How Many Cups Is a Can of Beef Broth
To go along rail of cooking measurement abbreviations, print out this handy guide to all kitchen equivalents and substitutions and put it on your fridge for reference.
MEASUREMENTS
Modest Volume (Liquid)
- 1 tablespoon = three teaspoons = ane/two fluid ounces
- 2 tablespoons = ane/8 cup = one fluid ounce
- iv tablespoons = 1/four cup = ii fluid ounces
- five tablespoons + 1 teaspoon = one/iii cup
- 16 tablespoons = 1 loving cup = viii fluid ounces
Big Volume (Liquid)
- 1 cup = 8 fluid ounces = i/2 pint
- 2 cups = 16 fluid ounces = 1 pint = 1/ii quart
- 3 cups = 24 fluid ounces = 1 1/ii pints
- 4 cups = 32 fluid ounces = 2 pints = 1 quart
- 8 cups = 64 fluid ounces = 2 quarts = 1/two gallon
- 16 cups = 128 fluid ounces = 4 quarts = 1 gallon
Dry Measurements
- 1 cup = 16 tablespoons
- one pound dry = 16 ounces
EQUIPMENT
With a ruler, measure out the length and width of the pan across its top from 1 inside edge to the opposite within edge. Holding ruler perpendicular to the pan, measure the depth on the within of the pan from the lesser to the rim.
- 2 one/2-by-1 1/2-inch muffin-pan cup = one/2 cup
- eight-by-1 one/two-inch round cake pan = 5 cups
- 9-past-1 1/2-inch circular cake pan = six cups
- ix-by-1-inch pie plate = 4 cups
- 8-by-eight-by-2-inch square pan = vii cups
- 9-past-9-by-one 1/2-inch square pan = viii cups
- ix-by-9-past-2-inch foursquare pan = 10 cups
- xi-by-7-by-1 1/2-inch rectangular pan = vii cups
- xiii-by-9-by-2-inch rectangular pan = 14 cups
- 8 1/ii-past-four 1/ii-past 2 1/2 inch loaf pan = 6 cups
- 9-by-5-by-3-inch loaf pan = viii cups
- 15 1/2-by-x one/ii-by-1-inch jelly-roll pan = 16 cups
INGREDIENTS
- Apples: 1 pound = 3 medium or 3 cups sliced
- Bananas: ane pound = three medium or eleven/3 cups mashed
- Barley: 1 cup raw quick-cooking = about three cups cooked
- Beans: 1 cup dry = 2 to 2 1/2 cups cooked
- Blueberries: one pint = 2 1/2 cups
- Breadstuff: 1 pound loaf = xvi regular or 28 thin slices
- Staff of life crumbs: 1/2 cup fresh = i slice bread with crust
- Bulgur: 1 cup uncooked = iii to 3 1/2 cups cooked
- Butter or margarine: one stick = 8 tablespoons or 4 ounces
- Cabbage: ane pound = 4 to v cups coarsely sliced
- Celery: 1 medium-size bunch = nearly 4 cups chopped
- Cheese: 4 ounces = 1 cup shredded
- Cherries: 1 pound = about ii cups pitted
- Craven: 2 ane/ii- to 3-pound fryer = 2 1/2 cups diced cooked meat
- Chocolate: i ounce unsweetened or semisweet = 1 square
- Chocolate chips: 6-ounce parcel = 1 cup
- Cocoa: eight-ounce can unsweetened = ii cups
- Cornmeal: 1 loving cup raw = almost 4 cups cooked
- Cottage cheese: eight ounces = 1 cup
- Couscous: 1 loving cup raw = well-nigh 2 i/2 cups cooked
- Cranberries: 12-ounce bag = 3 cups
- Foam: 1 cup heavy or whipping = 2 cups whipped
- Cream cheese: 8-ounce bundle = 1 cup; three-ounce package = half-dozen tablespoons
- Egg white: 1 large = about 2 tablespoons
- Egg yolk: 1 big = about 11/2 tablespoons
- Farina: 1 loving cup regular or instant uncooked = half dozen to 61/2 cups cooked
- Flour: one pound all-purpose = about 3 one/2 cups
- Gelatin: ane envelope unflavored = ii 1/2 teaspoons
- Gingersnaps: fifteen cookies = nearly 1 loving cup crumbs
- Graham crackers: vii whole crackers = 1 cup crumbs
- Hominy grits: one cup uncooked = well-nigh four ane/2 cups cooked
- Honey: sixteen ounces = xi/3 cups
- Kasha: 1 loving cup uncooked = about 3 cups cooked
- Lemon: one medium = well-nigh 3 tablespoons juice and 1 tablespoon grated peel
- Lentils: 1 cup uncooked = about 2 1/two cups cooked
- Macaroni, elbow: 1 cup uncooked = about ii cups cooked
- Milk, condensed: xiv-ounce can = 11/iv cups
- Milk, evaporated: 5-ounce can = 2/3 cup
- Molasses: 12 ounces = 11/ii cups
