Cooking Measurement Equivalents
If you can't find the proper measuring tool to use - here are some equivalents that may work:

1 cup = 16 tablespoons or
48 teaspoons.

1 pint = 2 cups.

1 quart = 2 pints.

1 tablespoon = 3 teaspoons or
1/16 of a cup.

12 tablespoons = 3/4 cup.

10 tablespoons plus 2 teaspoons =
2/3 cup.

8 tablespoons = 1/2 cup.

5 tablespoons plus one teaspoon =
1/3 cup.

4 tablespoons = 1/4 cup.

2 tablespoons = 1/8 cup.

2 tablespoons plus 2 teaspoons = 1/6 cup.

3 teaspoons = one tablespoon.

4 ounces = 1/2 cup.

8 ounces = one cup.

1 ounce = 2 tablespoons of liquid.

2 cups = one pint.

1 pound butter = two cups or 4 sticks.

4 cups = one quart. 		Here are some other measuring tips:

  1. A heaping teaspoon is not the same as a level teaspoon, if you are not sure which to use, use a level teaspoon.

  2. Each stick of butter called for in a recipe is a 1/4 pound (not 1/2 pound) stick.

  3. Four ounces of cheese is the equivalent of 1 cup shredded.

  4. If your recipe calls for 1 cup of eggs, use 5 large eggs.

  5. To get 1/2 cup of crumbled bacon, you'll need to cook 8 slices of bacon.

  6. To get 1/2 cup of chopped onions, you'll need one medium onion.

  7. It takes 4 medium peaches to get 2 cups of sliced peaches.

  8. One pound of lettuce will yield 6 1/4 cups of torn lettuce.

  9. A pound of coffee will make you 40 cups of percolated coffee.

  10. A pound of brown sugar will yield 2 1/4 cups of firmly packed brown sugar.

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