It is generally not a good idea to scale a recipe up or down by more than 3
or 4 times.
In the United States, liquid measurement is not only used for liquids such
as water and milk, it is also used when measuring other ingredients such as
flour, sugar, shortening, butter, and spices.
Dry measurements are not typically used in U.S. recipes; dry measurements
are used mainly for measuring fresh produce (e.g. berries are sold by the
quart, apples by the bushel, or peck). Do not confuse dry measure with
liquid measure, because they are not the same.
Liquid Measurements vs. Dry Measurements
The table below shows the differences between dry measurement and liquid
The two most commonly used units of weight (or mass) measurement for
cooking in the U.S. are the ounce and the pound. Do not confuse the ounce
of weight with the fluid ounce, because they are not the same;
there is no standard conversion between weight and volume unless you know the
density of the ingredient. To make matters worse, there are different kinds of
weight measurement; Avoirdupois weight, Troy weight, and Apothecaries weight.
In the U.S., when someone refers to pounds and ounces of weight (especially in
cooking) they are usually referring to Avoirdupois weight.
Basic Cooking Rule:
16 ounces = 1 pound