Have you ever started baking a cake or sweet bread and found you didn’t have an egg? Or ran out of sugar right before you were finished measuring it for a pie? Maybe you were making a dish that called for white wine and you don’t have any one hand. I’ve got some substitutions for you. Its always best to use what your recipe calls for, but if you’re in a pinch, these substitutions are so very handy!
This information has been collected, compiled and edited by me over the past 20 years. I have found most of it in old cookbooks, some of it online and some of it was passed to me by word of mouth. I have not tried all of it, I’d say a good 80% of it I have and it works. So I don’t guarantee any of it! But like I said, I have used most of it successfully. 
If you’d like to print it out and use it, go ahead. But, if you want to email it to someone or give it to someone after you print it out, please include my name and blog address. Do not reprint this information for public use, anywhere! Thanks!
BAKING
ACTIVE DRY YEAST, 1 PKG (1/4 OUNCE)
1 Cake Compressed Yeast
ARROWROOT, 1 TBS.
2 tbs. All-purpose Flour
or 1 tbs. Cornstarch
BAKING POWDER, 1 TSP.. DOUBLE ACTING
1-1/2 tsp. Phosphate Baking Powder
or 2 tsp. Tartrate Baking Powder
BAKING POWDER, 1 TSP.
1/2 tsp. Cream of Tartar plus1/4 tsp. Baking Soda
or 1/4 tsp. Soda plus 1/2 cup Soured Milk or Buttermilk
or 1/4 tsp. Baking Soda plus 1/2 tbs. Vinegar
or Lemon Juice used with Sweet Milk to make 1/2 cup
or 1/4 tsp. Baking Soda plus 1/4 – 1/2 cup Molasses
or 1/4 tsp. Baking Soda plus 1/2 cup Buttermilk or Soured Milk (reduce
liquid ingredients by 1/2 cup)
BAKING SODA (IN BREADS)
Equal amount of White of Hardwood Ashes
CORNMEAL, SELF-RISING, 1 CUP
1/2 cup Flour
1/2 cup Cornmeal
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
2 tbs. Fat
or
7/8 cup Plain Flour
1-1/2 tbs. Baking Powder
1/2 tsp. Salt
Equivalent: 1 pound = 3 cups
CORNSTARCH, 1 TBS.
2 tbs. All-purpose Flour (for thickening)
or 2 tbs. Granular Tapioca
FLOUR, 1 TBS. (for thickening)
1/2 tbs. Cornstarch, Potato Starch, Rice Starch or Arrowroot Starch
or 1 tbs. Tapioca
FLOUR, ALL-PURPOSE, 1 CUP
3/4 cup Whole Wheat Flour
FLOUR, all purpose, 4 cups, 1 pound
or 3-1/2 C. unsifted
or 1-1/8 C. cake flour
or 1 C. cornmeal
or 1/2 C. potato flour
or 7/8 C. rice flour
or 1-1/2 C. rye flour
or 1-1/2 C. oat flour
FLOUR, 1 CUP (for baking bread)
Up to 1/2 cup Bran, Whole Wheat Flour or Cornmeal plus enough flour to make
one cup
FLOUR, CAKE, 1 CUP
1 cup minus 2 tbs. All-purpose Flour
Equivalent: 1 pound – 4-3/4 cups
FLOUR, SELF-RISING, 1 CUP
1 cup All-purpose Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
FLOUR, WHOLE WHEAT, 1 CUP
1 cup All-purpose Flour
Equivalent: 1 pound = 3-3/4 cups
GELATIN, FLAVORED, 3 OUNCES
1 tbs. plain gelatin
2 cup fruit juice
JELLYING AGENT FOR JELLY MAKING
1 tsp. Epsom Salts for each 5 pounds (2.27 Kg) of Fruit
TAPIOCA, 2 TBS.
1 tbs. Flour
YEAST, 5/8-OUNCE CAKE
1 Packet active dry yeast
YEAST, ACTIVE DRY, 1 TBS.
