What Is Half Of 1 2 Cup In Cooking

notebook with pencil for reducing size of recipes and cooking utensils

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.

How to Make 1/3 of a Recipe
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

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.

Source: https://food.unl.edu/article/reducing-size-recipes

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