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Substitutions: Substitutions (very extensive list)

Source of Recipe

www.recipecircus.com (susanfelt)
Allspice 1 tsp
o tsp cinnamon & tsp ground cloves
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Apple pie spice 1 tsp
o tsp cinnamon, 1/4 tsp ground cloves
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Arrowroot starch 1 tsp
o 1 tbsp flour
o 1 tbsp cornstarch
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Baking powder 1 tsp
o 1/4 tsp baking soda, 1/2 tsp cream of tartar, & 1/4 tsp cornstarch
o 1/3 tsp baking soda & 1/2 tsp cream of tartar
o 1/4 tsp baking soda & 1/2 cup sour milk or buttermilk(decrease liquid called for in recipe by 1/2 cup)
o 1/4 tsp baking soda & 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
o 1/4 tsp baking soda & 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
o 1 1/2 tsp phosphate or tartrate baking powder
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Bay leaf 1 whole
o 1/4 tsp crushed
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Beau Monde seasoning 1 tsp
o 1 tsp seasoning or seasoning salt
o 1/2 tsp table salt
o 1/2 tsp Mei Yen seasoning
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Brandy 1/4 cup
o 1 tsp brandy extract plus enough water or liquid called for in a recipe to make 1/4 cup
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Broth (beef or chicken) 1 cup
o 1 bouillon cube dissolved in 1 cup boiling water
o 1 cup boiling water
o 1 tsp powdered broth base dissolved in 1 cup boiling water
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Butter 1 cup
o 7/8 to 1 cup hydrogenated fat & 1/2 tsp salt
o 7/8 cup lard plus 1/2 tsp salt
o 1 cup margarine
o 7/8 cup oil plus 1/2 tsp salt
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Catsup 1 cup
o 1 cup tomato sauce, 1/2 cup sugar, & 2 tbsp vinegar (for use in cooking)
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Chicken stock base, instant 1 tsp
o 1 chicken bouillon cube
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Chicken stock base, instant 1 tbsp dissolved in 1 cup water
o 1 cup canned or homemade chicken broth or chicken stock
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Chili sauce 1 cup
o 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves & dash of allspice
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Chives, finely chopped 2 tsp
o 2 tsp green onion tops, finely chopped
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Chocolate chips, semisweet 1 oz
o 1 oz sweet cooking chocolate
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Chocolate, semisweet 1 2/3 ounces
o 1 oz unsweetened chocolate & 4 tsp sugar
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Chocolate, semisweet chips, melted 6 oz package
o 2 squared unsweetened chocolate, 2 tbsp shortening & cup sugar
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Chocolate, unsweetened 1 square or 1 oz
o 3 tbsp cocoa & 1 tbsp fat
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Cocoa 1/4 cup or 4 tbsp
o 1 oz square chocolate (decrease fat called for in a recipe by 1/2 tbsp)
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Coconut 1 tbsp grated, dry
o 1 1/2 tbsp fresh grated coconut
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Coconut cream 1 cup
o 1 cup whipping cream
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Coconut milk 1 cup
o 1 cup whole milk
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Cornmeal, self-rising 1 cup
o 7/8 cup plain, 1 1/2 tbsp baking powder, & 1/2 tsp salt
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Corn syrup 1 cup
o 1 cup sugar & 1/4 liquid (use whatever liquid is called for in recipe
o 1 cup honey
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Cornstarch (for thickening) 1 tbsp
o 2 tbsp all-purpose flour
o 2 tbsp granulated tapioca
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Cracker crumbs 3/4 cup
o 1 cup dry bread crumbs
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Cream, half-&-half 1 cup
o 7/8 cup milk & 1/2 tbsp butter or margarine
o 1 cup evaporated milk, undiluted
o 1/2 cup coffee cream plus 1/2 cup milk
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Cream, heavy 1 cup
o 3/4 cup milk & 1/3 cup butter or margarine (for use in cooking or baking)
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Cream, light 1 cup
o 3/4 cup milk & 3 tbsp butter or margarine (for use in cooking or baking)
o 1 cup evaporated milk, undiluted
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Cream, whipped any amount
o Chill a 13 oz can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip till stiff.
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Cream of tartar 1/2 tsp
o 11Ú2 tsp lemon juice or vinegar
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Dill plant, fresh or dried 3 heads
o 1 tbsp dill seed
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Egg 1 whole (3 tbsp)
o 3 tbsp & 1 tsp thawed frozen egg
o 2 1/2 tbsp sifted, dry whole egg powder & 2 1/2 tbsp warm water
o 2 yolks and 1 tbsp water (in cookies)
o 2 yolks (in custards, cream fillings, & similar mixtures)
o 1/2 tsp baking powder, 1 tbsp vinegar, & 1 tbsp liquid (in baking)
o 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
o Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool & beat till frothy; add to recipe (reduce other liquid by 2 tbsp)
o 1/4 cup commercial egg substitute
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Egg white 1 white (2 tbsp)
o 2 tbsp thawed frozen egg white
o 2 tsp sifted, dry egg white powder & 2 tbsp lukewarm water
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Egg yolk 1 yolk (1 1/2 tsp)
o 2 tbsp sifted, dry egg yolk powder & 2 tsp water
o 1 1/3 tbsp thawed frozen egg yolk
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Flour, all-purpose(for thickening) 1 tbsp
o 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch
o 1 tbsp granular tapioca
o 1 tbsp waxy rice flour
o 1 tbsp waxy corn flour
o 2 tbsp browned flour
o 1 1/2 tsp whole wheat flour & 1/2 tsp all purpose flour
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Flour, all-purpose 1 cup sifted

Note: Specialty flours added to yeast bread recipes will result in a reduced volume & heavier product.

o 1 cup & 2 tbsp cake flour
o 1 cup minus 2 tbsp unsifted all-purpose flour
o 1 1/2 cups bread crumbs
o 1 cup rolled oats
o 1/3 cup cornmeal or soybean flour & 2/3 cups all-purpose flour
o 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour & 1/2 cup all-purpose flour
o 3/4 cup whole wheat flour or bran flour & 1/4 cup all-purpose flour
o 1 cup rye or rice flour
o 1/4 cup soybean flour & 3/4 cup all-purpose flour
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Flour, cake 1 cup sifted
o 1 cup minus 2 tbsp sifted all-purpose flour
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Flour, self-rising 1 cup
o 1 cup minus 2 tbsp all-purpose flour & 1 1/2 tsp baking powder & 1/2 tsp salt.
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Flour, whole wheat any amount
o substitute whole wheat flour for 1/4 - 1/2 of white flour called for in recipe.
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Garlic 1 clove, small
o 1/8 tsp garlic powder or instant minced garlic
o 1/2-1 tsp garlic salt (reduce amount salt called for in recipe)
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Gelatin, flavored 3 oz. package
o 1 tbsp plain gelatin & 2 cups fruit juice
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Ginger 1/8 tsp, powdered
o 1 tbsp candied ginger rinsed in water to remove sugar & finely cut
o 1 tbsp raw ginger
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Honey 1 cup
o 1 1/4 cup sugar & 1/4 cup liquid (use liquid called for in recipe)
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Horseradish 1 tbsp fresh
o 2 tbsp bottled
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Lemon 1 tsp juice
o 1/2 tsp vinegar
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Lemon 1 medium
o 2-3 tsp tbsp juice and 1-2 tsp rind
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Lemon peel, dried 1 tsp
o 1-2 tsp grated fresh lemon peel
o grated peel of 1 medium lemon
o 1/2 tsp lemon extract
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Macaroni, (4 cups cooked)2 cups uncooked
o 2 cups spaghetti, uncooked
o 4 cups noodles, uncooked
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Maple sugar 1/2 cup
o 1 cup maple syrup
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Maple sugar (grated & packed) 1 tbsp
o 1 tbsp white, granulated sugar
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Maple Syrup about 2 cups
o Combine 2 cups sugar & 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring
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Marshmallows, miniature 1 cup
o 10 large
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Mayonnaise (for use in salads & salad dressings)1 cup
o 1/2 cup yogurt & 1/2 cup mayonnaise
o 1 cup sour cream
o 1 cup cottage cheese pureed in blender
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Me Yen seasoning 1 tsp
o 1 tsp Beau Monde seasoning
o 1/2 tsp table salt
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Milk, buttermilk 1 cup
o 1 cup plain yogurt
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Milk, buttermilk or sour 1 cup
o 1 cup minus 1 tbsp sweet milk & 1 tbsp lemon juice or vinegar (allow to stand 5-10 minutes)
o 1 cup sweet milk & 1 3/4 tsp cream of tartar
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Milk, evaporated (whole or skim) 1/2 cup + 1/2 cup water
o 1 cup liquid whole milk
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Milk, skim 1 cup
o 4-5 tbsp non-fat dry milk powder & enough water to make 1 cup, or follow manufacturerÕs directions
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Milk, skim 1/4 cup
o 4 tsp non-fat dry milk powder & enough water to make 1/4 cup, or follow manufacturerÕs directions
o 2 tbsp evaporated skim milk & 2 tbsp water
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Milk, sweetened condensed 1 can (about 1 1/3 cup)
o Heat following ingredients till sugar & butter are dissolved: 1/3 cup + 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine
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Milk, whole 1 cup
o 1 cup reconstituted non-fat dry milk & 2 tsp butter or margarine
o 1/2 cup evaporated milk & 1/2 cup water
o 4 tbsp whole dry milk & 1 cup water, or follow manufacturerÕs directions
o 1 cup fruit juice or 1 cup potato water (for use in baking)
o 1/4 cup non-fat dry milk & 2 tsp butter or margarine & 7/8 cup water
o 1 cup soy or almond milk
o 1 cup water plus 1 1/2 tsp butter in baking
o 1 cup buttermilk + 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
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Mint leaves, fresh chopped 1Ú4 cup
o 1 tbsp dried mint leaves
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Molasses 1 cup
o 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
o 3/4 cup sugar + 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
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Mushrooms 1 lb fresh
o 3 oz dried mushrooms + 1 1/2 cups water
o 1 (10 oz.) can
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Mushrooms, powdered 1 tbsp
o 3 tbsp whole, dried mushrooms
o 4 ounces fresh
o 2 ounces canned
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Mustard, dry 1 tsp
o 1 tbsp prepared mustard
o 1/2 tsp mustard seeds
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Nuts 1 cup
