| 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 |
