Table of Measures
 
  • 1 tablespoon = 3 teaspoons
  • 2 tablespoons = 1 ounce
  • 1/4 cup = 4 tablespoons
  • 1/3 cup = 5 1/3 tablespoons
  • 1/2 cup = 8 tablespoons
  • 1 cup = 8 ounces
  • 1 quart = 4 cups= 32 ounces
  • 1 gallon = 4 quarts = 16 cups = 128 ounces
  • 2 cups = 1 pint
  • 1 stick butter = 1/4 pound or 1/2 cup or 8 tablespoons
  • 1 pound bread loaf = about 17 slices
  • 1-1/4 pound loaf = about 20 slices
  • 1-1/2 pound loaf = about 23 slices
      		•

      Camper's measurements without utensils from Philmont Trail Recipes 1997
       
    • 1 Open Fistful = 1/2 cup
    • Five-Finger Pinch = 1 Tablespoon
    • Four-Finger Pinch = 1 Teaspoon
    • One-Finger Pinch(with thumb) = 1/8 Teaspoon
    • One-Finger Gob of shortening = 1 Tablespoon
    • Palm of hand (center) = 1 Tablespoon
    • Fluid Standard Measures
    • 3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters
    • 16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
    • 2 Cups = 1 Pint = 16 oz = 0.473 liters
    • 2 Pints = 1 Quart = 32 oz = 0.946 liters
    • 4 Quarts = 1 Gallon = 128 oz = 3.785 liters
    • 1 Gallon = 8 lbs.
    • SUBSTITUTIONS & EQUIVALENTS
    • 1 lb. butter / shortening = 2 cup
    • 4 oz. cheddar cheese = 1 cup grated
    • 1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
    • 8 oz. sour cream = 1 cup = 1 cup plain low-fat yogurt
    • 1 lb. flour = app. 3 1/2 cup
    • 1 cup marshmallows = 11 large or 110 miniature
    • 1 lb. brown sugar = 2 1/4 cup (packed)
    • 1 lb. granulated sugar = 2 1/4 cup
    • 1 cup milk = 1/2 cup evaporated milk + 1/2 cup water = 1 cup reconstituted dry milk + 2 tbs. butter
    • 1 cup buttermilk = 1 cup milk + 1 tbs. vinegar = 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch
    • 1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
    • 1 stick buffer = 1/4 lb. or 1/2 cup or 8 tbs.
    • 1 lb. loaf bread = about 17 slices
    • 1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine
    • crackers,14 graham crackers
    • 1 Tbs. instant minced onion = 1 small fresh onion
    • 1 Tbs. prepared mustard = 1 tsp. dry mustard
    • 1 cup sugar = 2/3 to 3/4 cup honey
    • 1 cup honey = 1 cup molasses
    • 1 whole egg = 2 egg whites = 1/4 cup egg substitute = 1 egg white + 1 tsp. oil
    • 1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
    • 1 Tbs. cornstarch (for thickening) = 2 Tbs. flour


        • Cooking with coals..
         
        Coals are produced in two ways. Charcoal comes in bags not suited for
        backpacking but great for car camping. Place the Bag in a 5 gal.
        bucket to keep dry. The other method is producing coals from a wood
        fire. Hardwoods make better coals than softwoods such as pine. Twigs
        do not produce coals very well, if at all. 1 1/2 - 2 inch thick limbs
        make better coals. They are small enough to burn down, and large enough
        to make coals. The cooking can be done directly on the coals using
        foil wrapped food or Dutch Oven, or use a grate over the coals. The
        temperature can be determined by holding the back of your hand over the
        coals. Allow 30-40 minutes to get the coals ready before cooking.


        Approximate Temperature Type of Fire    8 in    cast iron 
           coals         		  12 in    Seconds over
            fire
            Under  / /  Top Under  / /  Top  
        250-325 degrees 2 4 3 5 6-8 slow 2 4 3 5 6-8
        325-400 degrees medium 3 5 4 6 4-5
        325-400 degrees medium 3 5 4 6 4-5
        400-500 degrees Hot 4 6 5 7 2-3
        500+ degrees Very Hot 5 7 6 8 1

        All Dutch oven cooking is done by hot coals, never in a flaming fire. The coals
        may be from hardwoods like oak and hickory or from charcoal. Hardwoods yield
        long-burning coals which are necessary for the lengthy cooking process in most
        Dutch oven recipes. Soft woods like pine are unsatisfactory.

        Charcoal is more convenient to use and is necessary in areas where there is no
        downed hardwood. Use a firepan under the coals to prevent killing ground cover. The
        pan can be metal or plywood with a thick layer of mineral soil (sand). Three or four
        stones can be used to prop up the pan above the ground.

        The amount of charcoal needed will vary with the weather (wind and temperature)