| Ingredient |
Amount |
Substitutes |
| Alcohol Substitutions |
|
see Alcohol Substitutions In Cooking |
| Almond paste |
1 1/3 cups |
1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon salt |
| Allspice |
1 teaspoon |
1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves |
| Anchovies |
1 fillet |
1/2 teaspoon anchovy paste |
| Anise Seed |
1 teaspoon |
1 teaspoon star anise
1 teaspoon cardamom |
| Anise Extract |
1 teaspoon |
1 1/2 teaspoon ground anise seed
1/2 teaspoon anise powder |
| Apple pie spice |
1 teaspoon |
1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground allspice, and either 1/8 teaspoon ground cardamom, ginger or cloves |
| Arrowroot starch |
1 tablespoon |
1 tablespoon cornstarch
2 tablespoons flour (to thicken)
2 1/4 teaspoons of either potato starch or rice starch |
| B |
|
|
| Ingredient |
Amount |
Substitutes |
| Baking dish and pan sizes |
|
see Baking Dish and Pan Sizes - How to substitute different pans sizes |
| Baking powder, double acting
Rule: 1 teaspoon for every 1 cup flour |
1 teaspoon |
1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar
1/3 teaspoon baking soda and 1/2 teaspoon cream of tarter
1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar
1/4 teaspoon baking soda and 1/2 cup sour milk, buttermilk, or yogurt (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/2 teaspoon lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)
1 1/2 teaspoons phosphate or tartate baking powder
1 1/2 teaspoons single-action baking powder |
| Baking Soda (Sodium Bicarbonate)Rule: 1/4 teaspoon for every 1 cup flour |
1 teaspoon |
You need to use 2 to 3 times more double-acting baking powder than baking soda. Replace acidic liquid ingredient in recipe with non-acidic liquid.
3/4 teaspoon Ammonium bicarbonate |
| Bay leaf |
1 whole |
1/4 teaspoon crushed bay leaves |
| Beau Monde seasoning |
1 teaspoon |
1 teaspoon seasoning salt
1/2 teaspoon table salt plus dash of garlic salt, onion salt, and celery salt
1/2 teaspoon Mei Yen seasoning
see Beau Monde Seasoning Salt recipe |
| Beer |
1 cup |
1 cup water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.) |
| Brandy |
1/4 cup |
1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.) |
| Bread Crumbs, dry |
1 cup |
1 cup crushed cracker crumbs
1 cup matzo meal
1 cup crushed cornflakes
1 cup ground oats
1 cup crushed potato chips |
| Bread Crumbs, Soft |
3/4 cup |
1 slice soft or fresh bread |
| Broth, beef or chicken |
1 cup |
1 bouillon cube dissolved in 1 cup boiling water
1 cup boiling water
1 teaspoon powdered broth base dissolved in 1 cup boiling water |
| ButterRule: Don't use spreads or low-fat butter in baking |
1 cup |
7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt
7/8 cup lard plus 1/2 teaspoon salt
1 cup margarine
7/8 cup oil plus 1/2 teaspoon salt
7/8 cup oil
To reduce fat and calories - applesauce or prune puree for half of the butter in the recipe |
| Buttermilk (sour milk) |
1 cup |
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup milk plus 1 1/2 to 1 3/4 teaspoons cream of tartar
1 cup mild-flavored soy milk, plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup plain or low fat yogurt
1 cup sour cream
1 cup water plus 1/4 cup buttermilk powder |
| C |
|
|
| Ingredient |
Amount |
Substitutes |
| Cajun Spice |
1 tablespoon |
1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper |
| Cake Flour |
1 cup |
1 cup all-purpose flour minus 2 tablespoons |
| Can sizes and equivalents |
|
see Can Sizes and Equivalents |
| Cardamon, ground |
