Ingredient Substitutions Chart

Ingredient Substitutions

Use substitutions in emergency situations, and keep in mind they may not perform like the original ingredient.

Ingredient	Amount	Substitute
Allspice	1 tsp.	1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple pie spice	1 tsp.	1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom
Arrowroot	1 1/2 tsp.	1 tbsp. flour
		1 1/2 tsp. cornstarch
Baking powder	1 tsp.	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.)
Bay leaf	1 whole	1/4 tsp. crushed
Beau Monde	1 tsp.	1 tsp seasoning or seasoned salt
		1/2 tsp. salt
		1/2 tsp. Mei Yen seasoning
Bread	1 slice dry	1/3 cup dry breadcrumbs
	1 slice soft bread	3/4 cup soft breadcrumbs
Broth, beef or chicken	1 cup	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
Butter	1 cup	7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
		7/8 cup lard plus 1/2 tsp. salt
		1 cup margarine
Buttermilk (sour milk)	1 cup	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
Chili sauce	1 cup	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
Chives, finely chopped	2 tsp.	2 tsp. green onion tops, finely chopped
Chocolate, chips semisweet	1 oz.	1 oz. sweet cooking chocolate
Chocolate, semisweet	1 2/3 oz.	1 oz. unsweetened chocolate plus 4 tsp. sugar
	6 oz. package	1 cup
Chocolate, unsweetened	1 oz. or square	3 tbsp cocoa plus 1 tbsp. fat
Cocoa	1/4 cup or 4 tbsp.	1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by 1/2 tbsp.)
Coconut cream	1 cup	1 cup whipping cream
Coconut milk	1 cup	1 cup whole or 2% milk
Corn	1 dozen ears	2 1/2 cups cooked
Cornmeal, self-rising	1 cup	7/8 cup plain, 1 1/2 tbsp. baking powder, and 1/2 tsp. salt
Corn syrup	1 cup	1 1/4 cup light brown sugar and 1/3 cup water
		7/8 cup honey (Baked goods will brown more.)
Corn syrup, dark	1 cup	3/4 cup light corn syrup and 1/4 cup light molasses
Cornstarch (for thickening)	1 tbsp.	2 tbsp. all-purpose flour
		2 tbsp. granular tapioca
Cracker crumbs	3/4 cup	1 cup dry bread crumbs
Cream, heavy (36% to 40% fat)	1 cup	3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
		2 to 2 1/2 cup whipped
Cream, light (18% to 20% fat)	1 cup	3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or baking)
		1 cup evaporated milk, undiluted
Cream, whipped		Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff.
Dates	1 lb.	2 1/2 cup pitted
Dill plant, fresh or dried	3 heads	1 tbsp. dill seed
Egg, whole, uncooked	1 large (3 tbsp.)	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
Eggs, uncooked	1 cup	5 large eggs
		6 medium eggs
Egg white	1 large (2 tbsp.)	2 tsp. thawed frozen egg white
		2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water
	1 cup	8 large egg whites
Egg yolk	1 yolk (1 1/2 tbsp.)	3 1/2 tbsp. thawed frozen egg yolk
		2 tbsp. sifted dry egg yolk
	1 cup	12 large egg yolks
Fines Herbes	1/3 cup	3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon
Flour, all-purpose (for thickening)	1 tbsp.	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
Flour, all-purpose	1 cup sifted	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
	1 lb.	4 cups sifted
		3 1/3 cups unsifted
Flour, cake	1 lb.	4 3/4 cups
	1 cup sifted	1 cup minus 2 tbsp. sifted all-purpose flour (7/8 cup)
Flour, self-rising	1 cup	1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt
Fruit, fresh, cut up	1 1/2 cups	16 oz. can, drained
Garlic	1 clove, small	1/8 tsp. garlic powder
Garlic salt	1 tsp.	1/8 tsp. garlic powder plus 7/8 tsp. salt
Gelatin, flavored	3 oz.	1 tbsp. plain gelatin and 2 cups fruit juice
Ginger	1/8 tsp.	1 tsp. candied ginger rinsed in water to remove sugar, then finely cut
