nicholaswilde_recipes/docs/reference/measuring.md

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📐 Measuring

🍪 Baking Sheets

Name	Size	Cookies Qty
Full Sheet	18" x 26"	20
Half Sheet	13" x 18"	10 to 20
Quarter Sheet	9" x 13"	8 to 12
Eighth Sheet	6.5" x 9"	3 to 6

🍒 Cherries

Whole	Pitted & Stemmed	Ratio
10	9	90%

🥚 Large Egg Weight

White	Yolk	Shell	Total
30 g	20 g	10 g	60 g

🍦 Scoop#

🍪 [Cookie Scoop Conversion Chart][3]

Scoop #	Tbsp	mL	fl. oz	g	Finished Cookie Size	[Scoop Bowl Diameter][4]1
#6	10.7	158	5.33	192	-	3"
#8	8	118	4	144	-	2-3/4"
#10	6.4	94.5	3.2	115	-	2-5/8"
#12	5.33	79	2.67	96	-	2-1/2"
#16	4	59	2	72	3-5/8"	2-1/4"
#20	3.2	47.5	1.6	60	3-3/8"	2-1/8"
#24	2.67	39.5	1.33	50	3-1/8"	2"
#30	2.13	31.5	1.07	40	3"	1-3/4"
#40	1.6	23.5	0.8	30	2-3/4"	1-9/16"
#50	1.28	19	0.64	23	2-1/2"	1-1/2"
#60	1.07	16	0.533	20	2-1/4"	1-7/16"
#70	0.914	13.5	0.457	16	2-1/8"	1-5/16"
#100	0.64	9.5	0.32	12	2"	1-3/16"

!!! note The table above has only been verified to work for chocolate chip cookie dough but may work for other types of cookie dough. Use at your own risk.

The scoop numbers are derived from the number of scoops (cookies) from a quart of cookie dough.

