| Ingredient |
Amount |
Substitution |
| Baking powder |
1 tsp |
1/4 tsp baking soda plus 1/2 tsp cream of tartar |
| Buttermilk |
1 cup |
1 cup plain yogurt or 1 tbsp vinegar plus milk to equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup. Let sit for five minutes then stir well |
| Cake Flour |
1 cup |
1 cup minus 2 tbsp sifted all-purpose flour |
| Chocolate |
1 ounce |
3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine |
| Cornstarch |
1 tbsp |
2 tbsp all-purpose flour |
| Corn syrup |
2 cups |
1 cup granulated sugar |
| Cream, light |
1 cup |
1-1/2 tbsp butter plus whole milk to equal 1 cup |
| Cream, whipping or heavy |
1 cup |
1/2 cup butter plus whole milk to equal 1 cup |
| Egg, yolk |
2 yolks |
1 whole egg (can be used for baking but not for pie crust or a sauce) |
| Egg, whole |
1 egg |
2 egg yolks (for baking, 2 egg yolks plus 1 tbsp water) OR if just one egg short for a recipe substitute 1 tsp of cornstarch |
| Garlic |
1 clove |
1 tsp chopped garlic, 1/2 tsp minced garlic, 1/8 tsp garlic powder, 1/2 tsp garlic flakes = 1/4 tsp granulated garlic, 1/2 tsp garlic juice |
| Herbs, fresh |
1 tbsp |
1 tsp dried herbs |
| Honey |
1 cup |
1-1/4 cups granulated sugar plus ¼ cup liquid |
| Lemon juice |
1 tbsp |
1 tbsp distilled white vinegar |
| Milk, skim |
1 cup |
1/3 cup nonfat dry milk plus 3/4 cup water |
| Milk, whole |
1 cup |
1/2 cup evaporated milk plus ½ cup water |
| Molasses |
1 cup |
3/4 cup granulated sugar |
| Molasses |
1 cup |
1 cup light corn syrup (makes light colouring) |
| Mushrooms, fresh |
1 lb. |
12 ounces canned mushrooms, drained |
| Mustard, dry |
1 tsp |
1 tbsp prepared mustard |
| Sour cream |
1 cup |
3 tbsp butter plus buttermilk or yogurt to equal 1 cup |
| Sugar, brown |
1 cup |
1 cup granulated sugar |
| Sugar, granulated |
1 cup |
1 3/4 cup confectioners' sugar (do not substitute for baking) |
| Tomato juice |
3 cups |
1 1/2 cups tomato sauce plus 1-1/2 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar |
| Tomato sauce |
1 cup |
1 can (3 oz. size) tomato paste plus 1/2 cup water |
| Yogurt |
1 cup |
1 cup buttermilk |
