This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.
This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.
This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.
This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.
tablespoon cornstarch, tablespoon potato starch, tablespoon rice starch or arrowroot starch 1 tablespoon quick cooking tapioca 1 cup unsifted all-purpose flour minus 2 tablespoons 7/8 cup sifted all-purpose flour, or 1 cup minus 2 tablespoons sifted allpurpose flour
1 cup corn syrup
1 cup sugar plus 1 cup liquid
1 cup honey
1 cups sugar plus cup liquid
1 ounce chocolate
3 tablespoon cocoa plus 1 tablespoon fat
1 cup Butter
1 cup margarine or 7/8 to 1 cup hydrogenated fat plus teaspoon salt, or 7/8 cup lard plus teaspoon salt
1 cup coffee cream
3 tablespoon butter plus 7/8 milk (20%) 1 cup Heavy Cream 1/3 cup butter plus cup milk (20%)
1 cup whole milk
1 cup reconstituted non-fat dry milk
plus 2 teaspoons butter or margarine, or cup evaporated milk plus cup water, or cup sifted dry whole milk powder plus 7/8 cup water
1 cup Heavy Cream (20%)
1/3 cup butter plus cup milk
1 cup milk
3 tablespoon sifted regular non-fat
dry milk plus 1 cup minus 1 tablespoon water or 1/3 cup Instant non-fat milk powder plus 1 cup minus 1 tablespoon water
1 cup buttermilk or sour milk
1 tablespoon vinegar or lemon juice
plus enough sweet milk to make 1 cup (let stand for 5 minutes) or 1 teaspoons cream of tartar plus 1 cup sweet milk
1 teaspoon Baking Powder
1 tablespoon Active Dry
yeast
1 whole Egg
teaspoon baking soda
plus 5/8 teaspoon cream of tartar or teaspoon baking soda plus tablespoon vinegar or lemon juice used with sweet milk to make cup, or teaspoon baking soda plus to cup Molasses 1 package active dry yeast or 1 compressed yeast Cake 2 egg yolks, or 3 tablespoons plus 1 teaspoon thawed Frozen Egg or 2 1/2 tablespoons and 2 teaspoons dry whole egg powder plus an equal amount of water
1 Egg White
2 tablespoons thawed frozen
egg whites or 2 teaspoons dry egg whites plus 2 tablespoons water
