Baking And Cooking Substitutions

This is a re-post from several months ago. I like to bring it back up now and then so it can be found and used easily. I hope you find it useful.

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