Ingredients: |
Ingredients: Allspice:1 teaspoon = ½ teaspoon cinnamon plus ⅛ teaspoon ground cloves
Arrowroot: 1 tablespoon = 2½ tablespoons flour
Baking powder, double acting: 1 teaspoon = 1½ teaspoons phosphate or tartrate (single acting baking powder)
Baking powder, double acting: 1 teaspoon = ¼ teaspoon baking soda + ⅝ teaspoon cream of tartar
Bread crumbs, dry: ¼ cup = 1 slice bread
Bread crumbs, soft: ½ cup = 1 slice bread
Buttermilk: 1 cup = 1 cup plain yogurt
Catsup: ½ cup = ½ cup tomato sauce + 2 tablespoons sugar + 1 tablespoon vinegar
Chocolate, unsweetened: 1 ounce = 3 tablespoons cocoa + 1 tablespoon butter or fat
Cornstarch: 1 tablespoon = 2 tablespoons flour
Light corn syrup or honey: 1 cup = 1¼ cups sugar + ½ cup liquid
Cracker crumbs: ¾ cup = 1 cup dry bread crumbs
Cream, heavy: 1 cup = ¾ cup milk + ⅓ cup melted butter (this will not whip)
Cream, light: 1 cup = ¾ cup milk + ¼ cup melted butter
Cream, sour: 1 cup = ⅞ cup buttermilk or plain yogurt plus 3 tablespoons melted butter
Cream, whipping: 1 cup = ⅔ cup well-chilled evaporated milk, whipped
1 egg, for thickening sauces = 2 egg yolks
1 egg, for baking = 2 egg yolks + 1 tablespoon cold water
1 egg yolk = ½ tablespoon stirred egg yolks
1 egg white = 2 tablespoons stirred egg whites
1 medium-size egg = 3 tablespoons mixed broken yolks and whites
Flour, all-purpose: 1 cup = 1⅛ cups cake flour; or ⅝ cup potato flour; or 1¼ cups rye flour or coarsely ground whole-grain flour; or 1 cup cornmeal
Sifted cake flour: 1 cup = 1 cup sifted all-purpose flour minus 2 tablespoons
Flour, cake: 1 cup = 1 cup minus 2 tablespoons sifted all-purpose flour
Flour, self-rising: 1 cup = 1 cup sifted all-purpose flour + 1¼ teaspoons baking powder + ¼ teaspoon salt (when using this, substitute measure for measure for all-purpose flour, then be careful to omit baking powder and salt in recipe)
Garlic: 1 small clove = ⅛ teaspoon garlic powder or instant minced garlic
Herbs, dried: ½ to 1 teaspoon = 1 tablespoon fresh herbs, minced and packed
Honey: 1 cup = 1¼ cups sugar + ½ cup liquid
Lemon juice: 1 teaspoon = ½ teaspoon vinegar
Lemon, juice and rind: 1 = 3 tablespoons bottled lemon juice + 1 teaspoon dried grated rind
Lemon rind, grated: 1 teaspoon = ½ teaspoon lemon extract
Milk, skim: 1 cup = ⅓ cup instant nonfat dry milk + ¾ cup water
Milk, sour: 1 cup = 1 cup minus 1 tablespoon milk +1 tablespoon vinegar or lemon juice. Stir & let stand 5 minutes.
Milk, whole: 1 cup =½ cup evaporated milk plus ½ cup water; or 1 cup skim milk plus 2 teaspoons melted butter
Mustard, prepared: 1 tablespoon = 1 teaspoon dry or powdered mustard
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This recipe for Emergency Substitutions for Common Ingredients is from