Sugar and sweets

• 1 pound brown sugar = 2 1/4 cups firmly packed
• 1 pound confectioners' sugar = about 4 cups
• 1 pound granulated sugar = 2 1/4 cups
• 1 pound superfine sugar = 2 1/3 cups
• 1 pound honey = 1 1/3 cups
• 16 oz. bottle corn syrup = 2 cups
• 1 cup brown sugar = 1 cup granulated sugar plus 3 tablespoons unsulfured molasses
• 1 cup confectioners' sugar = 3/4 granulated sugar
• 1 cup granulated sugar = 1 3/4 cups confectioners' sugar for uses other than baking
• 1 cup granulated sugar = 1 cup less 3 tablespoons honey (reduce liquid in recipe by 3 tablespoons; add a pinch of soda to neutralize acidity; lower baking temperature by 25 degrees)
• 1 pound puffy marshmallows = about 90 large or 9 cups mini (about 900)
• 1 large marshmallow = about 10 mini

Flour, beans and grains

• 1 pound all-purpose flour = 4 cups sifted
• 1 cup minus 2 tablespoons all-purpose = 1 cup cake flour, both unsifted
• 1 cup self-rising flour contains 1 1/2 teaspoons of baking powder plus 1/2 teaspoon salt
• 1 cup all-purpose = 1 1/2 cups bread crumbs for baking
• 1 cup all-purpose = 1 cup whole wheat flour minus 1 tablespoon
• 1 tablespoon all-purpose = 1 1/2 teaspoons cornstarch or 2 teaspoons quick cooking tapioca for thickening
• 1 cup white rice = 3 or more cups cooked
• 1 cup parboiled rice = 3 to 4 cups cooked
• 1 cup brown rice = 3 to 4 cups cooked
• 1 cup pre-cooked rice = 1 to 2 cups cooked
• 1 cup regular barley = 4 cups cooked
• 1 cup quick barley = 3 cups cooked
• 1 cup bulgar wheat = 4 cups cooked
• 1 pound wild rice = 3 cups raw = 11 to 12 cups cooked
• 1 cup cornmeal = 4 cups cooked mush
• 1 cup dry beans = 2 1/2 cups cooked
• 2 cups quick or old-fashioned oats = 4 cups oatmeal

Leavenings

• 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar or soda plus 1 1/2 teaspoons vinegar or soda plus 1/2 cup buttermilk or soured milk
• 1 packet dry yeast = 1 compressed cube of refrigerated yeast
• 1 packet dry yeast = 1 scant tablespoon from jar

Dairy

• 1 cup (2 sticks) butter = 1 cup margarine (not whipped) = 14 tablespoons shortening or lard plus 1/2 teaspoon salt for baking
• 3 ounces cream cheese = 6 tablespoons
• 8 ounces cream cheese = 1 cup
• 1 pound lard = 2 cups
• 1/2 pound cottage cheese = 1 cup
• 13 1/2 ounce carton dry cottage cheese = 2 1/2 cups
• 1 cup buttermilk = 1 cup milk minus 1 tablespoon plus 1 tablespoon vinegar or lemon juice; let stand 5 minutes (Do not use naturally soured milk)
• 1 cup buttermilk = 3/4 cup plain yogurt plus 1/4 cup water or milk
• 1 cup skim milk = 1/3 cup instant non-fat dry milk plus 7/8 cup water
• 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water
• 1 cup whole milk = 1 cup buttermilk plus 1/2 teaspoon baking soday
• 1 cup whole milk = 1 cup reconstituted nonfat dry milk lus 2 1/2 teaspoons butter or margarine
• 14 ounce can sweetened condensed milk = 1 1/3 cups
• 1/2 pint sour cream = 1 cup
• 13 ounce can evaporated milk = 1 2/3 cups
• 5 3/4 ounce can evaporated milk = 3/4 cup
• 1 cup half and half = 1 cup whole plus 1 1/2 tablespoons butter
• 1 cup whipping cream = 3/4 cup milk plus 1/3 cup butter, for cooking only
• 1 cup whipping cream = 2 cups whipped cream = 2 cups prepared whipped topping or 3 1/2 ounces frozen whipped topping
• 2 cups "low-fat" sour cream = 13 1/2 ounces dry cottage cheese plus 3/4 cup skim milk, chilled and blended with 1 teaspoon lemon juice and 1/4 teaspoon salt