1 teaspoon |
1 teaspoon ground anise |
| Catsup |
1 cup |
1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar for use in cooking) |
| Chervil, fresh |
1 tablespoon chopped |
1 tablespoon chopped fresh parsley |
| Chicken stock base, instant |
1 teaspoon |
1 chicken bouillon cube |
| Chicken stock base, instant |
1 tbsp dissolved in 1 cup water |
1 cup canned chicken broth1 cup homemade chicken broth or chicken stock |
| 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 |
| Chives, finely chopped |
2 teaspoons |
2 teaspoons finely chopped green onion tops |
| Chocolate chips, semi-sweet Also check out Chocolate Substitution Chart |
1 ounce |
1 ounce sweet cooking chocolate
1 ounce unsweetened chocolate plus 1 tablespoon sugar |
| Chocolate chips, semi-sweet chips, melted |
6-ounce package |
2 squares unsweetened chocolate, 2 tablespoons shortening, and 1/2 cup sugar |
| Chocolate, semi-sweet |
1 2/3 ounces |
1 ounce unsweetened chocolate and 4 teaspoon sugar |
| Chocolate, unsweetened |
1 square or 1 ounce |
3 tablespoons cocoa powder plus 1 tablespoon butter or margarine
3 tablespoon carob powder plus 2 tablespoons water |
| Chocolate, white |
1 ounce |
1 ounce milk chocolate
1 ounce sweet dark chocolate |
| Cocoa powder, natural unsweetened |
3 tablespoons |
1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)
3 tablespoon Dutch-processed cocoa plus 1/8 teaspoon cream tartar, lemon juice or white vinegar
3 tablespoons carob powder |
| Cocoa, Dutch Processed |
3 tablespoons |
3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)
3 tablespoons carob powder |
| Coconut |
1 tablespoon grated, dry |
1 1/2 tablespoons fresh grated coconut |
| Coconut cream, canned |
1 cup |
1 cup heavy cream or whipping cream |
| Coconut milk, canned |
1 cup |
1 cup whole milk |
| Coffee, strong brewed |
1/4 cup |
2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water |
| Condensed cream of mushroom soup |
1 (10.75-ounce can) |
1 (10.75 ounce can) condensed cream of celery, cream of chicken, or golden mushroom soup. |
| Cornmeal, self-rising |
1 cup |
7/8 cup plain, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt |
| Cornmeal, stone ground |
1 cup |
1 cup regular milled cornmeal, corn grits, polenta, or maize meal |
| Corn syrup |
1 cup |
1 cup granulated sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
1 cup honey
1 cup light corn syrup
3/4 cup light corn syrup and 1/4 cup molasses
1 cup maple-flavored syrup |
| Cornstarch (for thickening) |
1 tablespoon |
2 tablespoon all-purpose flour
2 tablespoon granulated tapioca
1 tablespoon potato or rice starch
1 tablespoon arrowroot
4 teaspoon. instant tapioca |
| Cottage cheese |
1 cup |
1 cup farmer's cheese
1 cup ricotta cheese |
| Cracker crumbs |
1 cup |
1 cup dry bread crumbs
1 cup ground oats
1 cup matzo meal |
| Cream, half-and-half |
1 cup |
1/2 cup whole milk, plus 1/2 cup light cream
7/8 cup milk and 1/2 tablespoon butter or margarine
1 cup evaporated milk, undiluted
3 tablespoons oil plus enough milk to equal 1 cup
1/2 cup coffee cream plus 1/2 cup milk |
| 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)
2/3 cup buttermilk plus 1/3 cup oil
1 cup evaporated skim milk
equal parts of part skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation) |
| Cream, light (18 to 20% fat) |
1 cup |
3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking or baking)
1 cup evaporated milk, undiluted |
| Cream, whipped |
any amount |
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon lemon juice. Whip until stiff.
