Helpful Info/Basics



Teaspoon & Tablespoon Measures
  • Dash or pinch = less than 1/8 tsp
  • 1 1/2 tsp = 1/2 Tbsp
  • 3 tsp = 1 Tbsp; 1/2 fl oz
  • 4 1/2 tsp = 1 1/2 Tbsp
  • 2 Tbsp = 1/8 c; 1 fl oz
  • 4 Tbsp = 1/4 c; 2 fl oz
  • 8 Tbsp = 1/2 c; 4 fl oz
  • 12 Tbsp = 3/4 c; 6 fl oz
  • 16 Tbsp = 1 c; 8 fl oz; 1/2 pint


Cup Measures
  • 1/8 c = 2 Tbsp; 1 fl oz
  • 1/4 c = 4 Tbsp; 2 fl oz
  • 1/3 c = 5 1/3 Tbsp
  • 1/2 c = 8 Tbsp; 4 fl oz 
  • 3/8 c = 1/4 c + 2 Tbsp
  • 2/3 c = 10 2/3 Tbsp
  • 3/4 c = 12 Tbsp; 6 fl oz
  • 7/8 c =  3/4 c + 2 Tbsp
  • 1 c = 16 Tbsp; 8 fl oz; 1/2 pint
  • 2 c = 1 pint; 16 fl oz
  • 4 c = 2 pints; 1 quart; 32 fl oz


Pint, Quarts, Gallons and Pounds
  • 1/2 P = 1 c; 8 fl oz
  • 1 P = 2 c; 16 fl oz
  • 1 Q = 4 c; 32 fl oz
  • 1 Gal = 4 Q; 16 c
  • 1/4 lb = 4 oz
  • 1/2 lb = 8 oz
  • 3/4 lb = 12 oz
  • 1 lb = 16 oz

Ingredient Substitutions 

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
  • 1 whole bay leaf.
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
  • 1 slice bread.
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
  • 1 cup milk.
Coconut cream 1 cup
  • 1 cup cream.
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
  • 1 cup dry bread crumbs.
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
  • 1 tsp dill seed.
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
  • 1/8 tsp powdered ginger.
Herbs, fresh 1 Tbsp
  • 1 tsp dried herbs.
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
  • 1/2 tsp vinegar.
 grated rind or peel 1 tsp
  • 1/2 tsp lemon extract.
Lemon grass 1 Tbsp
  • 1 Tbsp lemon peel.
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
  • 10 large marshmallows.
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
  • 1 tsp parsley flakes.
Pepper, white 1 tsp
  • 1 tsp black pepper.
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
  • 1 Tbsp liquid rennet.
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
  • 1 cup cooking oil.
 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
  • (see cream, sour).
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
  • 1 Tbsp flour.
Tomatoes, fresh 2 cups, chopped
  • 1 16-oz can, drained.
 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
  • 1 Tbsp vanilla extract.
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:

Little Sister said...

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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