scoop\#=\frac{\# scoops}{1 qt_{cookiedough}}

Scoop# & Tbsp Ratio

\frac{64}{scoop\#}=\frac{Tbsp}{1}

Scoop#

scoop\#=\frac{64}{Tbsp}

Tbsp

Tbsp=\frac{64}{scoop\#}

:scales: [Ingredient Weight Chart][5]²

Ingredient	Volume	Grams	Ounces
00 Pizza Flour	1 cup	116	4
All-Purpose Flour	1 cup	120	4-1/4
Almond Flour	1 cup	96	3-3/8
Almond Meal	1 cup	84	3
Almond Paste (packed)	1 cup	259	9-1/8
Almonds (sliced)	1/2 cup	43	1-1/2
Almonds (slivered)	1/2 cup	57	2
Almonds, whole (unblanched)	1 cup	142	5
Amaranth Flour	1 cup	103	3-5/8
Apples (dried, diced)	1 cup	85	3
Apples (peeled, sliced)	1 cup	113	4
Applesauce	1 cup	255	9
Apricots (dried, diced)	1/2 cup	64	2-1/4
Artisan Bread Flour	1 cup	120	4-1/4
Baker’s Fruit Blend	1 cup	128	4-1/2
Baker’s Special Sugar (superfine sugar, castor sugar)	1 cup	190	6-3/4
Baking Powder	1 tsp	4	-
Baking Soda	1/2 tsp	3	-
Bananas (mashed)	1 cup	227	8
Barley (cooked)	1 cup	215	7-5/8
Barley (pearled)	1 cup	213	7-1/2
Barley Flakes	1/2 cup	46	1-5/8
Barley Flour	1 cup	85	3
Basil Pesto	2 Tbsp	28	1
Bell Peppers (fresh)	1 cup	142	5
Berries (frozen)	1 cup	142	5
Black-Eyed Peas (dry)	1 cup	175	6.2
Blueberries (dried)	1 cup	156	5-1/2
Blueberries (fresh)	1 cup	170	6
Blueberry Juice	1 cup	241	8-1/2
Boiled Cider	1/4 cup	85	3
Bran Cereal	1 cup	60	2-1/8
Bread Crumbs (dried)	1/4 cup	28	1
Bread Crumbs (fresh)	1/4 cup	21	3/4
Bread Crumbs (Panko)	1/4 cup	50	1-3/4
Bread Flour	1 cup	120	4-1/4
Broccoli	1 cup	91	3.2
Brown Rice (cooked)	1 cup	170	6
Brown Rice Flour	1 cup	128	4-1/2
Brown Sugar (dark or light, packed)	1 cup	213	7-1/2
Buckwheat (whole)	1 cup	170	6
Buckwheat Flour	1 cup	120	4-1/4
Bulgar	1 cup	152	5-3/8
Butter	8 Tbsp (1/2 cup)	113	4
Buttermilk	1 cup	227	8
Cake Enhancer	2 Tbsp	14	1/2
Candied Peel	1/2 cup	85	3
Caramel (14 to 16 individual pieces, 1" squares)	1/2 cup	142	5
Caramel Bits (chopped Heath or toffee)	1 cup	156	5-1/2
Caraway Seeds	2 Tbsp	18	5/8
Carrots (cooked and puréed)	1/2 cup	128	4-1/2
Carrots (diced)	1 cup	142	5
Carrots (grated)	1 cup	99	3-1/2
Cashews (chopped)	1 cup	113	4
Cashews (whole)	1 cup	113	4
Cauliflower	1 cup	100	3.5
Celery (diced)	1 cup	142	5
Cheese (feta)	1/2 cup	57	2
Cheese (grated cheddar, jack, mozzarella or Swiss)	1 cup	113	4
Cheese (grated Parmesan)	1/2 cup	50	1-3/4
Cheese (ricotta)	1 cup	227	8
Cherries (candied)	1/4 cup	50	1-3/4
Cherries (dried)	1/2 cup	71	2-1/2
Cherries (frozen)	1 cup	113	4
Chia Seeds	1 Tbsp	10	3/8
Chickpea Flour	1 cup	85	3
Chili powder	1 cup	108	3-7/8
Chives (fresh)	1/2 cup	21	3/4
Chocolate (chopped)	1 cup	170	6
Chocolate Chips	1 cup	170	6
Cinnamon Sugar	1/4 cup	50	1-3/4
Cocoa (unsweetened)	1/2 cup	42	1-1/2
Coffee Beans (whole)	1 cup	85	3
Coconut (sweetened, shredded)	1 cup	85	3
Coconut (unsweetened, large flakes)	1 cup	60	2-1/8
Coconut (unsweetened, shredded)	1 cup	113	4
Coconut Flour	1 cup	128	4-1/2
Coconut Milk Powder	1/2 cup	57	2
Coconut Oil	1/2 cup	113	4
Collard Greens (chopped, raw)	1 cup	36	1.27
Confectioners’ Sugar (unsifted)	2 cups	227	8
Cookie Crumbs	1 cup	85	3
Corn (popped)	4 cups	21	3/4
Corn Syrup	1 cup	312	11
Cornmeal (whole)	1 cup	138	4-7/8
Cornmeal (yellow, Quaker)	1 cup	156	5-1/2
Cornstarch	1/4 cup	28	1
Couscous	1/3 cup	60	2.1
Cracked Wheat	1 cup	149	5-1/4
Cranberries (dried)	1/2 cup	57	2
Cranberries (fresh or frozen)	1 cup	99	3-1/2
Cream (heavy cream, light cream, or half-and-half)	1 cup	227	8
Cream Cheese	1 cup	227	8
Crystallized Ginger	1/2 cup	92	3-1/4
Currants	1 cup	142	5
Dates (chopped)	1 cup	149	5-1/4
Demerara Sugar	1 cup	220	7-3/4
Dried Blueberry Powder	1/4 cup	28	1
Dried Buttermilk Powder	2 Tbsp	25	7/8
Dried Milk (Baker’s Special Dried Milk)	1/4 cup	35	1-1/4
Dried Nonfat Milk (powdered)	1/4 cup	21	3/4
Dried Potato Flakes (instant mashed potatoes)	1/2 cup	43	1-1/2
Dried Whole Milk (powdered)	1/2 cup	50	1-3/4
Durum Flour	1 cup	124	4-3/8
Easy Roll Dough Improver	2 Tbsp	18	5/8
Egg (fresh)	1 large	50	1-3/4
Egg White (fresh)	1 large	35	1-1/4
Egg Whites (dried)	2 Tbsps	11	3/8
Egg Yolk (fresh)	1 large	14	1/2
Espresso Powder	1 Tbsp	7	1/4
Figs (dried, chopped)	1 cup	149	5-1/4
First Clear Flour	1 cup	106	3-3/4
Flax Meal	1/2 cup	50	1-3/4
Flaxseed	1/4 cup	35	1-1/4
Garlic (cloves, in skin for roasting)	1 large head	113	4
Garlic (minced)	2 Tbsps	28	1
