INGREDIENT EQUIVALENTS

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IngredientQuantityEquivalent
CHOCOLATE
Semi-sweet pieces1 Cup6 ounce package, semi-sweet chocolate pieces.
Unsweetened chocolate1 Ounce1 square unsweetened chocolate.
CRUMBS
Bread cubes1 Cup2 Slices bread.
Soft bread crumbs1 Cup1 1/2 to 2 Slices bread.
Dry bread crumbs1 Cup4 Slices bread
Graham cracker crumbs1 Cup14 Graham cracker squares.
Finely crushed vanilla wafer crumbs1 Cup 22 Vanilla wafers.
Chocolate wafer crumbs1 Cup19 Chocolate wafers.
Gingersnap crumbs, finely crushed1 Cup15 Gingersnaps
DAIRY
Butter or margarine1/2 Cup1/4 Pound Butter or margarine.[1 stick]
Cottage cheese1/2 Lb.1 Cup
Cream cheese6 Tablespoons1-3 ounce package.
Cream cheese1 Cup1-8 ounce package.
Blue cheese, crumbled1 Cup4 Ounces crumbled blue cheese.
Grated hard cheese1 1/4 Cups4 Ounces parmesan or romano.
Shredded hard cheese, cheddar or swiss 1 Cup4 ounces.
Shredded soft cheese, American, monterey jack 1 1/4 Cups4 Ounces soft cheese.
Whipped cream2 Cups1 Cup Heavy cream or whipping cream.
Eggs, raw, whole shelled10 Med.1 Lb.
Eggs, Raw, whole5-71 Cup
Egg whites8-121 Cup
Egg whites1 White1 1/2 Tbs.
Egg yolks12-161 Cup
Egg yolks1 Yolk1 Tbs.
Milk, whole1 Quart1 Quart skim, plus 3 Tbs. cream.
Milk, dry3-4 Tbs. dry, plus 1 cup water1 Cup whole milk
FRUIT, DRIED
Apricots1 Lb.-3 Cups4 1/2 Cups cooked.
Dates1 Lb.-2 1/2 Cups1 3/4 Cups Pitted.
Figs1 Lb.-2 1/4 Cups4 1/2 Cups cooked.
Pears1 Lb.-2 2/3 Cups5 1/3 Cups cooked.
Prunes, pitted1 Lb.-2 1/2 Cups2 Cups cooked and drained.
Raisins, seedless1 Lb.-2 3/4 Cups 3 3/4 Cups cooked.
FRUIT, FRESH
Apple1 Lb.-3 Med.3 Cups sliced.
Sliced apple1 Cup1 Large apple.
Avocados1 Med.2 Cups cubed.
Banana, mashed1 1/2 Cups3 Medium bananas
Banana, sliced2 Cups3 Medium bananas.
Berries1 3/4 to 2 Cups1 Pint berries
Berries3 1/2 to 4 Cups1 Quart berries.
Cherries, red1 Quart2 Cups pitted.
Cranberries1 Lb.3-3 1/2 Cups sauce.
Grapefruit1 Med.1 1/3 Cups Pulp.< /TR>
Lemon juice, fresh squeezed2 to 3 Tablespoons1 Medium lemon.
Lemon zest, grated2 Teaspoons1 Medium lemon
Lime juice, fresh squeezed1 1/2 to 2 Tablespoons1 Medium lime.
Lime zest, grated1 1/2 Teaspoons1 Medium lime
Oranges1 Medium6-8 Tbs. Juice
Oranges1 Medium2-3 Tbs. Grated rind.
Pineapple1 Medium2 1/2 Cups cubed
NUTS
Almonds, whole shelled1 to 1 1/4 Cups 1 Pound almonds in the shell.
Almonds, chopped3 to 3 1/2 Cups1 Pound almonds, shelled.
Almonds, ground2 2/3 Cups1 Pound almonds shelled.
Almonds, slivered5 2/3 Cups1 Pound shelled.
Coconuts1 Lb.5 Cups shredded.
Coconut, grated1 Cup3 1/2 Ounces.
Coconut, dried1 Tbs. Dry1 1/2 Tbs. Fresh.
Peanuts, shelled1 Lb.2 1/4 Cups.< /TR>
Pecans, whole shelled2 to 2 1/4 Cups 1 Pound pecans in the shell.
Pecans, chopped4 Cups1 Pound pecans, shelled.
