Substitutions and Measurements
SUBSTITUTIONS
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water, OR 4 tablespoons dry whole milk plus 1 cup water.
1 cup skim milk = 3 to 4 tablespoons nonfat dry milk, plus one cup water.
1 whole egg for thickening or baking = 2 egg yolks, OR 2 tablespoons whole dried egg plus 2 tablespoons water.
1 tablespoon flour for thickening = 1/2 tablespoon cornstarch, potato starch, or rice starch.
1 cup cake flour, for baking = 7/8 cup all-purpose flour.
1 cup all-purpose flour, for baking breads = up to 1/2 cup bran, whole-wheat flour or cornmeal mixed with enough all-purpose flour to fill a cup.
1 teaspoon baking powder = 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tarter.
MEASUREMENTS
3 TEASPOONS = 1 TABLESPOON.
2 TABLESPOONS = 1/8 CUP.
4 TABLESPOONS = 1/4 CUP.
8 TABLESPOONS = 1/2 CUP.
16 TABLESPOONS = 1 CUP.
5 TABLESPOONS PLUS 1 TEASPOONS = 1/3 CUP.
12 TABLESPOONS = 3/4 CUP.
4 OUNCES = 1/2 CUP.
8 OUNCES = 1 CUP.
2 CUPS FAT = 1 POUND.
2 CUPS = 1 PINT.
2 PINTS = 1 QUART.
1 QUART = 4 CUPS.
2 CUPS SUGAR = 1 POUND.
5/8 CUP = 1/2 CUP PLUS 2 TABLESPOONS.
7/8 CUP = 3/4 CUP PLUS 2 TABLESPOONS.
5 1/2 CUPS POWDERED SUGAR = 1 POUND.
2 1/4 CUPS BROWN SUGAR = 1 POUND.
4 CUPS SIFTED ALL-PURPOSE FLOUR = 1 POUND.
4 3/4 CUP SIFTED CAKE FLOUR = 1 POUND.
1 POUND BUTTER = 2 CUPS OR 4 STICKS.
A FEW GRAINS = LESS THAN 1/8 TEASPOON.
North Dakota State University
NDSU Extension Service
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Ingredient Substitutions
HE-198, (Reviewed and Reprinted) July 1999
Julie Garden-Robinson, Food and Nutrition Specialist
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Have you ever been all set to prepare a food and suddenly discovered you were missing a certain ingredient? Sometimes it is inconvenient to go to the store to purchase the necessary ingredient. It may be more convenient to try a substitute from supplies available in your kitchen.
The following chart gives substitutes that may be used to achieve a product that is similar to the original. There are, however, a number of factors to consider when substituting ingredients. Each ingredient in a recipe has a specific function. Substitution of one ingredient for another may alter the taste, color, moisture content or texture of the product. For this reason, it is suggested that ingredient substitution be used in unexpected situations only.
If you don't have the food listed in the "ingredient" column, try one of the alternatives listed in the "substitutes" column.
INGREDIENT AMOUNT SUBSTITUTION
¨ Allspice, 1 teaspoon = ½ teaspoon Cinnamon and ½ teaspoon ground Cloves.
¨ Apple Pie Spice, 1 teaspoon = ½ tsp. Cinnamon, ½ tsp. Nutmeg, 1/8 tsp. Cardamom.
¨ Arrowroot Starch, 1 teaspoon = 1 Tbl. Flour and 11/2 tsp. Cornstarch.
¨ Baking Powder, 1 teaspoon = 1/4 tsp. Baking soda plus 5/8 tsp. Cream of Tartar.
1/4 tsp. Baking soda plus 1/2 cup sour milk or buttermilk or Yogurt (decrease liquid called for in recipe by 1/2 cup. 1/4 tsp. Baking soda 1/2 tsp. Vinegar or lemon juice used with sweet milk to make 1/2 cup. (Decrease liquid called for in recipe by 1/2 cup. 1/4 tsp. Baking soda plus 1/4 to 1/2 cup Molasses (decrease liquid called for in recipe by 1 to 2 tablespoons. 1/3 tsp. Baking soda plus 1/2 tsp. Cream of Tartar
¨ Bay Leaf, 1 Whole = 1/4 tsp. Cracked Bay Leaves
¨ Beau Monde, 1 teaspoon = 1 tsp. seasoned salt 1/2 tsp. Salt plus dash garlic, onion and celery salt or powder
¨ Beef Stock base, 2 teaspoons = 1 Beef Bouillon Cube
¨ Beef stock base, instant, 4 teaspoons dissolved in 1 1/4-cup water = 1 can (10-½ oz) condensed, undiluted beef bouillon or Consommé'.
