Sometimes you may find it necessary to substitute one ingredient for another in a recipe. Use this table as a guideline only because using a different ingredient can change the taste and texture of recipe. If it's essential to maintain the integrity of what you're making I suggest either procuring the ingredient or do some research before substituting to understand the role that ingredient plays in the recipe.
INGREDIENT
|
AMOUNT
|
SUBSTITUTION
|
Allspice
|
1 teaspoon
|
1/2 teaspoon
cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
|
Almond Meal
|
1 cup (100
grams)
|
To make your own
almond meal place 1 cup (100 grams) sliced (blanched (skins off) or
natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white
sugar in a blender or food processor and process until finely ground.
Sugar or flour is added to the almonds to prevent clumping as it
absorbs the oil exuded from the almonds. Toasting the almonds first
dries them which also helps to prevent clumping.
|
Almond Paste
|
1 1/3 cups (300 grams)
|
1 3/4 cups (175
grams) ground blanched almonds plus 1 1/2 cups (175 grams) powdered
(confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1
teaspoon almond extract plus 1/4 teaspoon salt
|
Ammonium bicarbonate
|
3/4 teaspoon
|
1 teaspoon baking
soda
|
Aniseed
|
Fennel seed or a few
drops anise extract
| |
Arrowroot
|
1 tablespoon
(15 grams)
|
1 tablespoon (15
grams) cornstarch, potato starch or rice starch
2 tablespoons (25
grams) all purpose flour
|
Baking mix
|
1 cup
|
1 cup pancake mix OR
1 cup Easy Biscuit Mixture
|
Baking Powder, double-acting
(Rule of Thumb: 1
teaspoon for every 1 cup of flour)
High-Altitude
Adjustments:
above 3000 ft. -
reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking
powder in recipe
above 5000 ft. -
reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking
powder in recipe
above 7000 ft. -
reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in
recipe
|
1 teaspoon
|
1/4 teaspoon baking
soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
1 1/2 teaspoons
single-action baking powder
1/4 teaspoon baking
soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup
(120 ml) non-acidic liquid
|
Baking Powder,
single-acting
|
1 teaspoon
|
2/3 teaspoon
double-acting baking powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4
teaspoon cornstarch
|
Baking Soda (Sodium
Bicarbonate)
(Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
|
1/2 teaspoon
|
2 teaspoons
double-acting baking powder (must replace the acidic liquid in recipe with
non-acidic liquid)
1/2 teaspoon
potassium bicarbonate
|
Basil
|
Oregano or thyme
|
|
Beer
|
1 cup
|
1 cup nonalcoholic
beer
1 cup chicken broth
|
Brandy
|
1/4 cup
|
1 teaspoon imitation
brandy extract plus enough water to make 1/4 cup
|
Bread Crumbs, Dry
|
1 cup (150
grams)
|
1 cup crushed
cracker crumbs
1 cup matzo meal
1 cup crushed
cornflakes
1 cup ground oats
1 cup crushed potato
chips
|
Broth: beef or
chicken
|
1 cup
|
1 bouillon cube plus
1 cup boiling water
1 tablespoon soy sauce
plus enough water to make 1 cup
1 cup vegetable broth
|
Brown sugar
|
1 cup, packed
|
1 cup white sugar
plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup
1 cup white sugar
1
1/4 cups confectioners' sugar
|
Butter (salted)
|
1 cup
|
1 cup margarine OR 1
cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
|
Butter (unsalted)
|
1 cup
|
1 cup shortening OR
7/8 cup vegetable oil OR 7/8 cup lard
|
Buttermilk (Sour
Milk) (see below under MILK, Buttermilk)
