Table of Measures and Weights
3 teaspoons (tsp.) = 1 tablespoon (tbsp.)
2 tablespoons (tbsp.) = 1 fluid ounce (fl oz.)
4 tablespoons (tbsp.) = 1/4 cup (c.)
8 tablespoons (tbsp.) = 1 gill
2 gills = 1 cup (c.)
1 cup (c.) = 1/4 quart (qt.)
1 cup (c.) = 8 fluid ounces (fl oz.)
2 cups (c.) = 1 pint (pt.)
4 cups (c.) = 1 quart (qt.)
2 pints (qt.) = 1 quart (qt.)
4 quarts (qt.) = 1 gallon (gal.)
8 quarts (qt.) = 1 peck (pk.)
4 tablespoons (tbsp.) = 1 wineglass
9 large eggs = 1 pound (lb.)
4 cups (c.) flour = 1 pound (lb.)
2 cups (c.) solid butter = 1 pound (lb.)
2 cups (c.) granulated sugar = 1 pound (lb.)
2 cups (c.) milk or water = 1 pound (lb.)
2 cups (c.) solid meat = 1 pound (lb.)
1 tablespoon (tbsp.) liquid = 1/2 ounce (oz.)
4 tablespoons (tbsp.) flour = 1 ounce (oz.)
2 tablespoons (tbsp.) sugar = 1 ounce (oz.)
1 gallon (gal.) = 4 quarts (qt.)
1 pound (lb.) = 16 ounces (oz.)
1 1/4″ cube of butter = 1 ounce (oz.)
1 stick butter = 1/4 pound (lb.)
Oven Temperatures (°F)
250°-275° very low
300°-325° slow
350°-375° moderate
400°-425° hot
450°-475° very hot
500°-525° extremely hot (broil)
Temperature Equivalents
(°F)
(°C)
0° freezer temperature
-18°
32° water freezes
0°
98.6°
37°
180° water simmers
82°
212° water boils
100°
250° low oven
120°
350° moderate oven
175°
425° hot oven
220°
500° very hot oven
260°