Ingredient Substitutions

Allspice

1 teaspoon

• ½ teaspoon cinnamon and ½ teaspoon ground cloves

Apple pie spice

1 teaspoon

• ½ teaspoon cinnamon, ¼ teaspoon nutmeg and 1/8 teaspoon cardamom

Arrowroot starch

1 teaspoon

• 1 tablespoon flour
• 1½ teaspoon cornstarch

Baking powder

1 teaspoon

• ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar
• ¼ teaspoon baking soda plus ½ cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by ½ cup)
• ¼ teaspoon baking soda plus ½ tablespoon vinegar or lemon juice used with sweet milk to make ½ cup (decrease liquid called for in recipe by ½ cup)
• ¼ teaspoon baking soda plus ¼ to ½ cup molasses (decrease liquid in recipe by 1 to 2 tablespoons)
• 1/3 teaspoon baking soda plus ½ teaspoon cream of tartar

Bay leaf

1 whole

• ¼ teaspoon cracked bay leaves

Beau monde seasoning

1 teaspoon

• 1 teaspoon seasoning salt
• ½ teaspoon table salt plus dash of garlic, onion and celery salts or powders

Beef stock base, instant

2 teaspoons

• 1 beef bouillon cube

Beef stock base, instant

4 teaspoons dissolved

in 1¼ cups water

• 1 can (10½ ounces) condensed, undiluted beef bouillon or consumme’

Bread crumbs, dry

1/3 cup

• 1 slice of bread

Bread crumbs, soft

3/4 cup

• 1 slice bread

Broth, beef or chicken

1 cup

• 1 bouillon cube dissolved in 1 cup boiling water
• 1 teaspoon powdered broth base dissolved in 1 cup boiling water

Butter

1 cup

• 7/8 to 1 cup hydrogenated fat plus
  ½ teaspoon salt
• 7/8 cup oil plus ½ teaspoon salt
• 7/8 cup lard plus ½ teaspoon salt
• 1 cup margarine
• 7/8 cup oil

Carob powder

If recipe calls for 3

tablespoons carob powder

plus 2 tablespoons water

• 1 ounce unsweetened chocolate

Catsup

1 cup

• 1 cup tomato sauce, ½ cup sugar and
  2 tablespoons vinegar (for use in cooking)

Chicken stock base, instant

1½ teaspoons

• 1 chicken bouillon cube

Chicken stock base, instant

1 tablespoon dissolved

in 1 cup water

• 1 cup canned or homemade chicken broth or stock

Chili sauce

1 cup

• 1 cup tomato sauce, ¼ cup brown sugar,
  2 tablespoons vinegar, ¼ teaspoon cinnamon, dash of ground cloves and dash of allspice

Chives, finely chopped

2 teaspoons

• 2 teaspoons finely chopped green onion tops

Chocolate chips, semisweet

1 ounce

• 1 ounce sweet cooking chocolate

Chocolate, semisweet

1-2/3 ounces

• 1 ounce unsweetened chocolate plus
  4 teaspoons sugar

Chocolate, semisweet

pieces, melted

6 ounce package

• 2 squares unsweetened chocolate plus
  2 tablespoons shortening and ½ cup sugar

Chocolate, unsweetened

1 ounce or square

• 3 tablespoons cocoa plus 1 tablespoon butter or margarine
• 3 tablespoons carob powder plus
  2 tablespoons water

Cocoa

¼ cup or 4 tablespoons

• 1 ounce (square) chocolate (decrease fat called for in recipe by ½ tablespoon)

Coconut

1 tablespoon grated, dry

• 1½ tablespoons fresh, grated

Coconut Cream

1 cup

• 1 cup cream

Coconut Milk

1 cup

• 1 cup milk

Corn Syrup

1 cup

• 1 cup sugar plus ¼ cup liquid (use whatever liquid is called for in the recipe)
• 1 cup honey

Cornstarch (for thickening)