Beating until stiff, 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Slowly add 1/2 cup sugar while beating. Add 2 tablespoons lemon juice (for cooking only)
1 cup frozen whipped topping, thawed |
| Cream cheese |
1 cup |
1 cup pureed cottage cheese
1 cup plain yogurt, strained overnight in a cheesecloth |
| Cream of tartar |
1 teaspoon |
1 teaspoon lemon juice or vinegar |
| Creme fraiche |
1 cup |
Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature
1 cup sour cream
1/2 cup sour cream plus 1/2 cup heavy cream
1 cup mascarpone cheese |
| Currants |
1 cup |
1 cup raisins
1 cup chopped dates
1 cup other dried fruit (cranberries, blueberries, cherries) |
| D |
|
|
| Ingredient |
Amount |
Substitutes |
| Dill plant, fresh or dried |
3 heads |
1 tablespoons dill seed |
| E |
|
|
| Ingredient |
Amount |
Substitutes |
| Egg |
1 whole (3 tablespoons or 1.7 ounce) |
3 tablespoons and 1 teaspoon thawed frozen egg
2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons warm water
2 yolks and 1 tablespoon water (in cookies)
2 yolks (in custards, cream fillings, and similar mixtures)
1/2 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid (in baking)
1 egg in every 3 can be replaced with 1 tablespoon cornstarch in baking
Soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water; add 3 teaspoons boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tablespoons)
1/4 cup commercial egg substitute |
| Egg white |
1 white (2 tablespoons) |
2 tablespoons thawed frozen egg white
2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water |
| Egg yolk |
1 yolk (1 1/2 tablespoons) |
2 tablespoons sifted, dry egg yolk powder and 2 teaspoons water
1 1/3 tablespoons thawed frozen egg yolk |
| Extracts (such ash lemon or peppermint) |
1 teaspoon
1/4 teaspoon |
1/4 teaspoon of oil of similar flavor
2 drops oil of similar flavor |
| F |
|
|
| Ingredient |
Amount |
Substitutes |
| Fish sauce |
1 teaspoon |
1 teaspoon Worcestershire sauce
1 teaspoon light soy sauce with salt |
| Flour, all-purpose (for thickening) |
1 tablespoon |
1 1/2 teaspoon cornstarch, arrowroot starch, potato starch, or rice starch
1 tablespoon granular tapioca
1 tablespoon waxy rice flour
1 tablespoon waxy corn flour
2 tablespoons browned flour
1 1/2 teaspoon whole wheat flour and 1/2 teaspoon all purpose flour |
| Flour, all-purpose
Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. |
1 cup sifted |
1 cup and 2 tablespoons cake flour
1 cup minus 2 tablespoons unsifted all-purpose flour
1 1/2 cup bread crumbs
1 cup rolled oats
1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
1/2 cup cornmeal, bran, rice flour, rye 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 |
| Flour, cake |
1 cup sifted |
1 cup sifted all-purpose flour minus 2 tablespoons sifted all-purpose flour |
| Flour, self-rising |
1 cup |
1 cup minus 2 tablespoons all-purpose flour plus 1/1/2 tsp baking powder and 1/2 tsp salt |
| Flour, whole wheat |
any amount |
Substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe |
| G |
|
|
| Ingredient |
Amount |
Substitutes |
| Garlic |
1 clove, small |
1/8 teaspoon garlic powder
1/4 teaspoon instant minced garlic
1/2 teaspoon granulated garlic
1/2 to 1 teaspoon garlic salt (reduce amount salt called for in recipe) |
| Garlic Salt |
3/4 teaspoon |
1 medium-size clove or 1/2 teaspoon minced fresh garlic |
