Equivalents A-Z
Ingredient
|
Amount
|
Equivalents
|
Apples
|
1 pound
|
2 large
3 or 4 medium
2 to 2 1/2 cups cored and sliced
|
Asparagus
|
1 pound
|
16 to 20 spears
2 cups chopped
|
Bananas
|
1 pound
|
3 medium
4 small
1 1/3 cups mashed
2 cups sliced
|
Bay Leaf
|
1 whole
|
1/4 teaspoon crushed
|
Beans, Green
|
1 pound
|
3 1/2 cups whole
2 3/4 cups trimmed and cut
|
Beans, Dried
|
1 pound uncooked
|
2 1/2 cups uncooked
5 1/2 to 6 1/2 cups cooked
|
Beets, Trimmed
|
1 pound
|
2 cups chopped
|
Blackberries
|
1 pint
|
1 1/2 to 2 cups
|
Blueberries
|
1 pint
|
1 1/2 cups
|
1 (10-ounce) package, frozen
|
2 cups
|
Bread
|
1 slice dry
|
1/3 cup dry breadcrumbs
|
1 slice soft
|
1/2 cup soft breadcrumbs
|
Broccoli
|
1 pound
|
2 cups chopped
|
1 bunch
|
3 cups cooked and chopped
|
1 (10-ounce) package, frozen
|
1 1/2 cups chopped
|
Brussels Sprouts
|
1 pound fresh
|
4 cups
|
1 (10-ounce) package, frozen
|
18 to 24 sprouts
|
Cabbage
|
1 pound
|
4 cups shredded
2 cups cooked
|
1 medium head
|
1 1/4 to 1 1/2 pounds
|
Carrots
|
1 pound
|
5 to 7 medium
12 to 14 small
24 to 36 baby
3 cups chopped or sliced
2 1/2 cups shredded
|
Cauliflower
|
1 pound
|
1 1/2 cups chopped or sliced
|
1 medium head
|
2 1/2 to 3 cups chopped
|
1 (10-ounce) package, frozen
|
2 cups chopped or sliced
|
Celery
|
1 pound
|
2 bunches
|
1 stalk
|
1/2 cup chopped
|
Cheese
|
1 pound
|
4 to 5 cups shredded
|
4 ounces
|
1 cup shredded
|
Cherries
|
1 pound
|
2 1/2 to 3 cups pitted
|
Chicken
|
3/4 pound boned
|
2 cups cooked and diced
|
Coconut, Fresh
|
1 pound
|
1 medium
3 to 4 cups shredded
|
Coffee, Ground
|
1 pound
|
80 tablespoons
40 to 50 cups brewed
|
Corn
|
2 medium ears
|
1 cup kernels
|
1 (10-ounce) package, frozen
|
1 3/4 cup kernels
|
Crackers, Ritz
|
24 crackers
|
1 cup fine crumbs
|
Crackers, Saltines
|
30 crackers
|
1 cup fine crumbs
|
Cranberries
|
1 (12-ounce) bag
|
3 cups whole berries
2 1/2 cups finely chopped
|
Cream, Heavy or Whipping
|
1 cup
|
2 cups whipped cream
|
Dates, Pitted
|
8 ounces
|
1 1/2 cups chopped
|
Eggs, Whole
|
6 medium
5 large
|
1 cup
|
Egg Whites
|
7 whites
|
1 cup
|
Egg Yolks
|
14 yolks
|
1 cup
|
Eggplant
|
1 pound
|
3 to 4 cups chopped
|
Flour, All-Purpose
|
1 pound
|
4 cups sifted
3 1/3 cups unsifted
|
Flour, Whole Wheat
|
1 pound
|
3 3/4 cups unsifted
|
Volume
|
Pan-Type
|
Sizes
|
4 cups:
|
pie plate
|
8-by-1½
|
|
round cake pan
|
8-by-1½
|
|
loaf pan
|
8-by-4-by-2½
|
|
pie plate
|
9-by-1¼
|
|
round fluted tart pan
|
9½-by-1½
|
|
jellyroll pan
|
11¾-by-7½-by-¾
|
|
|
|
5 cups:
|
pie plate
|
9-by-1½
|
|
|
|
6 cups:
|
baking pan
|
11-by-7-by-2
|
|
round cake pan
|
8-by-2
|
|
round cake pan
|
9-by-1½
|
|
square cake pan
|
8-by-8-by-1½
|
|
loaf pan
|
8½-by-4½-by-2½
|
|
|
|
7 cups:
|
deep dish pie plate
|
9½-by-2
|
|
oval ceramic dish
|
11-by-2
|
|
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Ingredient