1 Cake Compressed Yeast
DAIRY
BUTTER, 1 CUP
1 cup margarine
or 7/8 to 1 cup hydrogenated fat plus 1/2 tsp. salt
or 7/8 cup lard plus1/2 tsp. salt
or 4/5 cup bacon fat, clarified
or 3/4 cup chicken fat, clarified
or 7/8 cup oil
or 14 tbs. solid shortening
BUTTERMILK OR SOUR MILK, 1 CUP
1 tbs. vinegar or lemon juice plus enough sweet milk to make 1 cup (let
stand 5 minutes before using)
or 1-3/4 tsp. cream of tartar plus 1 cup sweet milk
or 1 cup plain yogurt
BUTTERMILK, REDUCED FAT, 1 CUP
1 tbs. lemon juice or vinegar plus enough 2% milk to make 1 cup (let stand
5 minutes before using)
or 1-3/4 tsp. cream of tartar plus 1 cup 2% milk
or 1 cup plain yogurt, lite or diet
CREAM, HALF & HALF, 1 CUP, (12-16% fat)
7/8 cup milk and 3 TBS… butter or margarine (for use in cooking and baking)
or 1 cup evaporated milk, undiluted
CREAM, LIGHT, 1 CUP, (18-20% fat)
7/8 cup milk and 3tbs. butter or margarine (for use in cooking and baking)
or 1 c evaporated milk, undiluted
CREAM, HEAVY, 1 CUP, (36-40% fat) or (2 2-1/2 CUPS, WHIPPED)
3/4 cup milk and 1/3 cup butter or margarine (for baking only, will not whip)
EGG WHOLE, RAW
2 Egg Yolks
or 3 tbs. plus 1 tsp. thawed frozen egg
or 2 tbs. and 2 tsp. dry whole egg powder plus 2 tsp. water
Equivalent: 1 large = 3 tbs, 1 cup = 5 large, 1 cup = 6 medium
EGG WHITE, RAW
2 tbs. thawed frozen egg white
or 2 tsp. dry egg white plus 2 tbs. water
Equivalent: 1 = 2 tbs.; 1 cup = 8 large
EGG YOLK, RAW
3-1/2 tsp. thawed frozen egg yolk
or 2 tbs. dry egg yolk plus 2 tsp. water
Equivalent: 1 = 1-1/2 tbs, 1 cup = 12 large
EQUAL TO AN EGG in baking:
1 tbsp baking powder
1 tsp fat
MILK, SKIM, 1 CUP
or 1/3 cup nonfat dry milk plus 3/4 cup water
MILK, WHOLE, 1 CUP
1 cup reconstituted nonfat dry milk plus 2-1/2 tsp. butter or margarine
or 1/2 cup evaporated milk plus1/2 cup water,
or 1/4 cup sifted dry whole milk powder plus 7/8 cup water
MILK, 1 CUP
1/3 cup instant nonfat dry milk plus 1 cup minus 1 tbs. water
or 3 tbs. sifted regular nonfat dry milk plus 1 cup minus 1 tbs. water
MILK, SWEETENED, CONDENSED, 1 CAN= 1-1/3 CUP
1 cup plus 2 tbs. dry milk plus 1/2 cup warm water; mix well, add 3/4 cup
sugar and 3 tbs. melted butter or margarine. Stir until smooth.
or1/3 cup plus 2 tbs. evaporated milk, 1 cup sugar, and 3 tbs. melted butter
or margarine. Heat and stir until sugar and butter dissolve.
SOUR CREAM, 1 CUP
1 cup plain yogurt
or 7/8 cup sour milk plus 3 tbs. butter
or 1 cup plain yogurt plus 3 tbs. melted butter or margarine
FATS
COOKING OIL, 1 cup (oil and solid shortening are not interchangeable unless
specified in the recipe)
1 cup melted shortening
SHORTENING, MELTED 1 CUP
1 cup cooking oil
SHORTENING, SOLID, 1 CUP
7/8 cup lard
or 1-1/8 cup butter or margarine (decrease salt in recipe by 1/2)
FLAVORINGS AND EXTRACTS
ANISE EXTRACT, PURE, 1 TSP.
1-1/2 tsp. Anise Seed
ASIAN FISH SAUCE, 1 TBS.
2 tsp. Soy Sauce
2 each Mashed Anchovies
BRANDY
1 tsp. Brandy Extract
BROTH, CHICKEN OR BEEF
1 Bouillon Cube
or 1 Envelope Instant Broth
CHILI SAUCE
Ketchup with prepared horseradish and lemon juice to taste
CHINESE BLACK VINEGAR
Balsamic Vinegar
FISH STOCK
Equal parts clam juice and water
FRESH HORSERADISH, 1 TBS. GRATED
2 tbs. Prepared Horseradish, well-drained
HOT SAUCE (TABASCO)
Red Pepper Flakes or ground red pepper
LEMON
Equivalent: 1 medium = 1 – 3 tbs. juice or 1 – 2 tsp. grated peel
LIQUOR, 1/2 CUP (RUM, BOURBON, WHISKEY)
1/4 cup Unsweetened Fruit Juice or Broth
WHITE WINE:
equal amount of apple juice
PREPARED MUSTARD, 1 TABLESPOON
1 tsp. Dry Mustard
2 tsp. Wine Vinegar, white wine or water
RICE VINEGAR, SEASONED,1 TBS..
1 tbs. Rice Vinegar OR1 TBS.. White Wine Vinegar
1/2 tsp. Sugar
1/8 tsp. Salt
SOY SAUCE, 1/2 CUP
3 tbs. Worcestershire sauce plus 1 tbs. water
TAMARIND PASTE, 1 TBS.