- Noodles: 8 ounces uncooked medium = near 4 cups cooked
- Nuts: 4 ounces = 1 loving cup chopped
- Oats: 1 cup raw quondam-fashioned or quick-cooking = about 2 cups cooked
- Onion: 1 big = 1 loving cup chopped
- Orange: 1 medium = 1/three to i/2 cup juice and 2 tablespoons grated peel
- Peaches: ane pound = about 3 medium or 2 1/2 cups sliced
- Pears: 1 pound = about iii medium or 2 one/4 cups sliced
- Peppers: ane large bell = about 1 loving cup chopped
- Pineapple: 1 large = about 4 cups cubed
- Popcorn: 1/4 cup unpopped = near four cups popped
- Potatoes: 1 pound all-purpose = about iii medium or 3 cups sliced or ii cups mashed
- Raisins: xv-ounce box = virtually ii cups
- Raspberries: 1/2 pint = nigh 1 loving cup
- Rice: ane cup uncooked regular = about 3 cups cooked; 1 loving cup uncooked instant = nigh two cups cooked
- Saltine crackers: 28 squares = about 1 cup crumbs
- Shortening: 1 pound = 2 i/two cups
- Sour cream: 8 ounces = 1 cup
- Spaghetti: viii ounces uncooked = near four cups cooked
- Carve up peas: 1 loving cup raw = about 2 i/2 cups cooked
- Strawberries: one pound = near three one/4 cups whole or 2 1/2 cups sliced
- Saccharide: 1 pound confectioners' = three 3/iv cups; 1 pound granulated = 2 1/iv to 2 1/two cups; 1 pound calorie-free or dark brownish = 2 1/4 cups packed
- Tomatoes: 1 pound = 3 medium
- Vanilla wafers: 30 cookies = 1 loving cup crumbs
- Yeast: 1 package agile dry out = 2 1/2 teaspoons
COMMON SUBSTITUTIONS
- Baking pulverisation: 1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
- Broth: 1 cup chicken or beef goop = 1 burgoo cube or 1 envelope or 1 teaspoon instant bouillon plus 1 cup boiling water
- Buttermilk: ane cup buttermilk = 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand up 5 minutes to thicken. Or employ 1 loving cup apparently yogurt.
- Chives: Use light-green onion tops
- Chocolate: i ounce unsweetened chocolate = iii tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil
- Cornstarch (for thickening): 1 tablespoon cornstarch = ii tablespoons flour or 2 tablespoons quick-cooking tapioca
- Fish sauce: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus one teaspoon anchovy paste
- Flour (cake): one cup cake flour = one cup minus two tablespoons all-purpose flour
- Flour (self-ascent): 1 cup self-rising flour = 1 cup all-purpose flour plus 1/iv teaspoon baking powder and a compression of salt
- Milk: 1 cup whole milk = i/2 cup evaporated milk plus i/2 cup water
- Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, then rinsed and tuckered
- Pepper, basis red: 1/8 teaspoon red pepper = 4 drops hot-pepper sauce
- Pine nuts: Use walnuts or almonds
- Prosciutto: Use ham, preferably Westphalian or a country ham, such as Smithfield
- Shallots: Use red onion
- Sour cream: 1 cup sour cream = 1 loving cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you volition take to stabilize information technology with 1 egg white or ane tablespoon of cornstarch or flour dissolved in a lilliputian cold h2o for every quart of yogurt.
- Sugar: 1 cup low-cal brown carbohydrate = i cup granulated saccharide plus one tablespoon molasses or 1 cup dark brown sugar
- Tomato sauce: xv-ounce tin can lycopersicon esculentum sauce = 6-ounce can love apple paste plus 1 1/2 cans h2o
- Vanilla extract: Apply brandy or an appropriately flavored liqueur
- Yeast: 1 package agile dry yeast = 1/two-ounce yeast cake or 1 bundle quick-rise yeast (allow half the ascension time for quick rise)
- Yogurt: i cup plain yogurt = 1 cup buttermilk
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Source: https://www.goodhousekeeping.com/food-recipes/cooking/tips/a1636/kitchen-equivalents/
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