Basic Recipe Measurement Guidelines

These basic recipe measurement guidelines help cooks and bakers find correct amounts for batters and doughs, desserts and baked goods, soups and cooked meat or fish recipes.

These basic recipe measurement guidelines help cooks and bakers when making meals, baked goods and desserts.

These basic recipe measurement guidelines help cooks and bakers when making meals, baked goods and desserts.

Photo by Fotolia/Magdalena Kucova

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Basic Recipe Measurement Guidelines

Rules of thumb for the creative cook. Following recipes that someone else has developed is a lot of fun, but conjuring up food formulations of your own can be even more exciting . . . though sometimes disastrous.

To keep the excitement of accomplishment as high as possible — and the drag of disaster as low as reasonably can be expected — keep the following general rules of thumb in mind the next time you're tempted to experiment.

1 cup of liquid to 1 cup of flour for pour batters.

1 cup of liquid to 2 cups of flour for drop batters.

1 cup of liquid to 3 cups of flour for dough.

1/3 to 2 or more cakes of compressed yeast softened in 1/2 cup of water to 2 cups of liquid (1/3 yeast cake to 2 cups of liquid is used in bread mixed at night, 1 cake or more can be added to bread mixed in the morning, according to the time available for rising. By using several yeast cakes to 2 cups of liquid, bread may be baked in three or four hours from time of mixing).

1/2 cup of liquid yeast to 2 cups of liquid.

1 teaspoon of soda and 3-1/2 level teaspoons of cream of tartar to 4 cups of flour.

2 teaspoons of baking powder to 1 cup of flour, when eggs are not used.

1 teaspoon of soda to 2 cups of thick sour milk.

1 teaspoon of soda to 1 cup of molasses.

1/4 teaspoon of salt to 4 cups of milk for custards.

1/4 teaspoon of salt to I cup, or 1 teaspoon to 4 cups, of sauce or soup.

I teaspoon of flavoring extract to 4 cups of custard, or cream.

1 tablespoon of flavoring extract to 4 cups of mixture to be frozen.

2/3 cup, or less, of sugar to 4 cups of milk for custards, etc.

1 cup sugar to 4 cups milk or cream for ice cream.

4 eggs to 4 cups milk for plain cup custard.

6 to 8 eggs to 4 cups milk for molded custards.

1/4 package (or half an ounce) of gelatin to 2 cups (scant) of liquid.

3 cups water, or milk, or stock, to 1 cup rice.

1 cup of cooked meat or fish cut in cubes to 3/4-1 cup of sauce.

Meat from 3-1/2-pound chicken equals about 2 cups (or 1 pound).


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