Kitchen Substitutions & Measurement Equivalents

Kitchen Substitutions & Measurement Equivalents

Kitchen Substitutions:

Buttermilk
Substitute 1 tablespoon vinegar or lemon
juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5
minutes.

Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup
buttermilk.

Cardamom, ground
Substitute 1/2 teaspoon
ground cinnamon and 1/2 teaspoon ground ginger for 1 teaspoon ground cardamom.
(Flavor may vary.)

Chicken Broth
Substitute 1 cup
boiling water and 1 teaspoon instant chicken bouillon granules (or 1 bouillon
cube) for 1 cup broth.

Chocolate Chips, Semi-Sweet
Substitute 6 ounces semi-sweet baking chocolate, chopped,
for 1 cup (6 ounces) semi-sweet chocolate chips.

Chocolate, Bittersweet
Substitute 1 (1-ounce) square semi-sweet baking
chocolate for 1 (1-ounce) square bittersweet baking chocolate.


Chocolate, Semi-Sweet
Substitute 3 tablespoons
chocolate chips for 1 (1-ounce) square semi-sweet baking
chocolate.

Substitute 1 (1-ounce) square bittersweet baking chocolate for
1 (1-ounce) square semi-sweet bittersweet baking chocolate.

Substitute 1 (1-ounce) square unsweetened baking chocolate and 1 tablespoon granulated sugar for 1 (1-ounce) square semi-sweet baking chocolate.

Substitute 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar and 1/4 cup butter, margarine or shortening for 6 ounces semi-sweet baking chocolate.

Chocolate, Sweet Baking
Substitute 3 tablespoons
unsweetened cocoa powder, 4 teaspoons sugar and 1 tablespoon butter, shortening or vegetable oil for1 - ounce German's sweet baking chocolate.

Chocolate, Unsweetened
Substitute 3 tablespoons
unsweetened cocoa and 1 tablespoon butter, margarine or shortening for 1- ounce
unsweetened baking chocolate.

Chocolate, White
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)

Cinnamon, Ground
Substitute 1/2 teaspoon ground allspice or 1 teaspoon ground
cardamom for 1 teaspoon ground cinnamon.

Cocoa, Unsweetened
Substitute equal amount of Dutch-processed cocoa for
unsweetened cocoa.

Coffee
Substitute 1 cup hot water and 2 teaspoons instant coffee granules or espresso powder for 1 cup strong brewed coffee.

Cooking Spray, Non-stick
Substitute for shortening to prepare baking sheets and baking pans.

Corn Syrup, Dark
Substitute 1 cup light corn syrup for 1 cup dark corn
syrup. (Flavor will be affected somewhat.)

Substitute 3/4 cup light corn syrup and 1/4 cup light molasses for 1 cup dark corn syrup.

Corn Syrup, Light
Substitute 1 cup dark corn syrup for 1 cup light corn syrup (Flavor will be affected somewhat.)

Substitute 1 1/4 cups
granulated sugar dissolved in 1/4 cup hot water or liquid used in recipe for 1 cup light corn syrup.

Cornstarch
Substitute 3 tablespoons all-purpose flour for 1 tablespoon cornstarch.

Coffee Cream
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup coffee cream.

Cream, Heavy Whipping Cream
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. Do not whip.

Cream of Tartar
There is no recommended substitution for cream of tartar.

Cream, Half & Half
Substitute 3/4 cup whole milk and 1/4 cup whipping cream for 1 cup half & half.

Substitute 1 tablespoon melted butter and enough milk to equal 1 cup for 1 cup half & half.

Egg Whites
Substitute 2 teaspoons meringue powder and 3 tablespoons water for1 large egg white.

Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.

Substitute 2 tablespoons liquid egg whites for 1 egg white in applications except meringue and angel food cake recipes.

Eggs
Substitute 1/4 cup refrigerated egg product for 1 whole egg.

Espresso Instant Coffee Powder
Substitute 2 to 3 teaspoons instant coffee granules for 1 tablespoon espresso coffee powder.

Substitute 2 1/2 tablespoons instant cappuccino drink mix for 1 tablespoon espresso coffee powder.

Flour, All-purpose
Substitute 1 cup plus 2 tablespoons cake flour for 1 cup all-purpose flour.

Substitute self-rising flour minus the salt in yeast bread recipes for all-purpose flour.

Substitute self-rising flour minus the salt and baking powder in
quick bread recipes for all-purpose flour.

Substitute 3/4 cup all-purpose flour and 1/4 cup soy flour for 1 cup all-purpose flour in recipes such as quick breads and pancakes to reduce the carbohydrates.

