How Much Is 4 Cups Of Water

To keep 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

Pocket-sized Book (Liquid)

one tablespoon = iii teaspoons = ane/2 fluid ounces
2 tablespoons = 1/viii cup = i fluid ounce
four tablespoons = 1/4 cup = 2 fluid ounces
5 tablespoons + one teaspoon = ane/3 loving cup
16 tablespoons = 1 cup = viii fluid ounces

Large Book (Liquid)

1 cup = 8 fluid ounces = ane/two pint
2 cups = sixteen fluid ounces = one pint = 1/2 quart
iii cups = 24 fluid ounces = i ane/two pints
iv cups = 32 fluid ounces = 2 pints = 1 quart
8 cups = 64 fluid ounces = 2 quarts = one/2 gallon
16 cups = 128 fluid ounces = iv quarts = i gallon

Dry Measurements

i cup = xvi tablespoons
1 pound dry out = 16 ounces

Adept Housekeeping / Betsy Farrell

EQUIPMENT

With a ruler, measure out the length and width of the pan across its top from one inside edge to the opposite inside edge. Belongings ruler perpendicular to the pan, mensurate the depth on the inside of the pan from the bottom to the rim.

2 i/2-by-1 ane/2-inch muffin-pan loving cup = 1/2 cup
eight-by-1 i/2-inch round block pan = 5 cups
nine-by-i i/ii-inch circular cake pan = six cups
ix-past-1-inch pie plate = iv cups
8-by-8-by-2-inch foursquare pan = 7 cups
nine-past-9-by-1 i/2-inch foursquare pan = 8 cups
9-by-ix-by-2-inch square pan = 10 cups
xi-by-7-by-ane 1/two-inch rectangular pan = vii cups
13-past-9-by-2-inch rectangular pan = 14 cups
8 ane/2-by-iv 1/two-by 2 ane/ii inch loaf pan = 6 cups
9-by-5-by-3-inch loaf pan = 8 cups
15 1/2-by-10 1/two-by-1-inch jelly-roll pan = sixteen cups

Good Housekeeping / Betsy Farrell

INGREDIENTS

Apples: ane pound = 3 medium or iii cups sliced
Bananas: 1 pound = three medium or xi/3 cups mashed
Barley: 1 cup raw quick-cooking = about three cups cooked
Beans: i cup dry = 2 to 2 1/2 cups cooked
Blueberries: i pint = 2 1/two cups
Staff of life: ane pound loaf = xvi regular or 28 sparse slices
Breadstuff crumbs: 1/2 cup fresh = 1 piece bread with chaff
Bulgur: 1 cup uncooked = iii to 3 1/2 cups cooked
Butter or margarine: 1 stick = 8 tablespoons or 4 ounces
Cabbage: one pound = 4 to five cups coarsely sliced
Celery: ane medium-size bunch = nigh 4 cups chopped
Cheese: iv ounces = i cup shredded
Cherries: 1 pound = near 2 cups pitted
Chicken: 2 1/2- to three-pound fryer = 2 1/two cups diced cooked meat
Chocolate: 1 ounce unsweetened or semisweet = one square
Chocolate chips: 6-ounce package = i loving cup
Cocoa: 8-ounce can unsweetened = 2 cups
Cornmeal: 1 cup raw = well-nigh 4 cups cooked
Cottage cheese: viii ounces = ane cup
Couscous: 1 loving cup raw = about 2 1/ii cups cooked
Cranberries: 12-ounce bag = 3 cups
Cream: ane cup heavy or whipping = two cups whipped
Cream cheese: 8-ounce parcel = 1 cup; three-ounce package = 6 tablespoons
Egg white: 1 large = nearly two tablespoons
Egg yolk: 1 big = about 11/ii tablespoons
Farina: one cup regular or instant uncooked = half-dozen to 61/2 cups cooked
Flour: 1 pound all-purpose = almost 3 1/2 cups
Gelatin: ane envelope unflavored = two one/2 teaspoons
Gingersnaps: 15 cookies = most i cup crumbs
Graham crackers: 7 whole crackers = 1 cup crumbs
Hominy grits: ane cup uncooked = nigh iv ane/ii cups cooked
Beloved: 16 ounces = 11/3 cups
Kasha: 1 cup uncooked = about 3 cups cooked
Lemon: 1 medium = almost 3 tablespoons juice and 1 tablespoon grated peel
Lentils: ane loving cup uncooked = about 2 1/two cups cooked
Macaroni, elbow: ane cup uncooked = about 2 cups cooked
Milk, condensed: 14-ounce can = 11/4 cups
Milk, evaporated: 5-ounce tin can = 2/3 loving cup
Molasses: 12 ounces = xi/2 cups
Noodles: eight ounces uncooked medium = well-nigh 4 cups cooked
Nuts: iv ounces = 1 cup chopped
Oats: ane cup raw erstwhile-fashioned or quick-cooking = near 2 cups cooked
Onion: 1 big = one cup chopped
Orange: 1 medium = 1/iii to i/2 cup juice and 2 tablespoons grated pare
Peaches: 1 pound = about 3 medium or 2 1/ii cups sliced
Pears: 1 pound = nigh iii medium or two 1/4 cups sliced
Peppers: 1 large bell = about 1 cup chopped
Pineapple: 1 large = nearly 4 cups cubed
Popcorn: 1/4 cup unpopped = about four cups popped
Potatoes: 1 pound all-purpose = about 3 medium or 3 cups sliced or ii cups mashed
Raisins: 15-ounce box = most 2 cups
Raspberries: 1/two pint = nearly one cup
Rice: one cup uncooked regular = almost 3 cups cooked; 1 loving cup uncooked instant = virtually 2 cups cooked
Saltine crackers: 28 squares = about 1 cup crumbs
Shortening: 1 pound = ii 1/2 cups
Sour foam: viii ounces = i cup
Spaghetti: 8 ounces uncooked = about 4 cups cooked
Split peas: ane loving cup raw = almost 2 1/2 cups cooked
Strawberries: 1 pound = about iii 1/4 cups whole or 2 1/2 cups sliced
Carbohydrate: i pound confectioners' = 3 3/4 cups; 1 pound granulated = ii 1/4 to 2 one/ii cups; ane pound light or dark chocolate-brown = 2 1/4 cups packed
Tomatoes: 1 pound = three medium
Vanilla wafers: thirty cookies = 1 cup crumbs
Yeast: 1 package active dry = 2 one/2 teaspoons

