Recipe Weight Calculator: Add Up Several Ingredients

Every converter gives you one ingredient at a time. This one adds them together — pick each line in cups, spoons, grams or ounces and get the combined weight of the whole list, plus a running total you can weigh straight into one bowl. Quick answers: 1 cup of rice + 1/2 cup of quinoa = 270 g, 1 cup of flour + 1 cup of sugar = 320 g (not remotely equal halves), and a large egg is 50 g out of its shell.

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Ingredient weights are the same verified values used across the site (King Arthur Baking and USDA FoodData Central checked, 80 ingredients). Egg weights are USDA: a large egg is 50 g out of the shell. The arithmetic is exact, but a cup you scoop by hand can be 10–20% off, so read the total as a close estimate rather than a guarantee.

Grams add up. Cups don't.

This is the whole reason a combined-weight tool has to work in grams. Two cups of two different ingredients are not two comparable amounts of anything: across the 80 ingredients on this site a single cup runs from 50 g (panko breadcrumbs) to 340 g (honey) — a 6.8-fold spread. So "three cups of dry ingredients" can honestly mean anything from about 150 g to 1020 g, and no answer box can tell you which.

Volume has a second problem that weight does not: it stops being additive the moment you mix. Sugar dissolves into the milk and takes up almost no space of its own; flour hydrates and packs down; the air you trapped scooping the flour escapes when you stir. A cup of flour plus a cup of milk makes noticeably less than two cups of batter. Weight is conserved — nothing leaves the bowl until the oven takes water out as steam — so grams total exactly, every time, and they are what you can scale, halve or double without error.

Handy for sanity-checking a total: here is the spread of cup weights by category on this site. If your scale reads far outside these bands for a cup of something, the unit or the ingredient is probably wrong rather than the scale.

Common combinations, added up

The pairs people search for most, with the arithmetic shown. Every figure comes from the verified per-ingredient weight, so these totals match the individual ingredient pages exactly:

Cup measures here are the standard US cup (236.6 mL), levelled and unpacked except brown sugar, which is packed as recipes assume.

What a whole recipe weighs

Three ordinary batches, itemised. The running total column is the useful one: put the bowl on the scale, tare once, and add each ingredient until the display reads that number — no measuring cups, no taring between additions.

Chocolate chip cookies

1252 g = 44.2 oz = 2.8 lb, from about 7.2 cups of ingredients — about 31 cookies at 40 g each. Baking soda, baking powder, vanilla and spices add only a few grams between them, so they are left off the list.

Pancake batter

588 g = 20.7 oz = 1.3 lb, from about 3.2 cups of ingredients — about 10 pancakes at 60 g each. Baking soda, baking powder, vanilla and spices add only a few grams between them, so they are left off the list.

Banana bread

1060 g = 37.4 oz = 2.3 lb, from about 5.9 cups of ingredients. Baking soda, baking powder, vanilla and spices add only a few grams between them, so they are left off the list.

Two things worth noticing. First, the flour is rarely the biggest number: in the cookie batch above the 2 1/4 cups of flour (270 g) are outweighed by the butter and sugars together, and the chocolate chips alone are 340 g. Second, totals divide into portions: 1252 g of dough is 31 cookies at 40 g, and 588 g of batter is about 10 four-inch pancakes at 60 g a ladle. That is how a bakery gets the same size every time.

Eggs, sticks and the things a cup can't measure

A recipe total always stalls on the ingredients that aren't measured by volume. Eggs come in sizes, and the size is a real weight difference — a jumbo egg carries 25 g more than a small one, so a three-egg cake can swing by 75 g of liquid. US recipes assume large unless they say otherwise. All figures are USDA FoodData Central, out of the shell:

Inside a large egg: 33 g of white and 17 g of yolk (USDA) — which is why a recipe calling for two yolks needs only 34 g, and why yolk-heavy recipes are so much richer than the egg count suggests. Beaten whole egg measures 243 g to the cup, so half an egg is 25 g of beaten egg (about 1 tbsp + 2 tsp) — the answer when halving a recipe with an odd egg count — and a cup of egg is just under five large ones.

Butter is the other one. A US stick is 1/2 cup, so 1 stick = 113.5 g, 2 sticks = 227 g and the 1 lb box of four sticks is 454 g. Both are options in the calculator above: choose each (egg/stick) as the unit. For everything else — a pinch of salt, 1/2 tsp of vanilla, the baking soda — the honest answer is that they are worth a few grams and will not move your total; weigh them or spoon them, it makes no difference to the batch.

Weigh the whole list into one bowl

Once you have a running total, the fastest way to bake is to stop measuring altogether. Bowl on the scale, press tare once, then pour each ingredient in until the display reaches the next number on the list. One bowl, one utensil, no cups to wash, and no chance of losing count of how many cups of flour you have added — the commonest way a bake goes wrong.

Two cautions. Overshooting is not reversible: you can spoon 10 g of extra flour back out, but you cannot retrieve 5 g of salt from a bowl of flour, so add the small, potent things (salt, baking soda, spices) separately or last, and pour them from a spoon rather than the box. And if the recipe wants the dry ingredients whisked on their own, or the butter and sugar creamed before anything else joins them, keep those stages in separate bowls — the running total still works, you just run it per bowl. Scaling the batch at the same time? Total it here first, then take the whole list through the recipe scaler: grams scale cleanly where fractional cups do not.

Need a different conversion?

One ingredient at a time: the cups to grams converter covers all 80 ingredients, the grams to cups converter runs it backwards, and tablespoons to grams handles spoon amounts. Whole-chart views by family: flour, sugars and syrups, dairy and fats, grains. Working the other way round — a weight you need to turn back into cups, or a total you want to split across a bread formula? Try the baker's percentage calculator (every ingredient as a percentage of the flour weight) or, for rice and pasta, the dry to cooked converter. And if you are cutting the recipe rather than totalling it, the recipe halving chart shows half of every measure in something you can actually measure.

Frequently asked questions