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)