Spices, herbs and flavorings

• 1 ounce unsweetened chocolate = 1 square = 1 packet pre-melted = 3 tablespoons unsweetened dry cocoa plus 1 tablespoon fat
• 1 ounce unsweetened chocolate plus 4 teaspoons sugar = 1 2/3 ounces semi-sweet
• 1 ounce unsweetened chocolate = 3 tablespoons carob powder plus 2 tablespoons water
• 1 tablespoon rum extract plus 3 tablespoons liquid = 1/4 cup rum
• 1 teaspoon vanilla extract = 1 inch vanilla bean split and simmered in liquid of recipe
• 1/4 teaspoon powdered ginger = 1 teaspoon chopped fresh = 2 teaspoons minced crystallized
• 1/8 teaspoon garlic powder = 1 small clove or 1/2 teaspoon garlic salt
• 1/3 to 1/2 teaspoon dried herbs = 1 tablespoon fresh
• 1 teaspoon lemon juice = 1/2 teaspoon vinegar
• 4 teaspoons beef stock base dissolved in 1 1/4 cups water = 1 can condensed beef bouilon or consomme
• 1 tablespoon rehydrated bell pepper flakes = 3 tablespoons chopped fresh bell pepper = 2 tablespoons chopped pimeinto
• 1 teaspoon Beau Monde seasoning = 1 teaspoon seasoned salt or 1/2 teaspoon table salt
• 1 teaspoon dried lemon peel = 1 teaspoon grated fresh = 1/2 teaspoon lemon extract
• 1 teaspoon dry mustard = 1 tablespoon prepared mustard = 1/2 teaspoon mustard seeds
• 1 cup wine = 13 tablespoons water, plus 3 tablespoons lemon juice and 1 tablespoon sugar

Pasta

• 8 ounces elbow macaroni = 2 cups uncooked, 4 cups cooked
• 8 ounces seashells or twists = 3 1/2 to 4 cups uncooked , 4 cups cooked
• 8 ounces spaghetti or linguini = 3 1/2 cups cooked
• 8 ounces vermicelli = 3 cups cooked
• 8 ounces fine or medium egg noodles = 5 1/2 to 6 cups uncooked, 4 cups cooked

Vegetables

• 1 pound fresh green beans = 3 cups cut-up
• 1 pound cabbage = 4 cups shredded
• 1 dozen ears of corn = 3 cups cooked kernels
• 1 pound fresh celery = 4 cups diced
• 1 pound peas in pod = 1 1/2 cups shelled
• 1 pound fresh mushrooms = 6 cups sliced, 3 cups sliced sauteed
• 1 medium yellow onion = 1/2 cup chopped

Crumbs

• 1 cup dry bread crumbs = 3 to 4 slices bread
• 1 slice bread = 3/4 cup soft crumbs
• 1 cup fine graham cracker crumbs = 15 crackers
• 1 cup coarse cracker crumbs = 16 soda crackers
• 1 cup fine cracker crumbs = about 22 crackers
• 1 cup vanilla wafer crumbs = about 22 vanilla wafers
• 1 cup chocolate wafer crumbs = 19 chocolate wafers
• 1 pound bread (12 to 16 slices) = 3 quarts cubes or 1 quart dry crumbs

Eggs

• 1 large egg = 3 tablespoons beaten egg or 2 yolks
• 2 large or medium eggs = 1/4 cup plus 2 tablespoons
• 5 large or 6 medium eggs = 1 cup
• 12 large or 14 medium eggs = 2 1/4 cups plus 2 tablespoons
• 1 egg = 1 tablespoon cornstarch as thickening
• 1 large egg = 2 ounces
• 1 dozen large eggs = 24 ounces
• 1 dozen medium eggs = 21 ounces
• 3 tablespoons frozen whole eggs = 1 shell egg
• 1 1/3 tablespoons frozen yolk = 1 fresh yolk

Fruit

• 1 pound fresh apples = 3 medium = about 3 cups sliced or diced
• 16 ounce can apricots = 8 to 12 whole or 12 to 20 halves
• 1 pound bananas = 3 to 4 = 3 cups sliced or 1 1/2 mashed
• 1 pound berries (except strawberries) = 2 cups
• 1 quart cherries = 2 cups pitted
• 1 pound cranberries = 1 quart sauce
• 1 pound grapes = about 3 cups seeded
• 1 pound grapefruit (1 medium to large) yields about 1 cup sections
• 1 pound lemons (5) yields 1 cup juice
• 1 lemon = 3 tablespoons juice, 2 teaspoons grated peel
• 1 pound limes (about 8) yields 1/3 to 2/3 cups juice
• 1 lime yields 1 to 2 tablespoons juice, 1 teaspoon grated rind
• 1 pound oranges (3 medium) yields 1 cup juice
• 1 orange = 1/3 cup juice, 1 tablespoon grated rind
• 6 ounces of frozen orange juice concentrate = 2 1/2 cups juice
• 1 tablespoon orange juice concentrate, undiluted can be substituted for 1 tablespoon grated orange rind in liquid recipes
• 3 pounds melon yields about 5 cups diced melon
• 1 pound peaches or pears = 4 medium, 2 to 3 cups sliced
• 16 ounce can peaches = 6 to 10 halves
• 2 pounds fresh pineapple in rind (6 inch length, crown removed) = 4 cups chunked
• 20 ounce can sliced pineapple = 10 rings plus 3/4 cup liquid
• 8 1/4 ounce can sliced pineapple = 4 rings plus 1/3 cup liquid
• 20 ounce can chunk pineapple = 2 1/2 cups (3/4 cup liquid)
• 20 ounce can crushed pineapple = 2 1/2 cups or 1 3/4 cups drained
• 1 pound cut-up rhubarb = 2 cups cooked
• 1 pint strawberries = about 2 cups sliced
• 1 quart strawberries = about 1 3/4 cup puree or 2 cups crushed
• 1 1/2 pounds fresh strawberries = 4 to 5 cups sliced