Ingredient Substitutions

• ½ teaspoon cinnamon and ½ teaspoon ground cloves

• ½ teaspoon cinnamon, ¼ teaspoon nutmeg and 1/8 teaspoon cardamom

• 1 tablespoon flour
• 1½ teaspoon cornstarch

• ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar
• ¼ teaspoon baking soda plus ½ cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by ½ cup)
• ¼ teaspoon baking soda plus ½ tablespoon vinegar or lemon juice used with sweet milk to make ½ cup (decrease liquid called for in recipe by ½ cup)
• ¼ teaspoon baking soda plus ¼ to ½ cup molasses (decrease liquid in recipe by 1 to 2 tablespoons)
• 1/3 teaspoon baking soda plus ½ teaspoon cream of tartar

• ¼ teaspoon cracked bay leaves

• 1 teaspoon seasoning salt
• ½ teaspoon table salt plus dash of garlic, onion and celery salts or powders

• 1 beef bouillon cube

4 teaspoons dissolved

in 1¼ cups water

• 1 can (10½ ounces) condensed, undiluted beef bouillon or consumme’

• 1 slice of bread

• 1 slice bread

• 1 bouillon cube dissolved in 1 cup boiling water
• 1 teaspoon powdered broth base dissolved in 1 cup boiling water

• 7/8 to 1 cup hydrogenated fat plus
  ½ teaspoon salt
• 7/8 cup oil plus ½ teaspoon salt
• 7/8 cup lard plus ½ teaspoon salt
• 1 cup margarine
• 7/8 cup oil

If recipe calls for 3

tablespoons carob powder

plus 2 tablespoons water

• 1 ounce unsweetened chocolate

• 1 cup tomato sauce, ½ cup sugar and
  2 tablespoons vinegar (for use in cooking)

• 1 chicken bouillon cube

1 tablespoon dissolved

in 1 cup water

• 1 cup canned or homemade chicken broth or stock

• 1 cup tomato sauce, ¼ cup brown sugar,
  2 tablespoons vinegar, ¼ teaspoon cinnamon, dash of ground cloves and dash of allspice

• 2 teaspoons finely chopped green onion tops

• 1 ounce sweet cooking chocolate

• 1 ounce unsweetened chocolate plus
  4 teaspoons sugar

Chocolate, semisweet

pieces, melted

• 2 squares unsweetened chocolate plus
  2 tablespoons shortening and ½ cup sugar

• 3 tablespoons cocoa plus 1 tablespoon butter or margarine
• 3 tablespoons carob powder plus
  2 tablespoons water

• 1 ounce (square) chocolate (decrease fat called for in recipe by ½ tablespoon)

• 1½ tablespoons fresh, grated

• 1 cup cream

• 1 cup milk

• 1 cup sugar plus ¼ cup liquid (use whatever liquid is called for in the recipe)
• 1 cup honey

• 2 tablespoons all-purpose flour
• 4 to 6 teaspoons quick-cooking tapioca

• 1 cup bread crumbs

• Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

• 7/8 cup whole milk plus ½ tablespoon butter or margarine
• 3 tablespoons oil plus milk to equal 1 cup
• 1 cup evaporated milk

Cream, heavy

(36 to 40% fat)

• ¾ cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
• 2/3 cup buttermilk plus 1/3 cup oil
• Evaporated skim milk or 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 undiluted evaporated milk
• 14 tablespoons milk plus 3 tablespoons butter or margarine

Cream, sour

(See Sour cream, cultured)

• 3 tablespoons butter plus 7/8 cup sour milk
• 7/8 cup buttermilk plus 3 tablespoons butter

• Chill a 13 oz. can of evaporated milk for
  12 hours. Add 1 teaspoon lemon juice.
  Whip until stiff.
• Beat until stiff: ½ cup ice-cold water and ½ cup nonfat dry milk. Add ½ cup sugar, slowly, while beating. Then add 2 tablespoons lemon juice and beat until mixed well.

• 2 tablespoons lemon juice, 2 tablespoons sugar, 1 cup evaporated milk
• ¾ cup milk plus 1/3 cup butter (for cooking only)

• 1½ teaspoon lemon juice or vinegar

• 1 tablespoon dill seed

• 3 tablespoons slightly beaten egg
• 3 tablespoons plus 1 teaspoon frozen egg, thawed
• 2½ tablespoons sifted dry whole egg powder plus 2½ tablespoons lukewarm water
• ¼ cup egg substitute
• 1 egg white and 2 teaspoons oil
• 2 egg whites
• 2 yolks plus 1 tablespoon water
  (in cookies)
• 2 yolks (in custards, cream fillings and similar mixtures)

• 2 egg whites. May add 1 to 3 teaspoons vegetable oil for each yolk omitted.
• 1 egg white, 2¼ teaspoons nonfat dry milk powder, and 2 teaspoons vegetable oil
  (may store 1 week in refrigerator or freezer)

• In cookies and cakes only — use
  2 tablespoons water plus ½ teaspoon baking powder
• In cookie and cake recipes that call for 2 or 3 eggs — for each egg, use 2 tablespoons flour, ½ tablespoon shortening, ½ teaspoon baking powder, 2 tablespoons liquid (use liquid called for in recipe)

• 2 tablespoons frozen egg white, thawed
• 2 teaspoons sifted dry egg white powder plus 2 tablespoons lukewarm water

• 2 tablespoons sifted dry egg yolk powder plus 2 teaspoons water
• 1-1/3 tablespoons frozen egg yolk, thawed

Extracts

(example: mint extract)

1 teaspoon

¼ teaspoon

• ¼ teaspoon oil of similar flavor
• 2 drops oil of similar flavor (oils won’t evaporate at high temperatures)

Flavor-based oil

(example: oil of peppermint)

¼ teaspoon

2 drops

• 1 teaspoon extract of same flavor
• ¼ teaspoon extract of same flavor

Flour, all-purpose

(for thickening)

• ½ tablespoon cornstarch, potato starch, rice starch or arrowroot starch
• 1 tablespoon granular tapioca
• 2 to 3 teaspoons quick-cooking tapioca
• 1 tablespoon waxy rice flour
• 1 tablespoon waxy corn flour
• 2 tablespoons browned flour
• 1½ tablespoons whole wheat flour
• ½ tablespoon whole wheat flour plus
  ½ tablespoon all-purpose flour

Flour, all-purpose

(Note: Speciality flours

added to yeast bread

recipes will result in a

reduced volume and a

heavier product)

The following flours require more leavening

than wheat flour, so add 2½ teaspoons baking

powder per cup of flour. An even lighter

product results when buttermilk plus ½

teaspoon baking soda is substituted for each

cup of milk in the recipe:

• 1¼ cups rye flour
• ¾ cup rice flour
• 1½ cups oat flour
• 1 cup corn flour
• ¾ cup coarse cornmeal
• 1 cup fine cornmeal
• 5/8 cup potato starch flour
• 1-1/8 cups cake flour
• 1½ cups bread crumbs
• 1 cup rolled oats
• 1½ cups barley flour
• 1 cup unsifted all-purpose flour minus
  2 tablespoons

• 1/3 cup cornmeal or soybean flour plus
  2/3 cup all-purpose flour
• ½ cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus ½ cup all-purpose flour
• Substitute whole wheat flour for ¼ to ½ of white flour called for in a recipe
• ¼ cup soybean flour plus ¾ cup all-purpose flour
• 1/3 cup wheat germ plus 2/3 cup all-purpose flour

• 1 cup minus 2 tablespoons sifted all-purpose flour

• 7/8 cup all-purpose flour

• 1 cup minus 2 teaspoons all-purpose flour plus 1½ teaspoons baking powder and
  ½ teaspoon salt

• 1 cup white wheat flour
• 1 cup graham flour

• 1/8 teaspoon garlic powder or ¼ teaspoon instant minced garlic

• 1 medium size clove or ½ teaspoon minced fresh

• 1 tablespoon plain gelatine plus 2 cups
  fruit juice

• 1 tablespoon candied ginger rinsed in water to remove sugar, finely cut
• 1 tablespoon fresh ginger, grated

• 1 tablespoon fresh, finely cut

• 1 teaspoon dried herbs
• ½ teaspoon ground herbs

• 1¼ cups sugar plus ¼ cup liquid
  (use liquid called for in recipe)

• 2 tablespoons bottled

1 teaspoon juice

1 medium

• ½ teaspoon vinegar
• 2 to 3 tablespoons lemon juice and 1 to
  2 teaspoons rind

• 1 to 2 teaspoons grated fresh lemon peel
• grated peel of 1 medium size lemon
• ½ teaspoon lemon extract

• 2 cups spaghetti, uncooked, (2 inch pieces)
• 4 cups noodles, uncooked

• 1 cup maple syrup

Maple sugar (grated

and packed)

• 1 tablespoon white granulated sugar

• 10 large

Mayonnaise (for use in

salads and salad dressings)

• ½ cup yogurt and ½ cup mayonnaise or
  salad dressing
• 1 cup salad dressing
• 1 cup sour cream
• 1 cup yogurt
• 1 cup cottage cheese pureed in a blender

• 1 cup plain yogurt

• 1 cup minus 1 tablespoon sweet milk plus
  1 tablespoon lemon juice or vinegar
  (allow to stand 5 to 10 minutes)
• 1 cup sweet milk and 1¾ teaspoons cream of tartar

Milk, evaporated

(whole or skim)

If recipe calls for ½ cup

plus ½ cup water

• 1 cup liquid whole milk

• Whip until smooth:
  1 cup nonfat dry milk
  1¾ cups warm water
  Keep refrigerated

1 cup

¼ cup

1/3 cup

• 4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer’s directions
• 4 teaspoons nonfat dry milk powder plus water to make ¼ cup, or follow manufacturer’s directions
• 2 tablespoons nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer’s directions

1 can (about 1-1/3 cup)

1 cup

• 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
• Heat the following ingredients until sugar and butter are dissolved:
  1/3 cup evaporated milk
  3/4 cup sugar
  2 tablespoons butter or margarine
• Add 1 cup plus 2 tablespoons dry milk powder to ½ cup warm water. Mix well. Add ¾ cup sugar and stir until smooth.

To make about 1¼ cups

in blender

• Combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend until smooth.
  To thicken, let set in refrigerator for 24 hours.

• 1 cup reconstituted nonfat dry milk plus 2½ teaspoons butter or margarlne
• ½ cup evaporated milk plus ½ cup water
• 1 cup buttermilk plus ½ teaspoon baking soda (for use in baking, decrease baking powder by 2 teaspoons)
• 4 tablespoons whole dry milk plus 1 cup water or follow manufacturer’s directions
• 1 cup fruit juice or 1 cup potato water
  (in baking)
• ¼ cup nonfat dry milk, 7/8 cup water and
  2 teaspoons butter or margarine
• 1 cup water plus 1½ teaspoons butter
  (in baking)

• ¾ cup sugar plus 2 teaspoons baking powder (increase liquid called for in recipe by
  5 tablespoons and decrease baking soda by ½ teaspoon)
• ¾ cup sugar plus 1¼ teaspoons cream of tartar (increase liquid called for in recipe by
  5 tablespoons)

• 3 ounces dried mushrooms
• 6- or 8-ounce can

• 3 tablespoons whole dried mushrooms
• 4 ounces fresh
• 2 ounces canned

• 1 tablespoon prepared mustard
• ½ teaspoon mustard seeds

Oil, flavor-based

(example: oil of peppermint)

• See Flavor-Based Oil

• ¼ cup chopped, fresh onion
• 1-1/3 teaspoons onion salt
• 1 to 2 tablespoons minced onion
• 1 teaspoon onion powder