|
1 cup (240 ml)
|
|
Cardamom
|
Ginger
|
|
Carob Powder
|
1 tablespoon (7 grams)
|
1 tablespoon (7
grams) cocoa powder (either natural or Dutch-processed)
|
Cheddar cheese
|
1 cup shredded
|
1 cup shredded Colby
cheddar OR 1 cup
shredded Monterey Jack cheese
|
Chervil
|
1 tablespoon chopped
fresh
|
1 tablespoon chopped
fresh parsley
Or
Tarragon
|
Chicken base
|
1 tablespoon
|
1 cup canned or
homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
|
Chili Powder
|
Dash bottled hot
pepper sauce plus a combination of oregano and cumin
|
|
Chive
|
Green onion; onion;
or leek
|
|
Cilantro
|
Parsley
|
|
Cinnamon
|
Nutmeg or allspice
(use only 1/4 of the amount)
|
|
Chocolate,
Bittersweet or Semi-sweet
|
1 ounce (30 grams)
|
1/2 ounce (15 grams)
unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar
|
Chocolate, Milk
|
1 ounce (30
grams)
|
1 ounce (30 grams)
bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar
1 ounce (30 grams)
sweet dark chocolate
1 ounce (30 grams)
white chocolate
|
Chocolate, Sweet
German
|
1 ounce (30 grams)
|
1 ounce (30 grams)
bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7 grams) granulated
white sugar
1 ounce (30 grams) milk chocolate
|
Chocolate,
Unsweetened
|
1 ounce (30
grams)
|
3 tablespoons (20
grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14
grams) unsalted butter, vegetable oil or shortening
|
Chocolate, White
|
1 ounce (30 grams)
|
1 ounce (30 grams)
milk chocolate
1 ounce (30 grams) sweet dark chocolate
|
Cloves
|
Allspice; cinnamon;
or nutmeg
|
|
Cocoa Powder,
Dutch-Processed
|
3 tablespoons (20 grams)
|
3 tablespoons (20
grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda
(reduce fat in recipe by 1 tablespoon)
3 tablespoons (20 grams) carob powder
|
Cocoa Powder,
Natural Unsweetened
|
3 tablespoons
(20 grams)
|
3 tablespoons (20
grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice
or white vinegar
1 ounce (30 grams)
unsweetened chocolate (reduce fat in recipe by 1 tablespoon)
3 tablespoons (20
grams) carob powder
|
Coconut, fresh
|
1 cup
|
1 cup (90 grams)
dried flaked coconut
3/4 cup (75 grams) dried shredded coconut
|
Coconut, dry
shredded
|
1 cup (90
grams)
|
1 1/4 cups freshly
grated coconut
1 1/4 cup (110
grams) dried flaked coconut
|
Coconut milk, fresh
|
1 cup (240 ml)
|
1 cup (240 ml)
canned coconut milk (not low fat)
3 tablespoons canned cream of coconut plus enough hot water or milk to
equal 1 cup (240 ml)
1/4 cup (60 ml) coconut cream powder plus 1 cup (240 ml) hot water or
milk
|
Coconut cream, fresh
|
1 cup (240 ml)
|
1 cup (240 ml)
canned coconut cream
1 cup (240 ml) top
layer of canned coconut milk (not low fat) (do not shake or stir can before
skimming)
1 cup (240 ml) heavy
whipping cream (35% butterfat) plus 1/2 cup coconut cream powder
|
Coffee, strong
brewed
|
1/4 cup (60 ml)
|
2 tablespoons (10
grams) instant espresso powder dissolved in 3 tablespoons hot water
|
Condensed cream of
mushroom soup
|
1 (10.75-ounce) can
|
1 (10.75-ounce) can
condensed cream of celery, cream of chicken
golden mushroom soup
|
Cookie Crumbs
|
1 cup (100 grams)
|
Can substitute
equally among chocolate wafers, vanilla wafers, graham crackers, macaroons,
or gingersnaps
|
Cornmeal, stone
ground
|
1 cup (180
grams)
|
1 cup regular milled
cornmeal
1 cup corn grits
1 cup polenta
1 cup maize meal
|
Corn Syrup, Dark
|
1 cup (240 ml)
|
3/4 cup (180 ml)
light corn syrup plus 1/4 cup (60 ml) light molasses
|
Corn Syrup, Light
|
1 cup (240 ml)
