1 teaspoon baking powder = For 1 teaspoon baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons
1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 teaspoon baking powder plus 1/2 teaspoon salt.
1 cup all-purpose flour = 1 cup whole wheat flour
1 cup honey = 1 cup equals 1 1/4 cup sugar. For baking, decrease liquid in recipe by 1/4 cup. If there is no liquid in the recipe, add 1/4 cup flour. Unless sour cream or sour milk is used in recipe, add a pinch of baking soda.
EGGS
For thickening – In sauces and custards, 2 egg yolks equals 1 egg.
For baking – 2 egg yolks plus 1 tablespoon cold water equals 1 egg.
For measuring – 1 1/2 tablespoons stirred egg yolks equals 1 egg yolk;
2 tablespoons stirred egg whites equals 1 egg white;
3 tablespoons mixed broken yolks and whites equals 1 medium size egg;
6 medium eggs equal about 1 cup;
5 large eggs equal about 1 cup;
4 extra large eggs equal about 1 cup;
10 to 11 medium egg whites equal about 1 cup;
8 large whites equal about 1 cup;
13 to 14 egg yolks equal about 1 cup;
12 large yolks equal about 1 cup;
10 to 11 extra large egg yolks equal about 1 cup.
1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine
6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted
1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks
1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs
1 small garlic clove = 1/8 teaspoon garlic powder
1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned
1 cup whipping cream, whipped = 2 cups thawed whipped topping
1 cup whipping cream as liquid = 1/3 cup melted butter plus 3/4 cup milk
1 cup light cream = 3 tablespoons melted butter plus 3/4 cup milk
1 cup ricotta cheese = 1 cup cottage cheese, liquid drained
1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that’s been in the fridge too long; it’s actually spoiled)
1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter
1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt
1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)
Pecans = walnuts, almonds or hazelnuts
Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)
1 cup bread crumbs = 3/4 cup cracker crumbs
1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening
1 pound lard = 2 cups shortening
1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda
1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda
1 cup sugar (in main dishes) = 3/4 cup honey
1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses
1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)
1/2 cup dry red wine or white wine = 2 tablespoons sherry or port
3/4 cup maple syrup = 3/4 cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons
1 teaspoon pumpkin pie spice = 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/2 teaspoon cinnamon
1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2 ounces)
8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste
3 cups tomato juice = 2 1/2 cups water plus 6 ounces tomato paste plus 3/4 teaspoon salt, dash of sugar
1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)
1 cup granulated sugar = 1 3/4 cups powdered sugar for uses other than baking
1/4 teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized
1 head fresh dill = 2 teaspoons dill seed
1 tablespoon grated fresh horseradish = 2 tablespoons bottled
1 teaspoon lemon juice = 1/2 teaspoon vinegar
1 teaspoon dry mustard = 1 tablespoon prepared mustard or 1/2 teaspoon mustard seeds
1 /4 cup rum = 1 teaspoon rum extract plus liquid to make 1/4 cup
1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe
1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice
1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized
1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus 1/2 cup warm water plus 3/4 cup sugar and dissolve
1/2 teaspoon cream of tartar = 1 1/2 teaspoons lemon juice or vinegar
1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract
There is a larger substitution list at That’s My Home as well as a Converter for Weights,Liquid Measures and Oven Temperature and Culinary Dictionary.
