| 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 |
