Recipe Swap

Going through my recipe books to find a french onion soup recipe, I found 2 sets of conversion charts. I do have a post of some conversions I found on another website. These that I found, I think, are more useful. Where you see 2 charts with the same subject, is because I found 2 different charts. Use whatever is useful to you. I do get quite a few searches leading here involving different conversions, so just scroll down to find the one you do want. It's gonna be a long post. For printing conveniences (your own personal use) I leave out as much space as possible. I also use abbreviations, however these are the common ones used in most cookbooks, not your family recipe cards. Any questions, just leave them in haloscan(comments). {If printing straight from the site to your printer, the right click print option, I suggest highlighting on the portion you wish to print. Select preferences on the print screen to select 'selection only' or whatever yours says. This avoids printing the header and sidebar on the page. It is easiest to highlight a few words, holding shift while scrolling down, using the scroll bar not the mousewheel, and click past the last letter you wish to print. Also copying then pasting in your own text editor makes it easier for your text to be as large or small as you want it. I have smaller text that some won't be able to read. I recommend Open Office.org's text document program. It's free and pastes better than Word.}

International Conversion Chart(These have been slightly rounded to make measuring easier)

Volume(liquid) Measurements(U.S.=Imperial=Metric)

¼ tsp=n/a=1.25 ml

½ tsp=n/a=2.5 ml

1 tsp=n/a=5 ml

1 Tbsp=n/a=15 ml

2 Tbsp(1 oz)=1 fl.oz.=30 ml

¼ cup(2 oz)=2 fl.oz.=60 ml

1/3 cup(3 oz)=3 fl.oz.=80 ml

½ cup(4 oz)=4 fl.oz.=120 ml

2/3 cup(5 oz)=5 fl.oz.=160 ml

¾ cup(6 oz)=6 fl.oz.=180 ml

1 cup(8 oz)=8 fl.oz.=240 ml

Weight Measurements(U.S.=Metric{grams})

1 oz=30 g

2 oz=60 g

4 oz(¼ lb)=115 g

5 oz(1/3 lb)=145 g

6 oz=170 g

7 oz=200 g

8 oz(½ lb)=230 g

10 oz=285 g

12 oz(¾ lb)=340 g

14 oz=400 g

16 oz(1 lb)=455 g

2.2 lb=1 kg

Length Measurements(U.S.=Metric{centimeters})

¼ inch=0.6 cm

½ inch= 1.25 cm

1 inch=2.5 cm

2 inch=5 cm

4 inch=11 cm

6 inch=15 cm

8 inch=20 cm

10 inch=25 cm

12 inch(1 foot)=30 cm

Pan Sizes(U.S.=Metric)

8 inch cake pan=20x4 cm sandwich or cake tin

9 inch cake pan=23x3.5 cm sandwich or cake tin

11x7 inch baking pan=28x18 cm baking pan

13x9 inch baking pan=32.5x23 cm baking pan

2 quart rectangular baking dish=30x19 cm baking pan

15x10 inch baking pan=38x25.5 cm baking pan(swiss roll tin)

9 inch pie plate=22x4 or 23x4 cm pie plate

7 or 8 inch springform pan=18 or 20 cm springform or loose-bottom cake tin

9x5 inch loaf pan=23x13 cm or 2 lb narrow loaf pan or paté tin

1 ½ quart casserole=1.5 liter casserole

2 quart casserole=2 liter casserole

Temperatures(°F=°C=Gas)

140°F=60°C=n/a

160°F=70°C=n/a

180°F=80°C=n/a

225°F=110°C=n/a

250°F=120°C=½

300°F=150°C=2

325°F=160°C=3

350°F=180°C=4

375°F=190°C=5

400°F=200°C=6

450°F=230°C=8

500°F=260°C=n/a

That one was one long chart from one book, this next is several charts varying in usefulness depending on what you're looking for.

Recommended Internal Cooking Temperatures

Eggs: Cook until yolk and white are firm

Egg Dishes: 160°F

Ground/Mixed Turkey,Chicken: 170°F

Ground/Mixed Veal, Beef, Lamb, Pork: 160°F

Beef Rare (some bacterial risk): 140°F

Beef Medium: 160°F

Beef Well Done: 170°F

Veal Medium: 160°F

Veal Well Done: 170°F

Lamb Medium: 160°F

Lamb Well Done: 170°F

Pork Medium: 160°F

Pork Well Done: 170°F

Chicken, Turkey, Duck, Goose: 180°F

Poultry Thighs: Cook until juices run clear

Stuffing: 165°F

Ham-Fresh(raw): 160°F

Ham-Precooked: 140°F

Ham-Shoulder: 160°F

Fish: 160°F(10 min/inch thick in 450°F oven)

