One Fourth Cup Equals How Many Tablespoons

To keep track of cooking measurement abbreviations, print out this handy guide to all kitchen equivalents and substitutions and put it on your fridge for reference.

MEASUREMENTS

Minor Book (Liquid)

1 tablespoon = iii teaspoons = 1/two fluid ounces
two tablespoons = 1/8 cup = i fluid ounce
4 tablespoons = 1/4 cup = 2 fluid ounces
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = ane cup = 8 fluid ounces

Large Volume (Liquid)

1 cup = viii fluid ounces = i/2 pint
2 cups = 16 fluid ounces = 1 pint = 1/2 quart
3 cups = 24 fluid ounces = 1 ane/2 pints
4 cups = 32 fluid ounces = 2 pints = i quart
8 cups = 64 fluid ounces = 2 quarts = 1/ii gallon
xvi cups = 128 fluid ounces = four quarts = one gallon

Dry Measurements

i loving cup = sixteen tablespoons
1 pound dry = xvi ounces

Expert Housekeeping / Betsy Farrell

EQUIPMENT

With a ruler, mensurate the length and width of the pan across its top from i within border to the opposite inside border. Holding ruler perpendicular to the pan, measure the depth on the inside of the pan from the bottom to the rim.

2 1/2-by-1 1/2-inch muffin-pan cup = i/ii loving cup
8-past-1 1/2-inch circular cake pan = v cups
9-past-1 one/2-inch round cake pan = 6 cups
nine-by-i-inch pie plate = 4 cups
viii-by-8-past-ii-inch square pan = 7 cups
9-by-nine-by-i 1/2-inch square pan = 8 cups
9-by-9-by-two-inch square pan = x cups
11-past-vii-past-1 i/2-inch rectangular pan = seven cups
13-by-9-by-2-inch rectangular pan = xiv cups
viii ane/two-past-4 ane/2-by 2 1/2 inch loaf pan = 6 cups
9-by-5-by-iii-inch loaf pan = 8 cups
15 i/2-by-10 ane/2-by-ane-inch jelly-roll pan = sixteen cups

Good Housekeeping / Betsy Farrell

INGREDIENTS

Apples: 1 pound = 3 medium or 3 cups sliced
Bananas: 1 pound = three medium or eleven/3 cups mashed
Barley: i cup raw quick-cooking = about iii cups cooked
Beans: 1 cup dry = 2 to 2 1/ii cups cooked
Blueberries: 1 pint = 2 1/2 cups
Bread: 1 pound loaf = sixteen regular or 28 thin slices
Breadstuff crumbs: 1/2 loving cup fresh = 1 slice bread with crust
Bulgur: one cup uncooked = 3 to 3 1/2 cups cooked
Butter or margarine: ane stick = 8 tablespoons or four ounces
Cabbage: i pound = 4 to 5 cups coarsely sliced
Celery: 1 medium-size bunch = about 4 cups chopped
Cheese: four ounces = 1 loving cup shredded
Cherries: 1 pound = most 2 cups pitted
Chicken: 2 1/two- to three-pound fryer = 2 1/2 cups diced cooked meat
Chocolate: 1 ounce unsweetened or semisweet = one square
Chocolate chips: vi-ounce parcel = one loving cup
Cocoa: viii-ounce can unsweetened = ii cups
Cornmeal: 1 cup raw = about four cups cooked
Cottage cheese: eight ounces = one cup
Couscous: 1 cup raw = about 2 1/ii cups cooked
Cranberries: 12-ounce purse = 3 cups
Cream: 1 loving cup heavy or whipping = 2 cups whipped
Cream cheese: 8-ounce parcel = 1 cup; iii-ounce package = 6 tablespoons
Egg white: 1 large = about ii tablespoons
Egg yolk: one large = nearly 11/2 tablespoons
Farina: one cup regular or instant uncooked = six to 61/2 cups cooked
Flour: 1 pound all-purpose = almost 3 1/2 cups
Gelatin: ane envelope unflavored = 2 1/2 teaspoons
Gingersnaps: fifteen cookies = about 1 cup crumbs
Graham crackers: 7 whole crackers = 1 cup crumbs
Hominy grits: ane cup uncooked = almost 4 1/2 cups cooked
Beloved: sixteen ounces = 11/three cups
Kasha: 1 cup uncooked = near 3 cups cooked
Lemon: 1 medium = virtually 3 tablespoons juice and 1 tablespoon grated peel
Lentils: 1 cup uncooked = near 2 1/ii cups cooked
Macaroni, elbow: 1 cup uncooked = about 2 cups cooked
Milk, condensed: 14-ounce tin = eleven/iv cups
Milk, evaporated: 5-ounce can = 2/3 loving cup
Molasses: 12 ounces = 11/2 cups
Noodles: 8 ounces uncooked medium = about four cups cooked
Nuts: 4 ounces = 1 cup chopped
Oats: 1 cup raw old-fashioned or quick-cooking = well-nigh 2 cups cooked
Onion: one big = 1 cup chopped
Orangish: ane medium = one/3 to 1/ii cup juice and ii tablespoons grated peel
Peaches: 1 pound = most 3 medium or 2 1/two cups sliced
Pears: 1 pound = about three medium or 2 one/4 cups sliced
Peppers: ane large bell = about 1 cup chopped
Pineapple: i large = about 4 cups cubed
Popcorn: 1/4 loving cup unpopped = about 4 cups popped
Potatoes: 1 pound all-purpose = about iii medium or 3 cups sliced or 2 cups mashed
Raisins: 15-ounce box = about ii cups
Raspberries: 1/2 pint = about 1 cup
Rice: 1 cup uncooked regular = most 3 cups cooked; 1 cup uncooked instant = near 2 cups cooked
Saltine crackers: 28 squares = about 1 cup crumbs
Shortening: ane pound = 2 1/2 cups
Sour cream: 8 ounces = 1 loving cup
Spaghetti: 8 ounces uncooked = well-nigh 4 cups cooked
Split peas: one cup raw = about 2 1/2 cups cooked
Strawberries: 1 pound = about 3 1/iv cups whole or ii 1/2 cups sliced
Sugar: 1 pound confectioners' = 3 3/four cups; 1 pound granulated = 2 1/iv to two ane/2 cups; 1 pound lite or dark brown = 2 ane/four cups packed
Tomatoes: 1 pound = 3 medium
Vanilla wafers: 30 cookies = 1 cup crumbs
Yeast: 1 packet active dry = 2 1/2 teaspoons

