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CHANGING THE YIELD OF A RECIPE
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I worked out the following conversions and found them useful when I was converting old cookbook Walton- Family-sized recipes to one or two person servings: |
|
1 tablespoon |
= |
3 teaspoons |
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1 cup |
= |
16 tablespoons |
|
7/8 cup |
= |
14 tablespoons |
|
3/4 cup |
= |
12 tablespoons |
|
5/8 cup |
= |
10 tablespoons |
|
2/3 cup |
= |
9 tablespoons |
|
1/2 cup |
= |
8 tablespoons |
|
1/3 cup |
= |
6 tablespoons |
|
3/8 cup |
= |
5 tablespoons |
|
1/4 cup |
= |
4 tablespoons |
|
1/5 cup |
= |
10 1/2 teaspoons |
|
1/6 cup |
= |
3 tablespoons |
|
1/7 cup |
= |
7 1/2 teaspoons |
|
1/8 cup |
= |
2 tablespoons |
|
1/9 cup |
= |
6 1/2 teaspoons |
|
1/10 cup |
= |
5 1/4 teaspoons |
|
1/12 cup |
= |
1 1/2 tablespoons |
|
1/16 cup |
= |
3 teaspoons |
|
2 tablespoons |
= |
1 liquid ounce |
It's crucial to remember that when you change the yield,
you do not change the amount of spice used.
If a one-serving recipe is seasoned with 1/2 teaspoon of salt,
making the same recipe for 4 people does not require 2 teaspoons of salt.
Use the 1/2 teaspoon too for the larger yield.
|
Bill Rinehart |
722-8191 |
Toll Free 1-877-436-5111 |
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