1 tablespoon

• 2 tablespoons all-purpose flour
• 4 to 6 teaspoons quick-cooking tapioca

Cracker crumbs

¾ cup

• 1 cup bread crumbs

Cream cheese

• Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream, half-and-half

1 cup

• 7/8 cup whole milk plus ½ tablespoon butter or margarine
• 3 tablespoons oil plus milk to equal 1 cup
• 1 cup evaporated milk

Cream, heavy

(36 to 40% fat)

1 cup

• ¾ cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
• 2/3 cup buttermilk plus 1/3 cup oil
• Evaporated skim milk or equal parts of
  part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)

Cream, light

(18 to 20% fat)

1 cup

• 1 cup undiluted evaporated milk
• 14 tablespoons milk plus 3 tablespoons butter or margarine

Cream, sour

(See Sour cream, cultured)

1 cup

• 3 tablespoons butter plus 7/8 cup sour milk
• 7/8 cup buttermilk plus 3 tablespoons butter

Cream, whipped

1 cup

• Chill a 13 oz. can of evaporated milk for
  12 hours. Add 1 teaspoon lemon juice.
  Whip until stiff.
• Beat until stiff: ½ cup ice-cold water and ½ cup nonfat dry milk. Add ½ cup sugar, slowly, while beating. Then add 2 tablespoons lemon juice and beat until mixed well.

Cream, whipping

1 cup

• 2 tablespoons lemon juice, 2 tablespoons sugar, 1 cup evaporated milk
• ¾ cup milk plus 1/3 cup butter (for cooking only)

Cream of tartar

½ teaspoon

• 1½ teaspoon lemon juice or vinegar

Dill plant, fresh or dried

3 heads

• 1 tablespoon dill seed

Egg

1 whole (3 tablespoons)

• 3 tablespoons slightly beaten egg
• 3 tablespoons plus 1 teaspoon frozen egg, thawed
• 2½ tablespoons sifted dry whole egg powder plus 2½ tablespoons lukewarm water
• ¼ cup egg substitute
• 1 egg white and 2 teaspoons oil
• 2 egg whites
• 2 yolks plus 1 tablespoon water
  (in cookies)
• 2 yolks (in custards, cream fillings and similar mixtures)

Egg substitute

1 egg

• 2 egg whites. May add 1 to 3 teaspoons vegetable oil for each yolk omitted.
• 1 egg white, 2¼ teaspoons nonfat dry milk powder, and 2 teaspoons vegetable oil
  (may store 1 week in refrigerator or freezer)

• In cookies and cakes only — use
  2 tablespoons water plus ½ teaspoon baking powder
• In cookie and cake recipes that call for 2 or 3 eggs — for each egg, use 2 tablespoons flour, ½ tablespoon shortening, ½ teaspoon baking powder, 2 tablespoons liquid (use liquid called for in recipe)

Egg white

1 white (2 tablespoons)

• 2 tablespoons frozen egg white, thawed
• 2 teaspoons sifted dry egg white powder plus 2 tablespoons lukewarm water

Egg yolk

1 yolk (1½ tablespoons)

• 2 tablespoons sifted dry egg yolk powder plus 2 teaspoons water
• 1-1/3 tablespoons frozen egg yolk, thawed

Extracts

(example: mint extract)

1 teaspoon

¼ teaspoon

• ¼ teaspoon oil of similar flavor
• 2 drops oil of similar flavor (oils won’t evaporate at high temperatures)

Flavor-based oil

(example: oil of peppermint)

¼ teaspoon

2 drops

• 1 teaspoon extract of same flavor
• ¼ teaspoon extract of same flavor

Flour, all-purpose

(for thickening)

1 tablespoon

• ½ tablespoon cornstarch, potato starch, rice starch or arrowroot starch
• 1 tablespoon granular tapioca
• 2 to 3 teaspoons quick-cooking tapioca
• 1 tablespoon waxy rice flour
• 1 tablespoon waxy corn flour
• 2 tablespoons browned flour
• 1½ tablespoons whole wheat flour
• ½ tablespoon whole wheat flour plus
  ½ tablespoon all-purpose flour

