Measurements and Conversion Table

US measurements are classified as either dry measures or fluid measures. Fluid measures are measures of volume, while dry measures are measures of weight. However, do not concern yourself too much whether the ingredient you are measuring is dry or fluid. Simply use the measure that is specified in your recipe. US recipes are almost always in terms of volume.

TEASPOONS	TABLESPOONS	CUPS	FLUID OUNCES	MILLILITERS	OTHER
1/4 teaspoon				1 ml
1/2 teaspoon				2 ml
3/4 teaspoon	1/4 tablespoon			4 ml
1 teaspoon	1/3 tablespoon			5 ml
3 teaspoons	1 tablespoon	1/16 cup	1/2 oz	15 ml
6 teaspoons	2 tablespoons	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 teaspoons	4 tablespoons	1/4 cup	2 oz	60 ml
16 teaspoons	5 1/3 tablespoons	1/3 cup	2 1/2 oz	75 ml
18 teaspoons	6 tablespoons	3/8 cup	3 oz	90 ml
24 teaspoons	8 tablespoons	1/2 cup	4 oz	125 ml	1/4 pint
32 teaspoons	10 2/3 tablespoons	2/3 cup	5 oz	150 ml
36 teaspoons	12 tablespoons	3/4 cup	6 oz	175 ml
48 teaspoons	16 tablespoons	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

a dash = 8 drops liquid
1 teaspoon = 60 drops
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 tablespoons (liquid) = 1 ounce
1 cup = 8 fluid ounces, 1/2 pint
1 jigger = 1 1/2 fluid ounces (3 tablespoons)
12 to 14 egg yolks = 1 cup
28 saltine crackers - 1 cup crumbs
3 1/2 to 4 cups unsifted confectioners' sugar = 1 pound
2 1/4 cups packed brown sugar = 1 pound
1 cup unwhipped cream = 2 cups whipped
4 cups sifted flour = 1 pound
4 1/2 cups cake flour = 1 pound
3 1/2 C. unsifted whole wheat flour = 1 pound
1 peck = 8 quarts
1 gram = 1/3 ounce
1 dram = 1/16 ounce
1 kilo = 2.20 pounds
1 meter = 39.37 inches
1 kilogram = 2.2 pounds
1/4 cup = 62 1/2 milliliters (ml)
1 tablespoon = 15 milliliters (ml)
1 oz. [28g] ungrated cheese = 1/4 cup grated cheese
2 oz. [56g] ungrated cheese = 1/2 cup grated
4 oz. [100g] ungrated cheese = 1 cup

1 cup = 16 tablespoons
2 cups = 1 pint (16 fluid ounces)
4 cups = 1 quart
4 quarts = 1 gallon
1/8 cup = 2 tablespoons
1/3 cup = 5 tablespoons plus 1 teaspoon
2/3 cup = 10 tablespoons plus 2 teaspoons
3/4 cup = 12 tablespoons
1 bushel = 4 pecks
8 to 10 egg whites = 1 cup
2 cups granulated sugar = 1 pound
4 slices bread = 1 cup crumbs
14 square graham crackers = 1 cup crumbs
22 vanilla wafers = 1 cup crumbs
1 to 1 1/4 cups uncooked macaroni = 2 cups cooked
1 to 1 1/4 cups uncooked noodles = 2 cups cooked
7 oz. spaghetti = 4 cups cooked

1 liter liquid = 1.06 quarts, 2.1 pints, 0.26 gallon
1 liter dry = 4.23 cups
1 cup = 250 milliliters (ml)
1 gallon = 4.54 liters (1)
1 quart = 1.14 liter (l)

Note: A "dash" or a "pinch" are generally considered to be less than 1/8 teaspoon.

Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".

Firmly Packed
With a spatula, a spoon, or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.

Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.

Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.

Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.

Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.

Sifted
Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and that there is no other foreign substance in it.

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