Recipes list amounts needed. Sometimes you need to know what that amount equals in another measurement. And sometimes you may want to make twice as much (or half as much) as the recipe yields. This chart will help you.
| Measure | Equivalent |
| 1 tablespoon | 3 teaspoons |
| ¼ cup | 4 tablespoons |
| ½ cup | 8 tablespoons |
| 1 cup | 16 tablespoons |
| 2 cups | 1 pound |
| ½ stick of butter | ¼ cup |
| 1 stick of butter | ½ cup |
| 2 sticks of butter | 1 cup |
LIQUID INGREDIENT MEASUREMENTS
| 8 fluid ounces | 1 cup |
| 1 pint (16 ounces) | 2 cups |
| 1 quart (2 pints) | 4 cups |
| 1 gallon (4 quarts) | 16 cups |
This book does not use abbreviations for measurements, but many cookbooks do. Here’s what they mean.