Measuring¶

Baking Sheets¶

Cherries¶

Large Egg Weight¶

Scoop#¶

Cookie Scoop Conversion Chart¶

The scoop numbers are derived from the number of scoops (cookies) from a quart of cookie dough.

Scoop# & Tbsp Ratio¶

Scoop#¶

Tbsp¶

Ingredient Weight Chart²¶

| Grape-Nuts | ½ cup | 57 | 2 | | Harvest Grains Blend | ½ cup | 74 | 2-⅝ | | Hazelnut Flour | 1 cup | 89 | 3-⅛ | | Hazelnut Praline Paste | ½ cup | 156 | 5-½ | | Hazelnut Spread | ½ cup | 160 | 5-⅝ | | Hazelnuts (whole) | 1 cup | 142 | 5 | | Hi-Maize Natural Fiber | ¼ cup | 32 | 1-⅛ | | High-Gluten Flour | 1 cup | 120 | 4-¼ | | Honey | 1 Tbsp | 21 | ¾ | | Instant ClearJel | 1 Tbsp | 11 | ⅜ | | Jam or Preserves | ¼ cup | 85 | 3 | | Jammy Bits | 1 cup | 184 | 6-½ | | Key Lime Juice | 1 cup | 227 | 8 | | Lard | ½ cup | 113 | 4 | | Leeks (diced) | 1 cup | 92 | 3-¼ | | Lemon Juice Powder | 2 Tbsps | 18 | ⅝ | | Lime Juice Powder | 2 Tbsps | 18 | ⅝ | | Macadamia Nuts (whole) | 1 cup | 149 | 5-¼ | | Malt Syrup | 2 Tbsps | 43 | 1-½ | | Malted Milk Powder | ¼ cup | 35 | 1-¼ | | Malted Wheat Flakes | ½ cup | 64 | 2-¼ | | Maple Sugar | ½ cup | 78 | 2-¾ | | Maple Syrup | ½ cup | 156 | 5-½ | | Marshmallow Fluff | 1 cup | 128 | 4-½ | | Marshmallows (mini) | 1 cup | 43 | 1-½ | | Marzipan | 1 cup | 290 | 10-⅛ | | Masa Harina | 1 cup | 93 | 3-¼ | | Mashed Potatoes | 1 cup | 213 | 7-½ | | Mayonnaise | ½ cup | 113 | 4 | | Meringue Powder | ¼ cup | 43 | 1-½ | | Milk (evaporated) | ½ cup | 113 | 4 | | Milk (fresh) | 1 cup | 227 | 8 | | Millet (whole) | ½ cup | 103 | 3-⅝ | | Mini Chocolate Chips | 1 cup | 177 | 6-¼ | | Molasses | ¼ cup | 85 | 3 | | Mushrooms (sliced) | 1 cup | 78 | 2-¾ | | Non-Diastatic Malt Powder | 2 Tbsps | 18 | ⅝ | | Oat Bran | ½ cup | 53 | 1-⅞ | | Oat Flour | 1 cup | 92 | 3-¼ | | Old-Fashioned Rolled Oats | 1 cup | 99 | 3-½ | | Olive Oil | ¼ cup | 50 | 1-/34 | | Onion (fresh, diced) | 1 cups | 142 | 5 | | Orzo | 1 cup | 200 | 7 | | Peanut Butter | 1 cup | 135 | 4-¾ | | Peanuts (whole, shelled) | 1 cup | 142 | 5 | | Peas (frozen) | 1 cup | 150 | 5-¼ | | Pecans (whole) | 1 cup | 99 | 3-½ | | Pine Nuts | ½ cup | 71 | 2-½ | | Pineapple (crushed, drained) | 1 cup | 256 | 9 | | Pineapple (dried) | ½ cup | 71 | 2-½ | | Pineapple (fresh or canned, diced) | 1 cup | 170 | 6 | | Pistachio Nuts (shlled) | ½ cup | 60 | 2-⅛ | | Polenta (coarse ground cornmeal) | 1 cup | 163 | 5-¾ | | Potatoes (sliced) | 1 cup | 157 | 5.5 | | Pumpkin Purée | 1 cup | 227 | 8 | | Quinoa (whole) | 1 cup | 177 | 6-¼ | | Quinoa Flour | 1 cup | 110 | 3-⅞ | | Raisins (loose) | 1 cup | 149 | 5-¼ | | Raisins (packed) | ½ cup | 85 | 3 | | Raspberries (fresh) | 1 cup | 120 | 4-¼ | | Rhubarb (sliced, ½" slices) | 1 cup | 120 | 4-¼ | | Rice (long grain, dry) | ½ cup | 99 | 3-½ | | Rice Flour (white) | 1 cup | 142 | 5 | | Rice Krispies | 1 cup | 28 | 1 | | Rye Chops | 1 cup | 120 | 4-¼ | | Rye Flakes | 1 cup | 124 | 4-⅜ | | Rye Flour | 1 cup | 103 | 3-⅝ | | Rye Flour Blend | 1 cup | 106 | 3-¾ | | Salt (kosher, Diamond Crystal) | 1 Tbsp | 8 | - | | Salt (kosher, Morton’s) | 1 Tbsp | 16 | - | | Salt (table) | 1 Tbsp | 18 | - | | Scallions (sliced) | 1 cup | 64 | 2-¼ | | Self-Rising Flour | 1 cup | 113 | 4 | | Semolina Flour | 1 cup | 163 | 5-¾ | | Sesame Seeds | ½ cup | 71 | 2-½ | | Shallots (peeled and sliced) | 1 cup | 156 | 5-½ | | Six-Grain Blend | 1 cup | 128 | 4-½ | | Sorghum Flour | 1 cup | 138 | 4-⅞ | | Sour Cream | 1 cup | 227 | 8 | | Sourdough Starter | 1 cup | 227 to 241 | 8 to 8-½ | | Soy Flour | ¼ cup | 35 | 1-¼ | | Spelt Flour | 1 cup | 99 | 3-½ | | Sprouted Wheat Flour | 1 cup | 113 | 4 | | Steel Cut Oats (cooked) | 1 cup | 255 | 9 | | Steel Cut Oats (raw) | ½ cup | 99 | 2-⅞ | | Strawberries (fresh sliced) | 1 cup | 167 | 5-⅞ | | Sugar (granulated white) | 1 cup | 198 | 7 | | Sun-Dried Tomatoes (dry pack) | 1 cup | 170 | 6 | | Sunflower Seeds | ¼ cup | 35 | 1-¼ | | Sweetened Condensed Milk | ¼ cup | 78 | 2-¾ | | Tahini Paste | ½ cup | 128 | 4-½ | | Tapioca Starch or Flour | 1 cup | 113 | 4 | | Tapioca (quick cooking) | 2 Tbsps | 21 | ¾ | | Teff Flour | 1 cup | 135 | 4-¾ | | Toasted Almond Flour | 1 cup | 96 | 3-⅜ | | Toffee Chunks | 1 cup | 156 | 5-½ | | Tomato Paste | 2 Tbsp | 29 | 1 | | Tomatoes (fresh, chopped) | 1 cup | 180 | 6.35 | | Tubinado Sugar (raw) | 1 cup | 180 | 6-⅜ | | Unbleached Cake Flour | 1 cup | 120 | 4-¼ | | Vanilla Extract | 1 Tbsp | 14 | ½ | | Vegetable Oil | 1 cup | 198 | 7 | | Vegetable Shortening | ¼ cup | 46 | 1-⅝ | | Vermont Cheese Powder | ½ cup | 57 | 2 | | Vital Wheat Gluten | 2 Tbsps | 18 | ⅝ | | Walnuts (chopped) | 1 cup | 113 | 4 | | Walnuts (whole) | ½ cup | 64 | 2-¼ | | Water | 1 cup | 227 | 8 | | Wheat Berries (red) | 1 cup | 184 | 6-½ | | Wheat Bran | ½ cup | 32 | 1-⅛ | | Wheat Germ | ¼ cup | 28 | 1 | | White Chocolate Chips | 1 cup | 170 | 6 | | White Rye Flour | 1 cup | 106 | 3-¾ | | White Whole Wheat Flour | 1 cup | 113 | 4 | | Whole Wheat Flour (premium 100%) | 1 cup | 113 | 4 | | Whole Wheat Pastry Flour/Graham Flour | 1 cup | 96 | 3-⅜ | | Yeast (instant) | 2-¼ tsp | 7 | ¼ | | Yogurt | 1 cup | 227 | 8 | | Zucchini (shredded) | 1 cup | 142 to 170 | 5 to 6 |

A Translation of Old-Fashioned American Measurements¶

We shouldn’t give up our old measurements entirely. There’s too much history and sentiment tied up in them. “Butter the size of a walnut” stirs a chord that “28.35g butter” just can’t. But where there are no walnuts, we need the other measurement as well.

Using Cookbooks From Outside The United States²¶

With the exception of the other English-speaking nations, cookbooks are written with metric measurements. Should you run into a metric cookbook, here are some conversions of our basic measurements, which are difficult to translate exactly. Small amounts will not make much difference, so metric amounts are usually rounded. (You use milliliters [ml] when speaking of liquids, and grams [g] when speaking of solids.) For baking purposes, a gram is the same as a milliliter.

And should you be faced with an overseas oven, here are some temperature conversions from Fahrenheit to centigrade, with the gas marks, used in some countries, as well.

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