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