In a Pinch Ingredient Substitution

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 for 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 tsp 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 (beef or chicken) dissolved in 1 cup boiling water
• 1 envelope powdered broth base dissolved in 1 cup boiling water
• 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 cube instant chicken bouillon base

Chicken stock

1 Tbsp dissolved in 1 cup water and the second part

• 1 cup canned or homemade chicken broth or chicken stock.

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

Chocolate chips

1 oz

• 1 oz sweet or semisweet cooking chocolate

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
1 square

• 3 Tbsp cocoa and 1 Tbsp fat

Cocoa

1⁄4 cup

• 1 oz (or 1 square) chocolate; for every 4 Tbsp fat called for in recipe, decrease 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
(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 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 corn 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 all-purpose 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, or rice, rye, 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 and 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 sugar

Marshmallows, miniature

1 cup

• 10 large marshmallows

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 puréed 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
• 1 cup minus 1 Tbsp milk and 1 Tbsp lemon juice or vinegar (allow to stand 5–10 minutes)
• 1 cup 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 enough 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 sugar and butter are dissolved: 1⁄3 cup plus 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

Onion, 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 fresh orange peel
• grated peel of 1 medium orange

Orange peel, dried

2 tsp

• 1 tsp orange extract

Parsley, dried

1 tsp

• 3 tsp fresh parsley, chopped

Peppermint, dried

1 Tbsp

• 1⁄4 cup fresh mint, 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 pimento

Pimento

2 Tbsp

• Rehydrate 1 Tbsp dried red 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 or 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 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 fresh mint, chopped

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

Tomato juice

1 cup

• 1⁄2 cup tomato sauce and 1⁄2 cup water

Tomatoes, fresh

2 cups

• 1 16-oz can (may need to drain)

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