• 6 to 8 tablespoons juice

1 tablespoon

2 teaspoons

• 2 to 3 tablespoons grated fresh orange peel
• Grated peel of 1 medium-size orange
• 1 teaspoon orange extract

• 2 to 3 tablespoons grated fresh orange peel

• 3 teaspoons fresh parsley, chopped

• 3 teaspoons fresh parsley, chopped

• 3 tablespoons fresh red bell pepper, chopped
• 2 tablespoons pimiento, chopped

• ¼ cup fresh mint, chopped
• See also Extracts

• 1 tablespoon dried red bell peppers, rehydrated
• 3 tablespoons fresh red bell pepper, chopped

• ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg

• 1 tablespoon liquid rennet

1 cup regular, uncooked

(3 cups cooked)

1 cup cooked

• 1 cup uncooked converted rice
• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 1 cup cooked bulgur wheat
• 1 cup cooked pearl barley

• 1 tablespoon rum extract plus 3 tablespoons liquid (use liquid called for in recipe or water)

• 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 minus 2 tablespoons lard
• 1-1/8 cups butter or margarine (decrease salt called for in recipe by ½ teaspoon)

• ¾ pound raw in shell, clean and cook
• 7-ounce package frozen, peeled shrimp, cooked
• 4½- or 5-ounce can of shrimp

• 7/8 cup sour milk or buttermilk plus 1/3 cup butter or margarine
• Blend until smooth: 1/3 cup buttermilk,
  1 tablespoon lemon juice and 1 cup cottage cheese
• 1-1/8 cups non-fat dry milk powder, ½ cup warm water, and 1 tablespoon vinegar (mixture will thicken in refrigerator in a few hours)
• 1 cup evaporated milk at 70°F plus 1 tablespoon vinegar (allow to stand until it clabbers)
• 1 cup plain yogurt (in cooking add a tablespoon of cornstarch to each cup to prevent separating)
• ¾ cup milk, ¾ teaspoon lemon juice and
  1/3 cup butter or margarine
• ¾ cup buttermilk plus ¼ cup oil
• 1 cup cottage cheese and 2 or 3 teaspoons of lemon juice, pureed in blender

• ¼ cup fresh mint, chopped
• See also Extracts

• 1 cup granular sugar
• 1 cup granulated sugar plus ¼ cup molasses

Sugar, confectioners’

or powdered

• ¾ cup granulated sugar

1 teaspoon

1 cup

• ½ to ¾ teaspoon honey or molasses
• 2 cups corn syrup (reduce liquid called for in recipe by ¼ cup. Never replace more than ½ of sugar called for in recipe with corn syrup.)
• 1 cup brown sugar, firmly packed
• 1¾ cups confectioners’ sugar (for uses other than baking)
• 1 cup molasses plus ½ teaspoon soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by ¼ cup per cup of molasses.)
• ¾ cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons.)
• 1 cup honey (decrease liquid called for
  in recipe by ¼ cup. In baked goods, add ½ teaspoon of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by

• Sweeteners:
• Sugar Twin and Sprinkle Sweet: measure like sugar. Substitute 1 teaspoon sweetener for 1 teaspoon sugar, 1 cup sweetener for 1 cup sugar.
• Equal: 1 packet = 2 teaspoons sugar
• Sweet 10: 10 drops = 1 teaspoon sugar
  1 tablespoon = ½ cup sugar

1 tablespoon

2 teaspoons

• 2 tablespoons pearl tapioca
• 1 tablespoon flour

• ½ cup tomato sauce plus ½ cup water

• 16-ounce can

• 6-ounce can tomato paste plus 1 cup water

• 3 fresh medium tomatoes
• 16-ounce can stewed tomatoes

• 1 cup tomato sauce plus ¼ cup water

• 1-inch vanilla bean split and simmered in liquid of recipe

• 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar

• 1 teaspoon bottled steak sauce

• 1 cake (6/10 ounce), compressed
  (2/3 ounce)

• 1 package (¼ ounce) active dry yeast
• 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream