Cooking: What Equals What?

Kitchen Equations

Veggies:
1 pound fresh beans=3 cups cut up
1 pound cabbage=4 cups shredded
1 dozen ears of corn=3 cups kernels
1 pound celery=4 cups diced
1 medium yellow onion=1/2 cup chopped
1 pound onions=3 medium onions
1 pound potatoes=3 medium potatoes=2 1/2 cups diced or 1 3/4 mashed
1 pound tomatoes=3 medium tomatoes=1 1/2 cups chopped=3/4 cup sauce (6 ounces) or 1/4 cup paste   (2 ounces)
8 oz. tomatoe sauce=2/3 cup water plus 1/3 cup tomato paste
3 cups tomato juice=2 1/2 cups water plus 6 ounces tamatoe paste plus 3/4 teaspoon salt

Crumbs:
1 cup dry bread crumbs=3 to 4 slices bread
1 slice bread=3/4 cup soft crumbs
15 graham crackers=1 cup cracker crumbs
22 vanilla wafers=1 cup crumbs
1 pound bread=12 to 16 slices=3 quarts cubed or 1 quart dry crumbs

Common Can Sizes:
8 ounce can=1 cup average contents
16 ounce can=2 cups
20 ounce can=2 1/2 cups
28 ounce can=3 1/2 cups
46 ounce can-5 3/4 cups

Weights and Measures:
1 tablespoon=3 teaspoons
2 tablespoons=1 fluid ounce
1/4 cup=4 tablespoons=2 fluid ounces
1 cup=16 tablespoons=8 fluid ounces
2 cups=1 pint
1 cup= 1/2 pint
1 quart=4 cups
1 gallon=16 cups
2 cups=1 dry pint

Leavening:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tarter
1 packet dry yeast=1 compressed cube or refrigerated yeast

Dairy:
1 cup butter=2 sticks (1/4 pound each)= cup margarine=14 tablespoons lard or shortening plus 1/2 teaspoon salt for baking

1 cup buttermilk=1 cup milk minus 1 tablespoon plus 1 tablespoon vinegar or lemon juice; let stand 5 minutes

1 cup buttermilk=3/4 cup plain yogurt plus 1/4 cup water or milk

1 cup whole milk=1/2 cup evaporated milk plus 1/2 cup water

1 cup whole milk=1 cup buttermilk plus 1/2 teaspoon baking soda (decrease baking powder in recipe by 2 teaspoons)

1 cup half and half=1 cup whole milk plush 1 1/2 tablespoons butter

1 cup whipping cream=3/4 cup milk plus 1/3 cup butter (for cooking only not for whipping)

Fruit:
1 pound apples=3 medium=about 3 cups sliced or diced
1 pound bananas=3 to 4 bananas
1 cup lemon juice=5 lemons
1/3 to 2/3 cups lime juice=8 limes
1 cup orange juice=3 medium oranges
1 pound peaches or pears=4 medium or 2-3 cups sliced
1 pint strawberries=about 2 cups
1 quart strawberries=2 cups crushed
1 1/2 pounds strawberries=4-5 cups sliced

Substitutions:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
1 cup bread crumbs=3/4 cup cracker crumbs
1 cup butter milk=1 cup sour milk or 1 cup yogurt or 1 cup whole milk minus 1 tablespoon plus 1 tablespoon lemon juice or vinegar
1 cup catsup=1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (replacement for cooking)

1 ounce chocolate (unsweatened)=3 tablespoons cocoa plus 1 tablespoon butter, margarine or oil
1 cup corn syrup=1 cup sugar plus 1/4 cup liquid (water or milk, etc)
1 whole egg=two egg yolks
1 tablespoon flour=1 1/2 teaspoons or 1/2 tablespoon of cornstarch (for thickening)
1 clove garlic=1/8 teaspoon garlic powder
1 cup honey=1 1/4 cups sugar plus 1/4 cup liquid
1 cup tomatoes(packed)=1/2 cup tomato sauce plus 1/2 cup water
1 cup tomatoes (canned)=1 1/3 cups chopped and simmered 10 minutes
1 cup tomato juice=1/2 cup tomatoe sauce plush 1/2 cup water
2 cups tomato sauce=3/4 cups tomato paste plus 1 cup water

1 can sweetened condensed milk=1 cup plus 2 tablespoons dry milk plus 1/2 cup warm water and 3/4 cup sugar (mix until disolved)

**Thanks to the book Camp Whitewood Camp Cookbook for  this information (no ISBN available)**
    Some wording has been changed and re-organized