orange zest
or 1/2 tsp. lemon extract
1 Tbsp lime juice 1 Tbsp lemon or orange juice
1 tsp lime zest 1 tsp. lemon or orange zest
1 cup milk, nonfat 1/3 cup powdered milk + 3/4 cup water
1 cup milk, whole 1/2 cup evaporated milk + 1/2 cup water
or 1 cup skim milk + 1 Tbsp melted butter
1 cup molasses 1 cup honey, dark corn syrup or maple syrup
or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid
1 Tbsp mustard, yellow 1 tsp. ground mustard
1 cup oil 1 cup melted butter, margarine, or shortening depending on the recipe
1 cup orange juice 1 cup reconstituted frozen concentrate
1 tsp orange zest 1 tsp. lemon or lime zest
or 1 tsp. finely chopped candied orange peel
1 tsp poultry seasoning 1/2 tsp. ground sage + 1/4 tsp. ground thyme + 1/4 tsp. ground rosemary
1 tsp pumpkin pie spice 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves
1 cup shortening 1 cup butter or margarine. Do not substitute oil for shortening
1 cup sour cream 1 cup plain yogurt
1 cup sugar, light brown 1/2 cup dark brown sugar + 1/2 cup white sugar
1 cup sugar, white 1 cup firmly packed brown sugar
1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water
1/2 cup tomato paste 1 cup tomato sauce cooked until reduced by 1/2
2 cup tomato sauce 3/4 cup tomato paste + 1 cup water
1 cup tomatoes, canned 1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes
1 cup treacle 1 cup corn syrup (light or dark) or light molasses
1/4 cup white vinegar 1/4 cup apple cider vinegar
or 1/3 cup lemon juice
1 cup wine, red 1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water
1 cup wine, white 1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water
1 cup yogurt, plain 1 cup sour cream, butermilk, or creme fresh
or 1 cup heavy whipping cream + 1 Tbsp lemon juice
1 Tbsp arrowroot 1 Tbsp cornstarch, potato starch, or rice starch
or 2 Tbsp all-purpose flour
1 tsp baking powder 1/2 tsp. cream of tartar + 1/4 tsp. baking soda + 1/4 tsp. cornstarch
1/2 tsp baking soda 2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid)
1 cup butter 7/8 cup vegetable oil
1 cup buttermilk 1 cup plain yogurt
or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes
4 oz chocolate, unsweetened 12 Tbsp cocoa powder + 4 Tbsp butter
4 oz chocolate, semi-sweet 2 oz unsweetened chocolate + 4 Tbsp sugar
4 oz chocolate, sweet 1/4 cup cocoa powder + 1/3 cup sugar + 3 Tbsp shortening
chocolate chips chop a bar of chocolate into small chunks
1/2 tsp cream of tartar 1/2 tsp. white vinegar or lemon juice
1 cup Milk 1/2 cup evaporated milk + 1/2 cup water
or 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk 1 tbs vinegar + 1 cup sweet milk,
or 1/4 cup butter + 3/4 cup milk
1 1/2 tsp cornstarch 1 tbs all purpose flour
1 cup Honey 1 1/4c sugar + 1/4 cup water or other liquid

Yields of Dried Beans and Peas

1 cup split peas2 1/2 cups cooked peas
1 cup lentils2 1/2 cups cooked lentils
1 cup black beans2 cups cooked beans
1 cup blackeye beans2 1/2 cups cooked beans
1 cup Great Northern beans2 1/2 cups cooked beans
1 cup kidney beans2 3/4 cups cooked beans
2 cup large lima beans2 1/2 cups cooked beans
1 cup small lima beans2 cups cooked beans
1 cup pea (or navy) beans2 1/2 cups cooked beans
1 cup pinto beans2 1/2 cups cooked beans

Food Storage Limits at 70 degrees

Baking Powder18 mon.Keep dry and tightly closed
Baking soda2 yearsKeep dry and tightly closed
Cereals, unopened6 - 12 mon.Refold package liner tightly after opening
Chocolate, semi-sweet2 yearsKeep cool and dry
Chocolate, unsweetened18 mon.Keep cool and dry
Cocoa mixes8 mon.Cover tightly
Chocolate syrup2 yearsRefr. after opening
Coffee, can2 yrsRefr. after opening
Coffee, instant1 - 2 yrsKeep cool and dry
Cornmeal18 mon.Keep dry and tightly closed
Cornstarch6 - 8 mon.Keep dry and tightly closed
Flour6 - 8 mon.Keep cool, air tight
Honey12 mon. Cover tightly. Refr.after opening to extend life
Molasses12 mon.Keep tightly closed
Marshmallows2 - 3 mon.Keep cool, air tight
Mayonnaise2 - 3 mon.Refr. after opening
Milk, condensed12 mon.Once opened, keep air tight
Milk, non-fat dry6 mon. 
Pasta2 yrs.Once opened, keep air tight
Salad dressing10-12 mon.Ref. after opening
Salad oils6 mon.Refr. after opening
Shortenings8 monRefr. not needed
Sugar, brown4 mon.Keep cool, air tight
Sugar,confectioners18 mon.Keep cool, air tight
Sugar,granulated2 yrs.Keep dry and tightly closed
Vinegar1 yr.  
Biscuit, brownie, & muffin mix9 monKeep cool and dry
Cake mix9 monKeep cool and dry
Cake mix, angel food1 yrKeep cool and dry
Casserole mix9 - 12 monKeep cool and dry
Cookies, packaged2 monKeep dry and tightly closed
Crackers 8 monKeep dry and tightly closed
Frosting, canned3 monRef. leftovers
Frosting, mix8 mon 
Hot roll mix18 monKeep cool, air tight
Pancake mix6 - 9 monKeep cool, air tight
Pie crust mix8 monKeep cool and dry
Potatoes, instant6 - 12 monKeep cool and dry
Pudding mixes12 monKeep cool and dry
Sauce and gravy mixes6 - 12 monKeep cool and dry
Soup mixes12 monKeep cool and dry
Canned foods12 monKeep cool
Fruits, dried6 monKeep cool, air tight
Canned fruit juices9 monKeep cool, air tight
Vegetables, dried1 yrKeep cool, air tight
Catsup, chili sauce12 mon 
Mustard, prepared yellow2 yrsMay be refrigerated
Spices and herbs6 monKeep cool and dry
Vanilla, opened2 yrsKeep tightly closed
Other extracts, opened1 yrKeep tightly closed

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