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