¨ Bread Crumbs, 1/3 cup Dry = 1 Slice of Bread
¨ Bread Crumbs, 3/4 cup Soft = 1 Slice of Bread
¨ Broth, Beef or chicken, 1 cup = 1 Bouillon Cube dissolved in 1 cup boiling water. 1 tsp. Powdered Broth base dissolved in 1 cup boiling water.
¨ Butter, 1 cup = 7/8 to 1 cup hydrogenated fat plus 1/2 teaspoon salt. 7/8 cup oil plus ½ teaspoon salt. < OR> 1 cup Margarine < OR> 7/8 cup oil.
¨ Carob Powder, 3 Tablespoons = 1 ounce unsweetened chocolate plus 2 tablespoons water.
¨ Catsup, 1 cup = 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar. (For use in cooking).
¨ Chicken Stock (instant), 1 ½ tsp. = 1 Chicken bouillon Cube.
¨ Chicken stock (instant), 1 tbl. Dissolved in 1 cup water = 1 cup canned or homemade broth or stock.
¨ Chili Sauce, 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice.
¨ Chives Chopped, 2 teaspoons = 2 teaspoons finely chopped green onion tops.
¨ Chocolate Chips semisweet, 1oz. = 1 oz. Sweet cooking Chocolate.
¨ Chocolate, semisweet, 1 2/3 oz = 1 ounce unsweetened chocolate plus 4 teaspoons sugar.
¨ Chocolate Pieces, semisweet, 6 oz melted = 2 squares unsweetened choc. + 2 tbl. shortening + 1/2 cup sugar.
¨ Chocolate Unsweetened, 1oz or square = 3 tablespoons cocoa plus 1 tablespoon butter or margarine 3 tablespoons carob powder plus 2 tablespoons water.
¨ Cocoa, ¼ cup or 4 tablespoons = 1 oz chocolate (decrease fat called for in recipe by 1/2 tbl).
¨ Coconut, grated, dry, 1 tablespoon = 1 1/2 tablespoons fresh, grated.
¨ Coconut Cream, 1 cup = 1 cup cream.
¨ Coconut Milk, 1 cup = 1 cup milk.
¨ Corn syrup, 1 cup = 1 cup sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) 1 cup Honey.
¨ Cornstarch (for thickening) 1 tbl. = 2 tbl. All-purpose flour 4 to 6 tsp. quick cooking tapioca.
¨ Cracker Crumbs, ¾ cup = 1 cup Bread Crumbs.
¨ Cream cheese, Part skim milk, ricotta cheese or lowfat cottage cheese beaten until smooth.
¨ Cream, ½ & ½, 1 cup = 7/8 cup whole milk plus 1/2 tablespoon butter or margarine 3 tablespoons oil plus milk to equal 1 cup 1 cup evaporated milk.
¨ Cream, heavy, 1 cup = 3/4- cup milk plus 1/3- cup butter or margarine (for use in cooking and baking) >OR>2/3 cup buttermilk plus 1/3- cup oil Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation).
¨ Cream, light, 1 cup = 1 cup undiluted evaporated milk 14 tablespoons milk plus 3 tablespoons butter or margarine.
¨ Sour Cream, 1 cup = 3 tablespoons butter plus 7/8 cup sour milk 7/8 cup buttermilk plus 3 tablespoons butter .
¨ Cream, whipped chill a 13-oz. can of evaporated milk for 12 hours. Add 1-teaspoon lemon juice. Whip until stiff. beat until stiff: 1/2-cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2-cup sugar, slowly, while beating. Then add 2 tablespoons lemon juice and beat until mixed well.
¨ Cream, whipping, 1 cup = 2 tablespoons lemon juice, 2 tablespoons sugar, 1 cup evaporated milk. 3/4-cup milk plus 1/3 cup butter (for cooking only).
¨ Cream of Tartar, ½ teaspoon = 1 1/2 teaspoon lemon juice or vinegar.
¨ Dill Plant, 3 heads = 1 tablespoon dill seed fresh or dried.
¨ Egg, 1 whole, (3 tablespoons) = 3 tbl. Slightly beaten egg 3 tbl. Plus 1 teaspoon frozen egg, thawed 2 ½ tbl. sifted dry whole egg powder plus 2-½ tbl. lukewarm water 1/4 cup egg substitute 1 egg white and 2 tsp. Oil 2 egg whites 2 yolks plus 1 tbl. water (in cookies) 2 yolks (in custards, cream fillings and similar mixtures).