1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice
VANILLA EXTRACT, PURE, 1 TSP.
1 tsp. Vanilla Powder
WINE, 1/2 CUP (FOR MARINADE)
1/4 cup Vinegar
1/4 cup Water
1 tbs. Sugar
MISCELLANEOUS
BREAD CRUMBS, DRIED, 1/4 CUP
1/4 cup cracker crumbs
or 2/3 cup rolled oats
or 3/4 cup soft bread crumbs
COCOA, 1/4 CUP
1 ounce (square) unsweetened chocolate (decrease fat in recipe by 1/2 tbs.)
COCONUT, GRATED, 1 CUP
1-1/3 cup flaked coconut
COCONUT, MILK OR CREAM, 1 CUP
1 cup milk or cream
or 1 cup milk or cream plus 1/4 tsp. coconut extract
CURRANTS, DRIED
Chopped dark raisins
GRAHAM CRACKER CRUMBS, 1 CUP
15 graham crackers, ground in a blender
or 1 cup vanilla wafer crumbs
HAZELNUTS
Walnuts or pecans
MUSHROOMS, FRESH, 1 POUND
3 ounces (85 g) dried
or 6 ounces (170 g) canned
NUTS
Equal amount of browned rolled oats
PINE NUTS
Walnuts or Almonds
SPICES/SEASONINGS
ALLSPICE, 1 tsp. GROUND
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves
or
1/2 tsp. Cinnamon
1/2 tsp. Ground Cloves
ALLSPICE, 2 TSP.. GROUND
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Cinnamon
1/2 tsp. Ginger
APPLE PIE SPICE, 1 TSP.
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cardamom
CELERY SEED, 1/2 TSP.
1 tbs. finely chopped celery leaves
CHIVES, FRESH
Green Onion, including tops
CINNAMON SUGAR, 1 CUP
7/8 c Granulated sugar or superfine sugar
2tbs. Ground cinnamon
FINE HERBES, 4 TSP.
1 tsp. Chervil
1 tsp. Chives
1 tsp. Tarragon
1 tsp. Parsley
FIVE SPICE POWDER, 5 TSP.
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns
FRESH HERBS, 1 TBS. MINCED
1 tsp. dried, of the same kind
GARLIC, 1 CLOVE
1/8 tsp. garlic powder
or 1/4 tsp. garlic salt (reduce salt in recipe by 1/2 tsp.)
GINGER, FRESH CHOPPED, 1 TSP.
1/4 tsp. Ground Ginger
GINGER, FRESH, 1 TBS.
1/8 tsp. Powdered Ginger
ITALIAN HERB SEASONING, 1 TSP.
1/4 tsp. Oregano
1/4 tsp. Basil
1/4 tsp. Thyme
1/4 tsp. Rosemary
Dash Cayenne
ITALIAN HERB SEASONING, 2 TBS.
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage
LEMON GRASS, 1 TBS.. MINCED
1 tsp. grated lemon rind
LEMON PEEL, GRATED, 1 TSP..
1/2 tsp. Lemon Extract
or 1/2 tsp. dried Peel
or 1 tsp. grated Orange or Lime Peel (colored part only)
MACE, 1 TSP..
1 tsp. Nutmeg, Cinnamon or Allspice
ONION, DRY, INSTANT, 1 TBS..
1/4 cup chopped fresh Onion
or 1/2 tsp. Onion Powder
ONION, 1 SMALL (1/3 CUP)
1 tsp. Onion Powder
or 1 tbs. Instant Minced Onion
ONION, 1 MEDIUM (2/3 CUP)
1 tbs. Onion Powder
or 1/4 Instant Chopped Onion
ONON, 1 CUP, CHOPPED
1 tbs. Dried Minced Onion, reconstituted
PARSLEY, FRESH
Celery Tops, (when flavoring soups and stews)
PUMPKIN PIE SPICE, 1 TSP
1/2 tsp. Cinnamon
1/8 tsp. Ground ginger
1/8 tsp. Ground nutmeg
1/8 tsp. Ground mace
1/8 tsp. Ground cloves
OR
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Allspice
1/8 tsp. Cardamom
SHALLOTS
Minced onion with half a small clove of minced garlic
TACO SEASONING
6 tsp. Chili Powder
5 tsp. Paprika
4 -1/2 tsp. Cumin
3 tsp. Onion Powder
2-1/2 tsp. Garlic Powder
1/8 tsp. Cayenne Pepper
Makes 21 tsp. (about 1/2 cup). Seven tsp. of mix equal a 1.25 oz. (35 gr.)
pkg. of purchased taco seasoning mix.
