Recipe Ingredient Substitutes

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Copied from Old Recipe Book

Here’s some quick recipe substitutes for those times when you think you have all the ingredients. For instance, when you get ready to make a dessert and it calls for a can of sweetened condensed milk and you haven’t any, you don’t have to run out to the store to get some.

Sad Recipe

I didn’t have potatoes so I substituted rice.
I didn’t have paprika so I used another spice.
I didn’t have tomato sauce. I used tomato paste…
A whole can, not a half can… I don’t believe in waste.
A friend gave me the recipe, she said you couldn’t beat it,
There must have been something wrong with her, I couldn’t even EAT it!

Recipe Substitutes

Allspice – 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Apple pie spice – 1 teaspoon =1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamon
Baking powder – 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Baking powder – 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
Baking powder – 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
Bread crumbs 1/3 cup, dry = 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal
Bay leaf – 1 whole = 1/4 teaspoon crushed
Broth – 1 cup = 1 bouillon cube
Broth – 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water
Bouillon – 1 cube = 1 teaspoon powdered bouillon
Bell Pepper – 1 tablespoon dried = 3 tablespoon fresh chopped
Butter – 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine
Oil is not a direct substitute for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.
Buttermilk – the same amount of yogurt can replace buttermilk
Light Brown Sugar – 1 cup = 1 cup white sugar and 1 teaspoon molasses
Dark Brown Sugar – 1 cup = 1 cup white sugar and 1 tablespoon molasses
Catsup – 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)
Chocolate – 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening
Chocolate chips – 1 ounce = 1 ounce sweet cooking semi-sweet chocolate
Chocolate – 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat
Cocoa – 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat
Corn syrup – 1 cup = 1 cup sugar plus 1/4 cup liquid
Cracker crumbs – 3/4 cup = 1 cup bread crumbs
Cornstarch – 1 tablespoon = 2 tablespoons flour
Egg – 1 whole = 3 tablespoons beaten egg
Egg – 1 whole = 2 egg whites or 2 egg yolks
Egg – 1 whole = 1/4 cup egg substitute
Flour, for thickening – 1 tablespoon = 1/2 tablespoon cornstarch
Flour, for baking – 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour
Flour, for cooking – 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
Flour for cake – 1 cup = 1 cup minus 2 tablespoons all-purpose flour
Flour, self-rising – 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt

Garlic – 1 clove = 1/8 teaspoon garlic powder
Garlic – 1 clove = 1 teaspoon chopped garlic
Ginger – 1/8 teaspoon = 1/2 teaspoon raw ginger
Honey – 1 cup = 1 1/4 cups sugar and 1/4 cup liquid
Horseradish – 1 tablespoon fresh = 2 tablespoons prepared
Lemon Juice – 1 teaspoon = 1/2 teaspoon vinegar
Lemon – 1 whole = 3 tablespoons juice plus 2 teaspoons rind
Lemon rind – 1 teaspoon = 1/2 teaspoon extract
Milk – Believe it or not, 1 1/2 lbs of zucchinni, peeled and pureed, will replace 2 cups of milk when baking.

Onion – 1 small = 1 tablespoon instant minced
Onion powder – 1 tablespoon = 1 medium onion chopped
Pumpkin pie spice – 1 teaspoon = 1/2 teaspoon cinnamon,
1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg
Sour Cream- 3/4 cup sour milk and 1/3 cup butter or use plain yogurt
Sugar, white – 1 cup = 1 cup packed brown sugar
Sugar, white – 1 cup = 1 cup honey minus 1/4 cup liquid in recipe
Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine

Tomatoes, fresh – 2 cups, chopped = 16 ounce can, drained
Tomato sauce – 2 cups = 1 cup tomato paste plus 1 cup water
Vinegar -1 teaspoon = 1/2 teaspoon lemon juice
Yeast – 1 package = 1 cake yeast
Yeast – 1 package = 1 tablespoon dry yeast


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