Substitutions
INGREDIENT | AMOUNT | SUBSTITUTION |
Allspice | 1 tsp. | 1/2 tsp. cinnamon + 1/2 tsp. ground cloves |
Apple Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamon |
Arrowroot | 1 1/2 tsp. | 1 Tbls. flour |
1 1/2 tsp. cornstarch | ||
Baking Powder | 1 tsp. | 1/3 tsp. baking soda + 1/2 tsp. cream of tartar |
Bay Leaf | 1 whole | 1/4 tsp. crushed |
Bread | 1 slice dry | 1/3 cup dry bread crumbs |
1 slice soft | 3/4 cup soft bread crumbs | |
Broth, Beef or Chicken | 1 cup | 1 bullion cube disolved in 1 cup boiling water |
1 envalope powdered broth base disolved in 1 cup boiling water | ||
1 1/2 tsp. powdered broth base disolved in boiling water | ||
Butter | 1 cup | 7/8 cup lard + 1/2 tsp. salt |
Buttermilk | 1 cup | 1 cup plain yogurt |
1 cup milk + 1 Tbls. white vinegar or lemon juice | ||
1 cup milk + 1 3/4 tsp. cream of tartar | ||
Chives, chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
Chocolate Chips | 1 oz. | 1 oz. sweet cooking chocolate |
Chocolate, unsweetened | 1 oz. or square | 3 Tbls. cocoa + 1 Tbls. fat |
Cocoa | 1/4 cup | 1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.) |
Coconut Cream | 1 cup | 1 cup whipping cream |
Coconut Milk | 1 cup | 1 cup whole milk |
Corn | 1 doz. ears | 2 1/2 cup cooked corn |
Cornmeal, self-rising | 1 cup | 7/8 cup plain, 1 1/2 Tbls. baking powder, and 1/2 tsp. salt |
Corn Syrup | 1 cup | 1 1/4 cup light brown sugar + 1/3 cup water |
7/8 cup honey (baked goods will brown more) | ||
Corn Syrup, Dark | 1 cup | 3/4 cup light corn syrup + 1/4 cup light molasses |
Cornstarch (thickening) | 1 Tbls. | 2 Tbls. all-purpose flour |
2 Tbls. granular tapioca | ||
Cracker Crumbs | 3/4 cup | 1 cup dry bread crumbs |
Cream, Heavy | 1 cup | 3/4 cup milk + 1/3 cup butter or margerine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Light | 1 cup | 3/4 cup milk + 3 Tbls. butter or margarine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Whipped | Chill a 13 oz. can of evaprated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff. | |
Dates | 1 lb. | 2 1/2 cup pitted |
Dill Plant, Fresh or Dried | 3 heads | 1 Tbls. dill weed |
Egg, whole, uncooked | 1 large, 3 Tbls. | 3 Tbls. + 1 tsp. thawed frozen egg |
2 1/2 Tbls. sifted, dry whole egg powder + 2 1/2 Tbls. lukewarm water | ||
2 yolks + 1 Tbls. water (for cookies) | ||
2 yolks (in custards, cream fillings, and similar mixtures) | ||
Eggs, uncooked | 1 cup | 5 large eggs |
6 medium eggs | ||
Egg White | 1 large, 2 Tbls. | 2 tsp. thawed frozen egg whites |
2 Tbls. sifted, dry egg white powder + 2 Tbls. warm water | ||
1 cup | 8 large egg whites | |
Egg Yolk | 1 yolk, 1 1/2 Tbls. | 3 1/2 Tbls. thawed frozen egg yolk |
2 Tbls. sifted, dried egg yolk | ||
1 cup | 12 large egg yolks | |
Flour, All-Purpose (for thickening) | 1 Tbls. | 1 1/2 tsp. cornstarch |
1 Tbls. granular tapioca | ||
1 Tbls. waxy rice flour | ||
2 Tbls. browned flour | ||
1 1/2 Tbls. whole wheat flour | ||
1 Tbls. quick-cooking tapioca | ||
Flour, All-Purpose | 1 cup, sifted | 1 cup + 2 Tbls. cake flour |
1 cup rolled oats, crushed | ||
1/2 cup cornmeal, bran, or rice flour + 1/2 cup all-purpose flour | ||
1 cup rye or rice flour | ||
1/4 cup soybean flour + 3/4 cup all-purpose flour | ||
1 lb. | 4 cups sifted | |
3 1/3 cups unsifted | ||
Flour, Cake | 1 cup sifted | 1 cup minus 2 tsp. all-purpose flour, sifted |
Flour, Self-Rising | 1 cup | 1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt |
Fruit, Fresh, Cut Up | 1 1/2 cups | 16 oz. can, drained |
Garlic | 1 clove | 1 tsp. chopped garlic |
1/2 tsp. minced garlic | ||
1/8 tsp. garlic powder | ||
1/2 tsp. garlic flakes | ||
1/4 tsp. granulated garlic | ||
1/2 tsp. garlic juice | ||
Garlic Salt | 1 tsp. | 1/8 tsp. garlic powder + 7/8 tsp. salt |
