Cooking Measurement Equivalents
The information below shows measuring equivalents for teaspoons, tablespoons, cups, pints, fluid ounces, and more. This page also includes the conversions for metric and U.S. systems of measurement
| 1 tablespoon (tbsp) = | 3 teaspoons (tsp) |
| 1/16 cup = | 1 tablespoon |
| 1/8 cup = | 2 tablespoons |
| 1/6 cup = | 2 tablespoons + 2 teaspoons |
| 1/4 cup = | 4 tablespoons |
| 1/3 cup = | 5 tablespoons + 1 teaspoon |
| 3/8 cup = | 6 tablespoons |
| 1/2 cup = | 8 tablespoons |
| 2/3 cup = | 10 tablespoons + 2 teaspoons |
| 3/4 cup = | 12 tablespoons |
| 1 cup = | 48 teaspoons |
| 1 cup = | 16 tablespoons |
| 8 fluid ounces (fl oz) = | 1 cup |
| 1 pint (pt) = | 2 cups |
| 1 quart (qt) = | 2 pints |
| 4 cups = | 1 quart |
| 1 gallon (gal) = | 4 quarts |
| 16 ounces (oz) = | 1 pound (lb) |
| 1 milliliter (ml) = | 1 cubic centimeter (cc) |
| 1 inch (in) = | 2.54 centimeters (cm) |
U.S Metric Cooking Conversions
| Capacity | Weight | ||
|---|---|---|---|
| 1/5 teaspoon | 1 milliliter | 1 oz | 28 grams |
| 1 teaspoon | 5 ml | 1 pound | 454 grams |
| 1 tablespoon | 15 ml | ||
| 1 fluid oz | 30 ml | ||
| 1/5 cup | 47 ml | ||
| 1 cup | 237 ml | ||
| 2 cups (1 pint) | 473 ml | ||
| 4 cups (1 quart) | .95 liter | ||
| 4 quarts (1 gal.) | 3.8 liters | ||
Metric to U.S
| Capacity | Weight | ||
|---|---|---|---|
| 1 milliliter | 1/5 teaspoon | 1 gram | .035 ounce |
| 5 ml | 1 teaspoon | 100 grams | 3.5 ounces |
| 15 ml | 1 tablespoon | 500 grams | 1.10 pounds |
| 100 ml | 3.4 fluid oz | 1 kilogram | 2.205 pounds = 35 ounces |
| 240 ml | 1 cup | ||
| 1 liter | 34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon | ||
Emergency Substitutions
| Baking Powder-1 tsp | Use 1/2 tsp cream of tartar and 1/4 tsp baking soda | |
| Buttermilk-1 cup | Place 1 tbsp vinegar or lemon juice in cup and stir in enough milk to equal 1 cup; let stand 5 minutes to thicken. Or use 1 cup plain yogurt or sour cream, thinned with 1/4 cup milk (there will be some leftover) | |
| Cake Flour | Place 2 tbsp cornstarch in cup and add enough all-purpose flour to fill to overflowing; level of top; stir well before using. | |
| Chives | Substitute with green onion tops | |
| Chocolate, unsweetened, melted, 1 ounce | Use 3 tbsp unsweetened cocoa plus 1 tbsp salad oil, shortening, butter or margarine. | |
| Cornstarch (for thickening), 1 tbsp | Use 2 tbsp all-purpose flour or 2 tbsp quick-cooking tapioca. | |
| Light Brown Sugar-1 cup | Use 1 cup granulated sugar and 1 tbsp molasses or use dark brown sugar. | |
| Pancetta | Substitute sliced smoked bacon. Simmer in water for three minutes, then rinse and drain | |
| Pepper, ground red, 1/8 tsp | Use 4 drops hot pepper sauce | |
| Pine Nuts | Use walnuts or almonds. |
| Prosciutto | Use ham, preferably Westphalian or a country ham, such as Smithfield |
| Shallots | Use red onions |
| Tomato sauce, 15 ounce | Use 6 ounces can tomato paste plus 1 1/2 cans water |
| Yeast, active dry 1/4 ounce package | Use 0.6 ounce cake, or use one-third of 2-ounce compressed yeast |
| Vanilla extract | Use brandy or an appropriately flavored liqueur. |
| Red wine-1 cup | 1 cup beef or chicken broth in savory recipes; cranberry juice in desserts |
| White wine-1 cup | 1 cup chicken broth in savory recipes; apple juice or white grape juice in desserts |
| Egg 1 whole | 2 egg whites, or 2 egg yolks, or 1/4 cup refrigerated or frozen egg product, thawed |
| Half and Half or light cream-1 cup | 1 tbsp melted butter or margarine plus enough whole milk to make 1 cup |
| Molasses 1 cup | 1 cup honey |