Measuring & Conversions

These easy-to-use conversion charts can help you convert your recipes to the measuring system you're most familiar with.

  • General Ingredient Equivalent Chart

    Flour Measure Grams Ounces
    All-purpose, sifted 1 cup 115 g 4.1 oz
    All-purpose, spooned 1 cup 125 g 4.4 oz
    All-purpose, dipped 1 cup 145 g 5.0 oz
    Bread, sifted 1 cup 112 g 4.0 oz
    Bread, dipped 1 cup 163 g 5.7 oz
    Cake, sifted 1 cup 96 g 3.4 oz
    Cake, spooned 1 cup 111 g 3.9 oz

     

    Sugars & Sweeteners Measure Grams Ounces
    Brown, packed 1 cup 200 g 7.1 oz
    Granulated (white) 1 cup 200 g 7.1 oz
    Powdered (confectioners'), spooned 1 cup 113 g 4.0 oz
    Honey 1 cup 332 g 11.7 oz
    Molasses 1 cup 309 g 10.9 oz

     

    Other Measure Grams Ounces
    Oats, rolled, uncooked, spooned 1 cup 80 g 2.8 oz
    Cocoa, spooned 1 cup 85 g 3.0 oz
    Coconut, flaked, sweetened, spooned 1 cup 120 g 2.6 oz

    Learn more about Measuring Equipment

  • Measuring Dry Ingredients

    measuring Nested graduated dry measuring cups are used to measure flour, sugar and other dry and solid ingredients. Measuring dry ingredients in a glass measuring cup will result in an inaccurate measurement.

    Dry Ingredient Metric Conversion Chart

    Measure Ounces Pounds Milligrams Grams Kilograms
    1 ounce 1 1/16 2835 28.35 .028
    1 pound 16 1   454 .454
    1 milligram 1/29000   1 .001 .000001
    1 gram .032 .002 1000 1 .001

    Measuring all-purpose flour Stir flour first, then lightly spoon into dry measuring cup. Use a metal spatula or the straight edge of a table knife to level flour so it is even with the top of the cup. Do not pack flour into measuring cup or tap filled cup on counter.

    Measuring granulated or powdered sugar, corn meal, wheat germ and oats Spoon into drying measuring cup and level even with the top of a cup with a metal spatula.

    Measuring brown sugar and vegetable shortening Firmly pack into dry measuring cup, then level even with the top of the cup with a metal spatula.

  • Measuring Liquid Ingredients

    measuring
    Measure liquid ingredients such as milk, vegetable oil and fruit juice in a glass or plastic measuring cup with a spout for pouring:
    • Place measuring cup on a level surface
    • Pour in liquid and read its level by viewing the cup from eye level. (You will need to bend or stoop down to see at eye level.)

    Using metal or plastic cups without a pouring lip will probably result in an inaccurate measurement. Liquid measuring cups provide "empty" cup space about the top fill line, to allow for any movement of the liquid when moving the cup. This prevents spilling some of the measured liquid.

    View Liquid Ingredient Metric Conversion Chart

  • Measuring Small Amounts of Dry and Liquid Ingredients

    pouring Measure small amounts of dry and liquid ingredients, usually 3 tablespoons or less, in measuring spoons. They are sold in sets typically containing a 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon.

    Small amounts of dry ingredients should be measured in measuring spoons using the same technique used for dry measuring cups. Small amounts of liquid ingredients should be measured in measuring spoons by carefully filling with liquid until it reaches the top of the spoon.

    Baking Ingredient Yield Planning to bake but don't know how much of an ingredient to purchase? This chart will help make shopping for baking ingredients a snap!

    Ingredient Quantity to Buy Yield
    Apples 1 medium 1 cup sliced
    Graham crackers 15 1 cup fine crumbs
    Whipping cream 1 cup 2 cups whipped
    Dried fruit 1 pound 2-1/2 cups chopped or small pieces
    Raisins 1 pound 2-1/2 cups
    Eggs 5 medium 1 cup
      8 medium egg whites 1 cup
      12 to 14 medium egg yolks 1 cup
    Flour 1 pound, sifted 4 cups
    Lemon, juice 1 lemon 2 to 3 tablespoons juice
    Lemon, peel or rind 1 lemon 2 teaspoons grated peel
    Lime, juice 1 lime 1 tablespoon juice
    Peanuts 5 ounces 1 cup
    Pecan halves 3-3/4 ounces 1 cup
    Pecans, chopped 4-1/4 ounces 1 cup
    Walnuts, chopped 4-1/2 ounces 1 cup
    Walnut halves 3-1/2 ounces 1 cup
    Orange, juice 1 orange 1/3 to 1/2 cup juice
    Sugar, brown 1 pound 2-1/4 cups firmly packed
    Sugar, powdered (confectioners') 1 pound 3-1/2 to 4 cups sifted
    Sugar, granulated (white) 1 pound 2 cups
  • Measuring Fats

    measuringfts Fats are measured by sticks, by cups, by weight and by tablespoons - so it's no wonder many a baking mistake is made when measuring fats.

    For example, a common error is to think that one stick of butter is equal to one cup. Unfortunately, this is not true. One stick of butter is equal to 1/2 cup. Shortening, on the other hand, contains 1 cup in a stick. It is for this reason that Quaker lists fat measurements in recipes by the number of sticks, tablespoons (so that they can be "counted" on the stick of fat) and/or the weight. We believe that this method will be less confusing to the many novice bakers who are just discovering the joys of baking!

    To measure stick butter or margarine If the recipe calls for less than 1/2 cup (8 tablespoons), count the number of tablespoons on the wrapping markings. With a sharp knife, carefully cut on the lines found on the butter/margarine stick wrapper. It is best to cut the butter while it is still at refrigerator temperature, as you will not get an accurate measurement if the butter is too soft. REMEMBER, one stick of butter or margarine is equal to 1/2 cup and not 1 cup!

    To measure an unquartered, 1 pound block of butter or margarine Allow butter to soften just slightly -- DO NOT soften in the microwave, as it typically will become too soft. Pack it into a dry (nested) measuring cup. Then use a metal spatula or the straight edge of a knife blade to level it even with the top of the cup.

    To measure butter or margarine in a tub Trick question. DO NOT use butter or margarine found in tubs, as it is not suitable for baking.

    To measure stick solid shortening Keep in mind that shortening sticks contain one cup of shortening as compared to the 1/2 cup found in a stick of butter or margarine. With a sharp knife, carefully cut on the lines found on the stick wrapper.

    To measure solid shortening in a can Using a spoon or rubber spatula, scoop shortening out of can and pack into a dry (nested) measuring cup. Then use a metal spatula or the straight edge of a knife blade to level it even with the top of the cup.

    View Ingredient Substitution Chart