|
Ingredient
|
Measurement
|
Substitution
|
|
Arrowroot
|
2 teaspoons
|
1 3/4 tbsp. flour (for thickening)
|
|
Baking powder
|
1 teaspoon
|
1/4 tsp. baking soda pls 1/2 tsp. cream of tartar
|
|
Butter
|
1 cup=2 sticks or 16 tbsp.
|
2 sticks margarine or 7/8 cup lard or cooking oil or 4/5 cup bacon fat (strained) or 2/3 cup chicken fat (strained)
(Increase liquid by 1/4 cup if using bacon or chicken fat) |
|
Chocolate Semi-sweet
|
1 square= 1 ounce
|
1/2 square unsweetened chocolate + 1 tbsp. granulated sugar
|
|
Chocolate unsweetened
|
1 square= 1 ounce
|
3 tbsp. cocoa plus 1 1/2 teaspoon fat
|
|
Chocolate Chips
|
6 ounces
|
1/2 cup + 1 tbsp. unsweetend cocoa + 3 tbsp. granulated sugar + 3 tbsp. fat
|
|
Cocoa
|
3 tablespoons plus 1 1/2 teaspoons fat
|
1 square (1 ounce) unsweetend chocolate
|
|
CornStarch
|
1 tablespoon
|
2 tbsp flour ( for thickening)
|
|
Cracker crumbs
|
33/4 cup
|
1 cup bread crumbs
|
|
Cream, sour, heavy
|
1 cup
|
1/2 cup butter and 3/4 cup milk in any sour milk recipe
|
|
Cream, sour, thin
|
1 cup
|
1 1/2 tbsp. butter + enough whole milk to = 1 cup or 1/2 cup cream + 1/2 cup whole milk
|
|
Cream, half & half
|
1 cup
|
2 egg yolks + 1 tbsp. cold water or 3 1/2 tbsp. egg substitute or 2 1/2 tbsp. powdered whole egg + 2 1/2 tbsp. water.
|
|
Egg, whole
|
1 average
|
1 tbsp. powdered egg white + tbsp. water
|
|
Egg, white
|
1 white
|
1 tbsp. powdered egg white + 2 tbsp. water
|
|
Egg, yolk
|
1 yolk
|
2 tbsp. powdered yolk + 2 tsp. water(for baking)
|
|
|
2 yolks
|
1 whole egg (for thickening sauces)
|
|
Flour, all-purpose, sifted
|
1 cup
|
1 cup + 2 tbsp. sifted cake flour
|
|
Flour, cake, sifted
|
1 cup
|
7/8 cup sifted all-purpose flour ( 1 cup less 2 tbsp.)
|
|
Milk
|
1 cup
|
1/2 evaporated milk and 1/2 cup water or 4 tbps. powdered milk and 1 cup water or 1 cup soy milk
|
|
Molasses
|
1 cup
|
1 cup honey
|
|
Mustard, prepared
|
1 tbsp.
|
1 tsp. dry mustard
|
|
Sugar
|
1 cup
|
1 cup molasses, honey, maple syrup, or corn syrup plus 1/4 to 1/2 tsp. soda ( Reduce liquid 1/4 cup) or 1 1/8 cup raw sugar
|
|
Yeast-active dry
|
1/4 ounce envelope
|
1 scant tbsp. active dry yeast or 1 (0.6 ounce) cake compressed fresh yeast
|
|
Yogurt
|
1 cup
|
1 cup buttermilk or 1 cup milk plus 1 tbsp. lemon juice
|
Baking Substitutes
At one time or another, you will find yourself in the middle of making something and realize too late that you are missing an ingredient.
Luckily there are times when you can make successful substitutions for that missing ingredient. Just as there will be times when you cannot.
Now it is always best to be prepared by reviewing your recipe and making sure that you have everything on hand. Yet there are those occasions when you need to make that special dish you hadn’t planned for and you find your supplies are running short.
There are things that you can make substitutions for and others for which there are no replacements.
I have tried to include everything that could possibly be used in case of emergency.