Ingredient Substitutions Chart
What to Use When You're Out of an Ingredient
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 |
Arrowroot | 1 1/2 tsp. | 1 1/2 tsp. cornstarch |
Baking powder | 1 tsp. | 1/3 tsp. baking soda and 1/2 tsp. cream of tartar |
Baking powder | 1 tsp. | 1/4 tsp. baking soda and 1/2 cup sour milk or buttermilk (Decrease liquid called for in the recipe by 1/2 cup.) |
Baking powder | 1 tsp. | 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 |
Beau Monde | 1 tsp. | 1/2 tsp. salt |
Beau Monde | 1 tsp. | 1/2 tsp. Mei Yen seasoning |
Bread | 1 slice dry | 1/3 cup dry breadcrumbs |
Bread | 1 slice soft bread | 3/4 cup soft breadcrumbs |
Broth, beef or chicken | 1 cup | 1 bouillon cube dissolved in 1 cup boiling water |
Broth, beef or chicken | 1 cup | 1 envelope powdered broth base dissolved in 1 cup boiling water |
Broth, beef or chicken | 1 cup | 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 |
Butter | 1 cup | 7/8 cup lard plus 1/2 tsp. salt |
Butter | 1 cup | 1 cup margarine |
Buttermilk (sour milk) | 1 cup | 1 cup plain yogurt |
Buttermilk (sour milk) | 1 cup | 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar |
Buttermilk (sour milk) | 1 cup | 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 |
Chili sauce | 1 cup | 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 |
Chocolate, semisweet | 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 |
Corn syrup | 1 cup | 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 |
Cornstarch (for thickening) | 1 tbsp. | 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) |
Cream, heavy (36% to 40% fat) |
1 cup | 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) |
Cream, light (18% to 20% fat) |
1 cup | 1 cup evaporated milk, undiluted |
Cream, whipped | 1 cup | 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 |
Egg, whole, uncooked | 1 large (3 tbsp.) |
2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water |
Egg, whole, uncooked | 1 large (3 tbsp.) |
2 yolks and 1 tbsp. water (in cookies) |
Egg, whole, uncooked | 1 large (3 tbsp.) |
2 yolks (in custards, cream fillings, and similar mixture) |
Egg, whole, uncooked | 1 large (3 tbsp.) |
2 whites as a thickening agent |
Eggs, uncooked | 1 cup | 5 large eggs |
Eggs, uncooked | 1 cup | 6 medium eggs |
Egg white | 1 large (2 tbsp.) |
2 tsp. thawed frozen egg white |
Egg white | 1 large (2 tbsp.) |
2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water |
Egg white | 1 cup | 8 large egg whites |
Egg yolk | 1 yolk (1 1/2 tbsp.) |
3 1/2 tbsp. thawed frozen egg yolk |
Egg yolk | 1 yolk (1 1/2 tbsp.) |
2 tbsp. sifted dry egg yolk |
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 |
Flour, all-purpose (for thickening) | 1 tbsp. | 1 tbsp. granular tapioca |
Flour, all-purpose (for thickening) | 1 tbsp. | 1 tbsp. waxy rice flour |
Flour, all-purpose (for thickening) | 1 tbsp. | 2 tbsp. browned flour |
Flour, all-purpose (for thickening) | 1 tbsp. | 1 1/2 tbsp. whole wheat flour |
Flour, all-purpose (for thickening) | 1 tbsp. | 1/2 tbsp. whole wheat flour and 1/2 tbsp all-purpose flour |
Flour, all-purpose (for thickening) | 1 tbsp. | 1 tbsp. quick-cooking tapioca |
Flour, all-purpose | 1 cup sifted | 1 cup and 2 tbsp.cake flour |
Flour, all-purpose | 1 cup sifted | 1 cup rolled oats, crushed |
Flour, all-purpose | 1 cup sifted | 1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour |
Flour, all-purpose | 1 cup sifted | 1/2 cup cornmeal, bran, rice flour, or whole wheat flour and 1/2 cup all-purpose flour |
Flour, all-purpose | 1 cup sifted | 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour |
Flour, all-purpose | 1 cup sifted | 1 cup rye or rice flour |
Flour, all-purpose | 1 cup sifted | 1/4 cup soybean flour and 3/4 cup all-purpose flour |
Flour, all-purpose | 1 lb. | 4 cups sifted |
Flour, all-purpose | 1 lb. | 3 1/3 cups unsifted |
Flour, cake | 1 lb. | 4 3/4 cups |
Flour, cake | 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 |
Ginger | 1/8 tsp. | 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 |
Lemon peel, dried | 1 tsp. | grated peel of 1 medium lemon |
Lemon peel, dried | 1 tsp. | 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 |
Maple sugar (grated and packed) | 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 |
Mayonnaise (for salad dressings) | 1 cup | 1 cup sour cream |
Mayonnaise (for salad dressings) | 1 cup | 1 cup cottage cheese pureed in a blender |
Mei Yen seasoning | 1 tsp. | 1 tsp. Beau Monde seasoning |
Mei Yen seasoning | 1 tsp. | 1/2 tsp. salt |
Milk, buttermilk (or sour) | 1 cup | 1 cup plain yogurt |
Milk, buttermilk (or sour) | 1 cup | 1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.) |
Milk, buttermilk (or sour) | 1 cup | 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 |
Milk, skim | 1 cup | 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. |
Milk, sweetened condensed | 1 can (about 1 1/3 cup) | 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.) |
Milk, whole | 1 cup | 1/2 cup evaporated milk and 1/2 cup water |
Milk, whole | 1 cup | 4 tbsp whole dry milk and 1 cup water (or follow manufacturer's directions) |
Milk, whole | 1 cup | 1 cup fruit juice or 1 cup potato water (for use in baking) |
Mushrooms, fresh | 1 lb. | 2 to 3 cup whole |
Mushrooms, fresh | 1 lb. | 3 oz dried |
Mushrooms, fresh | 1 lb. | 5 cup sliced |
Mushrooms, fresh | 1 lb. | 1 10 oz. can (8 oz., drained weight) |
Mushrooms, canned | 4 oz. | 2 cups sliced fresh |
Mushrooms, canned | 4 oz. | 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 |
Onion powder | 1 tbsp. | 4 tbsp. fresh chopped onion |
Onions | 1 lb. | 3 large onions |
Onions | 1 lb. | 2 to 2 1/2 cup chopped |
Orange peel, dried | 1 tbsp. | 2 to 3 tbsp. grated orange peel |
Orange peel, dried | 1 tbsp. | grated peel of 1 medium orange |
Orange peel, dried | 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 |
Peppers, red bell | 1 tbsp. dried | 2 tbsp chopped pimiento |
Peppermint, dried | 1 tbsp. | 1/4 cup chopped fresh mint |
Pimiento | 2 tbsp. | 1 tbsp. dried red bell peppers, rehydrated |
Pimiento | 2 tbsp. | 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) |
Shortening, solid (used in baking) | 1 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 |
Sour cream, cultured | 1 cup | Blend until smooth: 1/3 cup buttermilk, 1 tbsp. lemon juice, and 1 cup cottage cheese |
Sour cream, cultured | 1 cup | 1 cup plain yogurt |
Sour cream, cultured | 1 cup | 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 |
Sugar, brown | 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.) |
Sugar, granulated | 1 cup | 1 1/3 cups molasses (Decrease liquid called for in the recipe by 1/3 cup.) |
Sugar, granulated | 1 cup | 1 cup powdered sugar |
Sugar, granulated | 1 cup | 1 cup brown sugar, firmly packed |
Sugar, granulated | 1 cup | 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 |
Yogurt, plain | 1 cup | 1 cup cottage cheese blended until smooth |
Yogurt, plain | 1 cup | 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
Homemade Stuffing Mix (Stove Top Dressing)
Homemade Instant Oatmeal With Variations
Self-Rising Cornmeal Mix and Cornbread
Homemade Chili Powder Seasoning Blend
Cajun Spice Blend (salt-free)