Sometimes we may not have access to a scale to measure ingredients, but really do want to try the recipe. Well here are some measures that may help you create that perfect dish after all.
This list is a continuation of the past 3 months of tips on Substitutions in a Hurry
Handy Measures for Fruit,
Handy measures for Dessert Ingredients.
It is part of a recently found, full page newspaper guide, published in Star Tribune in Minneapolis St. Paul on Thursday, January 11, 2001.
|Cheese Cottage||1-lb||2 cups|
|Cheese, Shredded||4 oz.||1 cup|
|Cream. heavy whipped||1 cup cream||2 cups whipped|
|Egg Whites(Large eggs)||8 to 10 whites||1 cup|
|Eggs, whole, beaten||5||1 cup|
|Honey||1-lb.||1& 1/3 cup|
|Milk, non-fat, dry, reconstituted||1-lb. bags (3¼ cup powder||17 cups milk|
|Milk, non-fat, dry, reconstituted||3/8 cup||2 cups milk|
|Almonds, Slivered||4-oz. bag||¾ cup|
|Almonds, Slivered||5 &1/3-oz.||1 cup|
|Pecans Chopped||2-oz. bag||½ cup|
|Pistachios||4-oz.(1 cup) with shells||½ cup shelled|
|Walnuts, chopped||2-oz. bag||½cup|
I do hope that you find these tips useful. If you have any interesting tips to share please email them to
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