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Ext/Exp Station PubsIn a Pinch Ingredient Substitution
Guide E-131
Martha Archuleta, Extension Food and Nutrition Specialist
College of Agriculture, Consumer and Environmental Sciences
New Mexico State University.
Have you ever been in the middle of preparing a recipe and discovered you were out of an important ingredient? If so, you had to decide on a solution to the problem—make a suitable substitute for that ingredient from supplies available in your pantry, or make a trip to the grocery store.
The jaunt to the store ensures that you get the ingredient specified in the recipe, but it can also take valuable time and energy you might not have.
Ingredient substitution—or using similar ingredients that perform the same function in a food—is the easiest alternative. The key to success with ingredient substitution is being able to put your finger on the information when you need it. The following information is designed to help you do just that.
Many substitutions are simply another form of the needed ingredient. For example, 1/8 teaspoon of garlic powder can be substituted for one small garlic clove. These simple substitutions are called equivalents because the ingredients are similar. When equivalent ingredients are substituted, very little, if any, change will be noticed in the finished product.
Another type of substitution involves using an ingredient with properties similar to the ingredient called for in the recipe. An example would be substituting plain yogurt for sour cream in a salad dressing.
Each ingredient in a recipe has a specific function. Therefore, this kind of substitution can result in a product with different quality characteristics. This means that flavor, color or texture of the product may change because of an ingredient substitution.
Quality in the Making
| Ingredient Substitution Chart | ||
| Ingredient | Amount | Substitutes |
| 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 starch | 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 in recipe by 1 ⁄ 2 cup) • 1 ⁄ 4 tsp baking soda and 1 ⁄ 2 Tbsp vinegar or lemon juice used with sweet milk to make 1 ⁄ 2 cup (decrease liquid called for in recipe by 1 ⁄ 2 cup) |
| Bay leaf | 1 whole | • 1 ⁄ 4 teaspoon crushed |
| Beau monde seasoning |
1 tsp | • 1 tsp seasoning or seasoned salt • 1 ⁄ 2 tsp table salt • 1 ⁄ 2 tsp Mei Yen seasoning |
| Broth | 1 cup | • 1 bouillon cube dissolved in 1 cup
beef or chicken boiling water • 1 envelope powdered broth base dissolved in 1 cup boilingwater • 1 tsp powdered broth base dissolved in 1 cup boiling water |
| Butter | 1 cup | • 7 ⁄ 8 – 1 cup hydrogenated fat and
1 ⁄ 2 tsp salt • 7 ⁄ 8 cup lard plus 1 ⁄ 2 tsp salt • 1 cup margarine |
| Catsup | 1 cup | • 1 cup tomato sauce • 1 ⁄ 2 cup sugar and 2 Tbsp vinegar (for use in cooking) |
| Chicken stock | 1 1 ⁄ 2 tsp | • 1 chicken bouillon cube base, instant |
| Chicken stock | 1 Tbsp | • 1 cup canned or homemade base,
instant dissolved in chickenbroth
or chicken stock 1 cup water |
| Chili sauce | 1 cup | • 1 cup tomato sauce, 1 ⁄ 4 cup brown
sugar, 2 Tbsp vinegar, 1 ⁄ 4 tsp
cinnamon, dash of ground cloves and dash of allspice |
| Chives | 2 tsp | • 2 tsp green onion tops, finely chopped finely chopped |
| Chocolate chips | 1 oz | • 1 oz sweet cooking chocolate semisweet |
| Chocolate, semisweet |
1 2 ⁄ 3 oz. | • 1 oz. unsweetened chocolate and 4 tsp sugar |
| Chocolate, semisweet chips, melted |
6-oz package | • 2 squares unsweetened chocolate, 2 Tbsp shortening and 1 ⁄ 2 cup sugar |
| Chocolate, unsweetened |
1 oz. or square | • 3 Tbsp cocoa and 1 Tbsp fat |
| Cocoa | 1 ⁄ 4 cup | • 1 oz. (square) chocolate (decrease 4 Tbsp fat called for in recipe by 1 ⁄ 2 Tbsp) |
| Coconut | 1 Tbsp grated, dry | • 1 1 ⁄ 2 Tbsp fresh coconut, grated |
