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Substitutions in Cooking

Source of Recipe

A little of every where.
A
Alcohol Cooking and Baking Substitutions
Amaretto

• 2 tbsp. = 1/4 to 1/2 tsp. almond extract

Bourbon or Sherry

• 2 tbsp. = 1 to 2 tsp. vanilla extract

Brandy, fruit flavored Liqueur, Port Wine, Rum or sweet Sherry

• 1/4 cup or more = Equal amount of unsweetened orange or apple juice plus 1 tsp. vanilla extract or a corresponding flavor

Brandy or Rum

• 2 tbsp. = 1/2 to 1 tsp. Brandy or Rum extract

Grand Marnier or other orange liqueur

• 2 tbsp. = 2 tbsp. unsweetened orange juice concentrate or 2 tbsp. orange juice plus 1/2 tsp. orange extract

Kahula or other coffee or chocolate liqueur

• 2 tbsp. = 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp instant coffee dissolved in 2 tbsp. water

Marsala

• 1/4 cup = 1/4 cup white grape juice = 1/4 cup dry white wine plus 1 tsp. Brandy

Wine

• Red, 1/4 cup or more = equal amount of red grape juice or cranberry juice

• White, 1/4 cup or more = equal amount of white grape juice



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 plus1 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, or 2 tablespoons flour (to thicken), or 2 1/4 teaspoons of either potato starch or rice starch

B
Ingredient Amount Substitutes

Baking powder, double acting 1 teaspoon
1 teaspoon = 1/2 teaspoon cream of tartar plus 1/4 teaspoon of baking soda
Rule: 1 teaspoon for every 1 cup flour
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) 1 teaspoon Rule: 1/4 teaspoon for every 1 cup flour
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

Beans, dried..1/2 pound=1 cup.

Beau Monde seasoning 1 tsp 1 teaspoon
1 teaspoon seasoning salt,or
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.)

Blueberry Equivalents

One dry cup (8 fl oz.) of fresh or frozen blueberries is equal to:
90-129 large blueberries
130-189 medium blueberries
5 ounces by weight (3 cups to a pound)
2/3 cup pureed
1/2 cup pureed and strained
2/3 cup after simmering 5 minutes with 2 tbsp. water
1 cup frozen blueberries = 2/3 cup thawed blueberries



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;
Bread Crumbs (Dry) 1 cup=3 slices of bread, crumbled.
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


Butter 1 cup or 1/2 pound Rule: Don't use spreads or low-fat butter in baking
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
Butter
Make your own butter
• 1 cup = 1 cup shortening or lard plus ½ tsp. salt = 1 cup, 2 sticks, margarine (don not substitute whipped , low fat or tub margarine) Cream

• Heavy, (30 to 40% fat) 1 cup = 3/4 cup whole milk plus 1/3 cup butter or margarine (can be used for baking or cooking but will not whip)



Buttermilk (sour milk) 1 cup
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice (allow to sit 10 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


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, 1,- 3 1/2 pounder = about 3 cups diced meat.


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 broth
1 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
• Chips, semisweet, 6 ounce package, melted = 2 ounces unsweetened chocolate, 2 tbsp. shortening plus ½ cup of sugar
1 ounce 1 ounce sweet cooking chocolate
1 ounce unsweetened chocolate plus 1 tablespoon sugar
Also check out Chocolate Substitution Chart

Chocolate chips, semi-sweet chips, melted 6 oz pkg, melted
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 (fat)
1 tablespoon carob powder plus 2 tablespoons water
Chocolate, white 1 ounce
1 ounce milk chocolate
1 ounce sweet dark chocolate


Cocoa powder, natural unsweetened
• 1/4 cup = 1 ounce unsweetened chocolate (decrease fat in recipe by 1/2 tbsp.)

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 • 1 cup, light = 1 cup sugar plus 1/4 cup of water
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..or 7 coarsely crumbled , or 11finely crushed.
1 cup dry bread crumbs
1 cup ground oats
1 cup matzo meal

Cream
Cream,• Light, (15 to 20% fat) 1 cup = 3/4 cup whole milk plus 3 tbsp. butter or margarine (can be used for cooking and baking) = 1 cup evaporated (not sweetened condensed), undiluted

Cream, sour,• 1 cup = 1 cup plain yogurt

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)
• 1 large = 1/4 cup egg • 2 large = 3 small eggs = 1/2 cup of egg substitute = 1 large egg plus 2 egg whites substitute
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
2 tablespoons of mayonnaise (for baking batters only)

Egg white
8-10 = 1 cup.
1 white (2 tablespoons)• 1 egg white = 2 tbsp. egg substitute
2 tablespoons thawed frozen egg white
2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water


Egg yolk
12-14 egg yolks=1 cup
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 as lemon or peppermint) 1 teaspoon



Crackers, Graham..1 cup..9 coarsely crumbled, or 11 finely crumbled


Cream, thin (18-20%). 7/8 cup milk +3 T fat.

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), or fat
2/3 cup buttermilk plus 1/3 cup oil
• Whipped, 1 cup = 1 cup frozen whipped topping, thawed

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

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

Bread flour; For 1 cup bread flour you can substitute 1 cup all-purpose flour and work the dough longer to develop the proper amount of gluten.

Flour, all-purpose (for thickening)..1 tablespoon
1 1/2 teaspoon cornstarch, arrowroot starch, potato starch, or rice starch= 1 tbsp. rice flour or corn flour = 1 1/2 tbsp. whole wheat flour
1/2 cup whole wheat flour plus 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour)
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
• All-purpose, 1 cup, sifted
The following alternatives require more leavening, so add 2 1/2 teaspoons of baking powder per cup of flour. Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness.
3/4 cup rice flour or
1 1/2 cups of oat flour or
1 1/4 cups of rye flour or
5/8 cup of potato starch flour or
1 cup rolled oats or
1 cup fine cornmeal


Flour, all-purpose 1 cup sifted
Note: Specialty flours added to yeast bread recie=1 cup plus 2 tbsp. sifted cake flour=recipes will result in a reduced volume and heavier product.
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 minus 2 tbsp. all-purpose flour
1 cup sifted all-purpose flour minus 2 tablespoons sifted For 1 cup cake flour you can substitute 3/4 cup all-purpose flour and 2 tablespoons cornstarch.all-purpose flour

Flour, self-rising
1 cup= 1 cup all-purpose flour, 1 to 1 1/2 tsp. baking powder, and 1/4 tsp. salt
1 cup minus 2 tablespoons all-purpose flour plus 1/1/2 tsp baking powder and 1/2 tsp salt

Pastry flour; For 2 cups pastry flour you can substitute 1 1/3 cups all-purpose flour and 2/3 cup cake flour.

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
1 tsp bottled garlic juice
instant minced garlic
1/2 teaspoon granulated garlic
1/2 to 1 teaspoon garlic salt (reduce amount salt called for in recipe)

Garlic Salt, •1 tsp = 1/8 tsp. garlic powder plus 7/8 tsp. table 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

half and half, 1 cup = 7/8 cup whole milk plus ½ tbsp. butter or margarine (can be used for cooking and baking) = 1 cup of evaporated milk (not sweetened condensed), undiluted

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


J


K


L

Ingredient Amount Substitutes

Lemon juice, freshly squeezed 1 tablespoon juice
1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice


Lemon, whole= Yields 3-4 T juice
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.. sub. 1 1/2 tsp lemon juice
1/2 teaspoon lemon extract


Lemon zest (peel) 1 teaspoon
1/2 teaspoon lemon extract
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 crème 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


Meat,..1 pound raw =when cooked, about 3 cups minced.


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, • Fat-free, 1 cup = 4 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup of evaporated (not sweetened condensed) skim milk plus 1/2 cup of 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.
Or; 1 C dry powdered milk, 2/3 C sugar, 1/3 C boiling water and 3 T butter. Combine in a blender.
Sweetened Condensed milk, Substitute, Sweetened Condensed Coconut Milk
3 cups coconut milk
1/2 cup organic sugar- or sweeten to taste with agave
Vanilla - gf, optional
Pinch Sea Salt, optional
Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, .stirring constantly, until the volume is reduced to about half.
Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired.
Cool the condensed milk and refrigerate if not using right away



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 or • 1 cup = 5 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup evaporated milk (not sweetened condensed) plus ½ cup of water
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)

Milk, Sour..1 cup........buttermilk......1 cup sweet milk +1 T lemon juice or vinegar.


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
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,..Yields 6-8 T juice 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 white sugar
1 1/3 C firmly packed,= sub. 1 C granulated. (in a pinch).
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 or granulated,.. 1 cup
1/2 pound equals 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)
• Granulated white, 1 tsp. = 1/8 tsp. artificial sweetener.

Sugar, Powdered• 1 cup = 1 cup sugar plus 1 tbsp. cornstarch, processed in food processor

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, you may need to drain.


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
• 2 cups = 3/4 cup of tomato paste plus 1 cup of 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


X


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