COOKING
FOR 
CROWDS

 
From the Kitchen of Nancy Wilkins 
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Equalities
 
 When multiplying ingredients to expand a family size recipe to a crowd 
size recipe the following equivalents will come in handy. 
Butter or Margarine
1 pound =   2 cups, 4 sticks or 16 ounces
1 stick =   8 Tablespoons, 1/2 cup, 4 ounces
2 sticks =   16 Tablespoons, 1 cup, 8 ounces 
2 Tablespoons =    1 ounce
  .
 
 
Chocolate
1 square =   1 ounce or 4 Tablespoons (grated)
1 packet no melt =   1 square unsweetened
1 6 oz pkg choc chips =   1 cup
 
Eggs 
Large 5 =   about 1 cup
Medium 6 =   about 1 cup
Small 7 =   about 1 cup
8 large whites =   about 1 cup
11 small whites =   about 1 cup
12 large yolks =   about 1 cup
15 small yolks =   about 1 cup
 
Flour
All Purpose 4 cups =   1 pound
1 cup =   4 ounces
Cake, 4 3/4 cups =   1 pound
1 cups =   3 1/2 ounces
Whole Wheat 3 3/4 to 4 cups=   1 pound
Rice Flour, 3 1/2 cups =   1 pound
Rye Flour, 5 cups =   1 pound
 
Milk
Evaporated. 6 oz can=   2/3 cups
13 oz can =   1 2/3 cups
Dry, nonfat solid, 4 cups =   1 pound
Whipping Cream, 1 cup=   2 cups whipped
 
Sweeteners (Sugars)
Honey, 1 pound=   1 1/3 cups
Corn Syrup or Molasses 
16 ounces =   2 cups
Confectioner's Sugar
4 pounds (packed)=   3 1/2 cups
Brown Sugar 1 pound= 2 1/4 cups packed
Granulated  Sugar 1 pound=   2 cups
 
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made by 
Nancy Wilkins 
University of Houston Clear Lake 
Spring, 1998