| 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 |
