Ingredient Substitutions

Sep 19th, 2006 | By Henna | Category: Measurements

Sometimes you just don’t have on hand a specific ingredient a recipe may call for. Don’t fret… certain ingredients may be easily substituted and no one will know the wiser. Here’s some common ingredient substitutions.

Ingredient Amount Substitutes
Allspice 1 tsp
  • tsp cinnamon and tsp ground cloves
Apple pie spice 1 tsp
  • tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom
Arrowroot starch 1 tsp
  • 1 tbsp flour
  • 1 tsp cornstarch
Baking powder 1 tsp
  • 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
  • 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 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
  • 1/4 tsp baking soda and 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
  • 1 1/2 tsp phosphate or tartrate baking powder
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
Brandy 1/4 cup
  • 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Broth, beef or chicken 1 cup
  • 1 bouillon cube dissolved in 1 cup boiling water
  • 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 and 1/2 tsp salt
  • 7/8 cup lard plus 1/2 tsp salt
  • 1 cup margerine
  • 7/8 cup oil plus 1/2 tsp salt
Catsup 1 cup
  • 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chicken stock base, instant 1 tsp
  • 1 chicken bouillon cube
Chicken stock base, instant 1 tbsp dissolved in 1 cup water
  • 1 cup canned or homeade 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, finely chopped 2 tsp
  • 2 tsp green onion tops, finely chopped
Chocolate chips, semisweet 1 ounce
  • 1 ounce sweet cooking chocolate
Chocolate, semisweet 1 2/3 ounces
  • 1 ounce unsweetened chocolate and 4 tsp sugar
Chocolate, semisweet chips, melted 6-ounce package
  • 2 squared unsweetened chocolate, 2 tbsp shortening, and cup sugar
Chocolate, unsweetened 1 square or 1 ounce
  • 3 tbsp cocoa and 1 tbsp fat
Cocoa 1/4 cup or 4 tbsp
  • 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)
Coconut 1 tbsp grated, dry
  • 1 1/2 tbsp fresh grated coconut
Coconut cream 1 cup
  • 1 cup whipping cream
Coconut milk 1 cup
  • 1 cup whole milk
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 cup sugar and 1/4 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 granulated 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 margerine
  • 1 cup evaporated milk, undiluted
  • 1/2 cup coffee cream plus 1/2 cup milk
Cream, heavy 1 cup
  • 3/4 cup milk and 1/3 cup butter or margerine (for use in cooking or baking)
Cream, light 1 cup
  • 3/4 cup milk and 3 tbsp butter or margerine (for use in cooking or baking)
  • 1 cup evaporated milk, undiluted
Cream, whipped any amount
  • Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.
Cream of tartar 1/2 tsp
  • 1 1/2 tsp lemon juice or vinegar
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 warm water
  • 2 yolks and 1 tbsp water (in cookies)
  • 2 yolks (in custards, cream fillings, and similar mixtures)
  • 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
  • 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
  • Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tbsp)
  • 1/4 cup commercial egg substitute
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 tsp)
  • 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 tsp whole wheat flour and 1/2 tsp all purpose flour
Flour, all-purposeNote: Specialty flours added to yeast bread recipes will result in a reduced volume and 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, 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 tbsp all-purpose flour and 1/1/2 tsp baking powder and 1/2 tsp salt.
Flour, whole wheat any amount
  • substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe
Garlic 1 clove, small
  • 1/8 tsp garlic powder or instant minced garlic
  • 1/2 – 1 tsp garlic salt (reduce amount salt called for in recipe)
Gelatin, flavored 3-ounce package
  • 1 tbsp plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp, powdered
  • 1 tbsp candied ginger rinsed in water to remove sugar and finely cut
  • 1 tbsp raw ginger
Herbs, fresh 1 tbsp finely cut
  • 1 tsp dried herbs
Honey 1 cup
  • 1 1/4 cup 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 tsp tbsp juice and 1-2 tsp rind
Lemon peel, dried 1 ts
  • 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 (grated and packed) 1 tbsp
  • 1 tbsp white, granulated sugar
Maple Syrup about 2 cups
  • Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring
Marshmallows, miniature 1 cup
  • 10 large
Mayonnaise (for use in salads and salad dressings 1 cup
  • 1/2 cup yogurt and 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cottage cheese pureed in blender
Me Yen seasoning 1 tsp
  • 1 tsp Beau Monde seasoning
  • 1/2 tsp table salt
Milk, buttermilk 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 for 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 to 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 and enough water to make 1/4 cup, or follow manufacturer’s directions
  • 2 tbsp evaporated skim milk and 2 tbsp water
Milk, sweetened condensed 1 can (about 1 1/3 cup
  • Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine
Milk, whole 1 cup
  • 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
  • 1/2 cup evaporated milk and 1/2 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
  • 1 cup soy or almond milk
  • 1 cup water plus 1 1/2 tsp butter in baking
  • 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
Mint leaves, fresh chopped 1/4 cup
  • 1 tbsp dried mint leaves
Molasses 1 cup
  • 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
  • 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
Mushrooms 1 lb fresh
  • 3 oz dried mushrooms plus 1 1/2 cups water
  • 1 10-ounce can
Mushrooms, powdered 1 tbsp
  • 3 tbsp whole, dried mushrooms/li>
  • 4 oz fresh
  • 2 oz canned
Mustard, dry 1 tsp
  • 1 tbsp prepared mustard
  • 1/2 tsp mustard seeds
Nuts 1 cup
  • 1 cup rolled oats, browned (in baked products)
Oil (for sauteing) 1/4 cup
  • 1/4 cup melted margerine, butter, bacon drippings, shortening, or lard
Onion, fresh 1 small
  • rehydrate 1 tbsp instant minced onion
Onion 1 small
  • 1/4 cup chopped, fresh onion
  • 1 1/3 tsp onion salt
  • 1-2 tbsp instant minced onion
  • 1 tsp onion powder
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; 3/4 cup diced; 2-3 tbsp grated rind
Orange peel, dried 1 tbsp
  • 2-3 tsp grated fresh orange 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
Pepper, white 1 tsp
  • 1 tsp black pepper
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, chopped
  • 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
  • 1 cup bulgur or pearl barley, cooked
Rum 1/4 cup
  • 1 tbsp rum extractplus enough liquid to make 1/4 cup
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 cup margarine (decrease salt called for in recipe by 1/2 tsp)
Sour cream, cultured 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
  • 1 cup granulated sugar plus 1/4 cup unsulpured molasses
  • 1/2 cup liquid brown sugar
Sugar, white 1 cup
  • 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
  • 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
Tapioca, quick-cooking for thickening 1tbsp
  • 1 tbsp of flour
Tomatoes, canned 1 cup
  • 1 1/3 cups diced tomatoes simmered 10 minutes
Tomatoes, fresh 2 cups, chopped
  • 1 16-ounce can
Tomatoes, packed 1 cup
  • 1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice 1 cup
  • 1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce 2 cups
  • 3/4 cup tomato paste plus 1 cup water
Tomato Soup 1 10 3/4 oz. can
  • 1 cup tomato sauce plus 1/4 oz. can cup water
Vanilla Bean 1/2 bean
  • 1 tbsp vanilla extract
Worcestershire sauce 1 tsp
  • 1 tsp bottled steak sauce
Yeast, active dry 1 tbsp
  • 1 yeast cake, compressed
  • 1 package active dry yeast
Yogurt, plain 1 cup
  • 1 cup buttermilk
  • 1 cup cottage cheese blended until smooth
  • 1 cup sour cream
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3 comments
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  1. Common Recipe Equivalents » Recipe Chicks September 19th, 2006 10:57 am

    [...] More ingredient substitutions and equivalents. [...]

  2. ana suarez March 26th, 2009 4:52 pm

    Hello
    Is there a substitution for CRISCO.
    Thanks.

  3. Henna March 26th, 2009 6:38 pm

    @ana suarez:

    You can use 1 cup of butter in place of crisco, or 1 cup of margarine + subtract 1/2 teaspoon of the called for salt in the recipe.

    Lard is also a good replacement for crisco.

    For baking you could also use prunes, applesauce, apple butter for up to 3/4 of the crisco in a recipe.

    Use olive oil, vegetable oil, beer or wine (for sauteing) for frying or sauteing. Or you could also use clarified butter also called drawn butter and I think it the same thing as ghee.

    Hope these suggestions are helpful!