Walnuts, whole shelled1 1/2 to 2 Cups 1 Pound walnuts in the shell.
Walnuts, chopped4 Cups1 Pound walnuts, shelled.
PASTA and RICE
Pasta, cooked2 to 2 1/2 Cups, depending on shape1/4 Pound dried and uncooked.
Rice, cooked long grain3 Cups1 Cup raw white long grained.
SUGAR
Sugar, white granulated2 Cups1 Pound white granulated sugar.
Sugar, brown2 1/4 Cups, firmly packed 1 Pound brown sugar.
Sugar, confectioners3 1/3 to 4 cups, sifted1 Pound confectioners sugar.
Confectioners1 3/4 Cups1 Cup white granulated.
VEGETABLES, FRESH
Beets1 Lb.-4 Med.2 Cups diced and cooked.
Cabbage, shredded4 1/2 Cups1 Pound or 1 small head.
Carrot, Diced1 Lb.-7 or 8 Med.4 Cups.
Carrot, grated1 Cup1 Large carrot.
Celery, diced or chopped1 Cup2 Medium stalks.
Corn12 Ears3 Cups cut kernels.
Green bell pepper, diced1 Cup1 Large green pepper
Lettuce, torn6 Cups1 Medium head lettuce.
Mushrooms, raw sliced3 Cups3/4 Pound raw mushrooms.
Mushrooms, dried3 Ounces1 Pound fresh.
Onion, chopped1/2 Cup1 Medium onion.
Peas in pod1 Lb.1 Cup shelled and cooked.
Potatoes, mashed1 3/4 Cups3 Medium potatoes.
Spinach1 Lb.1 1/2 to 2 cups cooked.
VEGETABLES, DRY
Beans or peas, dried1 Cup8 Ounces dried beans or peas.
Beans or peas, cooked2 1/4 to 2 1/2 Cups1 Cup dried beans or peas.
MISCELLANEOUS
Baking powder1 Teaspoon1 Teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Bacon, crumbled1/2 Cup8 Slices bacon
Beef or chicken broth1 Cup1 Bouillon cube or 1 envelope bouillon dissolved in one cup boiling water.
Chicken, cooked2 Cups1 large whole boned chicken breast
Chicken, cooked3 Cups3 1/2 Pounds raw whole chicken.
Garlic powder1/8 Teaspoon1 Small clove.
Ginger powder1/8 Teaspoon1 Tbs. candied or raw.
Herbs, fresh chopped1 Tablespoon1 Teaspoon dried herbs.
Horseradish, fresh1 Tablespoon2 Tablespoons bottled.
Shrimp, cooked, shelled and deveined1/2 Pound1 Pound raw shrimp in the shell.
THICKENING AGENTS
Arrowroot1 1/2 Teaspoons1 Tablespoon flour
Cornstarch1 1/2 Teaspoons1 Tablespoon flour
Potato starch1 1/2 Teaspoons1 Tablespoon flour
Rice starch1 1/2 Teaspoons1 Tablespoon flour
Tapioca Powder2 Teaspoons1 Tablespoon flour

BUTTER-MARGARINE TO VEGETABLE OILS CONVERSION CHART




I decided to show this reference chart because I enjoy using a mixture of both olive oil and butter in many sauteed dishes.

Plus, many times when a cake recipe uses vegetable oil, I might prefer to use butter or, a combination of butter and oil.

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Butter-Margarine to Vegetable oils

Butter
Margarine
Quantity		Vegetable
Oil
Quantity
1 Teaspoon3/4 Teaspoon
1 Tablespoon2 1/4 Teaspoons2 Tablespoons1 1/2 Tablespoons
3 Tablespoons2 Tablespoons
+3/4 Teaspoon.
1/4 Cup3 Tablespoons
1/3 Cup1/4 Cup
1/2 Cup1/4 Cup
+2 Tablespoons
2/3 Cup1/2 Cup
3/4 Cup1/2 Cup
+1 Tablespoon
1 Cup3/4 Cup