How Much Is 11/4 Cups Of Water In Cups

To keep track of cooking measurement abbreviations, print out this handy guide to all kitchen equivalents and substitutions and put information technology on your fridge for reference.

MEASUREMENTS

Small Volume (Liquid)

1 tablespoon = iii teaspoons = 1/2 fluid ounces
2 tablespoons = one/8 cup = 1 fluid ounce
4 tablespoons = 1/4 cup = ii fluid ounces
5 tablespoons + 1 teaspoon = 1/3 cup
xvi tablespoons = 1 cup = 8 fluid ounces

Large Book (Liquid)

1 loving cup = 8 fluid ounces = 1/ii pint
2 cups = 16 fluid ounces = one pint = 1/2 quart
3 cups = 24 fluid ounces = 1 i/2 pints
4 cups = 32 fluid ounces = 2 pints = one quart
eight cups = 64 fluid ounces = two quarts = 1/ii gallon
16 cups = 128 fluid ounces = iv quarts = 1 gallon

Dry Measurements

1 cup = 16 tablespoons
1 pound dry = sixteen ounces

Expert Housekeeping / Betsy Farrell

EQUIPMENT

With a ruler, mensurate the length and width of the pan beyond its top from one inside edge to the reverse inside edge. Holding ruler perpendicular to the pan, measure out the depth on the inside of the pan from the lesser to the rim.

2 one/two-past-ane 1/2-inch muffin-pan cup = 1/2 loving cup
eight-by-1 i/ii-inch round cake pan = 5 cups
nine-by-i 1/two-inch round cake pan = six cups
ix-by-1-inch pie plate = 4 cups
8-by-8-by-2-inch square pan = vii cups
9-by-9-by-1 1/2-inch square pan = 8 cups
ix-past-9-by-2-inch foursquare pan = 10 cups
11-by-seven-by-i 1/ii-inch rectangular pan = 7 cups
13-by-9-past-2-inch rectangular pan = 14 cups
viii 1/2-past-four one/2-past 2 i/2 inch loaf pan = 6 cups
nine-by-five-by-three-inch loaf pan = 8 cups
15 1/two-past-ten i/2-by-1-inch jelly-roll pan = 16 cups

Proficient Housekeeping / Betsy Farrell

INGREDIENTS

Apples: 1 pound = 3 medium or 3 cups sliced
Bananas: 1 pound = 3 medium or xi/iii cups mashed
Barley: 1 cup raw quick-cooking = about 3 cups cooked
Beans: 1 loving cup dry = 2 to 2 ane/2 cups cooked
Blueberries: 1 pint = two i/two cups
Bread: 1 pound loaf = sixteen regular or 28 thin slices
Staff of life crumbs: ane/2 cup fresh = i slice bread with crust
Bulgur: one cup uncooked = three to three 1/ii cups cooked
Butter or margarine: 1 stick = 8 tablespoons or 4 ounces
Cabbage: 1 pound = four to five cups coarsely sliced
Celery: 1 medium-size bunch = near four cups chopped
Cheese: 4 ounces = 1 cup shredded
Cherries: ane pound = well-nigh 2 cups pitted
Craven: two ane/2- to three-pound fryer = two 1/2 cups diced cooked meat
Chocolate: 1 ounce unsweetened or semisweet = one square
Chocolate chips: 6-ounce package = 1 loving cup
Cocoa: viii-ounce can unsweetened = 2 cups
Cornmeal: i cup raw = about 4 cups cooked
Cottage cheese: 8 ounces = 1 loving cup
Couscous: 1 cup raw = nearly 2 one/ii cups cooked
Cranberries: 12-ounce bag = three cups
Cream: one loving cup heavy or whipping = 2 cups whipped
Cream cheese: eight-ounce package = 1 loving cup; iii-ounce packet = 6 tablespoons
Egg white: 1 large = most two tablespoons
Egg yolk: 1 big = virtually 11/2 tablespoons
Farina: 1 cup regular or instant uncooked = 6 to 61/ii cups cooked
Flour: 1 pound all-purpose = about three 1/2 cups
Gelatin: one envelope unflavored = two ane/ii teaspoons
Gingersnaps: xv cookies = about 1 loving cup crumbs
Graham crackers: 7 whole crackers = ane cup crumbs
Hominy grits: 1 cup uncooked = almost 4 one/two cups cooked
Honey: xvi ounces = 11/3 cups
Kasha: 1 cup uncooked = about 3 cups cooked
Lemon: i medium = virtually iii tablespoons juice and 1 tablespoon grated peel
Lentils: ane cup uncooked = well-nigh 2 one/2 cups cooked
Macaroni, elbow: ane cup uncooked = almost 2 cups cooked
Milk, condensed: xiv-ounce can = 11/4 cups
Milk, evaporated: v-ounce tin = 2/3 loving cup
Molasses: 12 ounces = eleven/2 cups
Noodles: 8 ounces uncooked medium = about 4 cups cooked
Nuts: 4 ounces = i cup chopped
Oats: 1 cup raw old-fashioned or quick-cooking = near 2 cups cooked
Onion: ane large = 1 loving cup chopped
Orange: 1 medium = 1/3 to 1/two cup juice and 2 tablespoons grated peel
Peaches: 1 pound = most three medium or 2 1/2 cups sliced
Pears: 1 pound = about 3 medium or 2 ane/4 cups sliced
Peppers: ane large bell = about 1 cup chopped
Pineapple: 1 large = about 4 cups cubed
Popcorn: 1/4 cup unpopped = nearly 4 cups popped
Potatoes: one pound all-purpose = about 3 medium or 3 cups sliced or two cups mashed
Raisins: 15-ounce box = about 2 cups
Raspberries: i/2 pint = near ane cup
Rice: 1 cup uncooked regular = near 3 cups cooked; i cup uncooked instant = about 2 cups cooked
Saltine crackers: 28 squares = about 1 cup crumbs
Shortening: 1 pound = 2 1/2 cups
Sour cream: 8 ounces = 1 cup
Spaghetti: eight ounces uncooked = about 4 cups cooked
Split peas: 1 cup raw = about 2 i/2 cups cooked
Strawberries: one pound = well-nigh 3 one/4 cups whole or 2 ane/2 cups sliced
Sugar: 1 pound confectioners' = 3 3/4 cups; 1 pound granulated = 2 1/4 to 2 i/2 cups; 1 pound lite or dark dark-brown = 2 1/iv cups packed
Tomatoes: 1 pound = 3 medium
Vanilla wafers: 30 cookies = i cup crumbs
Yeast: ane package active dry out = 2 one/two teaspoons

