Ingredient Substitutions and Equivalents

Allspice

1 tsp

= ½ tsp cinnamon and ½ tsp ground cloves

Apples

1 lb

= 3 or 4 medium

= 3 c sliced

Apple pie spice

1 tsp

= ½ tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp cardamom

Arrowroot starch

1½ tsp

= 1 tbsp flour

= 1½ tsp cornstarch

Asparagus

1 lb

= 16 to 20 spears

Baking powder

1 tsp

= ⅓ tsp baking soda and ½ tsp cream of tartar

= ¼ tsp baking soda and ½ c sour milk or buttermilk (Decrease liquid called for in recipe by ½ c.)

= ¼ tsp baking soda and ½ tsp vinegar or lemon juice used with sweet milk to make ½ c (Decrease liquid called for in recipe by ½ c.)

Bananas

1 lb

= 3 or 4 medium

= 1¾ c mashed

Bay leaf

1 whole

= ¼ tsp crushed

Beans, white

1 lb uncooked

= 2 c uncooked

= 6 c cooked

Beans, green

1 lb

= 3 c

Beans, kidney

1 lb uncooked

= 1½ c uncooked

= 9 c cooked

Beans, lima, dry shelled

1 lb uncooked

= 3 c uncooked

= 6 c cooked

Beau Monde

1 tsp

= 1 tsp seasoning or seasoned salt

= ½ tsp salt

= ½ tsp Mei Yen seasoning

Beets without tops

1 lb

= 2 c sliced

Blackberries

1 qt

= 1¼ lb

= 3 to 4 c

Blueberries

1 lb

= 2 c

Bread

1 slice dry

= ⅓ c dry breadcrumbs

1 slice soft bread

= ¾ c soft breadcrumbs

Broccoli

1 lb

= 2 c

Broth, beef or chicken

1 c

= 1 bouillon cube dissolved in 1 c boiling water

= 1 envelope powdered broth base dissolved in 1 c boiling water

= 1½ tsp powdered broth base dissolved in 1 c boiling water

Butter

1 c

= ⅞ to 1 c hydrogenated fat and ½ tsp salt

= ⅞ c lard plus ½ tsp salt

= 1 c margarine

Buttermilk (sourmilk)

1 c

= 1 c plain yogurt

= 1 c whole or skim milk plus 1 tbsp lemon juice or white vinegar

= 1 c milk plus 1¾ tsp cream of tartar

Brussels sprouts

1 lb

= 4 c

Cabbage

1 lb shredded

= 3½ to 4½ c

1 lb cooked

= 2 c

Carrots

1 lb without tops

= 3 c

1 lb shredded

= 2½ c

Cauliflower

1 lb

= 1½ c

Celery

1 lb

= 2 bunches

Cheese

(36% to 40% fat)

1 lb

= 4 to 5 c, grated

1 c grated

= 4 oz (approximately)

= 2 to 2½ c whipped

Cherries

1 lb

= 2⅔ c

Chicken

1½ lb boned

= 1 c cooked, diced

Chili sauce

1 c

= 1 c tomato sauce, ¼ c brown sugar, 2 tbs vinegar, ¼ tsp cinnamon, dash of ground cloves, and dash of allspice

= 1 c ketchup, ¼ tsp cinnamon, dashes of ground cloves and allspice

Chives, finely chopped

2 tsp

= 2 tsp green onion tops, finely chopped

Chocolate, chips semisweet

1 oz

= 1 oz sweet cooking chocolate

Chocolate, semisweet

1⅔ oz

= 1 oz unsweetened chocolate plus 4 tsp sugar

6 oz package

= 1 c

Chocolate, unsweetened

1 oz or square

= 3 tbsp cocoa plus 1 tbsp fat

Cocoa

¼ c or 4 tbsp

= 1 oz (square) unsweetened chocolate
(Decrease fat called for in recipe by ½ tbsp)

Coconut

1 lb

= 5 c fresh coconut, shredded

Coconut cream

1 c

= 1 c whipping cream

Coconut milk

1 c

= 1 c whole or 2% milk

Coffee, ground

1 lb

= 80 tbsp (makes 40 to 50 c of brewed coffee)

Corn

12 ears

= 2½ c cooked

Cornmeal, self-rising

1 c

= ⅞ c plain, 1½ tbsp baking powder, and ½ tbs salt

1 lb

= 3 c

Corn syrup

¾ c

= ⅞ c sugar and 2 tbs water

= ⅞ c honey (Baked goods will brown more)