|
1 cup (240 ml) dark
corn syrup
1 cup(240 ml)
treacle
1 cup (240 ml)
liquid glucose
1 cup (240 ml) honey
1 cup (200 grams)
granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml))
|
Cornstarch or Corn
flour (for thickening)
|
1 tablespoon (15 grams)
|
2 tablespoons (25
grams) all purpose flour
1 tablespoon (15 grams) potato starch or rice starch or flour
1 tablespoon (15 grams) arrowroot
2 tablespoons (25 grams) quick-cooking (instant) tapioca
|
Cottage cheese
|
1 cup
|
1 cup farmer's
cheese
1 cup ricotta cheese
|
Cracker crumbs
|
1 cup
|
1 cup bread crumbs
1 cup matzo meal
1 cup ground oats
|
Cream of Tartar
|
1/2 teaspoon
|
1/2 teaspoon white
vinegar or lemon juice
|
Cream, Clotted
|
1 cup (225 grams)
|
1 cup (225 grams)
creme frache
1 cup (225 grams) mascarpone cheese
1 cup (240 ml) heavy whipping cream (35% butterfat), whipped
|
1 cup (225
grams)
|
1 cup 240 ml) sour
cream
1 cup (240 ml)
whipping cream plus 1 tablespoon buttermilk or yogurt
1/2 cup (120 ml)
whipping cream plus 1/2 cup (120 ml) sour cream
1 cup (225 grams)
mascarpone cheese
|
|
Cream, Half &
Half (10 - 12% Butterfat)
|
1 cup (240 ml)
|
7/8 cup (210 ml)
whole milk plus 2 tablespoons (25 grams) melted unsalted butter
1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole
milk
1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy
whipping cream (35%)
|
Cream, Heavy (35%
butterfat) (not for whipping)
|
1 cup (240 ml)
|
2/3 cup (160 ml)
whole milk plus 1/3 cup (75 grams) melted unsalted butter
|
Cream, Light or
Coffee Cream (18% Butterfat)
|
1 cup (240 ml)
|
1 cup (240 ml) half
& half cream (12% butterfat)
7/8 cup (210 ml) whole milk plus 3 tablespoons (35 grams) melted butter
1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml)
milk
|
Cream, Light
Whipping (30% Butterfat) (not for whipping)
|
1 cup (240 ml)
|
3/4 cup (180 ml)
whole milk plus 1/4 cup (57 grams) melted unsalted butter
1 cup (240 ml) half
& half cream (12% butterfat)
|
Cream, Sour
|
1 cup (225 grams) (8 ounces)
|
1 cup (225 grams)
plain yogurt
3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75
grams) melted butter
1 cup (225 grams) creme frache
1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup
(240 ml) (let stand 5-10 minutes)
|
Cumin
|
Chili Powder
|
|
Currants
|
1 cup (120 grams)
|
1 cup (120
grams) raisins
1 cup (120 grams) chopped dates
1 cup (120 grams) other dried fruit (cranberries, cherries, blueberries)
|
Eggs, whole
|
1 large (about
2 ounces)
In Shell (57 grams)
Without Shell (50 grams) |
2 large egg yolks
(36 grams) plus 1 tablespoon water (in baking)
2 large egg yolks
(36 grams) (for custards, sauces, puddings and mousses)
3 1/2 tablespoons
frozen whole egg, thawed
3 1/2 tablespoons
egg substitute
2 1/2 tablespoons
powdered whole egg plus 2 1/2 tablespoons water
|
Eggs, whites
|
1 large egg white (30 grams)
|
2 tablespoons frozen
egg whites, thawed
1 tablespoon powdered egg white plus 2 tablespoons water
|
Eggs, yolks
|
2 large yolks
(36 grams)
|
1 large whole egg
(In Shell 57 grams) (Without Shell 50 grams)
|
Eggs, yolks
|
1 large yolk (18 grams)
|
2 tablespoons
powdered egg yolk plus 2 teaspoons water
3 1/2 teaspoons frozen egg yolks, thawed
|
Evaporated milk
|
1 cup
|
1 cup light cream
|
Extract, pure
Vanilla
|
1 teaspoon
|
1/2 of vanilla bean
1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.)
|
Other Extracts
(almond, lemon, orange, peppermint, etc.)
|
1 teaspoon
|
1 teaspoon of other
extract (vanilla, orange, lemon, etc.)
