That's seriously imprecise, Bert, but absolutely right. The thing to do, I reckon, is to have a go.
The ingredients are not expensive, and while I don't believe in wasting food, you learn by tweaking what you did last time. However badly you misjudge it the results are unlikely to be quite inedible, and a few mistake beats any number of recipes books.
I do understand the appeal of volume measures, but the American way has always been a bit of a puzzle - does nobody over there use scales?