Requirement |
Amount |
Substitute |
|---|---|---|
| Baking Powder | 1 teaspoon | 1 teaspoon baking soda + 1/2 teaspoon cream of tartar |
| Balsamic Vinegar | 1 tablespoon | 1 tablespoon sherry or cider vinegar |
| Beer | 1 cup | 1 cup non-alcoholic beer, apple cider |
| Bread Crumbs, dry | 1/4 cup | 1/4 cup finely crushed cracker crumbs, corn flakes |
| Brown Sugar, packed | 1 cup | 1 cup granulated sugar or 2 cups powdered sugar |
| Broth, chicken or vegetable | 1 cup | 1 teaspoon or 1cube bouillon granules (chicken or vegetable), dissolved in 1cup of boiling water |
| Butter | Any amount | Margarine |
| Buttermilk, or sour milk | 1 cup | 1 tablespoon lemon juice or white vinegar plus enough milk to make the amount 1 cup. Let the paneer come out & you will get sour milk. |
| Chocolate, semisweet chips | 1 cup | 6 ounces semisweet baking chocolate, chopped |
| Chocolate, unsweetened, baking | 1 ounce | 3 tablespoons baking cocoa plus 1 tablespoon shortening or margarine |
| Cornstarch | 1 tablespoon | 2 tablespoons all-purpose flour |
| Corn Syrup, light | 1 cup | 1 cup sugar plus 1/4 cup water |
| Corn Syrup, dark | 1 cup | 1 cup light corn syrup; or 3/4 cup light corn syrup plus 1/4 cup molasses |
| Eggs | 1 large | 2 egg whites; or 2 eggs yolks (for custards and puddings): or 2 egg yolks plus 1 tablespoon water (for cookies and bars) |
| Farmer Cheese | Cottage cheese, ricotta, cream cheese | |
| Flour, all-purpose | 1 cup | 1 cup plus 2 tablespoons of cake flour |
| Flour, cake | 1 cup | 1 cup minus 2 tablespoons of all-purpose flour |
| Flour,self-rising | 1 cup | 1 cup all-purpose flour plus 1/2 teaspoon baking powder and 1/2 teaspoon salt |
| Garlic, finely chopped | 1 medium clove | 1/8 teaspoon garlic powder |
| Ginger, grated or chopped | 1 teaspoon | 3/4 teaspoon ground ginger |
| Heavy Cream | 1 cup | 3/4 cup milk plus 1/3 cup butter or 3/4 cup milk plus 1/4 cup shortening/butter or 2/3 cup evaporated milk. |
| Honey | 1 cup | 1-1/4 cups sugar plus 1/4 cup water of apple juice |
| Lemon Juice, fresh | 1 tablespoon | 1 tablespoon bottled lemon juice from concentrate, or white vinegar |
| Light Cream | 1 cup | 1/2 cup heavy cream plus 1/2 cup milk or 7/8 cup milk plus 3 Tbsp. butter or 1/2 cup evaporated milk plus 1/2 cup milk. |
| Milk, regular or low-fat | 1 cup | 1/2 cup evaporated milk plus 1/2 cup water |
| Mustard seeds | 1 tablespoon | 1 teaspoon ground mustard (dry) |
| Onion Juice | 1 tablespoon | 1/3 tsp. onion powder or 3/4 tsp. minced dried onion or 1/4 tsp. onion paste. |
| Onion Powder | 1 tablespoon | 2 tbsp. minced dried onion or 2 tsp. onion paste or 5 tbsp. onion juice. |
| Raisins | 1/2 cup | 1/2 cup currants, dried cherries, dried cranberries, chopped dates |
| Red Pepper Sauce | 3-4 drops | 1/8 teaspoon ground red pepper (cayenne) |
| Ricotta Cheese | Cottage cheese, liquid drained or cream cheese in small amounts. | |
| Sour Cream | 1 cup | 2 Tbsp. white vinegar plus enough milk to make 1 cup, let stand 5 minutes before using or 1 tbsp. lemon juice and enough evaporated milk to make 1 cup/1 cup plain yogurt or cottage cheese mixed with yogurt and if desired, 2 Tbsp. milk and 1 Tbsp. lemon juice, blend well or 6 oz cream cheese and 3 Tbsp. milk. |
| Tomato Juice | 1 cup | 2 - 3 ripe tomatoes, peeled, blended in food processor with salt and lemon juice to taste; 1/2 cup tomato sauce plus 1/2 cup water |
| Tomato Puree | 1cup | Tomato sauce or 1/3 cup tomato paste plus 1/2 cup water. |
| Tomato Sauce | 2 cups | 3/4 cup tomato paste plus 1 cup water or 2 cups tomato puree. |
| Tomato paste | 1 tbsp. | 1/4 cup tomato sauce plus eliminate some other liquid from the recipe. |
| Tomatoes, canned | 1 cup | About 1-1/3 cups cut-up fresh tomatoes, simmered 10 minutes |
| Whipping Cream | 1 cup, sweetened | 4 oz package frozen whipped cream topping or 1 cup nonfat dry milk powder whipped with 1 cup ice water and sweetened to taste. |
| Yeast, regular | 1 package (1/4 ounce) | 2-1/4 teaspoons regular |
| Yogurt, plain | 1 cup | 1 cup sour cream |
