Ingredient Substitutions Chart

1/2 tsp. cinnamon and 1/2 tsp. ground cloves

1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom

1 1/2 tsp. cornstarch

1/3 tsp. baking soda and 1/2 tsp. cream of tartar

1/4 tsp. baking soda and 1/2 cup sour milk or buttermilk (Decrease liquid called for in the recipe by 1/2 cup.)

1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice used with sweet milk to make 1/2 cup (Decrease liquid called for in the recipe by 1/2 cup.)

1 tsp seasoning or seasoned salt

1/2 tsp. Mei Yen seasoning

1/3 cup dry breadcrumbs

3/4 cup soft breadcrumbs

1 bouillon cube dissolved in 1 cup boiling water

1 envelope powdered broth base dissolved in 1 cup boiling water

1 1/2 tsp. powdered broth base dissolved in 1 cup boiling water

7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt

7/8 cup lard plus 1/2 tsp. salt

1 cup plain yogurt

1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar

1 cup milk plus 1 3/4 tsp. cream of tartar

1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. vinegar, 1/4 tsp. cinnamon, a dash of ground cloves, and a dash of allspice

1 cup catsup, 1/4 tsp. cinnamon, dashes of ground cloves and allspice

2 tsp. green onion tops, finely chopped

1 oz. sweet cooking chocolate

1 oz. unsweetened chocolate plus 4 tsp. sugar

3 tbsp cocoa plus 1 tbsp. fat

1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by 1/2 tbsp.)

1 cup whipping cream

1 cup whole or 2% milk

2 1/2 cups cooked

7/8 cup plain, 1 1/2 tbsp. baking powder, and 1/2 tsp. salt

1 1/4 cup light brown sugar and 1/3 cup water

7/8 cup honey (Baked goods will brown more.)

3/4 cup light corn syrup and 1/4 cup light molasses

2 tbsp. all-purpose flour

2 tbsp. granular tapioca

1 cup dry bread crumbs

3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)

2 to 2 1/2 cup whipped

3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or baking)

1 cup evaporated milk, undiluted

Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff.

3 tbsp. and 1 tsp. thawed frozen egg

2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water

2 yolks and 1 tbsp. water (in cookies)

2 yolks (in custards, cream fillings, and similar mixture)

2 whites as a thickening agent

2 tsp. thawed frozen egg white

2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water

8 large egg whites

3 1/2 tbsp. thawed frozen egg yolk

2 tbsp. sifted dry egg yolk

12 large egg yolks

3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon

1 1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice starch

1 tbsp. granular tapioca

1 tbsp. waxy rice flour

2 tbsp. browned flour

1 1/2 tbsp. whole wheat flour

1/2 tbsp. whole wheat flour and 1/2 tbsp all-purpose flour

1 tbsp. quick-cooking tapioca

1 cup and 2 tbsp.cake flour

1 cup rolled oats, crushed

1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour

1/2 cup cornmeal, bran, rice 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

3 1/3 cups unsifted

1 cup minus 2 tbsp. sifted all-purpose flour (7/8 cup)

1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt

16 oz. can, drained

1/8 tsp. garlic powder

1/8 tsp. garlic powder plus 7/8 tsp. salt

1 tbsp. plain gelatin and 2 cups fruit juice

1 tsp. candied ginger rinsed in water to remove sugar, then finely cut

1 tbsp. raw ginger

1/2 tsp. dried crushed herbs

1 1/4 cup sugar and 1/4 cup water

2 tbsp. bottled fresh

1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in cooking)

1 to 2 tsp. grated fresh lemon peel

grated peel of 1 medium lemon

1/2 tsp. lemon extract

1 1/2 to 2 tbsp. juice

1 cup maple syrup

1 tbsp. white, granulated sugar

1/2 cup yogurt and 1/2 cup mayonnaise

1 cup sour cream

1 cup cottage cheese pureed in a blender

1 tsp. Beau Monde seasoning

1 cup plain yogurt

1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.)

1 cup sweet milk and 1 3/4 tsp. cream of tartar

4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or follow manufacturer's directions

1/2 cup evaporated milk and 1/2 cup water

Heat the following ingredients until sugar and butter are dissolved: 1/3 cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine.

Add 1 cup plus 2 tbsp. dry milk to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth.

1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if desired.)

1/2 cup evaporated milk and 1/2 cup water

4 tbsp 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 10 oz. can (8 oz., drained weight)

2 cups sliced fresh

6 tbsp whole, dried mushrooms

1 tbsp. prepared mustard

rehydrate 1 tbsp. instant minced onion

1 medium onion, chopped

4 tbsp. fresh chopped onion

2 to 2 1/2 cup chopped

2 to 3 tbsp. grated orange peel

grated peel of 1 medium orange

1 tsp. orange extract

3 tsp. fresh parsley, chopped

3 tbsp .fresh green pepper, chopped

3 tbsp fresh red pepper, chopped

2 tbsp chopped pimiento

1/4 cup chopped fresh mint

1 tbsp. dried red bell peppers, rehydrated

3 tbsp. fresh red bell pepper, chopped

1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg

1 tbsp. liquid rennet

1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)

1 cup minus 2 tbsp. lard (7/8 cup)

1 1/8 cups butter (Decrease salt called for in the recipe by 1/2 tsp.)

3/4 cup sour milk or 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

1/4 cup chopped fresh mint

1 cup granulated sugar

2 1/4 cups firmly packed

1/8 tsp. noncaloric sweetener solution or follow manufacturer's directions

1 1/2 cups corn syrup (Decrease liquid called for in the recipe by 1/4 cup.)

1 1/3 cups molasses (Decrease liquid called for in the recipe by 1/3 cup.)

1 cup powdered sugar

1 cup brown sugar, firmly packed

3/4 cup honey (Decrease liquid called for in the recipe by 1/4 cup; for each cup of honey in baked goods, add 1/2 tsp. soda.)

2 tbsp. pearl tapioca

1/2 cup tomato sauce and 1/2 cup water

1 tsp. bottled steak sauce

1 cup cottage cheese blended until smooth

1 cup sour cream