Ingredient Equivalents

Here are some helpful charts with Ingredient Equivalents that every home cook needs to have. They will help to convert recipes very easy and quick or for those difficult moments when you have to decide how much you have to buy from each ingredient.
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Measuring Egg
1 egg
3tbsp – 2 oz – 60 ml
4 eggs 1 cup –  240 ml
1 egg yolk 1 tbsp – 1 oz -15 ml
1 egg white 2 tbsp – 1 oz – 30 ml
8 to 10 egg whites 1 cup – 240 ml
12 yolks 1 cup – 240 ml

 

Measuring Sugar
1 cup (240 ml) granulated sugar 200 g                             
1 Tbsp (15 ml) granulated sugar
1/2 oz – 15 g
2 Tbsp (15 ml) granulated sugar 1 oz – 30 g
1 lb (454 g) granulated sugar 2 1/4 cups
1 cup (240 ml) icing sugar 125 g
1 lb (454 g) icing sugar 3 1/2 cups
1 lb (454 g) brown sugar 2 2/3 cups

 

Measuring Flour
4 tbsp (60 ml) flour 1 oz (30 g)
1 cup (240 ml) all purpose flour 125 g
1 lb all purpose flour, bread flour 4 cups (950 ml)
1 lb cake flour 4 1/2 cups (1.12 l)

 

Measuring Nuts
1 lb peanuts, almonds 3 cups
1 lb hazelnut kernels 3 1/4 cups
1 lb pecans, walnuts 4 cups (950 ml)

 

Measuring Other Ingredients
1 cup cocoa 125 g
1 lb cornmeal 3 cups (710 ml)
1 cup raisins 160 g
1 lb raisins 3 cups  (710 ml)
1 lb honey 1 1/3 cups (315 ml)
1 envelope gelatin 1 tbsp (15 ml)
1 cup rolled oats 85 g
1 lb rolled oats 5 cups
1 cup chocolate chips 152 g
1 cup shredded coconut 71 g
1 tsp salt
6 g
1 lb apples 3 – 4 medium
1 lb bananas 3 medium
1 lb blueberries 2 cups
1 lb cheese 4 -5 cups grated

 

Join the Conversation

  1. farideh Author says:

    Hi
    thank you so much
    I really love and enjoy baking the cake with your awesome recipes
    please write the substitute for some ingredients
    like butter milk or heavy cream
    i would really appreciate

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