1 to 2 drops of oil
of same flavor
|
Farmer's cheese
|
8 ounces
|
8 ounces dry cottage
cheese
8 ounces creamed cottage cheese,
drained
|
Fats for baking
|
1 cup
|
1 cup applesauce
1 cup fruit puree
|
Fats, Salted Butter
|
1/2 cup (113 grams)
|
1/2 cup (113 grams)
unsalted butter plus 1/4 teaspoon salt
1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid vegetable shortening or lard
|
Fats, Unsalted Butter
|
1/2 cup (113
grams)
|
1/2 cup (113
grams) salted butter (decrease the salt in recipe by 1/4 teaspoon)
1/2 cup (113 grams)
margarine
1/2 cup (113 grams)
solid vegetable shortening or lard
|
Fats, Lard
|
1/2 cup (113 grams)
|
1/2 cup (113 grams)
solid vegetable shortening
1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter
|
Fats, Margarine
|
1/2 cup (113
grams)
|
1/2 cup (113 grams)
salted or unsalted butter
1/2 cup (113 grams)
solid vegetable shortening
|
Fats, Solid
Vegetable Shortening
|
1/2 cup (113 grams)
|
1/2 cup (113 grams)
salted or unsalted butter
1/2 cup(113 grams) lard
1/2 cup (113 grams) margarine
|
Flour, All Purpose
|
1 cup (130
grams)
|
1 cup (110 grams)
plus 2 tablespoons (20 grams) sifted cake flour
1 cup (130 grams)
self-rising flour (omit baking powder and salt from recipe)
7/8 cup (130 grams)
rice flour (starch) (do not replace all of the flour with the rice flour)
1/2 cup (60 grams)
white cake flour plus 1/2 cup (70 grams) whole wheat flour
|
FLOUR, Bread
|
1 cup (160 grams)
|
1 cup (130 grams)
all purpose flour
|
FLOUR, Cake
|
1 cup (120
grams)
|
3/4 cup (100 grams)
all purpose flour plus 2 tablespoons (20 grams) cornstarch
|
FLOUR, Pastry
|
2 cups (270 grams)
|
1 1/3 cup (175 grams)
all purpose flour plus 2/3 cup (80 grams) cake flour
|
FLOUR, Rice
|
1 cup (150
grams)
|
Equal amounts of
cake or pastry flour
|
FLOUR, Self-Rising
|
1 cup (130 grams)
|
1 cup (130 grams)
similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder
plus 1/4 teaspoon salt
|
FLOUR, Whole Wheat
|
1 cup (140
grams)
|
7/8 cup (120
grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ
1 cup graham flour
|
Garlic
|
1 clove
|
1/8 teaspoon garlic
powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce
salt in recipe
|
GELATIN, Leaf or
Sheet
|
4 leaves (4 x
9 inches) (10 x 23 cm)
|
1 (1/4 ounce)
envelope (7 grams) powdered gelatin
|
GELATIN, Powdered
(Unflavored)
|
1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams)
|
4 leaves sheet
gelatin
2 teaspoons agar
|
Ghee
|
1 tablespoon
|
1 tablespoon
clarified butter
1 tablespoon vegetable
oil
|
Ginger--dry
|
1 teaspoon
|
2 teaspoons chopped
fresh ginger
Allspice; cinnamon;
mace; or nutmeg
|
Ginger Root, freshly
grated
|
1 tablespoon
|
1 tablespoon candied
ginger, rinsed and finely chopped
1 1/2 teaspoon
ground dried ginger plus 1/2 teaspoon fresh lemon juice
|
Glucose, liquid
|
1/2 cup (120 ml)
|
1/2 cup (120 ml)
light corn syrup
|
Golden Syrup
|
1 cup (240 ml)
|