Clams, Oysters: Steam 6 to 8 minutes

Measurement Equivalents

16 Tblsp=1 cup

12 Tbsp=¾ cup

10 Tbsp+2 tsp=2/3 cup

8 Tbsp=½ cup

6 Tbsp=3/8 cup

5 Tbsp+1 tsp=1/3 cup

4 Tbsp=¼ cup

2 Tbsp=1/8 cup

2 Tbsp+2 tsp=1/6 cup

1 Tbsp=1/16 cup

2 cup=1 pint

2 pint=1 quart

3 tsp=1 Tbsp(also 4 tsp, depend on what kind of recipe you're using)

48 tsp=1 cup

Customary Pan Sizes(pan-size=volume)

Round-8x1 ½ inch=4 cup

Round-9x2 inch=6 cup

Rectangular-13x9x2 inch=15 cup

Square-8x2 inch=8 cup

Square-9x1 ½ inch=8 cup

Square-9x2 inch=10 cup

Tube-9x3 inch=12 cup

Tube-10x4 inch=18 cup

Loaf-8 ½x4 ½x2 ½ inch=6 cup

Loaf-9x5x3 inch= 8 cup

Pie-8x1 ¼ inch=3 cup(level)

Pie-9x1 ½ inch=4 cup(level)

Pie-9x2 inch=6 cup(level)

Tart/Quiche-4x1 ¼ inch=1/2 cup

Tart/Quiche-8x1 inch=1 ½ cup

Tart/Quiche-9x1 3/8 inch=4 cup

Souffle-various sizes=6 cup

Springform-8x3 inch=12 cup

Springform-9x3 inch=16 cup

Where this will be most useful is determining if you can use a different pan other than the one listed in a recipe. Remember though, that while volume of one pan may equal another, the cook time and possibly cooking temp(if depth of 'liquid' in the pan you use is quite different) will be different. You have to take into account the depth of a pan for cooktime, more so than the volume or size-in general.

Fruit, Nut & Veggie Equivalents

Apples-3 medium=1 lb=3 cups sliced

Beans, Black&Kidney-1 cup dry=1/2 lb=2 ½ cups cooked

Beans, Lima-1 ¼ cup dry=½ lb=3 cups cooked

Beans, Navy-1 cup dry=½ lb=2 ½ cups cooked

Beets-1 lb=2 cups sliced

Broccoli-1 lb head=2 cups flowerets

Cauliflower-1 ½ lb head=2 cups cooked

Carrots-1 lb=3 cups shredded=2 ½ cups diced

Celery-1 large rib=¾ cup diced

Cheese, soft-4 oz=1 cup shredded

Cheese, hard-3 oz=1 cup shredded

Chocolate, baking-1 square=1 oz

Chocolate chips-1 cup=6 oz

Corn-10 oz=2 cups

Frozen Vegetables-1 lb=3 cups

Garlic-3 large cloves=1 Tbsp minced

Green Beans, fresh-1 lb=3 cups fresh=2 ½ cups cooked

Herbs-1 tsp dry=3 tsp fresh

Lemon-1 whole=3 Tbsp juice=2 tsp peel

Lime-1 whole=2 Tbsp juice=1 ½ peel

Mushrooms, fresh-1 lb=6 cups sliced=4 cups chopped=3 oz dried

Onions-1 lb=3 large

Onions-1 large=1 cup chopped

Peanuts-1 lb shelled=4 cups

Pears-1 medium=4 oz=½ cup sliced

Pecans-1 cup=3 ½ oz halves=4 oz chopped

Peppers, bell-1 large=6 oz=1 cup diced

Potatoes-3 medium=1 lb

Rice, white-1 cup raw=3 cups cooked

Rice, brown-1 cup raw=3 1/8 cups cooked

Rice, wild-1 cup raw=4 cups cooked

Spinach-1 lb fresh=6 cups leaves=1 ¾ cups cooked

Squash, winter-1 lb=1 cup mashed

Tomato Paste/Sauce-8 oz=1 cup

Walnuts, halves-3 ½ oz=1 cup

Yeast-1 pkg=1 Tbsp=¼ oz

Zucchini-1 lb=3 cups sliced=2 1/2 cups chopped

This will be extremely useful when shopping for ingredients when you have a list of how many cups are needed, but not how much you need to buy. Such as # cups carrots, but not how many lb/oz.

Measuring Drinks

1 Dash=6 Drips

2 Tbsp=1 oz

1 pony=1 oz

1 finger=1 oz

1 jibber=1 ½-2 oz

Can Sizes (can size=avg. weight=approx. cups)

No. ¼=4 oz=½ cup

No. ½=8 oz=1 cup

No. 1 tall=10.5 oz=1 ¼ cups

No. 300=14-16 oz=1 ¾-2 cups

No. 303=16-17 oz=2 cups

No. 2=20 oz=2 ½ cups

No. 2.5=29 oz=3 ½ cups

No. 3=46 oz=5 ¾ cups

No. 10=106 oz=13 cups

This could be especially useful if you have a 'restaraunt' recipe and would like to pare it down to 4-8 servings rather than 100 or so.