Allspice |
1 tsp |
- 1/2 tsp cinnamon plus 1/2 tsp ground cloves.
|
Apple pie spice |
1 tsp |
- 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.
|
Arrowroot, as thickener |
1 Tbsp |
- 2 Tbsp all-purpose flour.
- 1 Tbsp cornstarch.
|
Baking powder,
double acting |
1 tsp |
- 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch;
- 1/4 tsp baking soda plus 5/8 tsp cream of tartar;
- 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt
(decrease liquid in recipe by 1/2 cup);
- 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet
milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup);
- 1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid
in recipe by 1-2 Tbsp);
- 1 1/2 tsp phosphate or tartrate baking powder.
|
Bay leaf, crushed |
1 tsp |
|
Brandy |
1/4 cup |
- 1 tsp brandy extract plus enough water or liquid called for
in recipe to make 1/4 cup.
|
Bread crumbs
dry |
1/4-1/3 cup |
- 1 slice bread;
- 1/4 cup cracker crumbs;
- 2/3 cup rolled oats;
|
soft |
1/2-3/4 cup |
|
Broth, beef or chicken |
1 cup |
- 1 bouillon cube, 1 tsp (1 envelope) powdered broth base or
1 tsp instant granules dissolved in 1 cup water.
|
Butter |
1 cup |
- 1 cup margarine;
- 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
- 7/8 cup lard plus 1/2 tsp salt;
- 7/8 cup oil plus 1/2 tsp salt.
|
Catsup |
1 cup |
- 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for
use in cooking).
|
Chili Sauce |
1 cup |
- 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4
tsp cinnamon, and dash of ground cloves and allspice.
|
Chives, finely chopped |
1 Tbsp |
- 1 Tbsp green onion tops, finely chopped.
|
Chocolate, unsweetened |
1 oz |
- 3 Tbsp cocoa plus 1 Tbsp butter or fat;
- 3 Tbsp carob powder plus 2 Tbsp water.
|
semisweet |
1-2/3 oz |
- 1 oz unsweetened chocolate plus 4 tsp sugar.
|
Chocolate chips, semisweet, melted |
6 oz pkg
(2/3 cup) |
- 2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and
1/2 cup sugar melted (2/3 cup).
|
Coconut, grated, dry |
1 Tbsp |
- 1 1/2 tbsp fresh coconut, grated.
|
Coconut milk |
1 cup |
|
Coconut cream |
1 cup |
|
Cornstarch |
1 Tbsp |
- 2 Tbsp all-purpose flour;
- 2 Tbsp granular tapioca;
- 1 Tbsp arrowroot.
|
Corn syrup |
1 cup |
- 1 cup granulated sugar plus 1/4 cup water or other liquid called
for in recipe;
- 1 cup honey.
|
Cracker crumbs |
3/4 cup |
|
Cream:
half & half (10-12% fat) |
1 cup |
- 1 1/2 Tbsp butter plus 7/8 cup milk;
- 1/2 cup coffee cream plus 1/2 cup milk;
- 1 cup evaporated milk, undiluted.
|
coffee (20% fat) |
1 cup |
- 3 Tbsp butter plus 7/8 cup milk.
|
heavy (36-40% fat) |
1 cup |
- 1/3 cup butter plus 3/4 cup milk (for baking only, will not
whip).
|
sour |
1 cup |
- 7/8 cup buttermilk or sour milk;
- 1 cup yogurt;
- 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and
1 Tbsp vinegar (mixture will thicken in refrigerator in a few
hours);
- 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5
minutes before using);
- 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage
cheese blended together;
- 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.
|
whipped cream |
2 cups |
- 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped
until stiff.
|
Cream of tartar |
1/2 tsp |
- 1 1/2 tsp lemon juice or vinegar.
|
Dill, fresh |
1 head |
|
Eggs
whole, large |
1 egg
(3 1/3 Tbsp) |
- 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
- 3 1/3 Tbsp frozen egg yolks, thawed;
- 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in
baking);
- 1 egg in every 3 can be replaced with 1 Tbsp cornstarch in
baking;
- Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add
3 tsp boiling water, cool and beat until frothy, add to recipe
(reduce other liquid by 2 Tbsp);
- 1/4 cup commercial egg substitute.