¨ Egg Substitute, 1 egg = 2 egg whites. May add 1 to 3 tsp. vegetable oil for each yolk omitted. 1 egg white, 2 1/4 tsp. nonfat dry milk powder, and 2 tsp. vegetable oil (may store 1 week in refrigerator or freezer) In cookies and cakes only -- use 2 tablespoons water plus 1/2 teaspoon baking powder
* In cookie and cake recipes that call for 2 or 3 eggs -- for each egg, use 2 tablespoons flour, 1/2 tablespoon shortening, 1/2 teaspoon baking powder, 2 tablespoons liquid (use liquid called for in recipe)
¨ Extracts, 1 teaspoon = 1/4 teaspoon oil of similar flavor. ¼ teaspoon = 2 drops oil of similar flavor
(Oils will not evaporate at high temperatures).
¨ Flavor based Oil, ¼ teaspoon = 1 tsp. extract. 2 drops = 1/4 tsp. extract of same flavor.
¨ Flour, all-purpose, for thickening, 1 tablespoon = 1/2 tablespoon cornstarch, potato starch, rice starch or
Arrowroot starch 1 tablespoon granular tapioca. 2 to 3 teaspoons quick-cooking tapioca 1 tablespoon waxy rice flour 1 tablespoon waxy corn flour 2 tablespoons browned flour 1 1/2 tablespoons whole wheat flour 1/2 tablespoon whole wheat flour plus 1/2 tablespoon all-purpose flour.
¨ Note: Specialty flours added to yeast bread recipes will result in a reduced volume and a heavier product.
The following flours require more leavening than wheat flour, so add 2-½ teaspoons baking powder per cup of flour. An even lighter product results when buttermilk plus ½ teaspoon baking soda is substituted for each cup of milk in the recipe.
¨ Flour, all-purpose, 1 cup, sifted = See following
1 1/4 cups rye flour ------- 3/4 cup rice flour-------- 1 1/2 cups oat flour------- 1 cup corn flour
* 3/4 cup coarse cornmeal------ ------* 5/8 cup potato starch flour---------* 1-1/8 cups cake flour
* 1 1/2 cups bread crumbs------ * 1 cup rolled oats---------- * 1 cup fine cornmeal
* 1 1/2 cups barley flour-------- * 1 cup unsifted all-purpose flour minus 2 tablespoons
* 1/3 cup cornmeal or soybean flour plus 2/3 cup all-purpose flour
* 1/2-cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus 1/2 cup all-purpose flour
* Substitute whole wheat flour for 1/4 to 1/2 of white flour called for in a recipe
*1/4 cup soybean flour plus 3/4 cup all-purpose flour
* 1/3 cup wheat germ plus 2/3 cup all-purpose flour
¨ Flour, cake, 1 cup, sifted = 1 cup minus 2 tbl. Sifted all-purpose flour.
¨ Flour, Pastry, 1 cup = 7/8 cup all-purpose flour.
¨ Flour, self rising, 1 cup = 1 cup minus 2 tsp. all-purpose plus 1 ½ tsp. baking powder and (?) tsp. Salt.
¨ Flour, whole wheat, 1 cup = 1 cup white wheat flour 1 cup graham flour.
¨ Garlic, 1 clove, small = 1/8-tsp. Garlic powder or ¼ tsp. Instant minced garlic.
¨ Garlic salt, ¾ teaspoon = 1 medium clove or ½ tsp. minced fresh garlic.
¨ Gelatin, flavored, 3-ounce pkg. = 1 tbl. Plain gelatin plus 2 cups fruit juice.
¨ Ginger, 1/8 teaspoon, powdered = 1 tbl candied, sugar rinsed off, finely cut 1 tbl. Fresh, grated.
¨ Herbs, dried, 1 teaspoon = 1 tablespoon fresh, finely cut.
¨ Herbs, fresh, finely cut, 1 tablespoon = 1 tsp. Dried herbs ½ tsp. Ground herbs.
¨ Honey, 1 cup = 1 1/4 cups sugar plus 1/4 cup liquid (use liquid called for in recipe).
¨ Horseradish, fresh, 1 tablespoon = 2 tablespoons bottled.
¨ Lemon, 1 medium, 1 teaspoon juice = ½ tsp., vinegar 2 to 3 tbl. lemon juice and 1 to 2 tsp. Rind.
¨ Lemon peel, dried, 1 teaspoon = 1 to 2 tsp. Grated fresh lemon peel grated peel of 1 medium lemon1/2 tsp. lemon extract.
¨ Maple sugar, 1/2 cup = 1 cup maple syrup.
¨ Maple sugar, 1 tablespoon = 1 tablespoon white granulated sugar (grated and packed).
