By Mary Parker Draper, Extension Agent – Smith County
According to Harvard Health, the more people cook at home, the healthier their diet, the fewer calories they consume, and the less likely they are to be obese and develop type 2 diabetes. In fact, research has shown that nutritional programs including cooking instructions have helped people stick to a healthier diet, eat smaller portions, and lose weight.
Cooking at home can be intimidating for many people, especially if the recipe yields many more portion sizes than needed. Follow these measurements to help make cutting recipes in halves or thirds easier.
How to make 1/2 of a recipe:
When the recipe calls for:
- 1 cup, reduce to 1/2 cup
- 3/4 cup, reduce to 6 tablespoons
- 2/3 cup, reduce to 1/3 cup
- 1/2 cup, reduce to 1/4 cup
- 1/3 cup, reduce to 2 tablespoons + 2 teaspoons
- 1/4 cup, reduce to 2 tablespoons
- 1 tablespoon, reduce to 1-1/2 teaspoons
- 1 teaspoon, reduce to 1/2 teaspoon
- 1/2 teaspoon, reduce to 1/4 teaspoon
- 1/4 teaspoon, reduce to 1/8 teaspoon
- 1/8 teaspoon, reduce to a dash
How to make 1/3 of a recipe:
When the recipe calls for:
- 1 cup, reduce to 1/3 cup
- 3/4 cup, reduce to 1/4 tablespoons
- 2/3 cup, reduce to 3 tablespoons + 1-1/2 teaspoons
- 1/2 cup, reduce to 2 tablespoons + 2 teaspoons
- 1/3 cup, reduce to 1 tablespoon + 2-1/3 teaspoons (or round to 1 tablespoon + 2-1/4 teaspoons)
- 1/4 cup, reduce to 1 tablespoon + 1 teaspoon
- 1 tablespoon, reduce to 1 teaspoon
- 1 teaspoon, reduce to generous 1/4 teaspoon
- 1/2 teaspoon, reduce to scant 1/8 teaspoon
- 1/4 teaspoon, reduce to scant 1/8 teaspoon
- 1/8 teaspoon, reduce to a dash
Additional tips for adapting your home recipes include:
- 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 to 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
For more resources on adapting recipes, consult this list from Kentucky State Research and Education: https://www.ksre.k-state.edu/humannutrition/nutrition-topics/easytasty.html.
- Never Fail Chess Pie
- 4 eggs
- 1 1/2 cups sugar
- 2 teaspoons cornmeal
- Pinch of salt
- 1/4 cup melted butter
- 4 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 1 unbaked pie shell
Preheat oven to 350°. Combine all ingredients, blending well. Pour into pie shell. Bake 30 minutes. Submitted by Judy Long, Gordonsville FCE Club.