Expert Housekeeping / Betsy Farrell

COMMON SUBSTITUTIONS

Blistering powder: 1 teaspoon blistering powder = 1/2 teaspoon cream of tartar plus ane/4 teaspoon baking soda
Goop: i loving cup chicken or beef broth = one bouillon cube or ane envelope or 1 teaspoon instant burgoo plus ane cup boiling h2o
Buttermilk: one cup buttermilk = 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Permit stand 5 minutes to thicken. Or utilise 1 cup plain yogurt.
Chives: Use green onion tops
Chocolate: i ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil
Cornstarch (for thickening): ane tablespoon cornstarch = ii tablespoons flour or 2 tablespoons quick-cooking tapioca
Fish sauce: one tablespoon fish sauce = 2 teaspoons soy sauce plus ane teaspoon anchovy paste
Flour (cake): 1 cup block flour = 1 cup minus 2 tablespoons all-purpose flour
Flour (self-rising): 1 cup self-ascension flour = i cup all-purpose flour plus i/iv teaspoon baking powder and a pinch of common salt
Milk: 1 loving cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water
Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, and then rinsed and drained
Pepper, ground blood-red: 1/8 teaspoon ruddy pepper = 4 drops hot-pepper sauce
Pine nuts: Utilise walnuts or almonds
Prosciutto: Utilise ham, preferably Westphalian or a country ham, such as Smithfield
Shallots: Use red onion
Sour foam: i loving cup sour foam = 1 loving cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you will have to stabilize it with 1 egg white or one tablespoon of cornstarch or flour dissolved in a piffling cold h2o for every quart of yogurt.
Sugar: 1 cup light brown sugar = 1 loving cup granulated sugar plus 1 tablespoon molasses or ane cup dark dark-brown sugar
Love apple sauce: xv-ounce tin can tomato sauce = 6-ounce can tomato paste plus 1 1/2 cans h2o
Vanilla extract: Apply brandy or an appropriately flavored liqueur
Yeast: 1 packet active dry out yeast = 1/ii-ounce yeast cake or 1 bundle quick-rise yeast (allow one-half the rising time for quick rise)
Yogurt: 1 cup manifestly yogurt = one loving cup buttermilk

Lauren Matthews Group Digital Content Director Lauren, Practiced Housekeeping's digital manager, has over xv years of experience writing and editing dazzler, lifestyle, dwelling house, health, and entertaining content for publications including Country Living, Woman's Day, Brides, and First for Women.