Basic Equivalents and Substitutions

Title:
Basic Equivalents and Substitutions

Yield:
1 Info only

Categories:
Misc




Ingredients:




-----------------------------OVEN
TEMPERATURES-----------------------------


   250    Very slow


   300    Slow


   325    Moderately slow


   350    Moderate


   375    Moderately hot


   400    Hot


   450    Very hot


   500    Extremely hot






 Standard Weights & Measures ~-------------------------- A dash -- 8 drops
1


 tsp      --  60 drops 1 tb -- 3 teaspoons 1 ounce -- 2 tablespoons 1/4 cup


 ~-  4 tablespoons 1/3 cup -- 5 1/3 tablespoons 1/2 cup -- 8 Tablespoons 1


 cup      --  16 tbs., or 8 fluid ounces, or 1/2 pint 1 pint -- 2 cups 1 lb


 ~-  16 ounces 1 qt -- 2 pints 1 gallon -- 4 quarts 1 peck -- 8 quarts 1


 bushel   --  4 pecks 1 dram -- 1/16 ounce 1 gram -- 1/30 ounce 1 kilo --


 2.20 pounds 1 liter -- Approximately 1 quart 1 meter -- 39.37 inches


 


 Equivalents & Substitutions ~-------------------------- Almonds, shelled


     1/4    lb.       1 cup


 :        in shell      1 pound       1/4 lb. nutmeats Apples, raw, unpared


 1 pound       3 cups, pared & sliced Baking powder 1 tsp. 1/4 tsp. baking


 soda plus 1/2 cup


                                      Buttermilk or sour milk (reduce other


                                      liquids in recipe by 1/2 cup) Beans,


 dried           1 pound       6 cups cooked Bread, loaf 1 pound 12 to 16


 slices Butter                 1 stick       1/2 cup; 1/4 lb.; 8 tbs.


 Cabbage, raw           1 pound


      4 cups shredded Coffee                 1 pound


      40 to 50 servings Corn meal, uncooked    1 pound


       3    cups


                        1 cup         4 cups cooked Cream, heavy 1 cup 2


 cups, whipped


                        1 cup         1/3 cup butter plus 3/4 cup milk Eggs,


 whole            1 cup


       5    large eggs


       whole            1 pound       9 medium eggs


       yolks            1 cup         12 large yolks


       whites           1 cup         8 to 10 large whites Garlic 1 md clove


 1/8 tsp. garlic powder Herbs fresh, choped 1 tbs. 1 tsp. dried Lemon 1 2


 1/2 to 3 1/2 tbs. juice; 2 tsp rind Macaroni


 :            1 pound       9 cups cooked Milk, sour


 :          1 cup         1 tbs. lemon juice or vinegar plus


                                      milk to make 1 cup Mushrooms, fresh 1


 pound       6 to 8 ounces canned Mustard, dry 1 tsp. 1 tbs. prepared


 Noodles                1 pound       9 cups cooked Peas in the pod 1 pound


 1 cup shelled Rice, uncooked 1 pound 2 1/2 cups uncooked; 8 cups cooked


 Raisins, seedless      1 cup 6 ounces Salt, table 1 ounce


   1 1/2    tablespoons


       coarse           1 ounce       2 tablespoons Sugar, brown 1 pound 2


     1/4    cups, firmly packed


     granulated brown   1 pound       3 3/4 cups


        confectioners'  1 pound       5 cups, sifted


     granulated, white  1 pound       2 1/4 cups


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini