Commonly used Recipe Substitutions

How many times have you tried to prepare a recipe only to realize that it needs to be converted from grams to teaspoons? Then after all of that the oven temperature is listed in centigrade not Fahrenheit. Do you need to add 10 milliliters of vanilla to a cake batter? If you're math-challenged, don't worry goodcooking.com is here to help!

Ingredient

Quantity

Substitute

Baking Powder #1 sub.

1 tsp double acting

1/4 tsp baking soda + 1/2 cup buttermilk

Baking Powder #2 sub.

1 tsp double acting

1/4 tsp baking soda + 1/2 tsp cream of tartar

Butter #1 sub.

1 cup

1 cup margarine

Butter #2 sub.

1 cup

7/8 cup lard + 1/2 tsp salt

Chocolate

1 ounce

3 Tbsp cocoa + 1 Tbsp shortening

Corn Starch (for thickening)

1 Tbsp

2 Tbsp flour

Cream

1 cup

1/2 cup butter + 3/4 cup milk

Egg

1 whole

2 egg yolks

Flour #1 sub.

1 cup all purpose

1 cup + 2 Tbsp cake flour

Flour #2 sub.

1 cup cake flour

7/8 cup all purpose flour

Flour #2 sub.

1 cup self-rising Flour

1 cup flour (omit baking powder & salt)

Garlic

1 small clove

1/8 tsp garlic powder

Herbs

1 Tbsp fresh

1 tsp dried

Honey

1 cup

1 1/4 cups sugar + 1/4 cup liquid

Milk, fresh whole

1 cup

1 cup reconstituted dry milk + 2 tsp butter

Milk, whole

1 cup

1/2 cup evaporated milk + 1/2 cup water

Milk, sour

1 cup

1 Tbsp lemon juice or vinegar + sweet milk to make 1 cup

Minced Dry Onion (hydrated)

1 Tbsp instant

1 small fresh onion

Molasses

1 cup

1 cup honey

Mustard, prepared

1 Tbsp

1 tsp dry mustard

Ricotta Cheese

1 cup

1 cup cottage cheese + 1 Tbsp skim milk

Sour Cream

1 cup

1 cup yogurt

Sugar, Brown

1 cup

3/4 cup granulated sugar + 1/4 cup molasses

Sugar, Powdered

1 1/3 cups

1 cup granulated sugar

Yogurt

1 cup

1 cup buttermilk