| Table 1: Ingredient equivalents. |
| Ingredient |
Amount |
Substitutions |
| Allspice |
1 tsp |
1/2 tsp cinnamon plus 1/2 tsp ground cloves. |
| Apple pie spice |
1 tsp |
1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom. |
| Arrowroot, as thickener |
1 Tbsp |
2 Tbsp all-purpose flour.
1 Tbsp cornstarch |
Baking powder,
double acting |
1 tsp |
1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch;
1/4 tsp baking soda plus 5/8 tsp cream of tartar;
1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt; (decrease liquid in recipe by 1/2 cup);
1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup);
1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp);
1 1/2 tsp phosphate or tartrate baking powder. |
| Bay leaf, crushed |
1 tsp |
1 whole bay leaf. |
| Brandy |
1/4 cup |
1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup. |
Bread crumbs
dry |
1/4-1/3 cup |
1 slice bread;
1/4 cup cracker crumbs;
2/3 cup rolled oats; |
| soft |
1/2-3/4 cup |
1 slice bread. |
| Broth, beef or chicken |
1 cup |
1 bouillon cube, 1 tsp (1 envelope) powdered broth base or 1 tsp instant granules dissolved in 1 cup water. |
| Butter |
1 cup |
1 cup margarine;
7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
7/8 cup lard plus 1/2 tsp salt;
7/8 cup oil plus 1/2 tsp salt. |
| Catsup |
1 cup |
1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking). |
| Chili Sauce |
1 cup |
1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice. |
| Chives, finely chopped |
1 Tbsp |
1 Tbsp green onion tops, finely chopped. |
| Chocolate, unsweetened |
1 oz |
3 Tbsp cocoa plus 1 Tbsp butter or fat;
3 Tbsp carob powder plus 2 Tbsp water. |
| semisweet |
1-2/3 oz |
1 oz unsweetened chocolate plus 4 tsp sugar. |
| Chocolate chips, semisweet, melted |
6 oz pkg
(2/3 cup) |
2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and 1/2 cup sugar melted (2/3 cup). |
| Coconut, grated, dry |
1 Tbsp |
1 1/2 tbsp fresh coconut, grated. |
| Coconut milk |
1 cup |
1 cup milk. |
| Coconut cream |
1 cup |
1 cup cream. |
| Cornstarch |
1 Tbsp |
2 Tbsp all-purpose flour;
2 Tbsp granular tapioca;
1 Tbsp arrowroot. |
| Corn syrup |
1 cup |
1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe;
1 cup honey. |
| Cracker crumbs |
3/4 cup |
1 cup dry bread crumbs. |
Cream:
half & half (10-12% fat) |
1 cup |
1 1/2 Tbsp butter plus 7/8 cup milk;
1/2 cup coffee cream plus 1/2 cup milk;
1 cup evaporated milk, undiluted. |
| coffee (20% fat) |
1 cup |
3 Tbsp butter plus 7/8 cup milk. |
| heavy (36-40% fat) |
1 cup |
1/3 cup butter plus 3/4 cup milk (for baking only, will not whip). |
| sour cream |
1 cup |
7/8 cup buttermilk or sour milk;
1 cup yogurt;
1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours);
1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using);
1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together;
7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine. |
| whipped cream |
2 cups |
1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff. |
| Cream of tartar |
1/2 tsp |
1 1/2 tsp lemon juice or vinegar. |
| Dill, fresh |
1 head |
1 tsp dill seed. |
| Eggs whole, large |
1 egg
(3 1/3 Tbsp) |
2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
3 1/3 Tbsp frozen egg yolks, thawed;
1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking);
1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking;
Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3 tsp boiling water, cool and beat until frothy, add to recipe (reduce other liquid by 2 Tbsp);
1/4 cup commercial egg substitute. |
| whites |
1 egg white
(2 Tbsp) |
2 tsp dried egg white plus 2 Tbsp water;
2 Tbsp frozen egg whites, thawed. |
| yolks |
1 egg yolk
(1 1/3 Tbsp) |
2 Tbsp dried egg yolks plus 2 tsp water;
4 tsp frozen egg yolks, thawed. |
| Flour, pastry |
1 cup |
7/8 cup all-purpose or bread flour. |
| cake |
1 cup |
7/8 cup all-purpose flour (1 cup less 2 Tbsp). |
| white, all-purpose for thickening |
1 Tbsp |
1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot;
1 Tbsp quick-cooking tapioca;
1 Tbsp waxy rice or corn flour;
2 Tbsp granular cereal;
2 Tbsp browned flour;
1 1/2 Tbsp whole wheat flour. |
| white, all-purpose for baking
Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. |
1 cup |
1 1/2 cups bread crumbs;
1 1/8 cups cake flour (1 cup plus 2 Tbsp);
7/8 to 1 cup corn meal;
1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute);
13/16 cup gluten flour (1 cup less 3 Tbsp);
5/8 cup potato flour;
7/8 cup rice flour;
1 1/3 cups rolled oats;
1 1/4 cups rye flour;
1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-purpose flour;
1/3 cup wheat germ plus 2/3 cup all-purpose flour
1 cup minus 1 Tbsp whole wheat flour. |
| white, all-purpose, self-rising |
1 cup |
1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4 tsp salt. |
| Garlic |
1 clove, small |
1/8 tsp garlic powder or instant minced garlic;
1/2-1 tsp garlic salt (reduce amount salt called for in recipe). |
| Gelatin, flavored |
3-oz package |
