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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