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Allspice
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1 teaspoon equals 1/2 teaspoon cinnamon and 1/8 teaspoon ground cloves.
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Arrowroot
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2 teaspoons equal 1 tablespoon cornstarch
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Baking Powder
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1 teaspoon equals 1/4 teaspoon baking soda plus 3/8 teaspoon cream of tartar
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Bread Crumbs
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1/4 cup dry bread crumbs equals 1 slice bread
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Butter
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1 cup equals 7/8 cup oil or 14 tablespoons solid shortening plus 1/2 tablespoon
salt. In baking, substitute oil only if recipe specifies melting butter.
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Buttermilk
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1 cup equals 1 cup yogurt
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Catsup
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1/2 cup equals 1/2 cup tomato sauce plus 2 tablespoons sugar, 1 tablespoon
vinegar, 1/8 teaspoon ground cloves.
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Chocolate
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1 ounce unsweetened equals 3 tablespoons carob powder plus 2 tablespoons
water
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Chocolate
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1 ounce unsweetened plus 4 teaspoons sugar equals 1 2/3 ounces semisweet
chocolate
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Coffee
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1/2 cup strong brewed coffee equals 1 teaspoon instant coffee in 1/2 cup
water
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Cracker Crumbs
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3/4 cup equals 1 cup bread crumbs
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Cream
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1 cup whipping cream equals 2/3 cup well chilled evaporated milk, whipped,
or 1 cup nonfat dry milk powder whipped with 1 cup ice water
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Egg Yolks
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for thickening 2 yolks equal 1 whole egg
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Flour
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1 tablespoon equals 1 tablespoon quick cooking tapioca or 1 1/2 teaspoons
cornstarch, potato starch or arrowroot
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Cake Flour
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1 cup equals 1 cup minus 2 tablespoons of sifted all purpose flour
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All-Purpose Flour
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1 cup equals 1 cup plus 2 tablespoons cake flour
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Self Rising Flour
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1 cup equals 1 cup All-Purpose plus 1 1/4 teaspoons baking powder plus
1/8 teaspoons salt
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Whole Wheat Flour
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3/4 cup whole wheat flour equals 1 cup white flour. When replacing whole
wheat with white in baking, reduce shortening by using 2 tablespoons for
every 2 called for. Add a tablespoon or two of liquid for cakes, more for
breads
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Garlic
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1 clove equals 1/2 teaspoon powdered, or 1 teaspoon garlic salt (reduce
added salt by 1/2 teaspoon)
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Gelatin
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1/4 ounce envelope equals a little less than 1 tablespoon
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Ginger
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1 tablespoon fresh equals 1 teaspoon powdered or 1 tablespoon candied with
sugar washed off
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Herbs
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1 tablespoon fresh equals about 1 teaspoon dried
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Hot Pepper Sauce
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Few drops equal dash of cayenne or re pepper
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Lemon Juice
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1 teaspoon equals 1/2 teaspoon vinegar
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Milk
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1 cup skim equals 1/3 cup instant nonfat dry mild plus approximately 3/4
cup water
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Milk
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1 cup whole milk equals 1/2 cup evaporated milk plus 1/2 cup water
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Milk
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1 cup whole milk equals 1 cup reconstituted nonfat dry milk plus 2 1/2
teaspoons butter or margarine
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Milk
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In baking 1 cup whole milk equals 1 cup fruit juice
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Mushrooms
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6 ounces canned, drained mushrooms equal 1/2 pound fresh
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Mustard
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1 tablespoon prepared equals 1 teaspoon dried
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Onion
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1 small fresh chopped onion equals 1 tablespoon instant minced onion or
1/4 cup frozen chopped onion
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Raisins
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1/2 cup equals 1/2 cup cut, plumped, pitted prunes or dates
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Sour Cream
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1 cup equals 3 tablespoons butter plus 7/8 cup buttermilk or yogurt
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Sour Cream
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for dips, 1 cup equals 1 cup cottage cheese pureed with 1/4 cup yogurt
or buttermilk, or 6 ounces cream cheese plus enough milk to make 1 cup
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Sour Milk
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1 cup: place 1 tablespoon lemon juice or distilled white vinegar in the
bottom of a measuring cup. Add enough milk to make 1 cup. Stir and let
mixture clabber, about five minutes
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Soy Sauce
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1/4 cup equals 3 tablespoons Worcestershire plus 1 tablespoon water
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Sugar
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1 cup equals 1 3/4 cups powdered, but do not substitute when baking
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Brown Sugar
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1 cup firmly packed brown sugar equals 1 cup granulated sugar
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Corn Syrup
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2 cups corn syrup equal 1 cup granulated sugar, but you should not use
corn syrup to replace more than half the amount of sugar called for in
a recipe. In baking you are taking a chance in making the substitution,
but if you must, for each 2 cups sugar, reduce the liquid called for by
1/4 cup
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Honey
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1 cup equals 1 1/4 cups sugar. For baking, also decrease liquid in recipe
by 1/4 cup. If there is no liquid in recipe, add 1/4 cup flour. Unless
sour cream or sour milk is used in recipe, add a pinch of baking soda
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Molasses
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1 cup unsulphured molasses equals 3/4 cup sugar. In baking decrease liquid
by 1/4 cup for each cup of molasses, omit any baking powder and add 1/2
teaspoon baking soda
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Tomatoes
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1 cup canned equals 1 1/3 cups chopped fresh tomatoes simmered
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Tomato Juice
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3 cups equals 1 1/2 tomato sauce plus 1 1/2 cups water, or 1 (6 ounce)
can tomato paste plus 3 cans of water, dash of salt, sugar
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Tomato Paste
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1 tablespoon equals 1 tablespoon ketchup
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Tomato Puree
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1 cup equals 1/2 cup tomato paste plus 1/2 cup water
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Tomato Sauce
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1 cup equals 1 can tomato paste plus 1 1/2 cans water and seasoning
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Wine
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for marinade, 1/2 cup equals 1/4 cup vinegar plus 1 tablespoon sugar plus
1/4 cup water
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Worcestershire Sauce
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1 teaspoon equals 1 tablespoon soy sauce plus dash of pepper sauce
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Yeast
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1 cake compressed equals 1 package dried
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Yogurt
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1 cup equals 1 cup buttermilk
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