Ingredient Substitutions
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| A | ||
|---|---|---|
| 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 med 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 | |
| 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 |
| 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 |
Source: Whatscookingamerica.net