Measures and Substitutions
Download The PDF for Ingredient Substitutions
In some browsers right click and “save link as”
Print The Ingredient Substitution Post
Common substitutions and alternative ingredients.
Use substitutions in emergency situations, and keep in mind they may not perform like the original ingredient.
| 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 | ||
Liquid Measures |
|||
| 1 cup | 8 fluid ounces | 1/2 pint | 237 ml |
| 2 cups | 16 fluid ounces | 1 pint | 474 ml |
| 4 cups | 32 fluid ounces | 1 quart | 946 ml |
| 2 pints | 32 fluid ounces | 1 quart | 0.964 liters |
| 4 quarts | 128 fluid ounces | 1 gallon | 3.784 liters |
| 8 quarts | one peck | ||
| 4 pecks | one bushel | ||
| dash | less than 1/4 teaspoon | ||
Dry Measures |
||||
| 3 teaspoons | 1 tablespoon | 1/2 ounce | 14.3 grams | |
| 2 tablespoons | 1/8 cup | 1 fluid ounce | 28.3 grams | |
| 4 tablspoons | 1/4 cup | 2 fluid ounces | 56.7 grams | |
| 5 1/3 tablespoons | 1/3 cup | 2.6 fluid ounces | 75.6 grams | |
| 8 tablespoons | 1/2 cup | 4 ounces | 113.4 grams | 1 stick butter |
| 12 tablespoons | 3/4 cup | 6 ounces | .375 pound | 170 grams |
| 32 tablespoons | 2 cups | 16 ounces | 1 pound | 453.6 grams |
| 64 tablespoons | 4 cups | 32 ounces | 2 pounds | 907 grams |
Liquid Measure Conversion
1/2 fl oz = 1 tbsp = 3 tsp
1/8 cup = 1 fl oz = 2 tbsp = 6 tsp
1/4 cup = 2 fl oz = 4 tbsp = 12 tsp
1/2 cup = 4 fl oz = 8 tbsp = 24 tsp
1/4 qt = 1/2 pt = 1 cup = 8 fl oz
1/2 qt = 1 pt = 2 cups = 16 fl oz
1/4 gal = 1 qt = 2 pt = 4 cups = 32 fl oz
1/2 gal = 2 qt = 4 pt = 8 cups = 64 fl oz
1 gal = 4 qt = 8 pt = 16 cups = 128 fl oz
Candy – Making Chart
Thread
begins at 230°
The syrup will make a 2″ thread when dropped from a spoon.
Soft Ball
begins at 234°
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball
begins at 244°
The ball will hold its shape and flatten only when pressed.
Hard Ball
begins at 250°
The ball is more rigid but still pliable.
Soft Crack
begins at 270°
When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack
begins at 300°
The syrup separates into threads that are hard and brittle.
Caramelized Sugar
310° to 338°
Between these temperatures the syrup will turn dark golden, but will turn black at 350°.
Meat Temperature Chart
(Fahrenheit)
Beef
Rare 120° – 125°
Medium-rare 130° – 135°
Medium 140° – 145°
Medium-well 150° – 155°
Well done 160° and above
Lamb
Rare 135°
Medium-rare 140° – 150°
Medium 160°
Well done 165° and above
Poultry
Chicken 165° – 175°
Turkey 165° – 175°
Pork 150°
There is also a baking substitution post here
Print the Liquid and Dry Measures Posts
(Visited 180 times, 1 visits today)