What's in a pound? That depends on what you're measuring. For instance, a pound of shelled almonds is different in cup measurement than a pound of pine nuts. And all sugars are...

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What’s in a pound? That depends on what you’re measuring. For instance, a pound of shelled almonds is different in cup measurement than a pound of pine nuts. And all sugars are not created equal, in taste or in weight. Unless you have an accurate scale, figuring out a pound can frustrate the home cook. So we put together a chart as a guideline. Refer to it the next time you’re cooking from a chef’s recipe, or figuring out how much to buy for a holiday party. Keep in mind that every item listed is based on a one-pound measurement.

BAKING


Flours


All-purpose (unsifted), 3 ½ cups

All-purpose (sifted), 4 cups

Bread, 3 ½ cups

Cake (sifted), 4 ¾ cups

Pastry (sifted), 4 ½ cups

Rye, 3 ¼ cups

Self-rising (sifted), 4 cups

Whole wheat, 3 ½ cups

Cornmeal (coarse), 2 2/3 cups

Sweeteners
Honey, molasses, corn syrup, 1 ½ cups

Granulated sugar, 2 cups plus 2 tablespoons

Superfine, 2 cups

Brown sugar (packed), 2 ¼ cups

Powdered (sifted), 4 ¾ cups

Cubes, 4 cups (96 cubes)

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Chocolate

Bulk, 4 cups grated

Bulk, 2 cups melted

Chips, 2 ½ cups

Crackers

Graham, 66 (16 finely crushed equals 1 cup)

Soda, 160 (22 finely crushed equals 1 cup)


Nuts


Almonds (shelled), 3 ½ cups meat

Almonds (unshelled), 1 ¾ cups meat

Brazil (shelled), 3 cups meat

Brazil (unshelled), 1 ½ cups meat

Chestnuts (peeled), 35 to 40, 2 ½ cups

Hazelnuts (shelled), 3 cups meat

Hazelnuts (unshelled), 1 ½ cups meat

Peanuts (shelled), 4 cups meat

Peanuts (unshelled), 3 to 3 ½ cups meat

Pecans and walnuts (shelled), 3 ½ cups meat

Pecans and walnuts (unshelled), 2 ½ cups meat

Pine nuts, 2 2/3 cups





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JULIE NOTARIANNI / THE SEATTLE TIMES


PRODUCE

Fruits

Apples, 3 medium

Apples (chopped or sliced), 3 cups

Apricots, 12 to 14 medium

Apricots (sliced), 2 ½ cups

Apricots (chopped), 2 cups

Bananas, 3 medium


Bananas (mashed), 1 ½ cups

Grapes (stemmed), 3 cups

Grapefruit, 1 large

Grapefruit (sections), 1 cup

Grapefruit (juice), 2/3 cup

JULIE NOTARIANNI / THE SEATTLE TIMES

Kiwis, 4 to 5 large

Kiwis (sliced), 1 ½ cups

Lemons, 4 medium (3 tbsp. juice per lemon)

Limes, 5 medium (1 ½ to 2 tbsp. juice per lime)

Melons (cubed), 3 cups

Oranges, 1 ½ medium

Oranges (juice), ¾ cup

Oranges (diced), 1 cup

Papayas, 1 large

Papayas (peeled and sliced), 1 ¼ to 1 ½ cups

Peaches and nectarines, 3 to 4 medium

Peaches and nectarines (sliced), 2 to 3 cups

Pears, 2 medium

Pears (diced), 1 ½ cups

Pears (sliced), 2 cups

Pineapple, ½ small

Pineapple (diced), 1 ¾ cups

Pineapple (sliced), 2 cups

Plums, 8 medium

Plums (sliced), 2 cups

Rhubarb, 8 stalks

Rhubarb (chopped), 4 cups

Rhubarb (cooked), 2 cups

JULIE NOTARIANNI / THE SEATTLE TIMES


Berries

Blackberries, 2 cups

Blueberries, 2 ½ cups

Raspberries, 3 ½ cups
Strawberries (whole), 3 cups (1½ pints)
Strawberries (crushed), 2 cups
Cherries (unpitted), 4 cups

