Food Substitutions

All-purpose flour
   - 1 cup
= 1 cup cake flour plus 2 tablespoons
Baking powder
   - 1 teaspoon
= 1/2 teaspoon cream of tartar plus 1/4 teaspoon soda
Broth or Stock
   - 1 cup
= 1 bouillon cube dissolved in 1 cup boiling water when you run out of an ingredient in a recipe.
Buttermilk
   - 1 cup
= 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using) or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt
Cake flour
   - 1 cup
= 1 cup sifted all-purpose flour minus 2 tablespoons
Chocolate
   - 1oz. square (unsweetened)
= 3 tbsp. unsweetened cocoa powder plus 1 tbsp butter or margarine
Cornstarch
   - 1 tablespoon
= 2 tablespoons all-purpose flour
Corn Syrup
   - 1 cup
= 1 cup granulated sugar plus 1/4 cup liquid
Cracker Crumbs - 3/4 cup = 1 cup dry bread crumbs
Cream
   - 1 cup (light)
= 2 tbsp. butter plus 1 cup minus 2 tbsp. milk
Eggs
   - 2 large
3 small eggs
Garlic
   - 1 clove
= 1/8 tsp. garlic powder or minced dried garlic
Herbs
   - 1 tablespoon (fresh)
= 1 teaspoon dried herbs
  or 1/4 teaspoon powdered herbs
Honey
   - 1 cup
= 1 1/4 cup granulated sugar plus 1/4 cup liquid
Lemon Peel
   - 1 tsp. (finely shredded)
= 1/2 tsp. lemon extract
Milk
   - 1 cup (whole)
= 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk (plus 2 tsp. butter or margarine, if desired)
Mushrooms
   - 1 pound fresh
= 6 ounces canned mushrooms
Mustard
   - 1 tsp. (dry)
= 1 tbsp. prepared mustard
Onion
   - 1 small
= 1 tsp. onion powder or 1 tbsp. minced dried onion, rehydrated
Parsley fresh
   - 1/4 cup chopped
= 1 tablespoon dehydrated parsley
Self-rising flour
   - 1 cup
= 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt
Sour Cream
   - 1 cup
= 1 tablespoon lemon juice plus evaporated milk to equal 1 cup
  or 1 cup yogurt
  or 3 tablespoons butter plus 7/8 cup sour milk
Sugar
   - 1 cup (brown)
= 1 cup minus 1 tbsp. white sugar plus 1 1/2 tbsp. molasses
Sugar
   - 1 cup (granulated)
= 1 cup packed brown sugar or 2 cups sifted powdered sugar
Tapioca
   - 1 tablespoon
= 1 1/2 tablespoons all-purpose flour
Tomatoes
   - 2 cups (canned)
= 2 1/2 cups peeled fresh cooked tomatoes
Tomato Sauce
   - 2 cups
= 3/4 cup tomato paste plus 1 cup water
Tomato Juice
   - 1 cup
= 1/2 cup tomato sauce plus 1/2 cup water
Vanilla Bean
   - 1 piece
= 1 tsp. pure vanilla extract
Whipping Cream
   - 1 cup (whipped)
= 2 cups whipped dessert topping
Yeast
   - 1 package (active dry)
= 1 cake compressed yeast
Yogurt
   - 1 cup
= 1 cup buttermilk or sour milk

Stain Removal Chart

Cooking Basics

Liquid Measure Conversion Chart

Food Substitutions

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