Need to translate that European recipe into our American standard measurements? Does your great-great-grandmother’s recipe call for pinches and dashes instead of teaspoons and tablespoons? This is the place to start putting some measurements together. This handy reference includes the most used and requested conversions for baking and cooking. Just read each row across to find other measurements equal to each amount.
| Liquid Measure |
| | 1/5 tsp | | | | 1 ml |
| | 1/4 tsp | 1 dash | 3 drops | | |
| | 1 tsp | | | | 5 ml |
| 1 tbsp | 3 tsp | | 1/16 cup | 1/2 fl oz | 15 ml |
| 2 tbsp | 6 tsp | | 1/8 cup | 1 oz | 30 ml |
| 4 tbsp | 12 tsp | | 1/4 cup | 2 fl oz | |
| 5 1/3 tbsp | | | 1/3 cup | | |
| 8 tbsp | 24 tsp | 1/4 pt | 1/2 cup | 4 fl oz | 118 ml |
| 16 tbsp | 48 tsp | 1/2 pt | 1 cup | 8 fl oz | 237 ml |
| 32 tbsp | | 1 pt | 2 cups | 16 fl oz | 473 ml |
| 64 tbsp | 1 qt | 2 pts | 4 cups | 32 fl oz | 946 ml (.95 liters) |
| 1 gal | 4 qts | 8 pts | 16 cups | 128 fl oz | 3.8 liters |
| Dry Measure |
| | 1/8 tsp | | 1 pinch | | | |
| 1 tbsp | 3 tsp | | 1/16 cup | 1/2 fl oz | 14 grams | |
| 2 tbsp | 6 tsp | | 1/8 cup | 1 fl oz | 28 grams | |
| 4 tbsp | 12 tsp | | 1/4 cup | 2 fl oz | 57 grams | |
| 8 tbsp | 24 tsp | | 1/2 cup | 4 oz | 113 grams | 1 stick butter |
| 16 tbsp | 48 tsp | | 1 cup | 8 oz | 227 grams | 1/2 lb |
| 32 tbsp | | 1 pt | 2 cups | 16 oz | 454 grams | 1 lb |
| | 1 qt | 2 pts | 4 cups | 32 oz | 907 grams | 2 lbs |
| 2 gal | 8 qts | 16 pts | 1 peck | | | |
| 8 gal | | | 4 pecks | 1 bushel | | |
| Making Conversions |
| ounces to grams: | multiply ounce figure by 28.3 to get number of grams |
| grams to ounces: | multiply gram figure by .0353 to get number of ounces |
| pounds to grams: | multiply pound figure by 453.59 to get number of grams |
| pounds to kilograms: | multiply pounds by 0.45 to get number of kilograms |
| ounces to milliliters: | multiply ounce figure by 30 to get number of milliliters |
| cups to liters: | multiply cup figure by 0.24 to get number of liters |
| Some Common Weights | | Egg Substitute |
| 1 cup sifted flour | 5 oz | | 1 large egg | 2 oz = 1/4 cup = 4 tbsp |
| 1 cup sugar | 8 oz | 1 egg yolk | 1 tbsp + 1 tsp |
| 1 cup brown sugar | 6 oz | 1 egg white | 2 tbsp +2 tsp |
| 1 cup confectioner’s (powdered) sugar | 4.5 oz | |
| Temperature |
| Converting Fahrenheit to Celsius: subtract 32 from the Fahrenheit amount, multiply by 5 then divide by 9 | Converting Celsius to Fahrenheit: multiply the Celsius amount by 9, divide by 5, then add 32 |
| Fahrenheit | Celsius | Fahrenheit | Celsius |
| -10 | -23 (freezer temp) | 275 | 135 |
| 0 | 18 | 300 | 149 |
| 32 | 0 (water freezes) | 325 | 162 |
| 50 | 10 | 350 | 177 |
| 68 | 20 (room temp) | 375 | 190 |
| 100 | 38 | 400 | 204 |
| 150 | 66 | 425 | 218 |
| 205 | 96 (water simmers) | 450 | 232 |
| 212 | 100 (water boils) | 475 | 246 |
| 225 | 110 | 500 | 260 (broiling) |
| 250 | 120 | | |
