| Ingredient |
Amount |
Substitute |
| Allspice |
1 tsp |
1/2 tsp cinnamon and 1/2 tsp ground cloves |
| Apple pie spice |
1 tsp |
1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom |
| Arrowroot |
1 1/2 tsp |
1 tbsp flour |
| 1 1/2 tsp cornstarch |
| Baking powder |
1 tsp |
1/3 tsp baking soda and 1/2 tsp cream of tartar |
| 1/4 tsp baking soda and 1/2 cup sour milk or buttermilk (Decrease liquid called for in recipe by 1/2 cup.) |
| 1/4 tsp baking soda and 1/2 tsp vinegar or lemon juice used with sweet milk to make 1/2 cup (Decrease liquid called
for in recipe by 1/2 cup.) |
| Bay leaf |
1 whole |
1/4 tsp crushed |
| Beau Monde |
1 tsp |
1 tsp seasoning or seasoned salt |
| 1/2 tsp salt |
| 1/2 tsp Mei Yen seasoning |
| Bread |
1 slice dry |
1/3 cup dry breadcrumbs |
| 1 slice soft bread |
3/4 cup soft breadcrumbs |
| Broth, beef or chicken |
1 cup |
1 bouillon cube dissolved in 1 cup boiling water |
| 1 envelope powdered broth base dissolved in 1 cup boiling water |
| 1 1/2 tsp powdered broth base dissolved in 1 cup boiling water |
| Butter |
1 cup |
7/8 to 1 cup hydrogenated fat and 1/2 tsp salt |
| 7/8 cup lard plus 1/2 tsp salt |
| 1 cup margarine |
| Buttermilk (sourmilk) |
1 cup |
1 cup plain yogurt |
| 1 cup whole or skim milk plus 1 tbsp lemon juice or white vinegar |
| 1 cup milk plus 1 3/4 tsp cream of tartar |
| Chili sauce |
1 cup |
1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice |
| 1 cup catsup, 1/4 tsp cinnamon, dashes of ground cloves and allspice |
| Chives, finely chopped |
2 tsp |
2 tsp green onion tops, finely chopped |
| Chocolate, chips semisweet |
1 oz |
1 oz sweet cooking chocolate |
| Chocolate, semisweet |
1 2/3 oz |
1 oz unsweetened chocolate plus 4 tsp sugar |
| 6 oz package |
1 cup |
| Chocolate, unsweetened |
1 oz or square |
3 tbsp cocoa plus 1 tbsp fat |
| Cocoa |
1/4 cup or 4 tbsp |
1 oz (square) unsweetened chocolate (Decrease fat called for in recipe by 1/2 tbsp.) |
| Coconut cream |
1 cup |
1 cup whipping cream |
| Coconut milk |
1 cup |
1 cup whole or 2% milk |
| Corn |
1 doz ears |
2 1/2 cup cooked |
| Cornmeal, self-rising |
1 cup |
7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt |
| Corn syrup |
1 cup |
1 1/4 cup light brown sugar and 1/3 cup water |
| 7/8 cup honey (Baked goods will brown more.) |
| Corn syrup, dark |
1 cup |
3/4 cup light corn syrup and 1/4 cup light molasses |
| Cornstarch (for thickening) |
1 tbsp |
2 tbsp all-purpose flour |
| 2 tbsp granular tapioca |
| Cracker crumbs |
3/4 cup |
1 cup dry bread crumbs |
Cream, heavy
(36% to 40% fat) |
1 cup |
3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking) |
| 2 to 2 1/2 cup whipped |
Cream, light
(18% to 20% fat) |
1 cup |
3/4 cup milk and 3 tbsp butter or margarine (for use in cooking or baking) |
| 1 cup evaporated milk, undiluted |
| Cream, whipped |
|
Chill a 13-oz can of evaporated 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 tbsp dill seed |
| Egg, whole, uncooked |
1 large (3 tbsp) |
3 tbsp and 1 tsp thawed frozen egg |
| 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp lukewarm water |
| 2 yolks and 1 tbsp water (in cookies) |
| 2 yolks (in custards, cream fillings, and similar mixture) |
| 2 whites as a thickening agent |
| Eggs, uncooked |
1 cup |
5 large eggs |
| 6 medium eggs |
| Egg white |
1 large (2 tbsp) |
2 tsp thawed frozen egg white |
| 2 tbsp sifted, dry egg white powder, and 2 tbsp lukewarm water |
