Ingredient Substitution List for Cooking and Baking

It is the time of year where the baking and cooking start and so I wanted to help. I am not sure where these came from but they sure come in handy. They were given to me and I thought they would help anybody who cooks because they have some conversions that they do not have on most charts and I have found to be very helpful. I really hope they will help you and can use them.

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Ingredient Substitution List:

  • 1 tsp. baking powder = 1/4 tsp. baking soda plus 1/4 cup buttermilk or 1/4 tsp. baking soda plus 5/8 tsp. cream of tartar

  • 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 Tbsp.s

  • 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 11/4 tsp.s baking powder and 1/4 tsp. salt

  • 1 cup all-purpose flour = 1 cup whole wheat flour

  • 1 cup honey = 1 to 11/4 cups sugar plus 1/4 cup liquid

  • 2 large eggs = 3 small eggs

  • 1 medium egg = 2 egg yolks plus 1 Tbsp. water (for baking)

  • 1 medium egg = 2 egg yolks (in custards or cream fillings)

  • 1 ounce unsweetened chocolate = 1 square or 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. butter or margarine

  • 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted

  • 1 Tbsp. cornstarch (as thickening) = 2 Tbsp. flour or 2 tsp. quick tapioca or 2 egg yolks

  • 1 tsp. lemon juice = 1/4 tsp. vinegar

  • 1 Tbsp. fresh herbs = 1/4 to 1 tsp. dried herbs

  • 1 small garlic clove = 1/8 tsp. garlic powder

  • 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned

  • 1 cup whipping cream, whipped = 2 cups thawed whipped topping

  • 1 cup whipping cream as liquid = 1/3 cup melted butter plus 1/4 cup milk

  • 1 cup light cream = 3 Tbsp. melted butter plus 1/4 cup milk

  • 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained

  • 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 Tbsp. lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled)

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  • 1 cup whole milk = 2 tsp. melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 tsp.s melted butter

  • 1 cup sour cream = 3 Tbsp. melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt

  • 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)

  • Pecans = walnuts, almonds or hazelnuts

  • Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)

  • 1 cup bread crumbs = 1/4 cup cracker crumbs

  • 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening

  • 1 pound lard = 2 cups shortening

  • 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda

  • 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda

  • 1 cup sugar (in main dishes) = 1/4 cup honey

  • 1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses

  • 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)

  • 1/4 cup dry red wine or white wine = 2 Tbsp. sherry or port

  • 1/4 cup maple syrup = 1/4 cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 Tbsp.

  • 1 tsp. pumpkin pie spice = 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/4 tsp. cinnamon

  • 1 pound tomatoes = 3 medium or 1/4 cup sauce (6 ounces) or 1/4 cup paste (2 ounces)

  • 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste

  • 3 cups tomato juice = 21/4 cups water plus 6 ounces tomato paste plus 1/4 tsp. salt, dash of sugar

  • 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)

  • 1 cup granulated sugar = 11/4 cups powdered sugar for uses other than baking

  • 1/4 tsp. powdered ginger = 1 tsp. chopped fresh or 2 tsp. minced crystallized

  • 1 head fresh dill = 2 tsp.s dill seed

  • 1 Tbsp. grated fresh horseradish = 2 Tbsp. bottled

  • 1 tsp. lemon juice = 1/4 tsp. vinegar

  • 1 tsp. dry mustard = 1 Tbsp. prepared mustard or 1/4 tsp. mustard seeds

  • 1 /4 cup rum = 1 tsp. rum extract plus liquid to make 1/4 cup

  • 1 tsp. vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe

  • 1 cup wine = 13 Tbsp. water, 3 Tbsp. lemon juice and 1 Tbsp. sugar or a little less than 1 cup apple juice plus lemon juice

  • 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized

  • 1 cup sweetened condensed milk = 1 cup plus 2 Tbsp. dry milk powder plus 1/4 cup warm water plus 1/4 cup sugar and dissolve

  • 1/4 tsp. cream of tartar = 11/4 tsp. lemon juice or vinegar

  • 1 Tbsp. maple sugar = 1 Tbsp. granulated sugar plus a dash of maple extract

By Darlene from Fairview, PA

September 10, 20080 found this helpful

thank you for posting this! :)

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September 11, 20080 found this helpful

Very good list!!! Thanks!

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September 12, 20080 found this helpful

This list is invaluable! I have always wished I had one of these. This has so much more on it than I have seen in the past.

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September 12, 20080 found this helpful

Thanks Dar: So many times I get ready to bake and find I am missing something. This sure will help a lot.

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September 12, 20080 found this helpful

I printed list out and put into a plastic clear protective sleeve and taped into my baking cabinet door so it is handy at all times. Thank You again.

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September 30, 20090 found this helpful

Wow! I was on a totally different search--an' this came up! I'm workin' with my laptop right now, no printer (boohoo!). Hopefully, I can find you all again when I'm on the big old desktop computer w/printer and can zap this out! Thanks bunches! Now, can I find what I was originally searching for? Who knows! Thanks again.

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