|
whites |
1 egg white
(2 Tbsp) |
- 2 tsp dried egg white plus 2 Tbsp water;
- 2 Tbsp frozen egg whites, thawed.
|
yolks |
1 egg yolk
(1 1/3 Tbsp) |
- 2 Tbsp dried egg yolks plus 2 tsp water;
- 4 tsp frozen egg yolks, thawed.
|
Flour,
pastry |
1 cup |
- 7/8 cup all-purpose or bread flour.
|
cake |
1 cup |
- 7/8 cup all-purpose flour (1 cup less 2 Tbsp).
|
white, all-purpose
for thickening |
1 Tbsp |
- 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot;
- 1 Tbsp quick-cooking tapioca;
- 1 Tbsp waxy rice or corn flour;
- 2 Tbsp granular cereal;
- 2 Tbsp browned flour;
- 1 1/2 Tbsp whole wheat flour.
|
white, all-purpose
for baking
Note: Specialty flours added to yeast bread recipes will result
in a reduced volume and heavier product. |
1 cup |
- 1 1/2 cups bread crumbs;
- 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
- 7/8 to 1 cup corn meal;
- 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift
together 6 times, use with 2 tsp baking powder per cup in quick
breads as wheat flour allergy substitute);
- 13/16 cup gluten flour (1 cup less 3 Tbsp);
- 5/8 cup potato flour;
- 7/8 cup rice flour;
- 1 1/3 cups rolled oats;
- 1 1/4 cups rye flour;
- 1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup
all-purpose flour;
- 1/3 cup wheat germ plus 2/3 cup all-purpose flour
- 1 cup minus 1 Tbsp whole wheat flour.
|
white, all-purpose,
self-rising |
1 cup |
- 1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4
tsp salt.
|
Garlic |
1 clove, small |
- 1/8 tsp garlic powder or instant minced garlic;
- 1/2-1 tsp garlic salt (reduce amount salt called for in recipe).
|
Gelatin, flavored |
3-oz package |
- 1 Tbsp plain gelatin plus 2 cups fruit juice.
|
Ginger, candied or raw |
1 Tbsp |
|
Herbs, fresh |
1 Tbsp |
|
Honey |
1 cup |
- 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in
recipe).
|
Horseradish, grated fresh |
1 Tbsp |
- 2 Tbsp bottled horseradish.
|
Italian seasoning |
1 tsp |
- 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.
|
Lemon, whole |
1 lemon |
- 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.
|
juice |
1 tsp |
|
grated rind or peel |
1 tsp |
|
Lemon grass |
1 Tbsp |
|
Maple sugar, grated |
1 Tbsp
1/2 cup |
- 1 Tbsp white sugar;
- 1 cup maple syrup (decrease liquid by 1/2 cup).
|
Maple syrup |
about 2 cups |
- Combine 2 cups sugar and 1 cup water, bring to clear boil; take
off heat; add 1/2 tsp maple flavoring.
|
Marshmallows, miniature |
1 cup |
|
Mayonnaise (for use in
salads and salad dressings) |
1 cup |
- 1 cup yogurt, sour cream or cottage cheese pureed in blender
(use for all or part of mayonnaise called for in recipe).
|
Milk,
buttermilk or sour |
1 cup |
- 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon
juice; let stand 5 minutes;
- 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
- 1 cup yogurt (plain).
|
skim |
1 cup |
- 1/3 cup instant nonfat dry milk plus 7/8 cup water.
|
whole |
1 cup |
- 1/2 cup evaporated milk plus 1/2 cup water;
- 1 cup skim, 2% or reconstituted dry milk;
- 1 cup soy or almond milk;
- 1 cup fruit juice or potato water in baking;
- 1 cup water plus 1 1/2 tsp butter in baking;
- 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking
powder by 2 tsp).
|
sweetened condensed |
1 cup |
- Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and
3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve
sugar.
|
Mint leaves, fresh chopped |
1/4 cup |
- 1 Tbsp dried mint leaves.
|
Molasses |
1 cup |
- 3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking soda
by 1/2 tsp, add 2 tsp baking powder;
- 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid
in recipe by 5 Tbsp.
|
Mushrooms, fresh |
1 lb |
- 3 oz dried plus 1 1/2 cups water;
- 1 8-oz can, drained weight.
