If you convert recipes from other books, note the following measurement equivalents:
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
4 tablespoons = ¼ cup
12 tablespoons = ¾ cup
1 cup rice, uncooked = 7 oz
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
1 cup granulated sugar = 7 oz
1 cup unsifted white flour or rye, or whole wheat = 5 oz
1 cup butter = 8 oz
1 cup bulghur wheat = 6 oz (cracked, for tabbouleh)
1 cup red lentils = 7 oz
1 cup shelled almonds = 4 oz
1 standard bottle of wine = 3½ cups or about 28 fluid oz
mixed dried fruit, 1 box = 1 lb
plain yogurt, small = 8 oz
large = 2 lbs (32 oz)
cream cheese and farmer’s cheese = 8 oz per pkg