Cherries (pitted), 2 ½ cups

Cherries (chopped), 2 cups

Cranberries, 4 cups fresh

(Note: A 12-ounce package equals only 3 cups)

Dried fruit

Apricots, 3 ¼ cups

Coconut (unsweetened, shredded ), 5 cups

Coconut (sweetened, shredded), 4 cups

Figs, 2 2/3 cups

Dates (whole pitted or chopped), 4 cups

Prunes, 2 cups

Raisins, 3 cups

Vegetables

Artichokes, 2 small

Asparagus (fresh), 16 to 20 medium spears

Asparagus (chopped, 1-inch pieces), 3 cups

Avocado, 2 medium

Avocado (diced), 1 ½ to 2 cups

Avocado (mashed), 1 cup

Green beans (cut into 1-inch pieces), 3 cups

Green beans (cooked), 2 ½ cups

Fava beans (shelled), ¾ cup

Runner beans (shelled), 1 cup

Beets (trimmed), 2 large

Beets (trimmed, diced or sliced), 2 cups


Bell peppers, 2 ½ large

Bell peppers (diced), 2 ¼ cups

Bell peppers (sliced), 3 cups

JULIE NOTARIANNI / THE SEATTLE TIMES

Broccoli, 1 ½ bunches

Broccoli (florets), 5 cups

Brussels sprouts, 4 cups

Carrots, 4 medium

Carrots (shredded ), 3 cups

Carrots (diced), 3 ½ cups

Carrots (sliced), 4 cups
Cabbage (head), ½ large
Cabbage (raw shredded), 4 ½ to 5 cups
Cabbage (cooked), 1 ½ to 2 ½ cups
Cauliflower (head), 1 medium

Cauliflower (florets), 5 cups

Celery (ribs), 8 to 10 ribs

Celery (chopped or sliced), 3 ½ cups
Corn (ear), 1 large

Corn (kernels), ¾ cup

Cucumber, 2 medium

Cucumber (sliced or diced), 4 cups

Eggplant, 1 large

Eggplant (cubed), 5 cups

Mushrooms, button or cremini, 20 to 24

Mushrooms, button or cremini (sliced), 4 ½ to 5 cups

Mushrooms, button or cremini (cooked), 2 ½ cups

Peas (shelled), 1 cup

Spinach (loose leaves), 5 quarts

Spinach (cooked), 1 ¼ cups cooked

Tubers

Parsnips, 4 medium

Parsnips (sliced), 2 ½ cups

Potatoes (baking), 2 medium

Potatoes (red), 4 medium

Potatoes (mashed), 2 cups

Potatoes (cooked), 2 ¼ cups

Potatoes (raw, sliced or diced), 3 ½ to 4 cups

Sweet potatoes, 2 medium

Sweet potatoes (mashed), 2 cups

Sweet potatoes (sliced or diced, raw), 3 ½ to 4 cups

Sweet potatoes (cooked), 2 ¼ cups

JULIE NOTARIANNI / THE SEATTLE TIMES

Onions

Green onions, 4 bunches

(Note: 1 bunch = ¼ to 1/3 cup sliced white, 1 inch greens)

Leeks, 6 large

Leeks (sliced white and light green part), 6 cups

Onions red, sweet, white, yellow, 2 medium

Onions (sliced), 4 cups

Onions (chopped), 3 ½ cups

Shallots (chopped), 2 cups

(Note: 1 medium shallot equals 2 tablespoons chopped)