¨ Marshmallows, 1 cup, mini's = 10 large marshmallows.
¨ Mayonnaise, for use in salads and salad dressings, 1 cup = 1/2 cup yogurt and cup mayonnaise or salad dressing 1 cup salad dressing 1 cup sour cream 1 cup yogurt 1 cup cottage cheese pureed in a blender.
¨ Milk, Buttermilk, 1 cup = 1 cup plain yogurt.
¨ Milk, buttermilk or sour, 1 cup = 1 cup minus 1 tbl. sweet milk plus 1 tbl. lemon juice or vinegar (allow to stand 5 to 10 minutes) 1 cup sweet milk and 1 3/4 tsp. cream of tartar.
¨ Milk, evaporated, ½ cup + ½ cup water = 1 cup milk (whole or skim).
¨ Milk, evaporated, 1 can (12 oz) = Whip until smooth, 1-cup nonfat dry milk and 1 3/4 cups warm water.
Keep refrigerated.
¨ Milk, skim, 1 cup = 4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer's directions.
¨ Milk, skim, ¼ cup = 4 teaspoons nonfat dry milk powder plus water to make 1/4 cup, or follow manufacturer's directions.
¨ Milk, skim, 1/3 cup = 2 tablespoons nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer's directions
¨ Milk, sweetened-condensed, 1 can-1 1/3 cup = Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine
¨ Milk, sweetened-condensed, 1 cup = Heat the following ingredients until sugar and butter are dissolved: 1/3 cup evaporated milk, 3/4 cup sugar, 2 tablespoons butter or margarine. add 1 cup plus 2 tablespoons dry milk powder to 1/2-cup warm water. Mix well. Add 3/4-cup sugar and stir until smooth.
¨ Milk, sweetened-condensed, 1 ¼ cup = Combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water, and 3 tbl. Butter or margarine. Blend until smooth. To thicken, let set in refrigerator 24.hrs.
¨ Milk, whole, 1 cup = 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp. butter or margarine 1/2 cup evaporated milk plus 1/2 cup water 1 cup buttermilk plus 1/2 tsp. baking soda (for use in baking, decrease baking powder by 2 tsp.) 4 tbl. whole dry milk plus 1 cup water or follow manufacturer's directions 1 cup fruit juice or 1 cup potato water (in baking) 1/4 cup nonfat dry milk, 7/8 cup water and 2 tsp. butter or margarine 1 cup water plus 1 tsp. butter (in baking).
¨ Molasses, 1 cup = 3/4 cup sugar plus 2 tsp. baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon) 3/4 cup sugar plus 1 ¼ tsp. cream of tartar (increase liquid called for in recipe by 5 tablespoons)
¨ Mushrooms, 1 pound, fresh = 3 oz. dried 6-8 oz canned.
¨ Mushrooms, 1 tbl, powdered = 3 tbl whole dried 4 oz fresh 2 oz canned.
¨ Mustard, dry, 1 teaspoon = 1 tbl. Prepared ½ tsp. Mustard seeds.
¨ Onion, 1 small = 1/4 cup chopped, fresh onion 1-1/3 tsp. onion salt- 1 to 2 tbl. minced onion 1 tsp. onion powder.
¨ Orange, 1 medium = 6 to 8 tablespoons juice.
¨ Orange Peel, dried, <1 tablespoon> = 2 to 3 tablespoons grated fresh orange peel Grated peel of 1 medium-size orange. <2 teaspoons>= 1 teaspoon orange extract.
¨ Orange peel, fresh, 1 medium = 2 to 3 tablespoons grated fresh orange peel fresh
¨ Parsley, dried, 1 teaspoon = 3 tsp. Fresh parsley chopped.
¨ Peppers, green-bell, 1 tablespoon dried = 3 tbl. Fresh green pepper, chopped.
¨ Peppers, red-bell, 1 tablespoon dried = 3 tbl. Fresh red pepper, 2 tbl Pimiento, chopped.
¨ Peppermint, extract, 1 tablespoon = ¼ cup fresh mint, chopped *.
¨ Pimiento, chopped, 2 tablespoons = 1 tbl. Dried red pepper 3 tbl. Fresh red pepper, chopped.
¨ Pumpkin Pie, spice, 1 teaspoon = ½ tsp. Cinnamon, ¼ tsp. Ginger, 1/8 tsp. Allspice, 1/8 tsp. Nutmeg.
¨ Rennet, 1 tablet = 1 tablespoon liquid Rennet.
¨ Rice, uncooked, 1 cup regular = 1 cup Converted, Brown, or Wild uncooked 3 cups cooked.