| Coconut cream | 1 cup | • 1 cup whipping cream |
| Coconut milk | 1 cup | • 1 cup whole or 2% milk |
| Corn syrup | 1 cup | • 1 cup sugar and 1 ⁄ 4 cup liquid (use
whatever liquid is called for in the
recipe) • 1 cup honey |
| 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, half-and half |
1 cup | • 7 ⁄ 8 cup milk and 1 ⁄ 2 Tbsp
butter or margarine • 1 cup evaporated milk, undiluted |
| Cream, Heavy (36% – 40% fat) |
1 cup | • 3 ⁄ 4 cup milk and 1 ⁄ 3 cup butter or margarine (for use in cooking and baking) |
| Cream, light (18% – 20% fat) |
1 cup | • 3 ⁄ 4 cup milk and 3 Tbsp butter
or margarine (for use in cooking
and baking) • 1 cup evaporated milk, undiluted |
| Cream, whipped | • Chill a 13 oz. can of evaporated
milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff. |
|
| Dill plant, fresh or dried |
3 heads | • 1 Tbsp dill seed |
| Egg | 1 whole (3Tbsp) |
• 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 mixtures) |
| Egg white | 1 white (2 Tbsp) |
• 2 Tbsp thawed frozen egg white • 2 tsp sifted, dry egg white powder and 2 Tbsp lukewarm water |
| Egg yolk | 1 yolk (1 1 ⁄ 2 Tbsp) |
• 2 Tbsp sifted, dry egg yolk powder
and 2 tsp water • 1 1 ⁄ 3 Tbsp thawed frozen egg yolk |
| 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 • 1 Tbsp waxy corned 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 |
| Flour, all purpose Note: Specialty flours added to yeast bread recipes will result in a reduced volume and a heavier product. |
1 cup sifted |
• 1 cup and 2 Tbsp cake flour • 1 cup minus 2 Tbsp unsifted allpurpose flour • 1 1 ⁄ 2 cup bread crumbs • 1 cup rolled oats • 1 ⁄ 3 cup cornmeal or soybean flour and 2 ⁄ 3 cup all purpose flour • 1 ⁄ 2 cup cornmeal, bran, rice flour, rye 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 |
| Flour, cake |
1 cup sifted |
• 1 cup minus 2 Tbsp sifted all-purpose flour |
| Flour, self-rising |
1 cup | • 1 cup minus 2 tsp all-purpose flour
and 1 1 ⁄ 2 tsp baking powder and 1 ⁄ 2 tsp salt |
| Flour whole wheat |
• substitute whole wheat flour for 1 ⁄ 4 – 1 ⁄ 2 of white flour called for in recipe | |
| Garlic | 1 clove, small |
• 1 ⁄ 8 tsp garlic powder |
| Gelatin | 3 oz. package |
• 1 Tbsp plain gelatin and 2 cups flavored fruit juice |
| Ginger powdered |
1 ⁄ 8 tsp | • 1 Tbsp candied ginger rinsed in
water to remove sugar, and finely
cut • 1 Tbsp raw ginger |
| Herbs, fresh finely cut |
1 Tbsp | • 1 tsp dried herbs |
| Honey | 1 cup | • 1 1 ⁄ 4 cups sugar and 1 ⁄ 4 cup liquid (use liquid called for in recipe) |
| Horseradish | 1 Tbsp, fresh |
• 2 Tbsp bottled |
| Lemon | 1 tsp juice | • 1 ⁄ 2 tsp vinegar |
| Lemon | 1 medium | • 2-3 Tbsp juice and 1-2 tsp rind |
| Lemon peel, dried |
1 tsp | • 1-2 tsp grated fresh lemon peel • grated peel of 1 medium lemon • 1 ⁄ 2 tsp lemon extract |
| Macaroni (4 cups cooked) |
2 cups, uncooked |
• 2 cups spaghetti, uncooked • 4 cups noodles, uncooked |
| Maple sugar | 1 ⁄ 2 cup | • 1 cup maple syrup |
| Maple sugar | 1 Tbsp | • 1 Tbsp white, granulated (grated and packed) sugar |
| Marshmallows, miniature |
1 cup | • 10 large |
| Mayonnaise (for use in salads and salad dressings) |
1 cup | • 1 ⁄ 2 cup yogurt and 1 ⁄ 2 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 table salt |
| Milk, buttermilk | 1 cup | • 1 cup plain yogurt |
| Milk, buttermilk | 1 cup | • 1 cup minus 1 Tbsp sweet milk
and 1 Tbsp lemon juice or vinegar
(allow to stand 5-10 minutes) • 1 cup sweet milk and 1 3 ⁄ 4 tsp cream of tartar |
| Milk, evaporated (whole or skim) |
1 ⁄ 2 cup, plus 1 ⁄ 2 cup water |
• 1 cup liquid whole milk |
| Milk, skim | 1 cup | • 4-5 Tbsp non-fat dry milk powder
and enough water to make one
cup, or follow manufacturer’s directions |
| Milk, skim | 1/4 cup | • 4 tsp non-fat dry milk powder plus
water to make 1 ⁄ 4 cup, or follow manufacturer’s directions • 2 Tbsp evaporated skim milk and 2 Tbsp water |
| Milk, sweetened |
1 can, (about 1 1 ⁄ 3 cup) 1 cup |
• Heat the following ingredients
until condensed sugar and butter are dissolved: 1 ⁄ 3 cup and 2 Tbsp evaporated milk 1 cup sugar 3 Tbsp butter or margarine • Heat the following ingredients until sugar and butter are dissolved: 1 ⁄ 3 cup evaporated milk 3 ⁄ 4 cup sugar 2 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 stir until smooth |
| Milk, whole | 1 cup | • 1 cup reconstituted non-fat dry
milk and 2 tsp butter or margarine • 3 ⁄ 4 cup evaporated milk and 3 ⁄ 4 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 ⁄ 4 cup non-fat dry milk and 2 tsp butter or margarine and 7 ⁄ 8 cup water |
| Mushrooms | 1 pound fresh |
• 3 oz. dried mushrooms • 1 10 oz. can (8 oz. drained weight) |
| Mushrooms, powdered |
1 Tbsp | • 3 Tbsp whole, dried mushrooms • 4 oz. fresh • 2 oz. canned |
| Mustard, dry | 1 tsp | • 1 Tbsp prepared mustard |
| Onion, fresh | 1 small | • Rehydrate 1 Tbsp instant minced onion |
| Onions, instant minced |
1 Tbsp | • 2 Tbsp fresh onion,chopped |
| Onion powder | 1 Tbsp | • 1 medium onion, chopped • 4 Tbsp fresh chopped onion |
| Orange | 1 medium | • 6-8 Tbsp juice |
| Orange peel, dried |
1 Tbsp | • 2-3 Tbsp grated freshorange peel • grated peel of 1 medium orange |
| Orange peel, dried |
2 tsp | • 1 tsp orange extract |
| Orange peel, fresh |
1 medium | • 2-3 Tbsp grated fresh orange peel |
| 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 bell pepper
chopped • 2 Tbsp chopped pimento |
| Peppermint, dried |
1 Tbsp | • 1 ⁄ 4 cup chopped fresh mint |
| Pimento | 2 Tbsp | • Rehydrate 1 Tbsp dried red
chopped bell peppers • 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 |
| Rice (3 cups cooked) | 1 cup regular, uncooked |
• 1 cup uncooked converted rice • 1 cup uncooked brown rice • 1 cup uncooked wild rice |
| Shortening, melted |
1 cup | • 1 cup cooking oil (cooking oil
should not be substituted if recipe
does not call for melted shortening) |
| Shortening, solid (used in baking) |
1 cup | • 1 cup minus 2 Tbsp lard • 1 1 ⁄ 8 cups butter (decrease salt called for in recipe by 1 ⁄ 2 tsp) • 1 1 ⁄ 8 cups margarine (decrease salt called for in recipe by 1 ⁄ 2 tsp) |
| Sour cream | 1 cup | • 3 ⁄ 4 cup sour milk and 1 ⁄ 3 cup butter
or margarine • 3 ⁄ 4 cup 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 |
| Sugar, white | 1 tsp | • 1 ⁄ 8 tsp noncaloric sweetener
solution or follow manufacturer’s directions |
| Sugar, white | 1 cup | • 1 cup corn syrup (decrease liquid
called for in recipe by 1 ⁄ 4 cup) • 1 1 ⁄ 3 cup molasses (decrease liquid called for in recipe by 1 ⁄ 3 cup) • 1 cup powdered sugar • 1 cup brown sugar, firmly packed • 1 cup honey (decrease liquid called for in recipe by 1 ⁄ 4 cup) • 1 3 ⁄ 4 cup confectioners’ sugar, packed |
| Tapioca, granular | 1 Tbsp | • 2 Tbsp pearl tapioca |
| Tomatoes Fresh | 2 cups | • 1 16 oz. can (may need to drain) |
| Tomato Juice | 1 cup | • 1 ⁄ 2 cup tomato sauce and 1 ⁄ 2 cup water |
| Worcestershire | 1 tsp | • 1 tsp bottled steak sauce |
| Yeast, active dry | 1 Tbsp | • 1 cake yeast, compressed • 1 package (1 ⁄ 4 oz) active dry yeast |
| Yogurt, plain | 1 cup | • 1 cup buttermilk • 1 cup cottage cheese, blended until smooth • 1 cup sour cream |
Initial development of this information by Barbara Willenberg, Extension Assistant and Karla Vollmar Hughes, State Specialist, University of Missouri.
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu.
Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact pubs@nmsu.edu or the authors listed on the publication.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
Reprinted and electronically distributed January 2003, Las Cruces, NM.