o 1 cup rolled oats, browned (in baking products)
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Oil (for sautŽing) 1/4 cup
o 1/4 cup melted margarine, butter, bacon drippings, shortening or lard
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Onion, fresh 1 small
o rehydrate 1 tbsp instant minced onion
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Onion 1 small
o 1/4 cup chopped, fresh onion
o 1 1/3 tsp onion salt
o 1-2 tbsp instant minced onion
o 1 tsp onion powder
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Onions, instant minced 1 tbsp
o 2 tbsp fresh onion, chopped
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Onion powder 1 tbsp
o 1 medium onion, chopped
o 4 tbsp fresh chopped onion
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Orange 1 medium
o 6-8 tbsp juice; 3/4 cup diced; 2-3 tbsp grated rind
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Orange peel, dried 1 tbsp
o 2-3 tsp grated fresh orange peel
o grated peel of 1 medium orange
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Orange peel, dried 2 tsp
o 1 tsp orange extract
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Orange peel, fresh 1 medium
o 2-3 tbsp grated fresh orange peel
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Parsley, dried 1 tsp
o 3 tsp fresh parsley, chopped
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Pepper, white 1 tsp
o 1 tsp black pepper
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Peppers, green bell 1 tbsp dried
o 3 tbsp fresh green pepper, chopped
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Peppers, red bell 1 tbsp dried
o 3 tbsp fresh red bell, chopped
o 2 tbsp chopped pimento
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Peppermint, dried 1 tbsp
o 1/4 cup chopped fresh mint
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Pimento 2 tbsp, chopped
o rehydrate 1 tbsp dried red bell peppers
o 3 tbsp fresh red bell pepper, chopped
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Pumpkin pie spice 1 tsp
o 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg
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Rennet 1 tablet
o 1 tbsp liquid rennet
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Rice (3 cups cooked) 1 cup regular, uncooked
o 1 cup uncooked converted rice
o 1 cup uncooked brown rice
o 1 cup uncooked wild rice
o 1 cup bulgur or pearl barley, cooked
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Rum 1/4 cup
o 1 tbsp rum extract plus enough liquid to make 1/4 cup
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Shortening, melted 1 cup
o 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)
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Shortening, solid (used in baking) 1 cup
o 1 cup minus 2 tbsp lard
o 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp)
o 1 1/8 cups margarine (decrease salt called for in recipe by 1/2 tsp)
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Sour cream, cultured 1 cup
o 3/4 cup sour milk & 1/3 cup butter or margarine
o 3/4 cup buttermilk & 1/3 cup butter or margarine
o Blend till smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, & 1 cup cottage cheese
o 1 cup plain yogurt
o 3/4 cup milk, 3/4 tsp lemon juice, & 1/3 cup butter or margarine
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Spearmint, dried 1 tbsp
o 1/4 cup chopped fresh mint
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Sugar, brown 1 cup firmly pkd
o 1 cup granulated sugar
o 1 cup granulated sugar + 1/4 cup unsulfured molasses
o 1/2 cup liquid brown sugar
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Sugar, white 1 cup
o 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)
o 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
o 1 cup powdered sugar
o 1 cup brown sugar, firmly packed
o 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
o 1 3/4 cup confectioners' sugar, packed
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Tapioca, granular 1 tbsp
o 2 tbsp pearl tapioca
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Tapioca, quick-cooking (for thickening) 1 tbsp
o 1 tbsp of flour
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Tomatoes, canned 1 cup
o 1 1/3 cups diced tomatoes simmered 10 minutes
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Tomatoes, fresh 2 cups, chopped
o 1 (16 oz.) can
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Tomatoes, packed 1 cup
o 1/2 cup tomato sauce + 1/2 cup water
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Tomato juice 1 cup
o 1/2 cup tomato sauce + 1/2 cup water
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Tomato sauce 2 cups
o 3/4 cup tomato paste + 1 cup water
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Tomato soup 1 (10 3/4 oz. can)
o 1 cup tomato sauce + 1/4 oz. can cup water
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Vanilla Bean 1/2 bean
o 1 tbsp vanilla extract
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Worcestershire sauce 1 tsp
o 1 tsp bottled steak sauce
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Yeast, active dry 1 tbsp
o 1 yeast cake, compressed
o 1 package active dry yeast
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Yogurt, plain 1 cup
o 1 cup buttermilk
o 1 cup cottage cheese blended till smooth
o 1 cup sour cream