MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Approximate Equivalents
 Categories: Misc
      Yield: 60 servings
 
MMMMM--------------------MEASURE EQUIVALENTS-------------------------
      1 ts 5 ml
     60 dr 1 ts
      1 tb 15 ml
      3 ts 1 tb
     16 tb 1 c
      1 c  237 ml
      2 c  1 pt
      1 pt 473 ml
      4 c  1 qt
      1 qt 946 ml
      2 pt 1 qt
      4 qt 1 ga
      8 qt 1 peck
      1 ga 3,785 ml
      1 fl 30 cc, 2 tb
      1 c  240 cc
  1 1/2 fl 1 jigger; 3 tb
      5 fl 1 gill
      1    Drachm = 60 minims
      1 fl 8 drachms
      1 dl 6 2/3 tablespoons

MMMMM---------------------WEIGHT EQUIVALENTS--------------------------
      1 oz 25 gm
      1 oz 28.4 gm
      1 oz 30 gm
      1 lb 454 g
      1 lb 16 oz
      1 kg 2.21 lb, 35.3 oz
      1 g  0.035 oz

MMMMM--------------------PRODUCT EQUIVALENTS-------------------------
  3 1/2 c  1 lb Sugar, brown
  2 1/4 c  1 lb Sugar
  2 1/4 c  1 lb Caster/superfine sugar
  3 3/4 c  1 lb icing/powdered sugar
      2 c  1 lb butter; or any fat
  4 1/2 c  1 lb cheese; grated
  3 3/4 c  1 lb flour
      3 c  1 lb flour
      2 c  10 oz flour
  3 1/3 c  1 lb whole wheat flour
  3 1/4 c  1 lb corn meal
      3 c  1 lb raisins
  2 2/3 c  1 lb dates, pitted
  3 1/2 c  1 lb dates, unpitted
      4 c  1 lb Nuts (chopped)
      2 tb Cocoa = 1 chocolate square
      4 c  1 lb Onions
      1 c  Uncooked macaroni = 2-2/3
           -c cooked
      1 lb Uncooked meat = 2-2/3 cooked
      1 c  Uncooked rice = 4 c cooked
      1 lb Rice; 2 c raw, 6 c cooked
      1 c  Uncooked spaghetti=2c cooked

MMMMM----------------------CAN EQUIVALENTS---------------------------
  1 1/2 c  #1 can
      2 c  #1 tall can
  2 1/2 c  #2 can
  3 1/2 c  #2-1/2 can
      4 c  #3 can
     13 c  #10 can
  1 1/4 c  Picnic can
  1 3/4 c  #300 can
      2 c  #303 can

MMMMM---------------------OTHER EQUIVALENTS--------------------------
  4 1/2 c  3 lb chicken, cooked/diced
           -(1-1/2 lb)
 
  LIQUID TEMPERATURES: 180 degrees F 85 degrees C. Simmering point of
  water 212 Degrees F   100 degrees C.  Boiling Point of water 234-240
  Deg F 115 degrees C.  Soft-ball Stage for syrups 290-310 Deg F
  143-155 Deg C. Hard-crack stage for syrups 320 Degrees F 160 Degrees
  C. Carmel stage for syrups 220 Degrees F 108 Degrees C. Jelling point
  For Jams/Jellies
  
  OVEN HEATS: 250 deg F 120 Deg C Very Slow Oven 275 deg F 140 deg C
  Gas mark 1 300 Deg F 150 Deg C Gas mark 2 Slow Oven 325 Deg F 165 Deg
  C Gas mark 3 Moderately Slow Oven 350 Deg F 180 Deg C Gas mark 4
  Moderate Oven 375 Deg F 190 Deg C  Gas mark 5  Moderately Hot Oven
  400 Deg F 205 Deg C Gas mark 6 Hot Oven 425 deg F 220 deg C Gas mark
  7 450 Deg F 230 Deg C Gas mark 8 Very Hot Oven 475 deg F 240 deg C
  Gas mark 9 500 deg F 260 deg C
  
  Collected from posts on GEnie Food & Wine RT by JACQUI, COOKIE-LADY,
  G.KNAAK [Gerd], and posts on Fido Cooking echo by PIM PHILIPSE, BOB
  EMERT, Dale & Gail Shipp, ERIC DECKER, and ANNE MACLELLAN. You will
  probably notice that some items have more than one equivalent amount
  given; if sources disagreed, and I haven't tested myself, I've
  included both.
  
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
  Lowfat & Luscious echoes
 
MMMMM