Adept Housekeeping / Betsy Farrell

COMMON SUBSTITUTIONS

Baking pulverisation: one teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
Goop: 1 loving cup chicken or beef broth = 1 bouillon cube or 1 envelope or ane teaspoon instant bouillon plus 1 cup boiling water
Buttermilk: i cup buttermilk = i tablespoon vinegar or lemon juice plus plenty milk to equal 1 cup. Let stand 5 minutes to thicken. Or use 1 cup plain yogurt.
Chives: Use green onion tops
Chocolate: i ounce unsweetened chocolate = iii tablespoons unsweetened cocoa pulverisation plus 1 tablespoon butter, margarine, or oil
Cornstarch (for thickening): one tablespoon cornstarch = 2 tablespoons flour or 2 tablespoons quick-cooking tapioca
Fish sauce: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus 1 teaspoon anchovy paste
Flour (cake): 1 cup block flour = one loving cup minus 2 tablespoons all-purpose flour
Flour (self-ascension): 1 loving cup cocky-ascent flour = 1 cup all-purpose flour plus i/4 teaspoon baking pulverization and a compression of table salt
Milk: i cup whole milk = i/2 cup evaporated milk plus 1/2 cup h2o
Pancetta: Use sliced smoked bacon simmered in water for 3 minutes, and then rinsed and drained
Pepper, footing red: 1/viii teaspoon blood-red pepper = four 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: i loving cup sour cream = one cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, yous will have to stabilize it with 1 egg white or one tablespoon of cornstarch or flour dissolved in a little common cold water for every quart of yogurt.
Sugar: one cup lite dark-brown carbohydrate = 1 cup granulated sugar plus 1 tablespoon molasses or i cup nighttime brown sugar
Tomato plant sauce: fifteen-ounce can tomato sauce = 6-ounce can tomato paste plus one 1/2 cans water
Vanilla extract: Use brandy or an appropriately flavored liqueur
Yeast: 1 package agile dry yeast = 1/2-ounce yeast cake or 1 package quick-rise yeast (allow one-half the rising time for quick rise)
Yogurt: ane cup plain yogurt = 1 loving cup buttermilk

Lauren Matthews Group Digital Content Director Lauren, Good Housekeeping'south digital manager, has over 15 years of experience writing and editing beauty, lifestyle, home, health, and entertaining content for publications including Country Living, Adult female'southward Day, Brides, and First for Women.