Flour, All-purpose (as thickener)
Substitute 1/2 tablespoon cornstarch,
potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon all-purpose flour.

Flour, Bread
Substitute 1 cup all-purpose flour plus 2 teaspoons gluten
flour for 1 cup unsifted bread flour.

Flour, Cake
Substitute 1 cup minus 2 tablespoons all-purpose flour for 1
cup cake flour.

Flour, Gluten-Free Blend
Substitute Gluten-Free Flour Blend for regular flour. To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

Flour, Pastry
Substitute 2/3 cup all-purpose flour and 1/3 cup cake flour for 1 cup pastry flour.

Flour, Self-Rising
Substitute 1 cup all-purpose
flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.

Flour, Whole Wheat
Substitute 1 cup minus 3 tablespoons all-purpose flour and 3 tablespoons wheat germ for 1 cup whole wheat flour.

Substitute 1/2 cup whole wheat flour and 1/2 cup
all-purpose flour for 1 cup whole wheat flour.

Garlic
Substitute 1/2 teaspoon instant minced garlic or 1/8 teaspoon garlic powder for 1 clove minced garlic.

Garlic, Salt
Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for
1 teaspoon garlic salt.

Ginger, Fresh
Substitute 1/8 teaspoon ground ginger for 1 tablespoon minced or grated fresh ginger.

Ginger, ground
Substitute 1 teaspoon ground allspice for 1 teaspoon ground ginger. (Flavor will vary.)

Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream
for 1 cup half & half.

Substitute 1 tablespoon melted unsalted butter
and enough whole milk to equal 1 cup for 1 cup half & half.

Herbs
Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.

Honey
Substitute 1 1/4 cups granulated sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) for 1 cup honey.

Substitute 1/2 cup granulated sugar and 3/4 cup
maple syrup, light or dark corn syrup or light molasses for 1 cup honey.

Italian Seasoning
Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.

Ketchup
Substitute 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar for 1/2 cup ketchup.

Lemon Juice
Substitute 1/2 teaspoon vinegar for 1 teaspoon lemon juice.

Maple Syrup
Substitute 1 cup honey for 1 cup pure maple syrup.

Substitute 1 cup minus 3 tablespoons light molasses for 1 cup pure maple syrup.

Marshmallow Creme
Substitute 16 large or 160 miniature marshmallows plus 2
teaspoons light corn syrup for 1 cup marshmallow creme. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.

Marshmallows
Substitute 10 miniature marshmallows for 1 large marshmallow.

Substitute 8 to 10 large marshmallows for 1 cup miniature marshmallows.

Milk, Evaporated
Substitute 1 cup half & half or whole milk for 1 cup evaporated milk.

Milk, Sweetened Condensed
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

Milk, Whole
Substitute 1/2 cup evaporated milk plus 1/2 cup water for 1 cup whole milk.

Substitute 1 cup fat free skim milk
plus 2 teaspoons melted butter for 1 cup whole milk.

Molasses
Substitute 1 cup honey, dark corn syrup or maple syrup for 1 cup molasses.

Substitute 1 cup light molasses for 1 cup dark molasses.

Substitute 3/4 cup light or dark brown sugar dissolved
in 1/4 cup hot water (or liquid in recipe) for 1 cup molasses.

Mustard, Dry
Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.

Mustard, Prepared
Substitute 1 teaspoon dry mustard plus 1 to 2 teaspoons vinegar or water for 1 tablespoon prepared mustard.

Nutmeg, Ground
Substitute 1 teaspoon ground allspice or 1 - 1 1/2 teaspoons ground cinnamon or 1 teaspoon ground mace for 1 teaspoon ground nutmeg.

Oats
Old-fashioned oats and quick-cooking oats can be used interchangeably in baking recipes.

Oil
Substitute 1 cup melted butter, margarine or shortening for 1 cup oil. (Recipe results may vary. Texture and appearance may
be affected.)

Onion
Substitute 1/4 cup instant
minced onion or flaked onion for 1 cup (1 medium) chopped
onion.

Substitute 1 teaspoon onion powder for 1 cup (1 medium) chopped
onion.

Orange Juice
Substitute 3/4 cup water plus 1/4 cup frozen orange juice concentrate for 1 cup orange juice.

Poultry Seasoning
Substitute 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage for 1 teaspoon poultry seasoning.

Preserves
Substitute 1/4 cup jelly for 1/4 cup preserves. Consistency will be thinner with jelly.

