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Apples
1 medium apple = about 3/4 to 1 cup chopped Bananas 1 pound = 3 medium= 1-1/3 cups mashed Berries 1 pint = 1-3/4 cups Lemon Juice
1 medium lemon = 2-3 Tablespoons juice Lemon Rind 1 medium lemon = 1 Tablespoon grated rind Orange Juice 1 medium orange = 2-3 Tablespoons
juice Orange Rind 1 orange = 2 Tablespoons grated rind Raisins 1 pound = 3 cups,loosely packed Vegetables
Onions
8 green onions sliced= 1 cup Tomatoes
1 pound = 3 medium Eggs, Cheese, and Dairy
Eggs
1 egg = 4 Tablespoons liquid 6 eggs to a quart of milk = Perfect baked custard Egg Whites 8-10 large egg whites = 1 cup Cheese
1/4 pound (4 ounces) = 1 cup shredded Cream Cheese 3 ounces = 6 Tablespoons Cream, Heavy or whipping 1 cup = 2 cups whipped cream Milk, Evaporated
6 ounce can = 2/3 cup Sour milk or Buttermilk Don't have any buttermilk in the house? Try powdered buttermilk. 4 Tablespoons Powdered Buttermilk plus 1 cup of water = 1 cup buttermilk. Or another alternative is to mix 1 cup sweet milk with one of the following: 1 Tablespoon vinegar or Baking Ingredients
Baking Powder 1 cup = 5 1/2 ounces Corn Starch 1 pound = 3 cups Cracker Crumbs 23 soda crackers = 1 cup Bread 4 slices of bread = 1 cup crumbs Pasta
4 oz. (1 to 1-1/4 cup uncooked macaroni) = 2-1/4 cups cooked macaroni Flour
Below are the average food equivalents for flour. 1 pound all-purpose = 3-1/2
to 4 cups Gelatin 3-1/4
oz. package flavored gelatin = 1/2 cup Sugar
1 pound brown sugar = 2-1/2 cups Vegetable shortening, Margarine, or Butter 1 stick =
1/2 cup Chocolate
1 ounce = 1 square Chocolate Chips 6 ounce package = 1 cup Syrup 16 ounces corn syrup = 2 cups12 ounces maple syrup = 1-1/2 cups If food equivalents were not quite what you were looking for, try this page: Weights and Measures. More Breakfast and Brunch ResourcesLooking for a special brunch recipe? Try my sitemap to view all of my breakfast and brunch recipes. Great Quiche Recipes Wonderful Quick Bread Recipes Return to Cooking and Baking Food Equivalents main page. Return to Breakfast and Brunch Recipes home page. | ||||||||