Good Housekeeping / Betsy Farrell

Mutual SUBSTITUTIONS

Baking powder: 1 teaspoon baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
Goop: 1 cup chicken or beefiness broth = 1 burgoo cube or ane envelope or 1 teaspoon instant bouillon plus 1 cup boiling water
Buttermilk: 1 cup buttermilk = ane tablespoon vinegar or lemon juice plus enough milk to equal ane loving cup. Let stand five minutes to thicken. Or use ane cup plain yogurt.
Chives: Utilize green onion tops
Chocolate: 1 ounce unsweetened chocolate = iii tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine, or oil
Cornstarch (for thickening): 1 tablespoon cornstarch = two tablespoons flour or 2 tablespoons quick-cooking tapioca
Fish sauce: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus 1 teaspoon anchovy paste
Flour (cake): i cup cake flour = 1 cup minus ii tablespoons all-purpose flour
Flour (self-rising): 1 cup self-rising flour = 1 cup all-purpose flour plus one/4 teaspoon baking pulverization and a pinch of salt
Milk: 1 cup whole milk = 1/2 cup evaporated milk plus ane/ii cup water
Pancetta: Utilize sliced smoked bacon simmered in water for three minutes, then rinsed and drained
Pepper, footing cerise: 1/8 teaspoon ruby-red pepper = 4 drops hot-pepper sauce
Pine nuts: Use walnuts or almonds
Prosciutto: Use ham, preferably Westphalian or a country ham, such equally Smithfield
Shallots: Utilize red onion
Sour cream: 1 cup sour cream = i cup manifestly yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, you volition have to stabilize it with 1 egg white or 1 tablespoon of cornstarch or flour dissolved in a little cold water for every quart of yogurt.
Carbohydrate: 1 cup lite brownish sugar = 1 loving cup granulated sugar plus 1 tablespoon molasses or 1 cup night brown sugar
Tomato sauce: 15-ounce tin can tomato plant sauce = 6-ounce can tomato paste plus 1 one/2 cans water
Vanilla extract: Use brandy or an accordingly flavored liqueur
Yeast: 1 package active dry yeast = i/2-ounce yeast cake or 1 parcel quick-rising yeast (allow half the ascent time for quick rise)
Yogurt: 1 cup evidently yogurt = i cup buttermilk

Lauren Matthews Group Digital Content Director Lauren, Good Housekeeping's digital director, has over xv years of experience writing and editing beauty, lifestyle, abode, health, and entertaining content for publications including Country Living, Adult female's 24-hour interval, Brides, and First for Women.