Eat Your Books

Store-Cupboard Ingredients Table

The table below provides a measurement/quantity guideline to help you decide when to list each store-cupboard ingredient, generally 1 cup for common liquids and dry ingredients.  Comparable metric and Imperial measures are also provided.  Note that all measures are approximations for the purpose of determining when to list store-cupboard ingredients and are not intended to be accurate conversions for cooking purposes. 

Store-cupboard ingredients in the table refer to the specified "base" ingredient, not their sub-varieties, which should always be listed in Ingredients if called for in a recipe, e.g., unless in the title, don't list red wine, but do list Marsala wineChianti winedry red wine, etc.; don't list milk, but do list goat milksoy milkbuttermilk, etc.

 

 
NEVER INCLUDE
(unless in recipe name or an unusually large quantity*)
salt (table, sea, or kosher)
pepper (ground black)
baking powder
baking soda/bicarbonate of soda
cream of tartar
cornstarch/cornflour
cooking spray (regular vegetable oil/unflavored spray)
water (except sparkling)/ice cubes
 
*Include if significant ingredient, e.g., salt in salted/brined dishes
 
 
INCLUDE ONLY IF MAIN INGREDIENT
(appears in recipe name or meets/exceeds rule-of-thumb quantity below)
Ingredient Cups/Other Metric Imperial
butter      1 stick - 1/2 cup 110 g 8 Tbs  - 4oz
vegetable shortening/vegetable fat 1 cup 225 g  8 oz
eggs (see Notes on eggs) 4 eggs 4 eggs 4 eggs
milk  1 cup 250 ml 9 fl oz
all-purpose/plain flour 1 cup 150 g 5 oz
self-rising/self-raising  flour 1 cup 150 g 5 oz
granulated/white sugar  1 cup 225 g 8 oz
light-brown sugar 1 cup 180 g 6 oz
dark-brown sugar 1 cup 180 g 6 oz
confectioner’s/powdered/icing sugar 1 cup 150 g 5 oz
vanilla extract/essence   15 ml 1 Tbs  - ½  oz
olive oil 1 cup 250 ml 9 fl oz
vegetable oil 1 cup 250 ml 9 fl oz
canola oil 1 cup 250 ml 9 fl oz
red wine vinegar 1 cup 250 ml 9 fl oz
white wine vinegar 1 cup 250 ml 9 fl oz
Dijon mustard 1/4 cup 60 g 2 oz
red wine (basic/unspecified) 1 cup 250 ml 9 fl oz
white wine (basic/unspecified) 1 cup 250 ml 9 fl oz
stock/broth (beef/chicken/vegetable) 1 cup 250 ml 9 fl oz
white onions (whole or chopped) 1 onion - 1/2 cup 75 g 2 ½ oz
yellow onions (whole or chopped) 1 onion - 1/2 cup 75 g 2 ½ oz
garlic (cloves or chopped/minced) 4 cloves 12 g 4 tsp – ½ oz
lemons or lemon juice (fresh) 1 lemon 60 ml 4 Tbs – 2 fl oz

 

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