Recipe Ingredient Substitutes

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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