Food Equivalents: Quantity and Yield, D

Southern Food

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Southern Food

Ingredient Equivalents

D,E

Food Equivalents Index:

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U,V

Ingredient	Amount	Equivalent
Dates, diced, sugared	16 oz	2 2/3 cups
Dates, pitted	8 oz	1 1/4 cup chopped
Dates, unpitted	1 lb	2 1/2 cup pitted
Dill plant, fresh or dried	3 heads	1 tbsp dill seed
Eggs, cooked	1 large	6 hard-cooked slices
Eggs, cooked	4 large	1 cup hard-cooked, chopped
Egg, whole, uncooked	1 large	3 tbsp
Eggs, uncooked	1 cup	5 large eggs
Eggs, uncooked	1 cup	6 medium eggs
Egg white	1 large	2 tbsp
Egg white	1 cup	8 large egg whites
Egg yolk	1 yolk	1 1/2 tbsp
Egg yolk	1 cup	12 large egg yolks
Egg Substitute	16 oz	2 cups
Egg Substitute	16 oz	8 eggs
Eggplant, diced, cooked	1 lb	2 1/2 cup
Endive	Belgian, med head	10-16 leaves
Endive	Curly, med head	3-4 cups torn

Food Equivalents Index:

A

B

C

F

G H

I

J

K

L

M

N

O

P

Q R

S

T

U,V

Or, go to the big chart, with all foods on one page.

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1998 Features	Crockpot Resources	Featured Recipe Index
1997 Features	Holiday Recipes	Bulletin Board Recipes
Copy Cat Recipes	Food & Holiday Clipart	Newsletter Recipes

Guide since 1997

Diana Rattray
Southern Food Guide

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