¨ Rice, Cooked, 1 cup = 1 cup cooked bulgur wheat 1 cup cooked pearl Barley.
¨ Rum, ¼ cup = 1 tbl. Rum extract plus 3 tbl. Liquid called for in recipe or water.
¨ Shortening, melted, 1 cup = 1 cup cooking oil. (Oil should not be substituted if recipe does not call for melted shortening.
¨ Shortening, used in baking, 1 cup = 1 cup minus 2 tbl. Lard 1 1/8 cup butter or margarine. Decrease salt called for in recipe by ½ teaspoon.
¨ Shrimp, fresh, cooked, 1 cup = ¾ pound raw in shell, clean and cook. 7 oz. frozen peeled and cooked. 4 ½ or 5 oz. canned shrimp.
¨ Sour Cream, cultured, 1 cup = 7/8 cup sour milk or buttermilk plus 1/3 cup butter or margarine. Blend until smooth 1/3-cup buttermilk, 1 tbl. Lemon juice and 1 cup cottage cheese. 1 1/8-cup nonfat dry powder, ½ cup warm water, and 1 tbl. Vinegar (mixture will thicken in refrigerator in a few hours. 1 cup evaporated milk at 70°F plus 1 tbl. Vinegar. (allow to stand until it clabbers). 1 cup plain yogurt (in cooking add 1 tbl. Cornstarch to each cup to prevent separating) ¾ cup milk, ¾ tsp. Lemon juice and 1/3 cup butter or margarine. 1-cup cottage cheese and 2 or 3 tsp. Lemon juice pureed in blender.
¨ Spearmint, extract, 1 tablespoon = 1/4-cup fresh mint, chopped (see extracts)
¨ Sugar, Brown, 1 cup firmly packed = 1 cup granulated sugar plus ¼ cup molasses.
¨ Sugar, Powdered or confectioners, 1 cup = 3/4 cup granulated sugar.
¨ Sugar, White, 1 teaspoon = 1/2 to 3/4 teaspoon Honey or Molasses
¨ Sugar, White, 1 cup = 2 cups corn syrup (reduce liquid called for in recipe by 1/4 cup). NEVER replace more than 1/2 sugar in recipe with corn syrup. 1 cup brown sugar firmly packed 1 3/4 cups confectioners' sugar (for uses other than baking) 1 cup Molasses plus 1/2tsp. baking soda (omit baking powder or use very little) Reduce liquid in recipe by 1/4 cup per cup of molasses.) 3/4 cup Maple Syrup (reduce liquid called for in recipe by 3 tbl.) 1 cup Honey (decrease liquid by 1/4 cup. In baked goods, add 1/2-tsp. baking soda for each cup of Honey substituted and lower baking temperature. 25-degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tbl. Per cup of honey. Chill before shaping and baking. 1/2 of the sugar in cakes can be replaced with Honey. 2/3 of the sugar can be replaced in fruit bars, but replace no more than 1/3 of the sugar with Honey in Gingersnaps. When making Cakes or Cookies, first mix the Honey with the fat or liquid, then mix with other ingredients. If this is not done a soggy layer may form on top.
¨ Sugar Twin and Sprinkle Sweet---Measure like sugar, spoon for spoon and cup for cup.
¨ Equal, 1 packet = 2 teaspoons sugar
¨ Sweet 10, 10 drops = 1 teaspoon sugar 1 tablespoon = ½ cup sugar
¨ Tapioca, granular, 1 tablespoon = 2 tbl. Pearl Tapioca 2 teaspoons = 1 tbl. Flour.
¨ Tomato juice, 1 cup = ½ cup tomato sauce and ½ cup water.
¨ Tomatoes, fresh, 2 cups, chopped = 1-16 oz. can
¨ Tomato sauce, 15 oz. can = 6 oz. can tomato paste plus 1 cup water
¨ Tomatoes, chopped, 16 oz. can = 3 fresh medium tomatoes 16 oz. can stewed tomatoes
¨ Tomato soup, 10 ¾ oz. can = 1 cup tomato sauce plus ¼ cup water.
¨ Vanilla Extract, 1 teaspoon = 1 inch vanilla bean split and simmered in liquid of recipe.
¨ Wine, 1 cup = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar.
¨ Worcestershire sauce, 1 teaspoon = 1 teaspoon bottled steak sauce.
¨ Yeast, active, dry, 1 tablespoon (2/3 oz.) = 1 cake, compressed. 1 pkg. Active, dry, yeast.
¨ Yogurt, plain, 1 cup = 1 cup buttermilk 1 cup cottage cheese, blended 1 cup sour cream.
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