TOMATO SAUCE, 1 CUP
3/8 cup Tomato paste
1/2 cup Water
SUGARS AND SWEETENERS
CHOCOLATE, SEMI-SWEET, 2 OUNCES (56.5 G.)
1 ounce (28 g) unsweetened chocolate plus 2 tbs. sugar
or 1/3 cup semisweet chocolate pieces
CHOCOLATE, UNSWEETENED, 1 SQUARE) 1 OUNCE (28 G.)
3 tbs. unsweetened cocoa powder plus 1 tbs. vegetable shortening or cooking
oil
HONEY, 1 CUP
1-1/4 cups sugar plus 1/4 cup water or milk
SUGAR (FOR BAKING), 1/4 CUP
1 tsp. (3 packets) Sweet N Low, Equal or Sweet One artificial sweetener
SUGAR, DARK BROWN, 1 CUP
1 cup light brown sugar plus 1 tbs. molasses
SUGAR, GRANULATED, 1 CUP
1 cup firmly packed brown sugar
or 13 tbs. honey (when baking, decrease liquid ingredients by 3tbs.
or increase flour by 3 tbs., 1/2 tsp. soda)
or 2 cups sifted confectioners sugar
or 1 cup corn syrup (decrease liquid called for in recipe by 1/4 cup)
or 1 cup molasses (decrease liquid called for in recipe by 1/4 cup)
Equivalent: 1 pound (454 g) granulated sugar = 2-1/4 cups
SUGAR, LIGHT BROWN, 1 CUP 1 cup granulated sugar plus 3 tbs. molasses
or 1/2 cup dark brown sugar plus 1/2 cup granulated sugar
SUGAR, POWDERED, 1 CUP
7/8 cup granulated sugar plus 1 tbs. cornstarch mixed at high in blender
Equivalent: 1 pound (454 g) = 3-1/2 – 4 cups
SYRUP, LIGHT CORN, 1 CUP
1-1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy
SYRUP, DARK CORN, 1 CUP
3/4 cup light corn syrup plus 1/4 cup light molasses
or 1-1/4 cup dark brown sugar plus 3 tbs. water
TOMATO PRODUCTS
CHILI SAUCE, 1/2 CUP
1/2 cup ketchup with prepared horseradish and lemon juice, to taste
HOT PEPPER SAUCE, A FEW DROPS
Dash of cayenne or red pepper
KETCHUP OR CHILI SAUCE, 1/2 CUP
1/2 cup tomato sauce PLUS 2 tbs. sugar, 1 tbs. vinegar, 1/8 tsp. ground
cloves, 1/8 tsp. allspice
TOMATOES, FRESH
Canned Italian Plum tomatoes
TOMATO JUICE, 1 CUP
1/2 cup tomato puree or sauce plus 1/2 cup water
TOMATO PASTE, 1 TBS…
1 tbs. ketchup
TOMATO PUREE, 2 CUPS
3/4 cup tomato paste plus 1-1/4 cups water
TOMATO SAUCE, 2 CUPS
3/4 cup tomato paste plus 1 cup water
Reprinted with permission from Sylvia Britton, The Christian Homekeeper 2010 http://www.christianhomekeeper.org
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
Hi Sylvia,
I would assume if the ashes are burned white there would be no taste left to them. (is that right?) Have you tried this in your own home? What did it taste like? Since I do not have a fireplace I cannot try it myself.
Lynda
I have tried it, but the only reason I’ve tried it is because I am an 18th and 18th century reenactor. Wood ashes don’t make the bread taste like ashes. Sometimes water is poured through the ashes to make a water that is rich in potassium carbonate or potash. That water can be used in bread making, as well as soap making. Before the discovery and wide use of potash in baking, bread dough had to be kneaded for very long periods of time to get enough air in it so to make it rise.
I don’t really recommend using potash in bread unless you just want to experiment with. I’m really pleased that someone discovered potash had a usefulness in bread making! If you wanted to try it, you don’t need a fire place, just burn some hard wood outside to a fine gray ash and then collect it, soak it in water, stirring often. After a day or so you could try using the water in sour dough bread making. It is the potash that reacts with the acid in the sour dough creating carbon dioxide which creates air pockets in the dough and causes it to rise.
Can you explain what the following means:
BAKING SODA (IN BREADS)
Equal amount of White of Hardwood Ashes
What is White Hardwood Ashes? I know what wood ash is after you burn wood in a fire but this is confusing me in regards to baking. Would you really use wood ash in bread and if so what is the recipe that you use?
Thank you
And thank you for the list.
That’s exactly what it is – ashes after hardwood has been burned. I am an avid re-enactor of American history and that is one of the substitutions that was used many years ago. It still works, but most people don’t care to try it. 😀
Wow, that is some great info. Thank you!!
You’re very welcome! Pass it along if you like.