| 1 cup |
8 large egg whites |
| Egg yolk |
1 yolk (1 1/2 tbsp) |
3 1/2 tbsp thawed frozen egg yolk |
| 2 tbsp sifted, dry egg yolk |
| 1 cup |
12 large egg yolks |
| Fines Herbes |
1/3 cup |
3 tbsp parsley flakes + 2 tsp dried chervil + 2 tsp dried chives + 1 tsp dried tarragon |
| Flour, all-purpose (for thickening) |
1 tbsp |
1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch |
| 1 tbsp granular tapioca |
| 1 tbsp waxy rice flour |
| 2 tbsp browned flour |
| 1 1/2 tbsp whole wheat flour |
| 1/2 tbsp whole wheat flour and 1/2 tbsp all-purpose flour |
| 1 tbsp quick-cooking tapioca |
| Flour, all-purpose |
1 cup sifted |
1 cup and 2 tbsp cake flour |
| 1 cup rolled oats, crushed |
| 1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour |
| 1/2 cup cornmeal, bran, rice flour, or whole wheat flour and 1/2 cup all-purpose flour |
| 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour |
| 1 cup rye or rice flour |
| 1/4 cup soybean flour and 3/4 cup all-purpose flour |
| 1 lb |
4 cup sifted |
| 3 1/3 cup, unsifted |
| Flour, cake |
1 lb |
4 3/4 cup |
| 1 cup sifted |
1 cup minus 2 tbsp sifted all-purpose flour (7/8 cup) |
| Flour, self-rising |
1 cup |
1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt |
| Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier
product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can
substitute whole wheat flour for 1/4 to 1/2 of white flour. |
| Fruit, fresh, cut up |
1 1/2 cups |
16 oz can, drained |
| Garlic |
1 clove, small |
1/8 tsp garlic powder |
| Garlic salt |
1 tsp |
1/8 tsp garlic powder plus 7/8 tsp salt |
| Gelatin, flavored |
3 oz |
1 tbsp plain gelatin and 2 cup fruit juice |
| Ginger |
1/8 tsp |
1 tsp candied ginger rinsed in water to remove sugar, then finely cut |
| 1 tbsp raw ginger |
| Herbs, fresh |
1 tbsp, chopped |
1/2 tsp dried crushed herbs |
| Honey |
1 cup |
1 1/4 cup sugar and 1/4 cup water |
| Horseradish |
1 tbsp |
2 tbsp bottled fresh |
| Ketchup |
1 cup |
1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp vinegar (for use in cooking) |
| Lemon juice |
1 tsp juice |
1/2 tsp vinegar |
| Lemon peel, dried |
1 tsp |
1 to 2 tsp grated fresh lemon peel |
| grated peel of 1 medium lemon |
| 1/2 tsp lemon extract |
| Lime |
1 medium |
1 1/2 to 2 tbsp juice |
| Maple sugar (grated and packed) |
1/2 cup |
1 cup maple syrup |
| 1 tbsp |
1 tbsp white, granulated sugar |
| Marshmallows, miniature |
1 cup |
8-10 regular |
| Mayonnaise (for salad dressings) |
1 cup |
1/2 cup yogurt and 1/2 cup mayonnaise |
| 1 cup sour cream |
| 1 cup cottage cheese pureed in a blender |
| Mei Yen seasoning |
1 tsp |
1 tsp Beau Monde seasoning |
| 1/2 tsp salt |
| Milk, buttermilk (or sour) |
1 cup |
1 cup plain yogurt |
| 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (Allow to stand 20 minutes at room temperature.) |
| 1 cup sweet milk and 1 3/4 tsp cream of tartar |
| Milk, skim |
1 cup |
4 to 5 tbsp non-fat dry milk powder and enough water to make 1 cup or follow manufacturer's directions |
| 1/2 cup evaporated milk and 1/2 cup water |
| Milk, sweetened condensed |
1 can (about 1 1/3 cup) |
Heat the following ingredients until sugar and butter are dissolved: 1/3 cup plus 2 tbsp evaporated milk, 1 cup
sugar, and 3 tbsp butter or margarine. |
| Add 1 cup plus 2 tbsp dry milk to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and 3 tbsp melted butter or margarine.