1 Tbsp plain gelatin plus 2 cups fruit juice. |
| Ginger, candied or raw |
1 Tbsp |
1/8 tsp powdered ginger. |
| Herbs, fresh |
1 Tbsp |
1 tsp dried herbs. |
| Honey |
1 cup |
1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe). |
| Horseradish, grated fresh |
1 Tbsp |
2 Tbsp bottled horseradish. |
| Italian seasoning |
1 tsp |
1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano. |
| Lemon, whole |
1 lemon |
1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind. |
| juice |
1 tsp |
1/2 tsp vinegar. |
| grated rind or peel |
1 tsp |
1/2 tsp lemon extract. |
| Lemon grass |
1 Tbsp |
1 Tbsp lemon peel. |
| Maple sugar, grated |
1 Tbsp
1/2 cup |
1 Tbsp white sugar;
1 cup maple syrup (decrease liquid by 1/2 cup). |
| Maple syrup |
about 2 cups |
Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring. |
| Marshmallows, miniature |
1 cup |
10 large marshmallows. |
Mayonnaise (for use in
salads and salad dressings) |
1 cup |
1 cup yogurt, sour cream or cottage cheese pureed in blender (use for all or part of mayonnaise called for in recipe). |
| Milk, buttermilk or sour |
1 cup |
1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes;
1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
1 cup yogurt (plain). |
| skim |
1 cup |
1/3 cup instant nonfat dry milk plus 7/8 cup water. |
| whole |
1 cup |
1/2 cup evaporated milk plus 1/2 cup water;
1 cup skim, 2% or reconstituted dry milk;
1 cup soy or almond milk;
1 cup fruit juice or potato water in baking;
1 cup water plus 1 1/2 tsp butter in baking;
1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp). |
| sweetened condensed |
1 cup |
Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve sugar. |
| Mint leaves, fresh chopped |
1/4 cup |
1 Tbsp dried mint leaves. |
| Molasses |
1 cup |
3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder;
3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp. |
| Mushrooms, fresh |
1 lb |
3 oz dried plus 1 1/2 cups water;
1 8-oz can, drained weight. |
| Mustard, dry |
1 tsp |
1 Tbsp prepared mustard;
1/2 tsp mustard seeds. |
| Nuts |
1 cup |
1 cup rolled oats, browned (in baked products). |
| Oil (for sauteing) |
1/4 cup |
1/4 cup melted margarine, butter, bacon drippings, shortening or lard. |
| Onion |
1 small |
1/4 cup chopped, fresh onion;
1 1/3 tsp onion salt;
1 to 2 Tbsp instant minced onion;
1 tsp onion powder. |
| Onion powder |
1 tsp |
1/4 cup fresh onion, chopped. |
| Orange |
1 medium |
6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind. |
| Orange peel, dried |
1 Tbsp |
2 or 3 Tbsp grated fresh orange peel (peel of medium orange). |
| Parsley, fresh |
1 Tbsp |
1 tsp parsley flakes. |
| Pepper, white |
1 tsp |
1 tsp black pepper. |
| Peppers, green or red bell, dried |
1 Tbsp |
3 Tbsp fresh bell pepper, dried chopped. |
| Pimento |
2 Tbsp, chopped |
3 Tbsp fresh red bell pepper;
1 Tbsp dried red pepper, rehydrated. |
| 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. |
| Rice |
1 cup cooked |
1 cup converted, regular brown or wild rice, cooked.
1 cup bulgur or pearl barley, cooked. |
| Rum |
1/4 cup |
1 Tbsp rum extract plus enough liquid to make 1/4 cup. |
| Shortening, melted |
1 cup |
1 cup cooking oil. |
| solid |
1 cup |
1 cup minus 2 Tbsp lard;
1 cup butter or margarine (decrease salt in recipe by 1/2 tsp). |
| Sugar, brown |
1 cup |
1 cup granulated sugar;
1 cup granulated sugar plus 1/4 cup unsulphured molasses;
1/2 cup liquid brown sugar. |
| confectioners or powdered |
1 cup |
3/4 cup granulated sugar (for uses other than baking). |
| granulated |
1 cup |
1 cup firmly packed brown sugar;
1 1/3 cup confectioners sugar (for uses other than baking);
1 cup corn syrup, reduce other liquid by 1/4 cup (never replace more than 1/2 of sugar called for in recipe with corn syrup);
13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity;
3/4 to 1 cup maple syrup minus 3 Tbsp other liquid;
1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp;
1 cup raw sugar. |
| Tapioca, quick-cooking |
1 1/2-2 Tbsp |
4 Tbsp pearl tapioca, soaked. |
| quick-cooking for thickening |
1 Tbsp |
1 Tbsp flour. |
| Tomatoes, fresh |
2 cups, chopped |
1 16-oz can, drained. |
| packed |
1 cup |
1/2 cup tomato sauce plus 1/2 cup water. |
| canned |
1 cup |
1 1/3 cups diced tomatoes simmered 10 minutes. |
| Tomato juice |
1 cup |
1/2 cup tomato sauce plus 1/2 cup water. |
| Tomato sauce |
2 cups |
3/4 cup tomato paste plus 1 cup water. |
| Tomato soup |
1 10 3/4 oz. can |
1 cup tomato sauce plus 1/4 cup water. |
| Vanilla bean |
1/2 bean |
1 Tbsp vanilla extract. |
| Worcestershire sauce |
1 tsp |
1 tsp bottled steak sauce. |
| Yeast, active dry (1/4 oz) |
1 package |
2 1/2 tsp dry yeast or 1 compressed yeast cake. |
| Yogurt |
1 cup |
1 cup buttermilk;
1 cup cottage cheese, blended until smooth;
1 cup sour cream. |
* For conversion to metrics, use the following equivalents:
1 tsp = 5 milliliters
1 lb = .45 kilograms
1 Tbsp = 15 milliliters
1 cup = .24 liters
1 oz = 28 grams |