| Gelatin, powdered (plain or unflavored) |
1 envelope (1/4 ounce), 1 tablespoon granulated |
2 teaspoons agar agar
4 sheets gelatin |
| Gelatin, leaf or sheet |
4 leaves or sheets |
1 (1/4 ounce) envelope powdered gelatin |
| Gelatin, flavored |
3-ounce package |
1 tablespoon plain gelatin and 2 cups fruit juice |
| Ghee |
1 tablespoon |
1 tablespoon butter
1 tablespoon vegetable oil |
| Ginger root, fresh |
1 teaspoon freshly grated |
1/2 teaspoon ground ginger
1 tablespoon candied ginger, rinsed and finely chopped |
| Green onions, fresh |
1/2 cup chopped |
1/2 cup chopped onion
1/2 cup chopped leek
1/2 cup chopped shallots |
| H |
|
|
| Ingredient |
Amount |
Substitutes |
| Herbs, fresh |
1 tablespoon finely cut |
1 teaspoon dried ground herbs
1 teaspoon dried crumbled herbs |
| Herring |
8 ounces |
8 ounces sardines |
| Honey |
1 cup |
1 1/4 cup granulated sugar and 1/4 cup liquid (use liquid called for in recipe)
1 cup light molasses, light or dark corn syrup, light treacle syrup, or maple syrup |
| Horseradish |
1 tablespoon fresh |
2 tablespoons bottled |
| Hot pepper sauce |
1 teaspoon |
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar |
| I |
|
|
| Ingredient |
Amount |
Substitutes |
| Italian Seasoning |
|
Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano |
| L |
|
|
| Ingredient |
Amount |
Substitutes |
| Lemon juice, freshly squeezed |
1 tablespoon juice |
1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice |
| Lemon, whole |
1 medium |
2 tablespoons lemon juice and 2 to 3 teaspoons lemon rind (zest) |
| Lemon peel, dried |
1 teaspoon |
1 to 2 teaspoons grated fresh lemon peel (zest)
grated peel of 1 medium lemon
1/2 teaspoon lemon extract |
| Lemon zest (peel) |
1 teaspoon |
1/2 teaspoon lemon extract
2 tablespoon lemon juice
1 teaspoon lime zest |
| Lemon grass |
|
Equal amount of grated lemon zest moistened with a bit of fresh lemon juice |
| Lime juice, freshly squeezed |
1 tablespoon juice |
1 tablespoon bottled lime juice
1 tablespoon fresh lemon juice |
| Lime zest (peel) |
1 teaspoon |
1 teaspoon grated fresh lemon peel (zest) |
| M |
|
|
| Ingredient |
Amount |
Substitutes |
| Macaroni, (4 cups cooked) |
2 cups uncooked |
2 cups spaghetti, uncooked
4 cups noodles, uncooked |
| Maple sugar |
1/2 cup |
1 cup maple syrup (reduce liquid in recipe by 1/4 cup)
3/4 cup granulated white sugar plus 1 teaspoon pure maple extract
1 cup granulated white sugar |
| Maple Syrup |
about 2 cups |
Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 teaspoon maple flavoring
1 cup honey |
| Marshmallows, miniature |
1 cup |
8 to 10 large marshmallows |
| Marshmallow creme |
1 jar |
melt 16 ounces of marshmallows and 3 1/2 tablespoons corn syrup in a double broiler |
| Mascarpone cheese |
1 cup |
1 cup creme fraiche
1 cup sour cream |
| Mayonnaise (for use in salads and salad dressings |
1 cup |
1/2 cup yogurt and 1/2 cup mayonnaise
1 cup either yogurt, salad dressing, or sour cream
1 cup cottage cheese pureed in blender |
| Me Yen seasoning |
1 teaspoon |
1 teaspoon Beau Monde seasoning
1/2 teaspoon table salt |
| Milk, evaporated (whole or skim) |
1 cup plus |
1 cup liquid whole milk
1 cup regular cream, whipping, or heavy cream |
| Milk, skim |
1 cup |
4 to 5 tablespoons non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions |
| Milk, skim |
1/4 cup |