Stir until smooth. |
| Milk, whole |
1 cup |
1 cup reconstituted non-fat dry milk (Add 2 tbsp butter or margarine, if desired.) |
| 1/2 cup evaporated milk and 1/2 cup water |
| 4 tbsp whole dry milk and 1 cup water (or follow manufacturer's directions) |
| 1 cup fruit juice or 1 cup potato water (for use in baking) |
| Mushrooms, fresh |
1 lb |
2 to 3 cup whole |
| 3 oz dried |
| 5 cup sliced |
| 1 10-oz can (8 oz, drained weight) |
| Mushrooms, canned |
4 oz |
2 cup sliced fresh |
| 6 tbsp whole, dried mushrooms |
| Mustard, dry |
1 tsp |
1 tbsp prepared mustard |
| Onion, fresh |
1 small |
rehydrate 1 tbsp instant minced onion |
| Onion powder |
1 tbsp |
1 medium onion, chopped |
| 4 tbsp fresh chopped onion |
| Onions |
1 lb |
3 large onions |
| 2 to 2 1/2 cup chopped |
| Orange peel, dried |
1 tbsp |
2 to 3 tbsp grated orange peel |
| grated peel of 1 medium orange |
| 2 tsp |
1 tsp orange extract |
| Parsley, dried |
1 tsp |
3 tsp fresh parsley, chopped |
| Peppers, green bell |
1 tbsp dried |
3 tbsp fresh green pepper, chopped |
| Peppers, red bell |
1 tbsp dried |
3 tbsp fresh red pepper, chopped |
| 2 tbsp chopped pimiento |
| Peppermint, dried |
1 tbsp |
1/4 cup chopped fresh mint |
| Pimiento |
2 tbsp |
1 tbsp dried red bell peppers, rehydrated |
| 3 tbsp fresh red bell pepper, chopped |
| Pumpkin pie spice |
1 tsp |
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg |
| Rennet |
1 tablet |
1 tbsp liquid rennet |
| Shortening, melted |
1 cup |
1 cup cooking oil (Substitute only if recipe calls for melted shortening.) |
| Shortening, solid (used in baking) |
1 cup |
1 cup minus 2 tbsp lard (7/8 cup) |
| 1 1/8 cup butter (Decrease salt called for in recipe by 1/2 tsp.) |
| Sour cream, cultured |
1 cup |
3/4 cup sour milk or buttermilk and 1/3 cup butter or margarine |
| Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese |
| 1 cup plain yogurt |
| 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine |
| Spearmint, dried |
1 tbsp |
1/4 cup chopped fresh mint |
| Sugar, brown |
1 cup firmly packed |
1 cup granulated sugar |
| 1 lb |
2 1/4 cup firmly packed |
| Sugar, granulated |
1 lb |
2 1/4 cup |
| Sugar, powdered |
1 lb |
2 3/4 cup |
| Sugar, granulated |
1 tsp |
1/8 tsp noncaloric sweetener solution or follow manufacturer's directions |
| Sugar, granulated |
1 cup |
1 1/2 cup corn syrup (Decrease liquid called for in recipe by 1/4 cup.) |
| 1 1/3 cup molasses (Decrease liquid called for in recipe by 1/3 cup.) |
| 1 cup powdered sugar |
| 1 cup brown sugar, firmly packed |
| 3/4 cup honey (Decrease liquid called for in recipe by 1/4 cup; for each cup of honey in baked goods, add 1/2 tsp
soda.) |
| Tapioca, granular |
1 tbsp |
2 tbsp pearl tapioca |
| Tomato juice |
1 cup |
1/2 cup tomato sauce and 1/2 cup water |
| Worcestershire sauce |
1 tsp |
1 tsp bottled steak sauce |
| Yogurt, plain |
1 cup |
1 cup buttermilk |
| 1 cup cottage cheese blended until smooth |
| 1 cup sour cream |
