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Measurements

Measurements & Substitutions Measurement Equivalents 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup (c) = 1 tablespoon 1/8 cup = 2 tablespoons 1/6 cup = 2 tablespoons + 2 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup = 6 tablespoons 1/2 cup = 8 tablespoons 2/3 cup = 10 tablespoons + 2 teaspoons 3/4 cup = 12 tablespoons 1 cup = 48 teaspoons 1 cup= 16 tablespoons 8 fluid ounces (fl oz) = 1 cup 1 pint (pt) = 2 cups 1 quart (qt) = 2 pints 4 cups = 1 quart 1 gallon (gal) = 4 quarts 16 ounces (oz) = 1 pound (lb) For 1 Tbsp fresh herb use: 1/3 to 1/2 tsp dried herb (of the same kind) For 1 clove garlic use: 1/8 tsp garlic powder For 1 egg in baking use: 1 tsp cornstarch plus 1/4 cup water For 1 whole egg use: 2 egg yolks plus 1 Tbsp water For 1 cup whole fresh milk use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water For 1 cup sour cream (in baking) use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

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