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Measurement Conversion Chart
Measurements | | 1 wineglass | 1/4 cup | | 1 jigger | 1.5 fluid ounces | | 1 gill | 1/2 cup | | 1 teacup | a scant 3/4 cup | | 1 coffeecup | a scant cup | | 1 tumbler | 1 cup | | 1 pint | 2 cups | | 1 quart | 4 cups | | 1 peck | 2 gallons - dry | | 1 pinch or dash | what can be picked up between thumb and first two fingers; less than 1/8 teaspoon | | 1/2 pinch | what can be picked up between thumb and one finger | | 1 saltspoon | 1/4 teaspoon | | 1 kitchen spoon | 1 teaspoon | | 1 dessert spoon | 2 teaspoons or 1 soupspoon | | 1 spoonful | 1 Tablespoon more or less | | 1 saucer | 1 heaping cup (about) | Temperatures | | Very slow oven | below 300 degrees F. | | Slow oven | 300 degrees F. | | Moderately slow oven | 325 degrees F. | | Moderate oven | 350 degrees F. | | Moderately hot oven | 375 degrees F. | | Quick oven | 375 - 400 degrees F. | | Hot oven | 400-425 degrees F. | | Very hot oven | 450-475 degrees F. | | Extremely hot oven | 500 degrees F. or more | Common Weights | | 1 penny weight | 1/20 ounce | | 1 drachm | 1/8 ounce | | 60 drops thick fluid | 1 teaspoon | | 1 ounce | 4-1/2 Tablespoons allspice, cinnamon, curry , paprika or dry mustard
or 4 Tablespoons cloves or prepared mustard
or 3 1/2 Tablespoons nutmeg or pepper
or 3 Tablespoons sage, cream of tartar or cornstarch
or 2 Tablespoons salt or any liquid | | 1 pound | 2 cups liquid
or 4 cups flour
or 8 med size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioner's sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups corn meal
or 2 cups uncooked rice
or 2-3/4 cups raisins or dried currants | | Butter the size of a egg | 1/4 cup or 2 ounces | | Butter the size of a walnut | 1 Tablespoon | | Butter the size of a hazelnut | 1 teaspoon |
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