		1 tbsp. raw ginger
Herbs, fresh	1 tbsp, chopped	1/2 tsp. dried crushed herbs
Honey	1 cup	1 1/4 cup sugar and 1/4 cup water
Horseradish	1 tbsp.	2 tbsp. bottled fresh
Ketchup	1 cup	1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in cooking)
Lemon juice	1 tsp. juice	1/2 tsp. vinegar
Lemon peel, dried	1 tsp.	1 to 2 tsp. grated fresh lemon peel
		grated peel of 1 medium lemon
		1/2 tsp. lemon extract
Lime	1 medium	1 1/2 to 2 tbsp. juice
Maple sugar (grated and packed)	1/2 cup	1 cup maple syrup
	1 tbsp.	1 tbsp. white, granulated sugar
Marshmallows, miniature	1 cup	8-10 regular
Mayonnaise (for salad dressings)	1 cup	1/2 cup yogurt and 1/2 cup mayonnaise
		1 cup sour cream
		1 cup cottage cheese pureed in a blender
Mei Yen seasoning	1 tsp.	1 tsp. Beau Monde seasoning
		1/2 tsp. salt
Milk, buttermilk (or sour)	1 cup	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
Milk, skim	1 cup	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
Milk, sweetened condensed	1 can (about 1 1/3 cup)	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.
Milk, whole	1 cup	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)
Mushrooms, fresh	1 lb.	2 to 3 cup whole
		3 oz dried
		5 cup sliced
		1 10 oz. can (8 oz., drained weight)
Mushrooms, canned	4 oz.	2 cups sliced fresh
		6 tbsp whole, dried mushrooms
Mustard, dry	1 tsp.	1 tbsp. prepared mustard
Onion, fresh	1 small	rehydrate 1 tbsp. instant minced onion
Onion powder	1 tbsp.	1 medium onion, chopped
		4 tbsp. fresh chopped onion
Onions	1 lb.	3 large onions
		2 to 2 1/2 cup chopped
Orange peel, dried	1 tbsp.	2 to 3 tbsp. grated orange peel
		grated peel of 1 medium orange
	2 tsp.	1 tsp. orange extract
Parsley, dried	1 tsp.	3 tsp. fresh parsley, chopped
Peppers, green bell	1 tbsp. dried	3 tbsp .fresh green pepper, chopped
Peppers, red bell	1 tbsp. dried	3 tbsp fresh red pepper, chopped
		2 tbsp chopped pimiento
Peppermint, dried	1 tbsp.	1/4 cup chopped fresh mint
Pimiento	2 tbsp.	1 tbsp. dried red bell peppers, rehydrated
		3 tbsp. fresh red bell pepper, chopped
Pumpkin pie spice	1 tsp.	1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg
Rennet	1 tablet	1 tbsp. liquid rennet
Shortening, melted	1 cup	1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)
Shortening, solid (used in baking)	1 cup	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.)
Sour cream, cultured	1 cup	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
Spearmint, dried	1 tbsp.	1/4 cup chopped fresh mint
Sugar, brown	1 cup firmly packed	1 cup granulated sugar
	1 lb.	2 1/4 cups firmly packed
Sugar, granulated	1 lb.	2 1/4 cups
Sugar, powdered	1 lb.	2 3/4 cups
Sugar, granulated	1 tsp.	1/8 tsp. noncaloric sweetener solution or follow manufacturer's directions
Sugar, granulated	1 cup	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.)
Tapioca, granular	1 tbsp.	2 tbsp. pearl tapioca
Tomato juice	1 cup	1/2 cup tomato sauce and 1/2 cup water
Worcestershire sauce	1 tsp.	1 tsp. bottled steak sauce
Yogurt, plain	1 cup	1 cup buttermilk
		1 cup cottage cheese blended until smooth
		1 cup sour cream

 

Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour.

Some Common Substitution Mixes and Spice Blends

Easy Homemade Onion Soup Mix

Homemade Stuffing Mix (Stove Top Dressing)

Homemade Instant Oatmeal With Variations

Homemade Taco Seasoning Mix

Self-Rising Cornmeal Mix and Cornbread

Homemade Biscuit Baking Mix

Homemade Chili Powder Seasoning Blend

Cajun Spice Blend (salt-free)

Homemade Seasoned Salt Blend

Poultry Seasoning With Herbs

Easy Burger Seasoning Blend

Homemade Apple Pie Spice

How to Make Pumpkin Pie Spice Mix