The Chicken and the Egg: A Family Cookbook

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Food Equivalents

Nuts

Almonds in shell

shelled

1 Pound

1 1/4 Cup Shelled

3 Cups

Brazil Nuts in shell

shelled

1 Pound

1 1/2 Cup Shelled

3 1/4 Cups

Filberts in shell

shelled

1 Pound

1 1/2 Cup Shelled

3 1/2 Cups

Peanuts in shell

shelled

1 Pound

2 1/2 Cups Shelled

3 Cups

Pecans in shell

shelled

1 Pound

2 Cups Halved or Chopped

4 Cups

Walnuts in shell

shelled

1 Pound

2 Cups Halved or Chopped

4 Cups

Baking Supplies

Chicken or Beef Broth

1 Bouillon Cube;

1 Envelope Bouillon;

or 1 Teaspoon

Instant Bouillon

dissolved in 1 Cup

Boiling Water

1 Cup

Butter

1 Pound

2 Cups

Unsweetened Chocolate

1 Ounce

1 Square

Semi-Sweet Chocolate Chips

6 Ounces

1 Cup

Flaked Coconut

3 1/2-Oz Can

1 1/3 Cup

Shredded Coconut

4 Ounce Can

1 1/3 Cup

Large Egg Whites

8 to 10

1 Cup

Large Egg Yolks

12 to 14

1 Cup

All-Purpose Flour

1 Pound

about 3 1/2 Cups

Cake Flour

1 Pound

4 Cups

Unflavored Gelatin

1 Envelope

1 Tablespoon

Marshmallows

1/4 Pound

16 Marshmallows

Evaporated Milk

5 1/3 to 6 Ounces

13 to 14 1/2 Ounces

2/3 Cup

1 2/3 Cup

Sweetened Condensed Milk

14 Ounces

1 1/4 Cup

Salad Oil

16 Ounces

2 Cups

Granulated Sugar

1 Pound

2 1/4 to 2 1/2 Cups

Brown Sugar

1 Pound

2 1/4 Cups Packed

Confectioner's Sugar

1 Pound

4 to 4 1/2 Cups

Corn Syrup

16 Ounces

2 Cups

Maple Syrup

12 Ounces

1 1/2 Cups

Other

Meat

1/4 Pound

2 Cups Solid


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