Substitution Chart

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm

Ingredient

Amount

Substitution

Baking powder 1 tsp ¼ tsp baking soda plus ½ 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

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 ½ tbsp butter plus whole milk to equal 1 cup

Cream, whipping or heavy 1 cup ½ cup butter plus whole milk to equal 1 cup

Egg, yolk 2 yolks 1 whole egg (can be used for baking but not for
piecrust 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, ½ tsp minced garlic, 1/8 tsp
garlic powder, ½ tsp garlic flakes = ¼ tsp granulated garlic, ½ tsp
garlic juice

Herbs, fresh 1 tbsp 1 tsp dried herbs

Honey 1 cup 1 ¼ 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 ¾ cup water

Milk, whole 1 cup ½ cup evaporated milk plus ½ cup water

Molasses 1 cup ¾ cup granulated sugar

Molasses 1 cup 1 cup light corn syrup (makes light coloring)

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 ¾ cup confectioners' sugar (do not
substitute for baking)

Tomato juice 3 cups 1 ½ cups tomato sauce plus 1 ½ 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 ½ cup water

Yogurt 1 cup 1 cup buttermilk