|
Amount
|
Equivalents
|
Garlic
|
1 small clove
|
1/2 teaspoon minced
|
Ginger, Fresh
|
1 head
|
8 to 15 cloves
|
1 (1-inch) piece
|
1 tablespoon chopped
|
Grapes, Seedless
|
1 pound
|
3 cups
|
Greens, Collard, Mustard, Turnip or Kale
Lettuce, Endive
Lettuce, Iceberg
|
1 pound
|
4 to 6 cups cooked
|
1 pound
|
4 to 5 cups torn
|
1 medium head
|
6 to 8 cups torn
4 cups shredded
|
Lettuce, Romaine
|
1 head
|
6 cups torn
|
Lettuce, Salad Mix
|
4 ounces
|
4 to 6 cups torn
|
Macaroni, Elbow (1-inch pieces)
|
1 pound uncooked
|
4 cups uncooked
8 cups cooked
|
Mushrooms, Fresh
|
1 pound
|
18 to 20 medium
6 cups sliced
2 cups sliced and sautéed
|
Potatoes, White
|
1 pound
|
3 medium
3 1/2 cups cooked, diced or sliced
2 to 3 cups cooked and mashed
|
Prunes, Dried
|
1 pound
|
2 1/2 cups pitted
|
Pumpkin
|
1 (5-pound) pumpkin
|
4 1/2 cups cooked and mashed
|
1 (16 to 17-ounce) can
|
2 cups
|
Radishes
|
1/2 pound
|
1 2/3 cups sliced
|
Raisins
|
1 pound
|
3 cups
|
Rhubarb, Fresh
|
1 pound
|
3 cups chopped
2 cups chopped and cooked
|
Rice
|
1 cup uncooked
|
3 cups cooked
|
Rice, Instant
|
1 cup uncooked
|
2 cups cooked
|
Rutabaga
|
1 pound
|
2 1/2 cups cubed
2 cups cubed and cooked
|
Spaghetti
|
1 pound
|
7 cups cooked
|
Spinach
|
1 pound
|
10 to 12 cups torn pieces
1 cup cooked
|
1 (10-ounce) package, frozen
|
1 1/2 cups
|
Squash, Summer
|
1 pound
|
3 medium
2 1/2 cups chopped
|
Squash, Winter
|
1 pound
|
2 cups cooked pieces
|
Strawberries
|
1 pint
|
1 1/2 cups sliced or chopped
|
Sugar, Granulated
|
1 pound
|
2 1/4 cups
|
Sugar, Powdered
|
1 pound
|
4 cups unsifted
4 1/2 cups sifted
|
Sweet Potatoes
|
1 pound
|
3 medium
2 cups cubed or sliced
1 3/4 to 2 cups cooked and mashed
|
Tangerines
|
1 pound
|
4 medium
2 cups sections
|
Tomatoes, Fresh
|
1 pound
|
3 to 4 small
|
1 (16-ounce) can (may need to drain)
|
2 cups chopped
|
Turnips
|
1 pound
|
3 to 4 medium
2 1/2 cups chopped
|
Vanilla Extract
|
1 ounce
|
2 1/2 tablespoons
|
Vanilla Wafers
|
30 wafers
|
1 cup fine crumbs
|
1 (12-ounce) box
|
Around 88 wafers
|
Vegetables, Frozen
|
1 (10-ounce) package
|
1 1/2 cups
|
1 (16-ounce) package
|
2 to 2 3/4 cups
|
1 (20-ounce) package
|
3 to 4 cups
|
Yogurt
|
3 cups
|
1 cup yogurt "cheese"
|
Zucchini
|
1 pound
|
3 medium
2 1/2 cups chopped
|
Volume
|
Pan-Type
|
Sizes
|
8 cups:
|
round cake pan
|
9-by-2
|
|
wide tube pan
|
9¼-by-2¾
|
|
narrow tube pan
|
9½-by-3
|
|
square cake pan
|
8-by-8-by-2
|
|
square cake pan
|
9-by-9-by-1½
|
|
loaf pan
|
9-by-5-by-3
|
|
|
|
10 cups:
|
square cake pan
|
9-by-9-by-2
|
|
springform pan
|
9-by-3
|
|
springform pan
|
9½-by-2½
|
|
baking dish
|
11¾-by-7½-by-1¾
|
|
jellyroll pan
|
15½-by-10½-by-1
|
|
|
|
11 cups:
|
springform pan
|
9-by-3
|
|
round cake pan
|
10-by-2
|
|
|
|
12 cups:
|
Bundt pan
|
10-by-3½
|
|
rectangular pan
|
9-by-13-by-2
|
|
springform pan