Cornstarch (for thickening)

1 tbsp

= 2 tbsp all-purpose flour

= 2 tbsp granular tapioca

Cracker crumbs

¾ c

= 1 c dry bread crumbs

Cranberries

1 lb

= 4 c

Cream, heavy

(36% to 40% fat)

1 c

= ¾ c milk and ⅓ c butter or margarine (for use in cooking and baking)

= 2 to 2½ c whipped

Cream, light

(18% to 20% fat)

1 c

= ¾ c milk and 3 tbsp butter or margarine (for use in cooking or baking)

= 1 c evaporated milk, undiluted

Cream, whipped

1 c

= Chill a 13-oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff.

Dates

1 lb

= 2½ c pitted

Dill plant, fresh or dried

3 heads

= 1 tbsp dill seed

Egg, whole, uncooked

1 large (3 tbsp)

= 3 tbsp and 1 tsp thawed frozen egg

= 2½ tbsp sifted, dry whole egg powder and 2½ tbsp lukewarm water

= 2 yolks and 1 tbsp water (in cookies)

= 2 yolks (in custards, cream fillings, and similar mixture)

= 2 whites as a thickening agent

Eggs, uncooked

1 c

= 5 large eggs

= 6 medium eggs

Eggplant, diced, cooked

1 lb

= 2½ c

Egg white

1 large (2 tbsp)

= 2 tsp thawed frozen egg white

1 c

= 2 tbsp sifted, dry egg white powder, and 2 tbsp lukewarm water

= 8 large egg whites

Egg yolk

1 yolk (1½ tbsp)

= 3½ tbsp thawed frozen egg yolk

1 c

= 2 tbsp sifted, dry egg yolk

= 12 large egg yolks

Flour, all-purpose

(for thickening)

1 tbsp

= 1½ tsp cornstarch, arrowroot starch, potato starch, or rice starch

= 1 tbsp granular tapioca

= 1 tbsp waxy rice flour

= 2 tbsp browned flour

= 1½ tbsp whole wheat flour

= ½ tbsp whole wheat flour and ½ tbsp all-purpose flour

= 1 tbsp quick-cooking tapioca

Flour, all-purpose

1 c sifted

= 1 c and 2 tbsp cake flour

= 1 c rolled oats, crushed

= ½ c cornmeal or soybean flour and ⅔ c all-purpose flour

= ½ c cornmeal, bran, rice flour, or whole wheat flour
and ½ c all-purpose flour

= ¾ c whole wheat flour or bran flour and ¼ c all-purpose flour

= 1 c rye or rice flour

= ¼ c soybean flour and ¾ c all-purpose flour

1 lb

= 4 c sifted

= 3⅓ c, unsifted

Flour, cake

1 lb

= 4¾ c

1 c sifted

= 1 c minus 2 tbsp sifted all-purpose flour (⅞ c)

Flour, self-rising

1 c

= 1 c minus 2 tsp all-purpose flour, 1½ tsp baking powder, and ½ tsp salt

Flour, whole wheat

1 lb

3¾ c

Note: Substituting white flour with alternatives in baked goods will reduce volume and make the product heavier. For cakes, replace no more than ¼ of the white flour for best results. In other recipes, you can substitute ¼ to ½ of the white flour with whole wheat flour.

Garlic

1 clove, small

= ⅛ tsp garlic powder

Garlic salt

1 tsp

= ⅛ tsp garlic powder plus ⅞ tsp salt

Gelatin, flavored

3 oz

= 1 tbsp plain gelatin and 2 c fruit juice

Ginger

⅛ tsp

= 1 tsp candied ginger rinsed in water to remove sugar, then finely cut

= 1 tbsp raw ginger

Grapes

1 lb

= 2 c seeded

= 2½ c seedless

Greens, cooked

1 lb

= 4 to 6 c

Herbs, fresh

1 tbsp, chopped

= ½ tsp dried crushed herbs

Honey

1 c

= 1¼ c sugar and ¼ c water

Horseradish

1 tbsp

= 2 tbsp bottled fresh

Ketchup

1 c

= 1 c tomato sauce, ¼ c brown sugar, and 2 tbsp vinegar
(for use in cooking)

