Tried and True Ingredient Substitutions
It is a good idea to keep a list of ingredient substitutions on hand for emergencies.
Print Version
Ingredient:
Substitution:
1 teaspoon baking powder
1 teaspoon cream of tartar plus one teaspoon baking soda
1 cup butter
1 cup margarine of 1 cup hydrogenated fat or lard plus 1/2 teaspoon salt
1 square chocolate (1 ounce)
3 tablespoons cocoa powder plus 1 tablespoon fat
1 tablespoon cornstarch
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon cream of tartar plus 1 teaspoon baking soda
1 teaspoon flour (for thickening)
1/2 teaspoon cornstarch or 2 teaspoons quick-cooking tapioca
1 cup all-purpose flour
1 cup plus 2 tablespoons cake flour
1 cup cake flour
7/8 cup all-purpose flour
1 cup milk or buttermilk
1 cup plus 1 tablespoon lemon juice or vinegar
1 cup whole milk
1/2 cup evaporated milk plus 1/2 cup water
1 cup skim milk
4 tablespoons nonfat dry milk plus 1 cup water
1 cup honey
1 1/4 cup sugar plus 1/4 cup liquid
1 1/2 cups corn syrup
1 cup sugar plus 1/4 cup water
1/4 cup cinnamon sugar
1/4 cup granulated sugar plus 1 teaspoon cinnamon
1 cake compressed yeast
1 package or 1 scant tablespoon active dry yeast
1 cup tomato juice
1/4 cup tomato sauce plus 1/2 cup water
1 cup ketchup or chili sauce
1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar
15 ouce can of tomato sauce
6 ounce can tomato paste plus 1 cup water
16 ounce can tomatoes, cut up
3 fresh medium tomatoes, cut up
15 ounce can spaghetti sauce
2 cups pizza sauce or Italian cooking sauce
1 cup dry bread crumbs
1 cup crushed cereal or cracker crumbs
1 tablespoon snipped fresh herbs
1 teaspoon dried herbs crushed
1 medium onion
1 tablespoon minced dried onion
1 clove garlic
1/8 teaspoon garlic powder
8 ounce carton dairy sour cream
8 ounce carton plain yogurt
1 cup light cream
1 cup undilued evaporated milk
1 cup whipped cream, whipped
4 ounce container frozen whipped dessert topping
brown sugar
white sugar with molasses. The more molasses the darker the brown sugar
Weights, Measurements
This Amount:
Is Equal to This Amount:
3 teaspoons
1 tablespoon
4 tablespoons
1/4 cup
5 plus tablespoons (heaping)
1/3 cup
12 tablespoons
3/4 cup
16 tablespoons
1 cup
2 cups
1 pint
4 cups
1 quart
4 quarts
1 gallon
2 tablespoons shortening
1 ounce (approximately)
2 cups liquid
1 pound
2 cups granulated sugar
1 pound
2 1/2 cups brown sugar
1 pound
3 1/2 cups confectioners sugar
1 pound
4 cups all purpose flour
1 pound
5 cups cake flour
1 pound
2 1/3 cups shortening
1/2 pound
1 cup grated cheese
1/2 pound
Food Equivalents
This amount:
Equivalence
1 slice soft bread
1/2 cup soft bread crumbs
1 slice dry bread crumbled
1/3 cup fine dry bread crumbs
1 pound butter or margarine
2 cups
1 pound hydrogenated shortening
2 1/3 cups
1 pound rolled oats
6 1/4 cups; 8 cups cooked
1 pound long-grain rice
2 1/2 cups; 8 cups cooked
1/2 pound pre-cooked rice
2 cups
1 pound Cheddar, American, Swiss or Mozzarella cheese
1 cups grated
1 pound cottage cheese
2 cups
8 ounces cream cheese
1 cup
3 ounces cream cheese
6 tablespoons (about 1/3 cup)
3 ounces Parmsan cheese
1 cup grated or shredded
6 ounces chocolate chips
1 cup
1 ounce unsweetened chocolate
1 square
1 pound cocoa
4 cups ground
1 pound coffee
5 cups ground
1 pound corn meal
3 cup
23 saltine crackers
1 cup
15 graham crackers, ground up
1 cup
1 egg
4 tablespoons liquid
4 to 5 whole eggs
1 cup
7 to 9 egg whites
1 cup
12 to 14 yokes
1 cup
1 poun all-purpose
4 cup
1 pound cake flour
4 1/2 cup
1 pound graham flour
3 1/2 cups
1 medium orange
2 to 3 tablespoons juice
1 medium lemon
2 to 3 tablespoons juice
3 to 4 medium oranges
1 cup juice
1 pound brown sugar
2 1/2 cups
1 pound granulated sugar
2 cups
1 pound powdered sugar
3 1/2 cups
1 pound white potatoes
3 medium; 2 1/4 cups cooked; 1 3/4 cups mashed
8 ounces macaroni, spaghetti, noodles
4 cups cooked
Oven Temperatures
If you have old recipes that refer to slow, moderate or hot, etc., temperatures, here is a guide to setting your modern-day oven.
slow
250 to 275°
very slow
300 to 325°
moderate
350 to 375°
hot
400 to 425°
very hot
450 to 475°
extremely hot
500 to 525°
Roasting Temperatures for Meats and Poultry
rolled beef
500° for 15 minutes then 350° for remaining time. Rare: 25 minutes per pound, Medium: 30 minutes per pound.
Standing Rib Roast
500° for 15 minutes then 350° for remaining time. Rare: 20 minutes per pound, Medium: 25 minutes per pound.
Chicken, Duck or Goose
500° for 15 minutes then 350° for remaining time. 20 to 25 minutes per pound.
Ham
500° for 15 minutes then 350° for remaining time. 35 minutes per pound.
Lamb, leg, loin or rolled shoulder
500° for 15 minutes then 350° for remaining time. 20 to 25 minutes per pound.
Pork, loin, shoulder or crown roast
500° for 15 minutes then 350° for remaining time. 30 minutes per pound.
Turkey
350° for entire time. 20 minutes per pound.
Veal, leg, loin or shoulder
500° for 15 minutes then 350° for remaining time. 25 minutes per pound.
