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Dec 22, 2009, 12:17am

Barbo's Diet Kitchen Main Page :: Online Cookbook :: Assorted Tips and Hints :: Measuring Chart when making 1/2 or 1/3 of a recipe

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Topic: Measuring Chart when making 1/2 or 1/3 of a recipe (Read 65 times)

Donna
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Measuring Chart when making 1/2 or 1/3 of a recipe
« Thread Started on Jul 18, 2007, 6:17pm »

To Make 1/2 of a Recipe

WHEN THE
RECIPE SAYS:***REDUCE TO:

1/4 cup********2 tablespoons
1/3 cup********2 tablespoons + 2 teaspoons
1/2 cup********1/4 cup
2/3 cup********1/3 cup
3/4 cup********6 tablespoons
1 cup**********1/2 cup
1 tablespoon****1-1/2 teaspoon
1 teaspoon*****1/2 teaspoon
1/2 teaspoon****1/4 teaspoon
1/4 teaspoon****1/8 teaspoons
1/8 teaspoon****Dash

To Make 1/3 of a Recipe
1/4 cup*********1 tablespoon + 1 teaspoon
1/3 cup*********1 tablespoon + 2-1/3 teaspoons (or round to 1 tablespoon + 2-1/4 teaspoons)
1/2 cup*********2 tablespoons + 2 teaspoons
2/3 cup*********3 tablespoons + 1-1/2 teaspoons
3/4 cup*********1/4 cup
1 cup***********1/3 cup
1 tablespoon*****1 teaspoon
1 teaspoon*******Generous 1/4 teaspoon
1/2 teaspoon*****Scant 1/4 teaspoon
1/4 teaspoon*****Scant 1/8 teaspoon
1/8 teaspoon*****Dash

**The standard size egg for recipe is the large egg. To halve an egg, break it, mix it together and use 2 Tbs.

**A 9 X 12-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 X 8 X 2-inch pan or a round 9 X 2-inch pan. When using a different pan size, try and keep the depth of food the same. Reduce the oven temperature by 25°F when substituting a glass pan for a metal one.

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