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For example, 1/3 cup is equal to 2 tablespoons and 2 teaspoons. Calculate the new ingredient amounts. Next, divide each ingredient by two. For example, if the recipe calls for 1 cup of flour, you'll need .5 cup instead. Or for liquid ingredients, 1 pint divided by two is .5 pint. And, so on. Adjust the cooking time.
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It is very simple to double a recipe. Take the original recipe and multiply all of the ingredients by two. This will give you the measurements for the doubled recipe. For example, if a recipe calls for 1/2 cup or 8 teaspoon of sugar, you would use 1 cup of sugar when doubling the recipe. When doubling a recipe, it is important to be careful and.
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Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make. Just times the amounts by 2 - and be sure to do it for ALL the ingredients (don't forget!) Tip: do the calculations (write down the new measurements) before you get started so you don't accidentally forget to double one of them. 2.
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1. Fill out how many servings the recipe originally called for, and how many you want to make. 2. Enter the quantitiy and measurement for each ingredient. Add ingredients as you go along. 3. Click "Convert" to calculate the new quantities of all ingredients. Easily convert the number of servings needed for a recipe - just enter the ingredients.
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In other words, we will not only double any cup measurement, but we will also illustrate the answer on a measuring cup. Please enter the cup measurment that you want doubled below. What is - 1/10 1/8 1/6 1/5 1/4 1/3 3/8 2/5 1/2 3/5 5/8 2/3 3/4 4/5 5/6 7/8 cups doubled?
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ingredient: 1/5 cup: doubled: 2/5 cup: ingredient: 1 pinch: doubled: 2 pinches: ingredient: 2 pinches: doubled: 4 pinches: ingredient: 2/5 cup: doubled: 4/5 cup: ingredient: 1/3 cup: doubled: 2/3 cup: ingredient: 1/4 teaspoon: doubled: 1/2 teaspoon: This activity was created by a Quia Web subscriber.
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Example 2: Let's double the fraction 2/3. Step 1: Multiply the numerator by 2: 2 * 2 = 4. Step 2: Keep the denominator unchanged: The denominator remains 3.. Imagine you have a recipe that calls for 1/2 cup of an ingredient, and you need to scale it up for a crowd. Using the calculator, you can effortlessly double the fraction to 1 cup.
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Converting US Standard to Metric System [Approximate Measurements] 1 cup = 16 tablespoons = 8 fluid ounces = 237 mL. 3/4 cup = 12 tablespoons = 6 fluid ounces = 177 mL. 1/2 cup = 8 tablespoons = 4 fluid ounces = 118 mL. 1/4 cup = 4 tablespoons = 2 fluid ounces = 59 mL.
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1/4 cup = 4 tablespoons. 1/2 cup = 8 tablespoons. 3/4 cup = 12 tablespoons. 1 cup = 16 tablespoons. How many ounces in a cup? There are eight fluid ounces in one cup.
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Therefore, to double 1 1/2 cups, we multiply 1 1/2 by 2. Here is the formula, the math, and the answer to 1 1/2 cups doubled: Cup × 2 = Cup doubled. 1 1/2 × 2 = 3. 1 1/2 cups doubled = 3 cups. Below is an illustration of a measuring cup. We show 1 1/2 cups and 1 1/2 cups doubled (3 cups) so you can see where they are in relation to each other.
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Sugar (caster and granulated) 1/4 cup = 50g. 1/2 cup = 100g. 1 cup = 200g. 2 cups = 400g.
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So I figure I'll take the cup equivilant of 8 oz and the cup equivalent of 2 oz (because 8+ 2 is 10) and that will give me my answer. The chart says 8 oz is equal to 1 cup, and 2oz is equal to 1/4 cups, so thats easy enough. 1 1/4 cups. Add the doubled 1 cup from the begining (1+1=2, duh) for a grand total of 3 and 1/4 cups water.
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Therefore, to double 1 2/3 cups, we multiply 1 2/3 by 2. Here is the formula, the math, and the answer to 1 2/3 cups doubled: Cup × 2 = Cup doubled. 1 2/3 × 2 = 3 1/3. 1 2/3 cups doubled = 3 1/3 cups. Below is an illustration of a measuring cup. We show 1 2/3 cups and 1 2/3 cups doubled (3 1/3 cups) so you can see where they are in relation.
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Cutting recipes down is useful when a recipe is too big or if you are using a new or expensive ingredient, but modifying a recipe can be quite complex. Halving one cup is simple (it's ½ cup), but what's half of ¾ of a cup? It's important to convert measurements carefully, especially while baking, since chemistry is involved and precision is necessary.