Flour, all-purpose

(Note: Speciality flours

added to yeast bread

recipes will result in a

reduced volume and a

heavier product)

1 cup sifted

The following flours require more leavening

than wheat flour, so add 2½ teaspoons baking

powder per cup of flour. An even lighter

product results when buttermilk plus ½

teaspoon baking soda is substituted for each

cup of milk in the recipe:

• 1¼ cups rye flour
• ¾ cup rice flour
• 1½ cups oat flour
• 1 cup corn flour
• ¾ cup coarse cornmeal
• 1 cup fine cornmeal
• 5/8 cup potato starch flour
• 1-1/8 cups cake flour
• 1½ cups bread crumbs
• 1 cup rolled oats
• 1½ cups barley flour
• 1 cup unsifted all-purpose flour minus
  2 tablespoons

Flour, all-purpose — continued

1 cup sifted

• 1/3 cup cornmeal or soybean flour plus
  2/3 cup all-purpose flour
• ½ cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus ½ cup all-purpose flour
• Substitute whole wheat flour for ¼ to ½ of white flour called for in a recipe
• ¼ cup soybean flour plus ¾ cup all-purpose flour
• 1/3 cup wheat germ plus 2/3 cup all-purpose flour

Flour, cake

1 cup sifted

• 1 cup minus 2 tablespoons sifted all-purpose flour

Flour, pastry

1 cup

• 7/8 cup all-purpose flour

Flour, self-rising

1 cup

• 1 cup minus 2 teaspoons all-purpose flour plus 1½ teaspoons baking powder and
  ½ teaspoon salt

Flour, whole wheat

1 cup

• 1 cup white wheat flour
• 1 cup graham flour

Garlic

1 clove, small

• 1/8 teaspoon garlic powder or ¼ teaspoon instant minced garlic

Garlic salt

¾ teaspoon

• 1 medium size clove or ½ teaspoon minced fresh

Gelatine, flavored

3-ounce package

• 1 tablespoon plain gelatine plus 2 cups
  fruit juice

Ginger

1/8 teaspoon, powdered

• 1 tablespoon candied ginger rinsed in water to remove sugar, finely cut
• 1 tablespoon fresh ginger, grated

Herbs, dried

1 teaspoon

• 1 tablespoon fresh, finely cut

Herbs, fresh

1 tablespoon, finely cut

• 1 teaspoon dried herbs
• ½ teaspoon ground herbs

Honey

1 cup

• 1¼ cups sugar plus ¼ cup liquid
  (use liquid called for in recipe)

Horseradish

1 tablespoon, fresh

• 2 tablespoons bottled

Lemon

1 teaspoon juice

1 medium

• ½ teaspoon vinegar
• 2 to 3 tablespoons lemon juice and 1 to
  2 teaspoons rind

Lemon peel, dried

1 teaspoon

• 1 to 2 teaspoons grated fresh lemon peel
• grated peel of 1 medium size lemon
• ½ teaspoon lemon extract

Macaroni (4 cups cooked)

2 cups, uncooked

• 2 cups spaghetti, uncooked, (2 inch pieces)
• 4 cups noodles, uncooked

Maple sugar

½ cup

• 1 cup maple syrup

Maple sugar (grated

and packed)

1 tablespoon

• 1 tablespoon white granulated sugar

Marshmallows, miniature

1 cup

• 10 large

Mayonnaise (for use in

salads and salad dressings)

1 cup

• ½ cup yogurt and ½ cup mayonnaise or
  salad dressing
• 1 cup salad dressing
• 1 cup sour cream
• 1 cup yogurt
• 1 cup cottage cheese pureed in a blender

Milk, buttermilk

1 cup

• 1 cup plain yogurt

Milk, buttermilk or sour

1 cup

• 1 cup minus 1 tablespoon sweet milk plus
  1 tablespoon lemon juice or vinegar
  (allow to stand 5 to 10 minutes)
• 1 cup sweet milk and 1¾ teaspoons cream of tartar

Milk, evaporated

(whole or skim)