1 cup (240 ml)
treacle
1 cup (240 ml) light
molasses
1 cup (240 ml) corn
syrup
|
Green onion
|
1/2 cup , chopped
|
1/2 cup chopped
onion,
1/2 cup chopped leek
1/2 cup chopped shallots
|
Hazelnuts
|
1 cup whole
|
1 cup macadamia nuts
1 cup almonds
|
Herbs--fresh
|
1 tablespoon chopped
fresh
|
1 teaspoon (chopped
or whole leaf) dried herbs
|
Herring
|
8 ounces
|
8 ounces of sardines
|
Honey
|
1 cup (240 ml)
|
3/4 cup (180
ml) maple syrup plus 1/2 cup (100 grams) granulated white
sugar
3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams)
granulated white sugar
3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated
white sugar
1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus
1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar
|
Hot pepper sauce
|
1 teaspoon
|
3/4 teaspoon cayenne
pepper plus 1 teaspoon vinegar
|
Italian Seasoning
|
Blend of any of
these: basil, oregano, rosemary, and ground red pepper
|
|
Ketchup
|
1 cup
|
1 cup tomato sauce
plus 1 teaspoon vinegar plus 1 tablespoon sugar
|
Lard
|
1 cup
|
1 cup shortening
7/8 cup vegetable oil
1 cup butter
|
Lemon grass
|
2 fresh stalks
|
1 tablespoon lemon
zest
|
Lemon Juice,
freshly squeezed
|
1 tablespoon
|
1 tablespoon bottled
lemon juice
1 tablespoon fresh lime juice
1/2 tablespoon vinegar (depending on recipe and do not use for
flavoring)
|
Lemon, Zest
|
1 teaspoon
|
1 teaspoon orange or
lime zest
1/2 teaspoon lemon
extract
|
Lime Juice, freshly
squeezed
|
1 tablespoon
|
1 tablespoon lemon
or orange juice
|
Lime, Zest
|
1 teaspoon
|
1 teaspoon lemon or
orange
|
Macadamia nuts
|
1 cup
|
1 cup almonds
1 cup hazelnuts
|
Mace
|
1 teaspoon
|
1 teaspoon nutmeg
Allspice; cinnamon;
ginger
|
Maple Sugar, finely
grated
|
1/2 cup (100 grams)
|
1 cup (240 ml) maple
syrup (reduce liquid in recipe by 1/4 cup)
3/4 cup (150 grams) granulated white sugar plus 1 teaspoon pure maple
extract
|
Maple Syrup
|
1 cup (240 ml)
|
1/2 cup (100
grams) maple sugar(increase liquid in recipe by 1/4 cup (60 ml))
1 cup (240 ml) honey
3/4 cup (180 ml)
corn syrup plus 1/4 cup (57 grams) butter plus 1/2 teaspoon maple extract
(optional)
|
Margarine
|
1 cup
|
1 cup shortening
plus 1/2 teaspoon salt
1
cup butter OR 7/8 cup vegetable oil plus 1/2
teaspoon salt
7/8 cup lard plus 1/2 teaspoon salt
|
Marjoram
|
Basil; thyme; or
savory
|
|
Marzipan
|
2 1/2 cups (560 grams)
|
2 cups (450 grams)
almond paste plus 1 cup (115 grams) powdered sugar plus 2 tablespoons light
corn syrup
|
Mascarpone Cheese
|
1 cup (8
ounces) (225 grams) (240 ml)
|
1 cup (240 ml) creme
fraiche
3/4 cup (170 grams)
cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%)
|
Mayonnaise
|
1 cup
|
1 cup sour cream
1 cup plain yogurt
|
MILK, Buttermilk
(sour milk)
|
1 cup (240 ml)
|
1 tablespoon lemon
juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml)
(let stand 5-10 minutes)
1 cup (240 ml) plain
or low fat yogurt