Garlic (peeled and sliced)	1 cup	149	5-1/4
Ginger (fresh, sliced)	1/4 cup	57	2
Gluten-Free All-Purpose Baking Mix	1 cup	120	4-1/4
Gluten-Free All-Purpose Flour	1 cup	156	5-1/2
Graham Cracker Crumbs (boxed)	1 cup	99	3-1/2
Graham Crackers (crushed)	1 cup	142	5
Graham Cracker Sheet	1 sheet	15	1/2
Granola	1 cup	113	4
Grape-Nuts	1/2 cup	57	2
Harvest Grains Blend	1/2 cup	74	2-5/8
Hazelnut Flour	1 cup	89	3-1/8
Hazelnut Praline Paste	1/2 cup	156	5-1/2
Hazelnut Spread	1/2 cup	160	5-5/8
Hazelnuts (whole)	1 cup	142	5
Hi-Maize Natural Fiber	1/4 cup	32	1-1/8
High-Gluten Flour	1 cup	120	4-1/4
Honey	1 Tbsp	21	3/4
Instant ClearJel	1 Tbsp	11	3/8
Jam or Preserves	1/4 cup	85	3
Jammy Bits	1 cup	184	6-1/2
Key Lime Juice	1 cup	227	8
Lard	1/2 cup	113	4
Leeks (diced)	1 cup	92	3-1/4
Lemon Juice Powder	2 Tbsps	18	5/8
Lime Juice Powder	2 Tbsps	18	5/8
Macadamia Nuts (whole)	1 cup	149	5-1/4
Malt Syrup	2 Tbsps	43	1-1/2
Malted Milk Powder	1/4 cup	35	1-1/4
Malted Wheat Flakes	1/2 cup	64	2-1/4
Maple Sugar	1/2 cup	78	2-3/4
Maple Syrup	1/2 cup	156	5-1/2
Marshmallow Fluff	1 cup	128	4-1/2
Marshmallows (mini)	1 cup	43	1-1/2
Marzipan	1 cup	290	10-1/8
Masa Harina	1 cup	93	3-1/4
Mashed Potatoes	1 cup	213	7-1/2
[Mayonnaise][1]	1/2 cup	113	4
Meringue Powder	1/4 cup	43	1-1/2
Milk (evaporated)	1/2 cup	113	4
Milk (fresh)	1 cup	227	8
Millet (whole)	1/2 cup	103	3-5/8
Mini Chocolate Chips	1 cup	177	6-1/4
Molasses	1/4 cup	85	3
Mushrooms (sliced)	1 cup	78	2-3/4
Non-Diastatic Malt Powder	2 Tbsps	18	5/8
Oat Bran	1/2 cup	53	1-7/8
Oat Flour	1 cup	92	3-1/4
Old-Fashioned Rolled Oats	1 cup	99	3-1/2
Olive Oil	1/4 cup	50	1-/34
Onion (fresh, diced)	1 cups	142	5
Peanut Butter	1 cup	135	4-3/4
Peanuts (whole, shelled)	1 cup	142	5
Pecans (whole)	1 cup	99	3-1/2
Pine Nuts	1/2 cup	71	2-1/2
Pineapple (crushed, drained)	1 cup	256	9
Pineapple (dried)	1/2 cup	71	2-1/2
Pineapple (fresh or canned, diced)	1 cup	170	6
Pistachio Nuts (shlled)	1/2 cup	60	2-1/8
Polenta (coarse ground cornmeal)	1 cup	163	5-3/4
Potatoes (sliced)	1 cup	157	5.5
Pumpkin Purée	1 cup	227	8
Quinoa (whole)	1 cup	177	6-1/4
Quinoa Flour	1 cup	110	3-7/8
Raisins (loose)	1 cup	149	5-1/4
Raisins (packed)	1/2 cup	85	3
Raspberries (fresh)	1 cup	120	4-1/4
Rhubarb (sliced, 1/2" slices)	1 cup	120	4-1/4
Rice (long grain, dry)	1/2 cup	99	3-1/2
Rice Flour (white)	1 cup	142	5
Rice Krispies	1 cup	28	1
Rye Chops	1 cup	120	4-1/4
Rye Flakes	1 cup	124	4-3/8
Rye Flour	1 cup	103	3-5/8
Rye Flour Blend	1 cup	106	3-3/4
Salt (kosher, Diamond Crystal)	1 Tbsp	8	-
Salt (kosher, Morton’s)	1 Tbsp	16	-
Salt (table)	1 Tbsp	18	-
Scallions (sliced)	1 cup	64	2-1/4
Self-Rising Flour	1 cup	113	4
Semolina Flour	1 cup	163	5-3/4
Sesame Seeds	1/2 cup	71	2-1/2
Shallots (peeled and sliced)	1 cup	156	5-1/2
Six-Grain Blend	1 cup	128	4-1/2
Sorghum Flour	1 cup	138	4-7/8
Sour Cream	1 cup	227	8
Sourdough Starter	1 cup	227 to 241	8 to 8-1/2
Soy Flour	1/4 cup	35	1-1/4
Spelt Flour	1 cup	99	3-1/2
Sprouted Wheat Flour	1 cup	113	4
Steel Cut Oats (cooked)	1 cup	255	9
Steel Cut Oats (raw)	1/2 cup	99	2-7/8
Strawberries (fresh sliced)	1 cup	167	5-7/8
Sugar (granulated white)	1 cup	198	7
Sun-Dried Tomatoes (dry pack)	1 cup	170	6
Sunflower Seeds	1/4 cup	35	1-1/4
Sweetened Condensed Milk	1/4 cup	78	2-3/4
[Tahini Paste][2]	1/2 cup	128	4-1/2
Tapioca Starch or Flour	1 cup	113	4
Tapioca (quick cooking)	2 Tbsps	21	3/4
Teff Flour	1 cup	135	4-3/4
Toasted Almond Flour	1 cup	96	3-3/8
Toffee Chunks	1 cup	156	5-1/2
Tomato Paste	2 Tbsp	29	1
Tomatoes (fresh, chopped)	1 cup	180	6.35
Tubinado Sugar (raw)	1 cup	180	6-3/8
Unbleached Cake Flour	1 cup	120	4-1/4
Vanilla Extract	1 Tbsp	14	1/2
Vegetable Oil	1 cup	198	7
Vegetable Shortening	1/4 cup	46	1-5/8
Vermont Cheese Powder	1/2 cup	57	2
Vital Wheat Gluten	2 Tbsps	18	5/8
Walnuts (chopped)	1 cup	113	4
Walnuts (whole)	1/2 cup	64	2-1/4
Water	1 cup	227	8
Wheat Berries (red)	1 cup	184	6-1/2
Wheat Bran	1/2 cup	32	1-1/8
Wheat Germ	1/4 cup	28	1
White Chocolate Chips	1 cup	170	6
White Rye Flour	1 cup	106	3-3/4
White Whole Wheat Flour	1 cup	113	4
Whole Wheat Flour (premium 100%)	1 cup	113	4
Whole Wheat Pastry Flour/Graham Flour	1 cup	96	3-3/8
Yeast (instant)	2-1/4 tsp	7	1/4
Yogurt	1 cup	227	8
Zucchini (shredded)	1 cup	142 to 170	5 to 6