Gelatin, Flavored | 3 oz. | 1 Tbls. plain gelatin + 2 cup fruit juice |
Ginger | 1/8 tsp. | 1 tsp. candied ginger, rinsed in water to remove sugar, then finley cut |
1 Tbls. raw ginger | ||
Herbs, fresh | 1 Tbls. chopped | 1/2 tsp. dried crushed herb |
Honey | 1 cup | 1 1/4 cup sugar + 1/4 cup water |
Horseradish | 1 Tbls. | 2 Tbls. bottled fresh |
Ketchup | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, and 2 Tbls. vinegar |
Lemon Juice | 1 tsp. | 1/2 tsp. white vinegar |
Lemon Peel, dried | 1 tsp. | 1 to 2 tsp. fresh grated |
1/2 tsp. lemon extract | ||
Lime | 1 med. | 1 1/2 – 2 Tbls. juice |
Maple Sugar (grated and packed) | 1/2 cup | 1 cup maple syrup |
1 Tbls. granulated sugar | ||
Marshmallows, mini | 1 cup | 8-10 regular |
Mayonnaise (for salad dressings) | 1 cup | 1/2 cup plain yogurt + 1/2 cup mayonnaise |
1 cup sour cream | ||
1 cup cottage cheese, pureed | ||
Milk, skim | 1 cup | 4 – 5 Tbls. non-fat dry milk powder + enough water to make 1 cup |
1/2 cup evaporated milk + 1/2 cup water | ||
Milk, Sweetened, Condensed | 1 can | Heat the following until butter melts and sugar is disolved: 1/3 cup + 2 Tbls. evaporated milk, 1 cup sugar, and 3 Tbls. butter |
Add 1 cup + 2 Tbls. dry milk to 1/2 cup warm water. Add 3/4 cup sugar and 3 Tbls. melted butter. Stir until smooth. | ||
Milk, Whole | 1 cup | 1 cup reconstituted non-fat dried milk + 2 Tbls. melted butter |
1/2 cup evaporated milk + 1/2 cup water | ||
4 Tbls whole dry milk + 1 cup water (for use in baking) | ||
Mushrooms, Fresh | 1 Lb. | 2 – 3 cups whole |
5 cups sliced | ||
(1) 10 oz. can | ||
Mushrooms, Canned | 4 oz. | 2 cups sliced fresh |
6 Tbls. whole dried mushrooms | ||
Mustard, Dry | 1 tsp. | 1 Tbls. prepared mustard |
Onion, Fresh | 1 small | rehydrate 1 Tbls. instant minced onion |
Onion Powder | 1 Tbls. | 1 medium onion, chopped |
4 Tbls. fresh chopped onion | ||
Onions | 1 Lb. | 3 large onions |
2 – 2 1/2 cup chopped | ||
Orange Peel, Dried | 1 Tbls. | 2 – 3 Tbls. grated fresh orange peel |
grated peel of 1 med. orange | ||
2 tsp. | 1 tsp. orange extract | |
Parsley, Dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
Peppers, green bell | 1 Tbls. dried | 3 Tbls. fresh green pepper, chopped |
Peppers, red bell | 1 Tbls. dried | 3 Tbls. fresh red pepper, chopped |
2 Tbls. chopped pimento | ||
Peppermint, dried | 1 Tbls. | 1/4 cup chopped fresh mint |
Pimento | 2 Tbls. | 1 Tbls. dried red bell pepper, rehydrated |
3 Tbls. fresh red bell pepper, chopped | ||
Pumpkin Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg |
Shortening, Melted | 1 cup | 1 cup cooking oil |
Shortening, Solid | 1 cup | 1 cup minus 2 Tbls. lard |
1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.) | ||
Sour Cream | 1 cup | 3/4 cup buttermilk + 1/3 cup butter or margarine |
1 cup plain yogurt | ||
3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margerine | ||
Spearmint, Dried | 1 Tbls. | 1/4 cup fresh chopped mint |
Sugar, Brown | 1 cup packed | 1 cup granular sugar |
1 Lb. | 2 1/2 cups firmly packed | |
Sugar, powdered | 1 Lb. | 2 3/4 cups |
Sugar, granulated | 1 Lb. | 2 1/4 cups |
1 tsp. | 1/8 tsp. non-caloretic sweetener solution | |
1 cup | 1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup) | |
1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup) | ||
1 cup powdered sugar | ||
1 cup brown sugar, firmly packed | ||
3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda) | ||
Tapioca, granular | 1 Tbls. | 2 Tbls. pearl tapioca |
Tomato Juice | 1 cup | 1/2 cup tomato sauce + 1/2 cup water |
Worcestershire Sauce | 1 tsp. | 1 tsp. bottled steak sauce |
Yogurt, Plain | 1 cup | 1 cup buttermilk |
1 cup cottage cheese, pureed | ||
1 cup sour cream |