1 cup (240 ml) sour
cream
1 cup (240 ml) water
plus 1/4 cup buttermilk powder
1 cup (240 ml) milk
plus 1 1/2 - 1 3/4 teaspoons cream of tartar
|
MILK, Sweetened
Condensed
|
14 ounce can (396 grams)
|
1 cup instant nonfat
dry milk plus 2/3 cup (135 grams) granulated white sugar plus 1/2 cup (120
ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter
(process in blender or food processor until smooth)
|
MILK, Evaporated
Whole
|
1 cup (240 ml)
|
1 cup (240 ml) half
& half (10-12% butterfat)
1 cup (240 ml) light
or table cream (20% butterfat)
1 cup (240 ml) light
(30% butterfat) or heavy whipping cream (35% butterfat)
|
MILK, Skim (Non fat)
|
1 cup (240 ml)
|
1/4 cup powdered
skim milk plus 7/8 cup (210 ml) water
1/2 cup (120 ml) evaporated skim milk plus 1/2 cup (120 ml) water
|
MILK, Whole (3.5%)
|
1 cup (240 ml)
|
1/2 cup (120 ml)
evaporated whole milk plus 1/2 cup (120 ml) water
1/2 cup condensed
milk plus 1/2 cup (120 ml) water
1 cup (240 ml) skim
milk plus 2 tablespoons (25 grams) melted butter or margarine
1/4 cup powdered
skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted
butter or margarine
|
Mint – dry
|
Basil; thyme; or
rosemary
|
|
Mint--fresh
|
1/4 cup chopped
|
1 tablespoon dried
mint leaves
|
Molasses
|
1 cup (240 ml)
|
1 cup (240 ml) honey
1 cup (240 ml) dark corn syrup
1 cup (240 ml) maple syrup
3/4 cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup
(60 ml) liquid
|
Mustard--prepared
|
1 tablespoon
|
Mix together 1
tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon
sugar
|
Nutmeg
|
Cinnamon; ginger; or
mace
|
|
Nuts, chopped,
ground, or whole
|
1 cup (100
grams)
|
1 cup (100 grams) of
similar nuts prepared in the same way
|
Oats, quick-cooking
rolled
|
1 cup (90 grams)
|
1 cup (90 grams)
regular (old fashioned) rolled oats
|
Oats, regular
(old-fashioned)
|
1 cup (90
grams)
|
1 cup (90 grams)
quick-cooking rolled
|
Onion
|
1 cup, chopped
|
1 cup chopped green
onions
1 cup chopped shallots
1 cup chopped leeks
1/4 cup dried minced onion
1/4 cup onion powder
|
Orange Juice,
freshly squeezed
|
1 cup (240 ml)
|
1 cup reconstituted
frozen concentrate
|
Orange, Zest
|
1 teaspoon
|
1 teaspoon lemon or
lime zest
1 teaspoon finely chopped candied orange peel
|
Oregano
|
Thyme or basil
|
|
Parmesan cheese
|
1/2 cup, grated
|
1/2 cup grated
Asiago cheese
1/2 cup grated Romano cheese
|
Parsley
|
1 tablespoon chopped fresh
|
1 tablespoon chopped
fresh chervil
1 teaspoon dried parsley
|
Pepperoni
|
1 ounce
|
1 ounce salami
|
Polenta, dry
|
1 cup (180
grams)
|
1 cup cornmeal
1 cup maize meal
1 cup corn grits
|
Poultry Seasoning
|
Sage plus a blend of
any of these: thyme, marjoram, savory, black pepper, and rosemary
|
|
Raisins
|
1 cup (120
grams)
|
1 cup (120 grams)
dried currants
1 cup (120 grams)
pitted chopped dates
1 cup (120 grams)
dried fruit, finely chopped (cherries, cranberries, blueberries, etc.)