|
Mustard, dry |
1 tsp |
- 1 Tbsp prepared mustard;
- 1/2 tsp mustard seeds.
|
Nuts |
1 cup |
- 1 cup rolled oats, browned (in baked products).
|
Oil (for sauteing) |
1/4 cup |
- 1/4 cup melted margarine, butter, bacon drippings, shortening
or lard.
|
Onion |
1 small |
- 1/4 cup chopped, fresh onion;
- 1 1/3 tsp onion salt;
- 1 to 2 Tbsp instant minced onion;
- 1 tsp onion powder.
|
Onion powder |
1 tsp |
- 1/4 cup fresh onion, chopped.
|
Orange |
1 medium |
- 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind.
|
Orange peel, dried |
1 Tbsp |
- 2 or 3 Tbsp grated fresh orange peel (peel of medium orange).
|
Parsley, fresh |
1 Tbsp |
|
Pepper, white |
1 tsp |
|
Peppers, green or red bell, dried |
1 Tbsp |
- 3 Tbsp fresh bell pepper, dried chopped.
|
Pimento |
2 Tbsp, chopped |
- 3 Tbsp fresh red bell pepper;
- 1 Tbsp dried red pepper, rehydrated.
|
Pumpkin pie spice |
1 tsp |
- 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp
nutmeg.
|
Rennet |
1 tablet |
|
Rice |
1 cup cooked |
- 1 cup converted, regular brown or wild rice, cooked.
- 1 cup bulgur or pearl barley, cooked.
|
Rum |
1/4 cup |
- 1 Tbsp rum extract plus enough liquid to make 1/4 cup.
|
Shortening, melted |
1 cup |
|
solid |
1 cup |
- 1 cup minus 2 Tbsp lard;
- 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp).
|
Sour cream, commercial |
1 cup |
|
Sugar, brown |
1 cup |
- 1 cup granulated sugar;
- 1 cup granulated sugar plus 1/4 cup unsulphured molasses;
- 1/2 cup liquid brown sugar.
|
confectioners or powdered |
1 cup |
- 3/4 cup granulated sugar (for uses other than baking).
|
granulated |
1 cup |
- 1 cup firmly packed brown sugar;
- 1 1/3 cup confectioners sugar (for uses other than baking);
- 1 cup corn syrup, reduce other liquid by 1/4 cup (never replace
more than 1/2 of sugar called for in recipe with corn syrup);
- 13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe
by 3 Tbsp for every cup of honey added; add a pinch of baking
soda to neutralize acidity;
- 3/4 to 1 cup maple syrup minus 3 Tbsp other liquid;
- 1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or
decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp;
- 1 cup raw sugar.
|
noncaloric solution |
1/8 tsp
2 Tbsp |
- 1 tsp granulated sugar;
- 1 cup granulated sugar.
|
noncaloric grains |
1/4 tsp
1/4 cup |
- 1 tsp granulated sugar;
- 1 cup granulated sugar.
|
Tapioca, quick-cooking |
1 1/2-2 Tbsp |
- 4 Tbsp pearl tapioca, soaked.
|
quick-cooking for thickening |
1 Tbsp |
|
Tomatoes, fresh |
2 cups, chopped |
|
packed |
1 cup |
- 1/2 cup tomato sauce plus 1/2 cup water.
|
canned |
1 cup |
- 1 1/3 cups diced tomatoes simmered 10 minutes.
|
Tomato juice |
1 cup |
- 1/2 cup tomato sauce plus 1/2 cup water.
|
Tomato sauce |
2 cups |
- 3/4 cup tomato paste plus 1 cup water.
|
Tomato soup |
1 10 3/4 oz. can |
- 1 cup tomato sauce plus 1/4 cup water.
|
Vanilla bean |
1/2 bean |
|
Worcestershire sauce |
1 tsp |
- 1 tsp bottled steak sauce.
|
Yeast, active dry (1/4 oz) |
1 package |
- 2 1/2 tsp dry yeast or 1 compressed yeast cake.
|
Yogurt |
1 cup |
- 1 cup buttermilk;
- 1 cup cottage cheese, blended until smooth;
- 1 cup sour cream.
|
1 comment:
This is pretty cool.
I wanna add that using half of (or all) whole wheat flour in the ingredients will boost the nutritional value as well!
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