4 teaspoons non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
2 tablespoons evaporated skim milk and 2 tablespoons water |
| Milk, sweetened condensed |
1 can (about 1 1/3 cups) |
Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine |
| Milk, whole |
1 cup |
1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
1/2 cup evaporated milk and 1/2 cup water
1/2 cup condensed milk plus 1/2 cup water
4 tablespoons 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)
1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
1 cup soy or almond milk
1 cup water plus 1 1/2 tsp butter in baking
1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp) |
| Mint leaves, fresh chopped |
1/4 cup |
1 tablespoon dried mint leaves |
| Molasses |
1 cup |
1 cup honey, dark corn syrup, maple syrup, brown rice syrup, or barley malt syrup
3/4 cup sugar, increase liquid by 5 tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 teaspoons baking powder to recipe |
| Mushrooms, fresh |
1 pound |
3 ounces dried mushrooms plus 1 1/2 cups water
1 (10-ounce) can |
| Mustard, dry |
1 teaspoon |
1 tablespoon prepared mustard
1/2 teaspoon mustard seeds |
| Mustard, Dijon |
1 tablespoon |
1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar |
| N |
|
|
| Ingredient |
Amount |
Substitutes |
| Nuts, chopped, ground or whole |
1 cup |
1 cup similar nuts (your favorite) prepared in the same way
1 cup rolled oats, browned (in baked products) |
| O |
|
|
| Ingredient |
Amount |
Substitutes |
| Oil (for sauteing) |
1/4 cup |
1/4 cup melted margarine, butter, bacon drippings, shortening, or lard |
| Old Bay Seasoning |
|
see Old Bay Seasoning Recipe |
| Onion, fresh |
1 small |
rehydrate 1 tbsp instant minced onion |
| Onion |
1 small |
1/4 cup chopped, fresh green onions
1 1/3 teaspoons onion salt
1 to 2 tablespoons instant minced onion
1 teaspoon onion powder
2 tablespoons dried minced onion |
| Orange, whole |
1 medium |
6 to 8 tablespoons juice and 2 to 3 tablespoon grated rind (zest) |
| Orange juice, freshly squeezed |
1 cup |
1 cup reconstituted frozen orange concentrate
1 cup other citrus juice (of your choice) |
| Orange peel (zest), fresh |
1 medium |
2 to 3 tablespoons grated fresh orange peel (zest)
1 teaspoon lemon juice
1/2 teaspoon orange extract |
| P |
|
|
| Ingredient |
Amount |
Substitutes |
| Parmesan cheese, grated |
1/2 cup |
1/2 cup grated Asiago cheese or grated Romano cheese |
| Parsley, fresh |
1 teaspoon chopped |
1 teaspoon dried parsley
1 tablespoon chopped fresh chervil |
| Peanut Butter |
1 cup |
1 cup of another nut butter (such as almond or hazelnut butter)
1 cup tahini (sesame paste) |
| Pepper, white |
1 teaspoon |
1 teaspoon black pepper |
| Peppers, green bell |
1 tablespoon dried |
3 tablespoons fresh green pepper, chopped |
| Peppers, red bell |
1 tablespoon dried |
3 tablespoons fresh red bell pepper, chopped
2 tablespoons chopped pimento |
| Peppermint, dried |
1 tablespoon |
1/4 cup chopped fresh mint |
| Pimento |
2 tablespoons, chopped |
rehydrate 1 tablespoon dried red bell peppers
3 tablespoons fresh red bell pepper, chopped |
| Polenta, dry |
1 cup |
1 cup cornmeal
1 cup maize meal
1 cup corn grits |
| Poultry seasoning |
1 teaspoon |
1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary |
| Pumpkin pie spice |
1 teaspoon |
1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg |
