|Measurement||Fluid Oz||Cups/Tbsp||Teaspoons||Liters/ ML|
|Gallon||128 oz||16 cups||768||3.78 Liters|
|Quart||32 oz||4 cups||192||0.946 liter
(~ 1 liter)
|Pint||16 oz||2 cups||96||473.18 ml|
|1 Cup||8 oz||1Cup||48tsp||237 ml|
|3/4 Cup||6 oz||12 Tbsp.||36||177 ml|
|2/3 Cup||5 oz||10.66
|1/2 Cup||4 oz||8 Tbsp.||24||118 ml|
|1/3 Cup||3 oz||5.33 Tbsp||16||78 ml|
|1/4 Cup||2 oz||4 Tbsp||12||59 ml|
|1/8 Cup||1 oz||2 Tbsp||6||29 ml|
|1/16 Cup||.5 oz||1 Tbsp||3||14 ml|
Egg Substitution: Use 1/4 cup of egg substitute per egg for any recipe.
Oil substitution: In cakes and breads you can sub applesauce for oil. Although most place say you can substitute 1 to 1 (that is if the recipe calls for 1 cup of oil, then exchange that with 1 cup of applesauce) I recommend that you try a ratio first. If your recipe calls for 1 cup oil, then try substituting 1/2 cup oil and 1/2 cup applesauce. See how your recipe turns out. You can always increase this ratio next time to 3/4 cup applesauce to 1/4 cup oil.
Butter Substitution: If you want to take out some of the butter in a recipe my first suggestion is try some of the light butter substitutes on the market now. I personally love the “I can’t believe its not butter” sticks. They bake and taste like butter but with half the fat and 0 cholesterol.
All out of Buttermilk? You can make your own sour milk by using this ratio: 1 cup milk and 1 tablespoon white vinegar or lemon juice. Stir together and let stand for 10 minutes before adding to your recipe. Another good substitution is to add yogurt in place of the buttermilk.