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1 Australian metric tablespoon = 20 ml = 1 1 / 3 international metric tablespoons = 2 metric dessert spoons, 1 metric dessert spoon = 10 ml each = 4 metric teaspoons, 1 metric teaspoon = 5 ml each ≈ 5·63 British imperial fluid drachms ≈ 0·7 British imperial fluid ounce ≈ 1·41 UK tablespoons ≈ 2·82 UK dessert spoons
tablespoon: tbsp. or T. 1 ⁄ 16 cup 1 ⁄ 2: 14.7868 2 tablespoons = 1 fluid ounce fluid ounce: fl.oz. or oz. 1 ⁄ 8 cup 1 29.5735 2 fluid ounce = 1 wineglass wineglass‡ wgf. 1 ⁄ 4 cup 2 59.1471 2 wineglasses = 1 teacup gill‡ or teacup‡ tcf. 1 ⁄ 2 cup 4 118.294 2 teacups = 1 cup cup: C 1 ⁄ 2 pint 8 236.588 2 cups = 1 pint pint: pt ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
4 fresh halibut steaks or halibut fillets (about 1 1/2 pounds) 1 / 2 cup finely grated parmesan cheese; 1 / 4 cup all-purpose flour; 2 3 / 4 cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 1 sprig fresh thyme leaves; freshly ground black pepper; 1 tsp lavender honey; 1 / 4 cup sugar; 1 / 4 cup rice wine vinegar; 1 medium onion ...
2 1 / 2 cup flour, plus more for flouring; 1 tbsp orange juice (optional) 2 large eggs; 1 tbsp vanilla extract; 3 / 4 cup sugar; 1 / 2 cup canola oil; 1 1 / 2 tsp baking powder; 1 / 4 cup raisins, soaked in boiling water until soft, drained; 1 / 4 cup bread crumb; 12 oz 1 12-ounce jar black currant jam; 2 oz 1 2-ounce jar poppy seeds; 1 / 4 cup ...
3 / 4 cup sugar; 1 / 2 cup canola oil; 1 1 / 2 tsp baking powder; 1 / 4 cup raisins, soaked in boiling water until soft, drained; 1 / 4 cup bread crumb; 12 oz 1 12-ounce jar black currant jam; 2 ...
3 / 4 cup sugar; 1 tbsp vanilla; 3 eggs; 2 oz BAKER'S semi-sweet chocolate; Directions. ... Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...