|
Red Pepper
|
Dash bottled hot
sauce or black pepper
|
|
Ricotta Cheese
|
1 cup (8
ounces) (225 grams)
|
1 cup (225 grams)
dry cottage cheese
|
Rice--white
|
1 cup, cooked
|
1 cup cooked barley
1 cup cooked bulgur
1 cup cooked brown or wild rice
|
Rose Water
|
1 teaspoon
|
1 teaspoon any
flower-based water
|
Rosemary
|
Thyme; tarragon; or
savory
|
|
Rum
|
1 tablespoon
|
1/2 teaspoon rum
extract, plus enough water to make 1 tablespoon
|
Saffron
|
1/4 teaspoon
|
1/4 teaspoon
turmeric
|
Sage
|
Poultry seasoning;
savory; marjoram; or rosemary
|
|
Salami
|
1 ounce
|
1 ounce pepperoni
|
Salt, kosher
|
1 teaspoon
|
1 teaspoon sea salt
or table
|
Salt, sea salt
|
1 teaspoon
|
1 teaspoon kosher or
table
|
Salt, table
|
1 teaspoon
|
1 teaspoon kosher or
sea salt
|
Savory
|
Thyme; marjoram; or
sage
|
|
Semisweet chocolate
chips
|
1 cup
|
1 cup chocolate
candies
1 cup peanut butter or other
flavored chips
1 cup chopped nuts
1 cup chopped dried fruit
|
Shallots, chopped
|
1/2 cup
|
1/2 cup chopped
onion
1/2 cup chopped leek
1/2 cup chopped green onion
|
Shortening
|
1 cup
|
1 cup butter
1 cup margarine minus 1/2 teaspoon
salt from recipe
|
Sour cream
|
1 cup
|
1 cup plain yogurt
1 tablespoon lemon juice or vinegar
plus enough cream to make 1 cup
3/4 cup buttermilk mixed with 1/3
cup butter
|
Sour milk
|
1 cup
|
1 tablespoon vinegar
or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to
thicken
|
Soy sauce
|
1/2 cup
|
4 tablespoons
Worcestershire sauce mixed with 1 tablespoon water
|
Stock--beef or
chicken
|
1 cup
|
1 cube beef or
chicken bouillon dissolved in 1 cup water
|
SUGAR, granulated
white
|
1 cup (200 grams)
|
1 cup (200 grams)
caster (superfine) sugar
1 cup (215 grams) tightly packed light or dark brown sugar
|
SUGAR, brown, light
or dark
|
1 cup (215
grams)
|
1 cup (215 grams)
raw sugar
1 cup (200 grams)
white granulated sugar
1 cup (200 grams)
white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses
For light brown
sugar - substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100
grams) white granulated sugar
|
SUGAR, caster
(superfine)
|
1 cup (200 grams)
|
1 cup (200 grams)
granulated white sugar, processed in food processor until very fine
|
SUGAR, raw
|
1 cup (215
grams)
|
1 cup (215 grams)
light or dark brown sugar
|
Sweetened condensed
milk
|
1 (14-ounce) can
|
3/4 cup white sugar
mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil
and cook, stirring frequently, until thickened, about 20 minutes
|
Tapioca, instant or
quick-cooking
|
1 tablespoon
(12 grams)
|
2 tablespoons (24
grams) pearl tapioca, soaked
1 1/2 tablespoons
(20 grams) flour
|
Tarragon
|
Chervil; dash fennel
seed; or dash aniseed
|
|
Thyme
|
Basil; marjoram;
oregano; or savory
|
|
Treacle
|
1 cup (240 ml)
|
1 cup (240 ml) light
or dark corn syrup
1 cup (240 ml) light molasses
|
Vanilla Bean
|
1 bean
|
2 - 3 teaspoons pure
vanilla extract
|
Vanilla Extract
|
1 teaspoon
|
1/2 teaspoon
powdered
|
Vegetable oil--for
baking
|
1 cup
|
1 cup applesauce OR 1 cup fruit puree
|
Vegetable oil--for
frying
|
1 cup
|
1 cup lard OR 1 cup vegetable shortening
|
VINEGAR, apple cider
vinegar
|
1/4 cup (60
ml)
|
1/4 cup (60 ml)
white vinegar
|
VINEGAR, white
|
1/4 cup (60 ml)
|
1/4 cup (60 ml) apple cider vinegar
1/3 cup (80 ml) freshly squeezed lemon juice
|
Wine
|
1 cup
|
1 cup chicken or
beef broth
1 cup fruit juice mixed with 2
teaspoons vinegar
1 cup water
|
YEAST, active dry
|
1 envelope (1/4 ounce) (7 grams)
|
1 scant (7 grams)
tablespoon active dry yeast
1 cake (3/5 ounce) fresh compressed yeast
1 tablespoon (7 grams) fast-rising active yeast
|
YEAST, compressed
|
1 cake (3/5
ounce)
|
1 (1/4 ounce)
envelope (7 grams) active dry yeast
1 scant tablespoon
(7 grams) active dry yeast
|
Yogurt, plain (not
low fat)
|
1 cup (225 grams)
|
1 cup (225 grams)
sour cream
1 cup (240 ml) buttermilk
1 cup (225 grams) creme frache
1 cup (240 ml) heavy
whipping cream (35% butterfat) plus 1 tablespoon
freshly squeezed lemon juice
|
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