Squash

Pumpkin (cubed), raw 2 ½ cups

Pumpkin, cooked and mashed, 1 ¾ cups

Squash, winter (butternut, acorn, etc.), cooked 1 cup

Squash, spaghetti (shredded), 1 ½ cups

Squash, summer (zucchini), 3 medium

Squash, summer (sliced), 4 cups

Squash, summer (shredded, loosely packed), 6 cups

Tomatoes

Tomatoes, slicing (diced), 2 large equals 2 cups

Tomatoes, plum or roma, 5 medium

Tomatoes, cherry 29





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DRIED BEANS AND PEAS


Beans, kidney, lima (dry), 2 cups

Beans, kidney, lima (cooked), 6 cups

Beans, navy, pinto, black (dry), 2 cups

Beans, navy, pinto, black (cooked), 5 to 6 cups

Lentils (dry), 2 ¼ cups

Lentils (cooked), 6 cups

Split peas (dry), 2-1/3 cups

Split peas (cooked), 7 cups





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PASTA


Couscous (dry), 3 ½ cups

Couscous (cooked), 9 ½ cups

Egg noodles (dry), 10 cups

Egg noodles (cooked), 9 cups

Fettuccini (cooked), 9 cups

Linguine (cooked), 8 cups

Spaghetti (cooked), 9 cups

Macaroni (dry), 3 ¼ cups

Macaroni (cooked), 7 cups

Rice-shaped (dry, orzo), 2 cups

Rice-shaped (cooked, orzo), 3 cups

Tubes, small (dry, penne), 4 cups

Tubes, small (cooked, penne), 7 cups

Tubes, large (dry, rigatoni), 5 cups

Tubes, large (cooked, rigatoni), 8 cups




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GRAINS

Barley, pearl (uncooked), 2 cups

Barley, pearl (cooked), 8 cups

Bulgur (uncooked), 2 ½ cups

Bulgur (cooked), 6 cups

Quinoa (uncooked), 2 cups

Quinoa (cooked), 8 cups




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RICE

Long-grain brown (uncooked), 2 cups

Long-grain brown (cooked), 6 ½ cups

Long-grain white (uncooked), 2 cups

Long-grain white (cooked), 6 cups

Short grain (uncooked), 2 ¼ cups

Short grain (cooked), 6 ¾ cups

Wild rice (uncooked), 2 2/3 cups

Wild rice (cooked), 7 cups





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MEAT AND POULTRY

Beef

Roast, bone-in: 1 ½ to 2 cooked, trimmed servings

Roast, boneless: 3 cooked, trimmed servings

Pork
Ham (cooked, diced), 3 cups

Bacon, 16 slices

Chops, centercut, boneless, 2

Chops, on bone, 4 to 5

Tenderloin, 3 to 4 servings, or 2 cups cubed

Italian sausage links, 5

Lamb

Chops, on bone, 5 small

Roast, bone-in (cooked) 1 ½ to 2 trimmed servings

Roast, boneless, 3 cooked, trimmed servings

Poultry

Breasts, boneless and skinless, 2 large halves

Breasts, boneless, skinless, raw (cubed), 2 1/3 cups

(Note: ½ breast, with bone = ¾ pound, or 1 ¼ cups cubed)

Roast chicken, 1 cup meat

Turkey, cooked (sliced or cubed), 3 cups





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JULIE NOTARIANNI / THE SEATTLE TIMES


SEAFOOD

Crab, 2 cups meat

Crab (in shell), 1 cup meat

Clams (manila or littleneck), 20 to 25 smaller
Fillets (flaked), 2 cups
Lobster, shelled, ¾ cup meat

Oyster (extra small), 18 to 24

Oyster (small), 15 to 18

Oyster (medium), 10 to 12

Scallops, 2 cups

Shrimp, prawns (medium), 31 to 40
Shrimp, prawns (large), 10 to 15

Shrimp, prawns (tiger), 6 to 8

Swordfish, tuna, 2 steaks





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MISCELLANEOUS

Coffee, 40 to 50 six-ounce brewed cups

Milk, powdered, 3 cups

Cheese (cheddar, swiss, provolone, etc.)

  Bulk (cubed), 4 cups

  Bulk (grated), 4 cups

  Bulk (1/8-inch-thick slices), 10


Sources: “The Complete Whole Grain Cookbook” by Carol Gilles; “The Bread Baker’s Apprentice” by Peter Reinhart; “The Joy of Cooking” by Irma S. Rombauer; Marion Rombauer Becker and Ethan Becker; The Seattle Times test kitchen.