|
10-by-2½
|
|
|
|
13 cups:
|
jellyroll pan
|
17¼-by-11½-by-1
|
|
Another chart... If Recipe Calls For: Use Instead:
Fill your cake pans only to the half-way mark. It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes. Baking times may undoubtly change, so keep a watchful eye, checking for doneness (a toothpick in the center helps).To figure out an exact capacity, measure the amount of water it takes to fill the pan.
If Recipe Calls For:
|
Volume
|
Use Instead:
|
1 (8-inch) round cake pan
|
4 cups
|
1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate
|
2 (8-inch) round cake pans
|
8 cups
|
2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
1 (11 x 7-inch) baking dish
1 (10-inch) springform pan
|
1 (9-inch) round cake pan
|
6 cups
|
1 (8-inch) round cake pan
1 (8 x 4-inch) loaf pan
1 (11 x 7-inch) baking dish
|
2 (9-inch) round cake pans
|
12 cups
|
2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
1 (10-inch) springform pan
|
1 (10-inch) round cake pan
|
11 cups
|
2 (8-inch) round cake pans
1 (9-inch) tube pan
1 (10-inch) springform pan
|
2 (10-inch) round cake pans
|
22 cups
|
5 (8-inch) round cake pans
3 or 4 (9-inch) round cake pans
2 (10-inch) springform pans
|
9-inch tube pan
|
12 cups
|
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
|
10-inch tube pan
|
16 cups
|
3 (9-inch) round cake pans
2 (10-inch) pie plates
2 (9-inch) deep dish pie plates
4 (8-inch) pie plates
2 (9x5-inch) loaf pans
2 (8-inch) square baking dishes
2 (9-inch) square baking dishes
|
10-inch Bundt pan
|
12 cups
|
1 (9x13-inch) baking dish
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9-inch) tube pan
2 (11x7-inch) baking dishes
1 (10-inch) springform pan
|
11 x 7 x 2-inch baking dish
|
6 cups
|
1 (8-inch) square baking dish
1 (9-inch) square baking dish
1 (9-inch) round cake pan
|
9 x 13 x 2-inch baking dish
|
15 cups
|
1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
|
10 x 15 x 1-inch jellyroll pan
|
15 cups
|
1 (10-inch) Bundt pan
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9 x 13-inch) baking dish
|
9 x 5-inch loaf pan
|
8 cups
|
1 (9 x 2-inch) deep dish pie plate
1 (10-inch) pie plate
1 (8-inch) square baking dish
1 (9-inch) square baking dish
|
8 x 4-inch loaf pan
|
6 cups
|
1 (8-inch) round cake pan
1 (11 x 7-inch) baking dish
|
9-inch springform pan
|
10 cups
|
1 (10-inch) round cake pan
1 (10-inch) springform pan
2 (8-inch) round cake pans
2 (9-inch) round cake pans
|
10-inch springform pan
|
12 cups
|
2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
2 (8-inch) round cake pans
|
8-inch square baking dish
|
8 cups
|
1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
|
9-inch square baking dish
|
8 cups
|
1 (11 x 7-inch) baking dish
1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
|
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