Eetlepels

Eetlepels are a traditional unit of volume used in Dutch-speaking countries to measure ingredients in cooking and baking. They refer to a standard tablespoon and are typically defined as 15 milliliters per spoon. The plural eetlepels is used when several measures are indicated.

In the Netherlands and Belgium, 1 eetlepel is generally 15 ml. It forms part of a common set of kitchen measures that also includes the theelepel (teaspoon, 5 ml). While 15 ml is the standard in modern practice, occasional variation can occur in older recipes or non-standard sets, so precision may require a proper measuring spoon.

Because the weight of a given volume depends on the ingredient’s density, the grams per eetlepel vary. For example, water weighs about 15 g per eetlepel; milk is similar; flour typically yields about 8–9 g; granulated sugar roughly 12–15 g; and butter around 14–15 g per tablespoon.

Use of eetlepels appears in recipes, nutritional labeling, and everyday cooking instructions in Dutch-speaking regions. They are typically employed to describe portions for sauces, dressings, marinades, and other small-volume ingredients. The term is closely related to the English “tablespoon” and reflects the long-standing practice of using a household spoon as a unit of measure. For exact culinary work, standardized measuring spoons are recommended.