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figtarist
Flour. Fill cup to overflowing, level off with straight-edged knife.
Sifted flour. Some recipes call for flour to be sifted before measuring. Sift onto paper, then spoon into cup. Level off with knife.
Granulated (refined) sugar. Sift it first if lumpy. Spoon into measuring cup, level off with knife. Do not pack or tap the sugar down.
Brown sugar. Pack into cup just enough for sugar to hold its shape when turned out of cup. Level off with knife before emptying cup.
Salt, baking powder, soda, etc. Stir, then fill measuring spoon. Level off with o straight-edge knife.
Margarine. Often sold in 1/2-lb. packages. Use these equivalents: 1/2-lb. equals 1 cup, 1/4-lb. equals 1/2-cup, etc.
Liquids. Use "liquids" measuring cup (with the 1-cup mark below the rim) to prevent spilling. Pour into cup on level surface, have measuring line at eye level, to be sure of exact measurement.
Shredded or grated cheese. Pack lightly into cup until level with top.
Measuring Aids
1 pinch (or dash) - less than 1/8 teaspoon
3 teaspoons - 1 tablespoon
16 tablespoons - 1 cup
2 cups - 1 pint
2 pints - 1 quart
4 quarts - 1 gallon
1 ounce (abbr. "oz.") of fluid - 30 c.c.
1 tablespoon butter, sugar - 1/2 ounce
1 tablespoon of flour - 1/4 ounce
1 cup of liquid - 8 ounces
1 cup of flour = 4 ounces
1 ounce - 28.35 grams
1 kilo - 2.20 pounds
1 pound - 453.6 grams
1 medium egg - 1/4 cup
2 egg whites = 1/4 cup
No. 1 (tall) can - 2 cups
No. 1 (flat) can - 1 cup
No. 2 can - 2 1/4 cups
No. 2 1/2 (tall) can - 3 1/4 cups
No. 5 can - 6 1/2 cups
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Posted in: How to measure ingredients in baking,Measuring aids