🗝️ A Translation of Old-Fashioned American Measurements

We shouldn’t give up our old measurements entirely. There’s too much history and sentiment tied up in them. “Butter the size of a walnut” stirs a chord that “28.35g butter” just can’t. But where there are no walnuts, we need the other measurement as well.

Old-Fashioned Equivalent	Current
Butter the size of a walnut (or a “lump”)	2 Tbsp
Butter the size of an egg	1/4 cup
Coffee cup	1 cup
Dash	1/8 tsp
Dessert spoon	1-1/2 tsp
60 drops	1 tsp
Gill	1/2 cup
Pinch	1/16 or 1/8 tsp
Salt spoon	1/4 tsp
Teacup	3/4 cup
Tin cup	1 cup
Tumblerful	2 cups
Wineglass	1/2 gill or 1/4 cup

📖 Using Cookbooks From Outside The United States²

With the exception of the other English-speaking nations, cookbooks are written with metric measurements. Should you run into a metric cookbook, here are some conversions of our basic measurements, which are difficult to translate exactly. Small amounts will not make much difference, so metric amounts are usually rounded. (You use milliliters [ml] when speaking of liquids, and grams [g] when speaking of solids.) For baking purposes, a gram is the same as a milliliter.

Imperial	Metric
1 tsp	5 ml/g
1 Tbsp	15 ml/g
1 ounce	28.35 (or 30) ml/g
1 cup	227 (or 230) ml/g
1 lb	450 ml/g
2.2 lbs	1 kilogram

And should you be faced with an overseas oven, here are some temperature conversions from Fahrenheit to centigrade, with the gas marks, used in some countries, as well.

Fahrenheit	Celsius or Gas Mark
225°F	100°C or Gas Mark 1/4
250°F	130°C or Gas Mark 1/2
275°F	140°C or Gas Mark 1
300°F	150°C or Gas Mark 2
325°F	170°C or Gas Mark 3
350°F	180°C or Gas Mark 4
375°F	190°C or Gas Mark 5
400°F	200°C or Gas Mark 6
425°F	220°C or Gas Mark 7
450°F	230°C or Gas Mark 8
475°F	240°C or Gas Mark 9

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1. The scoop# may be found by measuring the scoop bowl diameter if the scoop# is not printed on the scoop. ↩︎

2. The King Arthur Baking Company All-Purpose Baker's Companion [1]: <../sauces-and-dressings/mayonnaise.md> [2]: <../sauces-and-dressings/tahini.md> [3]: http://www.bakersbrigade.com/cookie-scoop-sizes-explained/ [4]: https://zeroll.com/collections/universal-ez-disher/standard [5]: https://www.kingarthurbaking.com/learn/ingredient-weight-chart ↩︎