= 1 to 2 tsp grated peel

Lemon juice

1 tsp juice

= ½ tsp vinegar

Lemon peel, dried

1 tsp

= 1 to 2 tsp grated fresh lemon peel

= grated peel of 1 medium lemon

= ½ tsp lemon extract

Lettuce head

1 lb

= 6¼ c

Lettuce, leaf

1 lb

= 6¼ c

Lettuce, romaine

1 lb

= 6 c

Lettuce, endive

1 lb

= 4¼ c

Lime

1 medium

= 1½ to 2 tbsp juice

Macaroni, 1-inch pieces

2 c uncooked (½ lb)

= 4 c cooked

= 2 c spaghetti, uncooked

= 4 c noodles, uncooked

= 8 oz any pasta

Maple sugar (grated and packed)

½ c

= 1 c maple syrup

1 tbsp

= 1 tbsp white, granulated sugar

Marshmallows, miniature

1 c

= 10 large

Mayonnaise (for use in salads and salad dressings)

1 c

= ½ c yogurt and ½ c mayonnaise

= 1 c sour cream

= 1 c cottage cheese pureed in a blender

Mei Yen seasoning

1 tsp

= 1 tsp Beau Monde seasoning

= ½ tsp salt

Milk, buttermilk (or sour)

1 c

= 1 c plain yogurt

= 1 c minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar
(Allow to stand 20 minutes at room temperature.)

= 1 c sweet milk and 1¾ tsp cream of tartar

Milk, skim

1 c

= 4 to 5 tbsp non-fat dry milk powder and enough water to make 1 c
or follow manufacturer’s directions

= ½ c evaporated milk and ½ c water

Milk, sweetened condensed

1 can (about 1⅓ c)

= Heat the following ingredients until sugar and butter are dissolved: ⅓ c plus 2 tbsp evaporated milk, 1 c sugar, and 3 tbsp butter or margarine.

= Add 1 c plus 2 tbsp dry milk to ½ c warm water. Mix well. Add ¾ c
sugar and 3 tbsp melted butter or margarine. Stir until smooth.

Milk, whole

1 c

= 1 c reconstituted non-fat dry milk
(Add 2 tbsp butter or margarine, if desired.)

= ½ c evaporated milk and ½ c water

= 4 tbsp whole dry milk and 1 c water (or follow manufacturer's directions)

= 1 c fruit juice or 1 c potato water (for use in baking)

Mushrooms, fresh

1 lb

= 2 to 3 c whole

= 3 oz dried

= 5 c sliced

= 1 10-oz can (8 oz, drained weight)

