Equivalency Charts

Here is another list of helpful information.

These equivalency charts cover the basics on Measurements, Can Contents, Oven Charts, and Food Conversion.

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Measurements
Recipe Abbreviations		Dry Measure Conversions (tsp / Tbsp / Cup)		Liquid Measure Conversions (fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp		3 tsp…………….………1 Tbsp.		1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp		2 Tbsp……………………1/8 cup		2 fl. oz………………………….¼ c.
Cup……………………………c or C		4 Tbsp………………….1/4 cup		4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.		5 Tbsp. + 1 tsp………….1/3 cup		8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt		8 Tbsp……………………1/2 cup		16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt		10 Tbsp………………….5/8 cup		32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal		10 Tbsp + 2 tsp…..……2/3 cup		64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl		12 Tbsp………………...3/4 cup		128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #		14 Tbsp……………..……7/8 cup
Square……………………………..sq		16 Tbsp……………………1 cup
Package………………………….pkg

Contents of Cans
Size……………………….Average Contents		Size…………………...Average Contents
8 oz………………………………………………………1 cup		No. 2 ½ square (31 oz.)……….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups		No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups		No. 3 squat…………………….………………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups		No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups		No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups		No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups		No. 10………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups

Oven Chart
Very Slow		Slow Oven		Moderate		Medium Hot		Hot Oven		Very Hot
250o – 300oF		300o – 325oF		325o – 375oF		275o – 400oF		400o – 450oF		450o – 500oF

Food Conversion / Equivalent
Milk, Cheese and Eggs			Fruits
1 c. unwhipped cream………………………2 c. whipped			1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese…………………..4 cups			3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese…………………………………..1 cup			8 medium peaches………………………………..4 c. sliced
1 egg…………………………………………2 egg whites			4 medium apples………………………………….4 c. sliced
1 c. eggs………………………………..5-6 medium eggs			1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites………………………..7-10 medium eggs			1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs			1 lb. pitted dates………………………………………2 ½ c.
			1 lb. raisins…………………………………………2 ½ - 3 c.
			1 lb. rhubarb…………………………………………2 c. cut
Flours			Oats
1 lb. all-purpose…………………………………………4 c.			1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.			1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.
Sugars and Sweeteners			Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups			6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups			10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar…………………….2 – 2 1/3 c. packed			1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.			1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate……………………………………….1 sq.			1 lb. nuts………………………………approx. 4 c. chopped
Butter and Fat			Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.			1 orange……………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes			1 lemon…………………………………………3 Tbsp. juice
			9 oz. jar jelly or jam……………………………..approx. 1 c.
Spices / Seasonings			Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed			4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon			28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried			14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder			22 vanilla wafers………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder			3 c. dry corn flakes…………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh
3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh
Dried Vegetables			Pasta
1 Tbsp. dried Bell Pepper……….3 Tbsp. chopped fresh			4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion			7 oz. spaghetti…………………………………4 c. cooked
			4 oz. (1 – 1 ¼ cups) raw macaroni…..............2 ¼ c. cooked