| R |
|
|
| Ingredient |
Amount |
Substitutes |
| Raisins |
1 cup |
1 cup dried currants
1 cup dried blueberries, cranberries, or cherries
1 cup other dried fruit (chopped into small pieces) |
| Rennet |
1 tablet |
1 tablespoon liquid rennet |
| Rice (3 cups cooked) |
1 cup regular, uncooked |
1 cup uncooked converted rice
1 cup uncooked brown rice
1 cup uncooked wild rice
1 cup bulgur or pearl barley, cooked |
| Ricotta cheese |
1 cup |
1 cup cottage cheese |
| Rum |
1/4 cup |
1 tablespoon rum extract plus enough liquid to make 1/4 cup |
| S |
|
|
| Ingredient |
Amount |
Substitutes |
| Saffron |
|
equal amount of Turmeric |
| Shortening, melted |
1 cup |
1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening) |
| Shortening, solid (used in baking) |
1 cup |
1 cup minus 2 tablespoons lard
1 cup butter
1 cup margarine |
| Sour cream, cultured |
1 cup |
3/4 cup sour milk and 1/3 cup butter or margarine
3/4 cup 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 tablespoon |
1/4 cup chopped fresh mint |
| Star Anise, ground |
1 teaspoon |
1 teaspoon ground anise seed
1 teaspoon ground fennel seed |
| Sugar, brown (light or dark) |
1 cup firmly packed |
1 cup granulated sugar
1 cup granulated sugar plus 1/4 cup unsulpured molasses
1/2 cup liquid brown sugar
1 cup raw sugar |
| Sugar, superfine |
1 cup |
1 cup granulated white sugar processed in a food processor or grinder |
| Sugar, white |
1 cup |
1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
1 cup caster (superfine) sugar
1 cup powdered (confectioners') sugar
1 cup brown sugar (light or dark), firmly packed
1 cup honey (decrease liquid called for in recipe by 1/4 cup) |
| T |
|
|
| Ingredient |
Amount |
Substitutes |
| Tahini |
1 tablespoon |
1 tablespoon peanut butter |
| Tapioca, instant or quick-cooking |
1 tablespoon |
2 tablespoons pear tapioca, soaked |
| Tapioca, quick-cooking for thickening |
1 tablespoon |
1 tablespoon of flour |
| Tomatoes, canned |
1 cup |
1 1/3 cups diced fresh tomatoes simmered 10 minutes |
| Tomatoes, fresh |
2 cups, chopped |
1 (16-ounce) can tomatoes |
| Tomatoes, packed |
1 cup |
1/2 cup tomato sauce plus 1/2 cup water |
| Tomato Juice |
1 cup |
1/2 cup tomato sauce and 1/2 cup water |
| Tomato Sauce |
2 cups |
3/4 cup tomato paste plus 1 cup water |
| Tomato Soup |
1 (10 3/4 ounce) can |
1 cup tomato sauce plus 1/4 oz. can cup water |
| Treacle |
1 cup |
1 cup light or dark brown sugar |
| V |
|
|
| Ingredient |
Amount |
Substitutes |
| Vanilla bean |
1/2 bean |
1 tablespoon pure vanilla extract |
| Vanilla Extract, pure |
1 teaspoon |
1/2 vanilla bean
1/2 to 1 teaspoon other extract (such as almond, peppermint, lemon, orange, etc.) |
| Vegetable Shortening, solid |
1 cup |
1 cup butter
1 cup lard
1 cup margarine |
| Vinegar, Balsamic |
1 tablespoon |
1 tablespoon sherry vinegar or cider vinegar |
| Vinegar, regular (white or cider) |
1 tablespoon |
1 tablespoon lemon or lime juice |
| W |
|
|
| Ingredient |
Amount |
Substitutes |
| Worcestershire sauce |
1 teaspoon |
1 teaspoon bottled steak sauce |
| Y |
|
|
| Ingredient |
Amount |
Substitutes |
| Yeast, active dry |
1 tablespoon |
1 yeast cake, compressed
1 package active dry yeast
1 tablespoon instant or fast-rising active yeast |
| Yogurt, plain |
1 cup |
1 cup buttermilk
1 cup cottage cheese blended until smooth
1 cup sour cream |