Mushrooms, canned

4 oz

= 2 c sliced fresh

= 6 tbsp whole, dried mushrooms

Mustard, dry

1 tsp

= 1 tbsp prepared mustard

Noodles, 1-inch pieces

1 lb

= 6 to 8 c uncooked

= 8 c cooked

Okra

1 lb

= 2¼ c cooked

Onion, fresh

1 small

= 1 tbsp rehydrated instant minced onion

Onion powder

1 tbsp

= 1 medium onion, chopped

= 4 tbsp fresh chopped onion

Onions

1 lb

= 3 large onions

= 2 to2½ c chopped

Orange

1 medium

= ⅓ to ½ c juice

= 2 to 3 tbsp grated peel

Orange peel, dried

1 tbsp

= 2 to 3 tbsp grated orange peel

= grated peel of 1 medium orange

2 tsp

= 1 tsp orange extract

Parsley, dried

1 tsp

= 3 tsp fresh parsley, chopped

Parsnips

1 lb

= 4 medium parsnips

= 2 c cooked

Peaches

1 lb

= 4 medium

= 2 c sliced

Pears

1 lb

= 4 medium

= 2⅓ c sliced

Peas, green, in pod

1 lb

= 1 c shelled

= 1 c cooked

Peas, black-eyed

1 lb

= 2⅓ c cooked

Pecans

1 lb

= 3½ c nut meats

Peppers, green bell

1 tbsp dried

= 3 tbsp fresh green pepper, chopped

Peppers, red bell

1 tbsp dried

= 3 tbsp fresh red pepper, chopped

= 2 tbsp chopped pimiento

Peppermint, dried

1 tbsp

= ¼ c chopped fresh mint

Pimiento

2 tbsp dried

= 1 tbsp dried red bell peppers, rehydrated

= 3 tbsp fresh red bell pepper, chopped

Plums

1 lb

= 8 to 20 whole

= 2 c halves

Potatoes, white

1 lb whole cooked,

diced, or sliced

= 3 medium

= 2¼ c

1 lb mashed

= 1¾ c

Prunes

1 lb

= 2¼ c pitted

Pumpkin, mashed, cooked

1 lb

= 1 c

Pumpkin pie spice

1 tsp

= ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg

Radishes

6 oz

= 1¼ c sliced

Raisins

1 lb

= 2¾ c

Rennet

1 tablet

= 1 tbsp liquid rennet

Rhubarb, fresh

1 lb

= 2 c cooked

= 4 to 8 pieces

Rice

1 lb

= 6 c cooked

= 2 c uncooked

1 c regular, uncooked

= 1 c uncooked converted rice

= 1 c uncooked brown rice

= 1 c uncooked wild rice

= 2 c cooked

Rice, instant

1 to 2 c uncooked

= 1 cup cooked

Rutabaga

1 lb

= 2½ c cubed

= 2 c cooked

Shortening, melted

1 c

= 1 c cooking oil (Do not substitute unless recipe calls for melted shortening.)

Shortening, solid (used in baking)

1 c

= 1 c minus 2 tbsp lard (⅞ c)

= 1⅛ c butter (Decrease salt called for in recipe by ½ tsp.)

Sour cream, cultured

1 c

= ¾ c sour milk or buttermilk and ⅓ c butter or margarine

= Blend until smooth: ⅓ c buttermilk, 1 tbsp lemon juice, and 1 c cottage cheese

= 1 c plain yogurt

= ¾ c milk, ¾ tsp lemon juice, and ⅓ c butter or margarine

Spaghetti

1 lb

= 4 to 5 c 2-inch pieces

= 9 c cooked

Spearmint, dried

1 tbsp

= ¼ c chopped fresh mint

Spinach

1 lb

= 4 c fresh

= 1½ c cooked

Squash, summer

1 lb

= 1⅔ c cooked and mashed

Squash, winter

1 lb

= 1 c cooked and mashed

Strawberries

1 qt

= 4 c sliced

Sugar, brown

1 c firmly packed

= 1 c granulated sugar

1 lb

= 2¼ c firmly packed

Sugar, granulated

1 lb

= 2¼ c

1 tsp

= ⅛ tsp noncaloric sweetener solution or follow manufacturer’s directions

1 c

= 1½ c corn syrup (decrease liquid called for in recipe by ¼ c)

= 1⅓ c molasses (decrease liquid called for in recipe by ⅓ c)

= 1 c powdered sugar

= 1 c brown sugar, firmly packed

= ¾ c honey (decrease liquid called for in recipe by ¼ c; for each c of honey in baked goods, add ½ tsp soda.)

Sugar, powdered

1 lb

= 2¾ c

Sweet potatoes

1 lb

= 3 medium

Tapioca, granular

1 tbsp

= 2 tbsp pearl tapioca

Tomatoes, fresh

1 lb

= 3 to 4 small

2 c chopped

= 1 16-oz can (may need to drain)

Tomato juice

1 c

= ½ c tomato sauce and ½ c water

Turnips

1 lb

= 3 medium turnips

= 2 c cooked

Worcestershire sauce

1 tsp

= 1 tsp bottled steak sauce

Yeast, active dry

1 tsp

= cake yeast, compressed

= 1 package (¼ oz) active dry yeast

Yogurt, plain

1 c

= 1 c buttermilk

= 1 c cottage cheese blended until smooth

= 1 c sour cream

1 gallon

4 quarts

1 quart

2 pints

1 pint

2 cups

1 bushel

4 pecks

1 peck

8 quarts

1 cup

16 tablespoons

⅞ cup

14 tablespoons or 1 cup minus 2 tablespoons

¾ cup

12 tablespoons

⅔ cup

10⅔ tablespoons

5/8 cup

10 tablespoons

½ cup

8 tablespoons

3/8 cup

6 tablespoons

⅓ cup

5⅓ tablespoons

¼ cup

4 tablespoons

⅛ cup

2 tablespoons

1/16 cup

1 tablespoons

1 tablespoon

3 teaspoons

¾ tablespoon

2¼ teaspoons

⅔ tablespoon

2 teaspoons

½ tablespoon

1½ teaspoons

⅓ tablespoon

1 teaspoon

¼ tablespoon

¾ teaspoon

Pinch or dash

1/16 teaspoon