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Conversion List

September 12, 2011

If you are anything like me, every time I need to halve a recipe I find myself googling the conversion. I figure it is about time I post a handy little reference on my blog so I can find the answers faster!

General Equivalents:

  • 1 tablespoon = 3 teaspoons
  • 1/4 cup = 4 tablespoons
  • 1/3 cup = 5 tablespoons plus 1 teaspoon
  • 1 cup = 16 tablespoons = 8 ounces
  • 1 pint = 2 cups = 16 ounces
  • 1 quart = 4 cups = 2 pints = 32 ounces
  • 1 gallon = 4 quarts
  • 1 pound = 16 ounces

Half Measurements:

  • 1/8 teaspoon –> just a dash
  • 1 tablespoon –> 1 1/2 teaspoons
  • 1/4 cup –> 2 tablespoons
  • 1/3 cup –> 2 tablespoons plus 2 teaspoons
  • 3/4 cup –> 6 tablespoons

Eggs:

Eggs are a liquid measurement, and one large egg yields about 1 tablespoon yolk plus 2 tablespoons of white. The easiest way to half an egg is to crack the egg, beat it, and then measure out 1 1/2 tablespoons. If you want to be extra precise, you can beat the egg and then measure out how many tablespoons or teaspoons are actually in the egg then halve it, or do it by weight with a food scale.

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