Pumpkin
Substitute cooked pumpkin for an equal amount of canned pumpkin.

To cook fresh pumpkin: Heat oven to 375° F.
Place small whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake, uncovered, for 45 to 60 minutes or until fork tender. Cool 30 minutes.
Cut pumpkin in half.
Scoop out seeds and discard or roast separately for a snack. Scrape pumpkin
flesh from skin into food processor bowl fitted with a metal blade.
Puree pulp in food processor or blender or mash thoroughly with a potato masher. Place pumpkin puree in a strainer and drain at least 30 minutes to make sure fresh cooked pumpkin becomes as thick as canned pumpkin. It is very important to remove as much moisture as possible. Refrigerate or freeze remaining puree.

Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

Raisins
Substitute equal amount of other chopped
dried fruit for raisins. Golden raisins, dark raisins, dried cranberries and currants can be used interchangeably in baking recipes.

Rice
Substitute 1 cup uncooked brown rice for 1 cup uncooked white rice.

Salt
Substitute Kosher salt, iodized salt or sea salt for table salt in baking.

Shortening
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening.

Sour Cream
Substitute 1 cup plain yogurt for 1 cup sour cream.

Sugar, Dark Brown
Substitute 1 cup firmly packed light brown sugar plus 1 tablespoon molasses for 1 cup dark brown sugar.

Substitute 1 cup granulated sugar plus 2 to 3 tablespoons molasses for 1 cup dark brown sugar.

Sugar, Granulated White
Substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. (Works in a pinch! Altho flavor is changed a bit.)

Sugar, Light Brown
Substitute 1/2 cup firmly packed
dark brown sugar and 1/2 cup granulated sugar for 1 cup firmly packed light brown sugar.

Substitute 1 cup granulated sugar plus 2 tablespoons
molasses for 1 cup light brown sugar.

Sugar, Powdered (Confectioner's)
Substitute 1 cup granulated sugar plus 1/8 teaspoon
cornstarch & process in a food processor for 1 cup powdered sugar.

Sweetened Condensed Milk
Substitute 1 cup instant
nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

Tomato Juice
Substitute 1/2 cup tomato sauce and 1/2 cup water for 1 cup tomato juice.

Tomato Paste
Substitute 1/2 cup tomato sauce for 1/4 cup tomato paste. Cook
until sauce is reduced to 1/4 cup.

Tomato Puree
Substitute 2/3 cup water and 1/3 cup tomato paste for 1 cup
tomato puree.

Tomato Sauce
Substitute 1/2 cup tomato paste plus 1/2 cup water can be substituted for 1 cup tomato sauce.

Vanilla Bean
Substitute 2 to 3 teaspoons vanilla extract for 1 8-inch vanilla bean.

Vanilla Extract
Substitute imitation vanilla flavoring for vanilla extract.

Substitute other flavorings, such as almond, peppermint, rum or
lemon for vanilla extract (Works, but will change the taste a bit)

Vegetable Oil
Substitute equal amounts melted butter or margarine for vegetable oil.

Vinegar
Substitute 2 teaspoons lemon juice for 1 teaspoon vinegar.

Wine
Substitute 1/2 cup fruit juice for 1/2 cup wine in desserts.

Substitute 1/2 cup chicken broth for 1/2 cup wine.

Yeast
Substitute 1 (.0.6-ounce) cake of compressed yeast for 1 (1/4-ounce) packet active dry yeast.

Substitute 2 1/4 teaspoons quick rise, bread machine yeast or instant dry yeast for 1 (1/4-ounce) packet active dry yeast.

Yogurt
Substitute 1 cup buttermilk or sour cream for 1 cup yogurt.


This Chart is from the USDA
Nutrient Data Laboratory:



Measurement
Equivalents:

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)


Metric Conversions:

Multiply Fluid Ounces By 29.57 To Get grams

Multiply Ounces (dry) By 28.35 To Get grams

Multiply Grams By 0.0353 To Get ounces

Multiply Grams By 0.0022 To Get pounds

Multiply Kilograms By 2.21 To Get pounds

Multiply Pounds By 453.6 To Get grams

Multiply Pounds By 0.4536 To Get kilograms

Multiply Quarts By 0.946 To Get liters

Multiply Quarts (dry) By 67.2 To Get cubic inches

Multiply Quarts (liquid) By 57.7 To Get cubic inches

Multiply Liters By 1.0567 To Get quarts

Multiply Gallons By 3,785 To Get cubic centimeters

Multiply Gallons By 3.785 To Get liters