![notebook with pencil for reducing size of recipes and cooking utensils](https://food.unl.edu/newsletters/images/cooking-utensils-list.png)
Many recipes can be cut in half or thirds. Use the following measurements if you would like to make 1/2 or 1/3 of a recipe.
When the recipe says: | Reduce to: |
---|---|
1 cup | 1/2 cup |
3/4 cup | 6 tablespoons |
2/3 cup | 1/3 cup |
1/2 cup | 1/4 cup |
1/3 cup | 2 tablespoons + 2 teaspoons |
1/4 cup | 2 tablespoons |
1 tablespoon | 1-1/2 teaspoons |
1 teaspoon | 1/2 teaspoon |
1/2 teaspoon | 1/4 teaspoon |
1/4 teaspoon | 1/8 teaspoon |
1/8 teaspoon | Dash |
When the recipe says: | Reduce to: |
---|---|
1 cup | 1/3 cup |
3/4 cup | 1/4 cup |
2/3 cup | 3 tablespoons + 1-1/2 teaspoons |
1/2 cup | 2 tablespoons + 2 teaspoons |
1/3 cup | 1 tablespoon + 2-1/3 teaspoons (or round to 1 tablespoon + 2-1/4 teaspoons) |
1/4 cup | 1 tablespoon + 1 teaspoon |
1 tablespoon | 1 teaspoon |
1 teaspoon | Generous 1/4 teaspoon |
1/2 teaspoon | Scant 1/4 teaspoon |
1/4 teaspoon | Scant 1/8 teaspoon |
1/8 teaspoon | Dash |
Tips for Adapting Recipes
- It may be easier to make the entire recipe for baked goods and freeze half.
- When reducing recipes, you may need to use smaller saucepans, skillets and baking pans. The time for baking smaller amounts of food may be less.
- The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two to four days.
- A 9 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same.
- Reduce the oven temperature by 25°F when substituting a glass pan for a metal one.
- To help divide recipes, remember:
- 1 cup = 16 tablespoons
- 1 tablespoon = 3 teaspoons
- 1 cup = 8 fluid ounces
- 1 fluid ounce = 2 tablespoons
- 1 pound = 16 ounces (weight)
- 1 pint = 2 cups
- 2 pints = 1 quart
- 1 quart = 2 pints
Updated in 2020 by Kayla Colgrove. This article was originally written by Alice Henneman.
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