If recipe calls for ½ cup

plus ½ cup water

• 1 cup liquid whole milk

Milk, evaporated

1 can (about 12 ounces)

• Whip until smooth:
  1 cup nonfat dry milk
  1¾ cups warm water
  Keep refrigerated

Milk, skim

1 cup

¼ cup

1/3 cup

• 4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer’s directions
• 4 teaspoons nonfat dry milk powder plus water to make ¼ cup, or follow manufacturer’s directions
• 2 tablespoons nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer’s directions

Milk, sweetened condensed

1 can (about 1-1/3 cup)

1 cup

• Heat the following ingredients until sugar and butter are dissolved:
  1/3 cup and 2 tablespoons evaporated milk
  1 cup sugar
  3 tablespoons butter or margarine
• Heat the following ingredients until sugar and butter are dissolved:
  1/3 cup evaporated milk
  3/4 cup sugar
  2 tablespoons butter or margarine
• Add 1 cup plus 2 tablespoons dry milk powder to ½ cup warm water. Mix well. Add ¾ cup sugar and stir until smooth.

Milk, sweetened condensed

To make about 1¼ cups

in blender

• Combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend until smooth.
  To thicken, let set in refrigerator for 24 hours.

Milk, whole

1 cup

• 1 cup reconstituted nonfat dry milk plus 2½ teaspoons butter or margarlne
• ½ cup evaporated milk plus ½ cup water
• 1 cup buttermilk plus ½ teaspoon baking soda (for use in baking, decrease baking powder by 2 teaspoons)
• 4 tablespoons whole dry milk plus 1 cup water or follow manufacturer’s directions
• 1 cup fruit juice or 1 cup potato water
  (in baking)
• ¼ cup nonfat dry milk, 7/8 cup water and
  2 teaspoons butter or margarine
• 1 cup water plus 1½ teaspoons butter
  (in baking)

Molasses

1 cup

• ¾ cup sugar plus 2 teaspoons baking powder (increase liquid called for in recipe by
  5 tablespoons and decrease baking soda by ½ teaspoon)
• ¾ cup sugar plus 1¼ teaspoons cream of tartar (increase liquid called for in recipe by
  5 tablespoons)

Mushrooms

1 pound fresh

• 3 ounces dried mushrooms
• 6- or 8-ounce can

Mushrooms, powdered

1 tablespoon

• 3 tablespoons whole dried mushrooms
• 4 ounces fresh
• 2 ounces canned

Mustard, dry

1 teaspoon

• 1 tablespoon prepared mustard
• ½ teaspoon mustard seeds

Oil, flavor-based

(example: oil of peppermint)

• See Flavor-Based Oil

Onion

1 small

• ¼ cup chopped, fresh onion
• 1-1/3 teaspoons onion salt
• 1 to 2 tablespoons minced onion
• 1 teaspoon onion powder

Orange

1 medium

• 6 to 8 tablespoons juice

Orange peel, dried

1 tablespoon

2 teaspoons

• 2 to 3 tablespoons grated fresh orange peel
• Grated peel of 1 medium-size orange
• 1 teaspoon orange extract

Orange peel, fresh

1 medium

• 2 to 3 tablespoons grated fresh orange peel

Parsley, dried

1 teaspoon

• 3 teaspoons fresh parsley, chopped

Peppers, green bell

1 tablespoon, dried

• 3 teaspoons fresh parsley, chopped

Peppers, red bell

1 tablespoon, dried

• 3 tablespoons fresh red bell pepper, chopped
• 2 tablespoons pimiento, chopped

Peppermint extract

1 tablespoon

• ¼ cup fresh mint, chopped
• See also Extracts

Pimiento

2 tablespoons chopped

• 1 tablespoon dried red bell peppers, rehydrated
• 3 tablespoons fresh red bell pepper, chopped

Pumpkin pie spice

1 teaspoon

• ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg

Rennet

1 tablet

• 1 tablespoon liquid rennet

Rice

1 cup regular, uncooked

(3 cups cooked)

1 cup cooked

• 1 cup uncooked converted rice
• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 1 cup cooked bulgur wheat
• 1 cup cooked pearl barley

Rum

¼ cup

• 1 tablespoon rum extract plus 3 tablespoons liquid (use liquid called for in recipe or water)

Shortening, melted

1 cup

• 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

Shortening, solid

(used in baking)

1 cup

• 1 cup minus 2 tablespoons lard
• 1-1/8 cups butter or margarine (decrease salt called for in recipe by ½ teaspoon)

Shrimp, fresh

1 cup cleaned, cooked

• ¾ pound raw in shell, clean and cook
• 7-ounce package frozen, peeled shrimp, cooked
• 4½- or 5-ounce can of shrimp

Sour cream, cultured

1 cup

• 7/8 cup sour milk or buttermilk plus 1/3 cup butter or margarine
• Blend until smooth: 1/3 cup buttermilk,
  1 tablespoon lemon juice and 1 cup cottage cheese
• 1-1/8 cups non-fat dry milk powder, ½ cup warm water, and 1 tablespoon vinegar (mixture will thicken in refrigerator in a few hours)
• 1 cup evaporated milk at 70°F plus 1 tablespoon vinegar (allow to stand until it clabbers)
• 1 cup plain yogurt (in cooking add a tablespoon of cornstarch to each cup to prevent separating)
• ¾ cup milk, ¾ teaspoon lemon juice and
  1/3 cup butter or margarine
• ¾ cup buttermilk plus ¼ cup oil
• 1 cup cottage cheese and 2 or 3 teaspoons of lemon juice, pureed in blender

Spearmint, extract

1 tablespoon

• ¼ cup fresh mint, chopped
• See also Extracts

Sugar, brown

1 cup, firmly packed

• 1 cup granular sugar
• 1 cup granulated sugar plus ¼ cup molasses

Sugar, confectioners’

or powdered

1 cup

• ¾ cup granulated sugar

Sugar, white

1 teaspoon

1 cup

• ½ to ¾ teaspoon honey or molasses
• 2 cups corn syrup (reduce liquid called for in recipe by ¼ cup. Never replace more than ½ of sugar called for in recipe with corn syrup.)
• 1 cup brown sugar, firmly packed
• 1¾ cups confectioners’ sugar (for uses other than baking)
• 1 cup molasses plus ½ teaspoon soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by ¼ cup per cup of molasses.)
• ¾ cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons.)
• 1 cup honey (decrease liquid called for
  in recipe by ¼ cup. In baked goods, add ½ teaspoon of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by

Sugar, white — continued

about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes, cookies and brownies can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product.)

Sugar, white

• Sweeteners:
• Sugar Twin and Sprinkle Sweet: measure like sugar. Substitute 1 teaspoon sweetener for 1 teaspoon sugar, 1 cup sweetener for 1 cup sugar.
• Equal: 1 packet = 2 teaspoons sugar
• Sweet 10: 10 drops = 1 teaspoon sugar
  1 tablespoon = ½ cup sugar

Tapioca, granular

1 tablespoon

2 teaspoons

• 2 tablespoons pearl tapioca
• 1 tablespoon flour

Tomato juice

1 cup

• ½ cup tomato sauce plus ½ cup water

Tomatoes, fresh

2 cups, chopped

• 16-ounce can

Tomato sauce

15-ounce can

• 6-ounce can tomato paste plus 1 cup water

Tomatoes, chopped

16-ounce can

• 3 fresh medium tomatoes
• 16-ounce can stewed tomatoes

Tomato soup

10¾-ounce can

• 1 cup tomato sauce plus ¼ cup water

Vanilla extract

1 teaspoon

• 1-inch vanilla bean split and simmered in liquid of recipe

Wine

1 cup

• 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar

Worcestershire sauce

1 teaspoon

• 1 teaspoon bottled steak sauce

Yeast, active dry

1 tablespoon

• 1 cake (6/10 ounce), compressed
  (2/3 ounce)

Yogurt, plain

1 cup

• 1 packaged (¼ ounce) active dry yeast
• 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream