Allspice: 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Apple pie spice: 1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom
Arrowroot starch: 1 teaspoon = 1 tablespoon flour
OR 1 1/2 teaspoon cornstarch
Baking powder: 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
OR 1/4 teaspoon baking soda plus 1/2 cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by 1/2 cup)
OR 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
OR 1/4 teaspoon baking soda plus 1/4 to 1/2 cup molasses (decrease liquid in recipe by 1 to 2 tablespoons)
OR 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Bay leaf: 1 whole = 1/4 teaspoon cracked bay leaves
Beau monde seasoning: 1 teaspoon = 1 teaspoon seasoning salt
OR 1/2 teaspoon table salt plus dash of garlic, onion and celery salts or powders
Beef stock _base_, instant: 2 teaspoons = 1 beef bouillon cube
Beef stock _base_, instant: 4 teaspoons dissolved in 1 1/4 cups water = 1 can (10 1/2 ounces) condensed, undiluted beef bouillon or consommé'
Bread crumbs, dry: 1/3 cup = 1 slice of bread
Bread crumbs, soft: 3/4 cup = 1 slice bread
Broth, beef or chicken: 1 cup = 1 bouillon cube dissolved in 1 cup boiling water
OR 1 teaspoon powdered broth _base_ dissolved in 1 cup boiling water
Butter: 1 cup = 7/8 to 1 cup hydrogenated fat plus 1/2 teaspoon salt
OR 7/8 cup oil plus 1/2 teaspoon salt
OR 7/8 cup lard plus 1/2 teaspoon salt
OR 1 cup margarine
OR 7/8 cup oil
Carob powder: If recipe calls for 3 tablespoons carob powder plus 2 tablespoons water = 1 ounce unsweetened chocolate
Catsup: 1 cup = 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar (for use in cooking)
Chicken stock _base_, instant: 1 1/2 teaspoons = 1 chicken bouillon cube
Chicken stock _base_, instant: 1 tablespoon dissolved in 1 cup water = 1 cup canned or homemade chicken broth or stock
Chili sauce: 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice
Chives, finely chopped: 2 teaspoons = 2 teaspoons finely chopped green onion tops
Chocolate chips, semisweet: 1 ounce = 1 ounce sweet cooking chocolate
Chocolate, semisweet: 1-2/3 ounces = 1 ounce unsweetened chocolate plus 4 teaspoons sugar
Chocolate, semisweet pieces, melted: 6 ounce package = 2 squares unsweetened chocolate plus 2 tablespoons shortening and 1/2 cup sugar
Chocolate, unsweetened: 1 ounce or square = 3 tablespoons cocoa plus 1 tablespoon butter or margarine
OR 3 tablespoons carob powder plus 2 tablespoons water
Cocoa: 1/4 cup or 4 tablespoons = 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)
Coconut: 1 tablespoon grated, dry = 1 1/2 tablespoons fresh, grated
Coconut Cream: 1 cup = 1 cup cream
Coconut Milk: 1 cup = 1 cup milk
Corn Syrup: 1 cup = 1 cup sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe)
OR 1 cup honey
Cornstarch (for thickening): 1 tablespoon = 2 tablespoons all-purpose flour
OR 4 to 6 teaspoons quick-cooking tapioca
Cracker crumbs: 3/4 cup = 1 cup bread crumbs
Cream cheese: Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth
Cream, half-and-half: 1 cup = 7/8 cup whole milk plus 1/2 tablespoon butter or margarine
OR 3 tablespoons oil plus milk to equal 1 cup
OR 1 cup evaporated milk
Cream, heavy (36 to 40% fat): 1 cup = 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
OR 2/3 cup buttermilk plus 1/3 cup oil
OR Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth(this mixture cannot be heated because of separation)
Cream, light (18 to 20% fat): 1 cup = 1 cup undiluted evaporated milk
OR 14 tablespoons milk plus 3 tablespoons butter or margarine
Cream, sour (See Sour cream, cultured): 1 cup = 3 tablespoons butter plus 7/8 cup sour milk
OR 7/8 cup buttermilk plus 3 tablespoons butter
Cream, whipped = Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.
OR Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 tablespoons lemon juice and beat until mixed well.
Cream, whipping: 1 cup = 2 tablespoons lemon juice, 2 tablespoons sugar, 1 cup evaporated milk
OR 3/4 cup milk plus 1/3 cup butter (for cooking only)
Cream of tartar: 1/2 teaspoon = 1 1/2 teaspoon lemon juice or vinegar
Dill plant, fresh or dried: 3 heads = 1 tablespoon dill seed
Egg, 1 whole: 3 tablespoons = 3 tablespoons slightly beaten egg
OR 3 tablespoons plus 1 teaspoon frozen egg, thawed
OR 2 1/2 tablespoons sifted dry whole egg powder plus 2 1/2 tablespoons lukewarm water
OR 1/4 cup egg substitute
OR 1 egg white and 2 teaspoons oil
OR 2 egg whites
OR 2 yolks plus 1 tablespoon water (in cookies)
OR 2 yolks (in custards, cream fillings and similar mixtures)
Egg substitute: 1 egg = 2 egg whites. May add 1 to 3 teaspoons vegetable oil for each yolk omitted.
OR 1 egg white, 2 1/4 teaspoons nonfat dry milk powder, and 2 teaspoons vegetable oil (may store 1 week in refrigerator or freezer)
OR In cookies and cakes only -- use 2 tablespoons water plus 1/2 teaspoon baking powder
OR In cookie and cake recipes that call for 2 or 3 eggs -- for each egg, use2 tablespoons flour, 1/2 tablespoon shortening, 1/2 teaspoon baking powder, 2 tablespoons liquid (use liquid called for in recipe)
Egg white: 1 white (2 tablespoons) = 2 tablespoons frozen egg white, thawed
OR 2 teaspoons sifted dry egg white powder plus 2 tablespoons lukewarm water
Egg yolk: 1 yolk (1 1/2 tablespoons) = 2 tablespoons sifted dry egg yolk powder plus 2 teaspoons water
OR 1-1/3 tablespoons frozen egg yolk, thawed
Extracts: 1 teaspoon = 1/4 teaspoon oil of similar flavor
(example: mint extract): 1/4 teaspoon = 2 drops oil of similar flavor (oils won't evaporate at high temperatures)
Flavor-_base_d oil: 1/4 teaspoon = 1 teaspoon extract of same flavor
(example: oil of peppermint): 2 drops = 1/4 teaspoon extract of same flavor
Flour, all-purpose (for thickening): 1 tablespoon = 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch
OR 1 tablespoon granular tapioca
OR 2 to 3 teaspoons quick-cooking tapioca
OR 1 tablespoon waxy rice flour
OR 1 tablespoon waxy corn flour
OR 2 tablespoons browned flour
OR 1 1/2 tablespoons whole wheat flour
OR 1/2 tablespoon whole wheat flour plus 1/2 tablespoon all-purpose flour
Flour, all-purpose: 1 cup sifted = The following flours require more leavening than wheat flour, so add 2 1/2 teaspoons baking powder per cup of flour. An even lighter product results when buttermilk plus 1/2 teaspoon baking soda is substituted for each cup of milk in the recipe:
* 1 1/4 cups rye flour
* 3/4 cup rice flour
* 1 1/2 cups oat flour
* 1 cup corn flour
* 3/4 cup coarse cornmeal
* 1 cup fine cornmeal
* 5/8 cup potato starch flour
* 1-1/8 cups cake flour
* 1 1/2 cups bread crumbs
* 1 cup rolled oats
* 1 1/2 cups barley flour
* 1 cup unsifted all-purpose flour minus 2 tablespoons
* 1/3 cup cornmeal or soybean flour plus 2/3 cup all-purpose flour
* 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus1/2 cup all-purpose flour
* Substitute whole wheat flour for 1/4 to 1/2 of white flour called for in a recipe
* 1/4 cup soybean flour plus 3/4 cup all-purpose flour
* 1/3 cup wheat germ plus 2/3 cup all-purpose flour
(Note: Speciality flours added to yeast bread recipes will result in a reduced volume and a heavier product)Flour, cake: 1 cup sifted = 1 cup minus 2 tablespoons sifted all-purpose flour
Flour, pastry: 1 cup = 7/8 cup all-purpose flour
Flour, self-rising: 1 cup = 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and ý teaspoon salt
Flour, whole wheat: 1 cup = 1 cup white wheat flour
OR 1 cup graham flour
Garlic: 1 clove, small = 1/8 teaspoon garlic powder
OR 1/4 teaspoon instant minced garlic
Garlic salt: 3/4 teaspoon = 1 medium size clove
OR 1/2 teaspoon minced fresh
Gelatin, flavored: 3-ounce package = 1 tablespoon plain gelatin plus 2 cups fruit juice
Ginger: 1/8 teaspoon, powdered = 1 tablespoon candied ginger rinsed in water to remove sugar, finely cut
OR 1 tablespoon fresh ginger, grated
Herbs, dried: 1 teaspoon = 1 tablespoon fresh, finely cut
Herbs, fresh: 1 tablespoon, finely cut = 1 teaspoon dried herbs
OR 1/2 teaspoon ground herbs
Honey: 1 cup = 1 1/4 cups sugar plus 1/4 cup liquid (use liquid called for in recipe)
Horseradish: 1 tablespoon, fresh = 2 tablespoons bottled
Lemon: 1 teaspoon juice = 1/2 teaspoon vinegar
1 medium = 2 to 3 tablespoons lemon juice and 1 to 2 teaspoons rind
Lemon peel, dried: 1 teaspoon = 1 to 2 teaspoons grated fresh lemon peel
OR grated peel of 1 medium size lemon
OR 1/2 teaspoon lemon extract
Macaroni(4 cups cooked): 2 cups, uncooked = 2 cups spaghetti, uncooked, (2 inch pieces)
OR 4 cups noodles, uncooked
Maple sugar: 1/2 cup = 1 cup maple syrup
Maple sugar(grated and packed): 1 tablespoon = 1 tablespoon white granulated sugar
Marshmallows, miniature: 1 cup = 10 large
Mayonnaise (for use in salads and salad dressings): 1 cup = 1/2 cup yogurt and 1/2 cup mayonnaise or salad dressing
OR 1 cup salad dressing
OR 1 cup sour cream
OR 1 cup yogurt
OR 1 cup cottage cheese pureed in a blender
Milk, buttermilk: 1 cup = 1 cup plain yogurt
Milk, buttermilk or sour: 1 cup = 1 cup minus 1 tablespoon sweet milk plus 1 tablespoon lemon juice or vinegar (allow to stand 5 to 10 minutes)
OR 1 cup sweet milk and 1 3/4 teaspoons cream of tartar
Milk, evaporated(whole or skim): If recipe calls for 1/2 cup plus 1/2 cup water = 1 cup liquid whole milk
Milk, evaporated: 1 can (about12 ounces) = Whip until smooth 1 cup nonfat dry milk and 1 3/4 cups warm water. Keep refrigerated.
Milk, skim: 1 cup = 4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer's directions
1/4 cup = 4 teaspoons nonfat dry milk powder plus water to make 1/4 cup, or follow manufacturer's directions
1/3 cup = 2 tablespoons nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer's directions
Milk, sweetened condensed: 1 can (about1-1/3 cup) = Heat the following ingredients until sugar and butter are dissolved 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar and 3 tablespoons butter or margarine
1 cup = Heat the following ingredients until sugar and butter are dissolved 1/3 cup evaporated milk, 3/4 cup sugar and 2 tablespoons butter or margarine
OR Add 1 cup plus 2 tablespoons dry milk powder to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.
Milk, sweetened condensed: To make about1 1/4 cups in blender = Combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend until smooth. To thicken, let set in refrigerator for 24 hours.
Milk, whole: 1 cup = 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine
OR 1/2 cup evaporated milk plus 1/2 cup water
OR 1 cup buttermilk plus 1/2 teaspoon baking soda (for use in baking, decrease baking powder by 2 teaspoons)
OR 4 tablespoons whole dry milk plus 1 cup water or follow manufacturer's directions
OR 1 cup fruit juice or 1 cup potato water (in baking)
OR 1/4 cup nonfat dry milk, 7/8 cup water and 2 teaspoons butter or margarine
OR 1 cup water plus 1ý teaspoons butter (in baking)
Molasses: 1 cup = 3/4 cup sugar plus 2 teaspoons baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon)
OR 3/4 cup sugar plus 1 1/4 teaspoons cream of tartar (increase liquid called for in recipe by 5 tablespoons)
Mushrooms: 1 pound fresh = 3 ounces dried mushrooms
OR 6- or 8-ounce can
Mushrooms, powdered: 1 tablespoon = 3 tablespoons whole dried mushrooms
OR 4 ounces fresh
OR 2 ounces canned
Mustard, dry: 1 teaspoon = 1 tablespoon prepared mustard
OR 1/2 teaspoon mustard seeds
Oil, flavor-_base_d(example: oil of peppermint): See Flavor-_base_d Oil Onion: 1 small = 1/4 cup chopped, fresh onion
OR 1-1/3 teaspoons onion salt
OR 1 to 2 tablespoons minced onion
OR 1 teaspoon onion powder
Orange: 1 medium = 6 to 8 tablespoons juice
Orange peel, dried: 1 tablespoon = 2 to 3 tablespoons grated fresh orange peel
OR Grated peel of 1 medium-size orange
2 teaspoons = 1 teaspoon orange extract
Orange peel, fresh: 1 medium = 2 to 3 tablespoons grated fresh orange peel
Parsley, dried: 1 teaspoon = 3 teaspoons fresh parsley, chopped
Peppers, green bell: 1 tablespoon, dried = 3 tablespoons fresh green pepper, chopped
Peppers, red bell: 1 tablespoon, dried = 3 tablespoons fresh red bell pepper, chopped
OR 2 tablespoons pimiento, chopped
Peppermint extract: 1 tablespoon = 1/4 cup fresh mint, chopped
(See also Extracts)Pimiento: 2 tablespoons chopped = 1 tablespoon dried red bell peppers, rehydrated
OR 3 tablespoons fresh red bell pepper, chopped
Pumpkin pie spice: 1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg
Rennet: 1 tablet = 1 tablespoon liquid rennet
Rice: 1 cup regular, uncooked = 1 cup uncooked converted rice (3 cups cooked)
OR 1 cup uncooked brown rice
OR 1 cup uncooked wild rice
1 cup cooked = 1 cup cooked bulgur wheat
OR 1 cup cooked pearl barley
Rum: 1/4 cup = 1 tablespoon rum extract plus 3 tablespoons liquid (use liquid called for in recipe or water)
Shortening, melted: 1 cup = 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)
Shortening, (used in baking): 1 cup = 1 cup minus 2 tablespoons lard
OR 1-1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 teaspoon)
Shrimp, fresh: 1 cup cleaned, cooked = 3/4 pound raw in shell, cleaned and cooked
OR 7-ounce package frozen, peeled shrimp, cooked
OR 4 1/2- or 5-ounce can of shrimp
Sour cream, cultured: 1 cup = 7/8 cup sour milk or buttermilk plus 1/3 cup butter or margarine
OR Blend until smooth: 1/3 cup buttermilk, 1 tablespoon lemon juice and 1 cup cottage cheese
OR 1-1/8 cups non-fat dry milk powder, 1/2 cup warm water, and 1 tablespoon vinegar (mixture will thicken in refrigerator in a few hours)
OR 1 cup evaporated milk at 70F plus 1 tablespoon vinegar (allow to stand until it clabbers)
OR 1 cup plain yogurt (in cooking add a tablespoon of cornstarch to each cup to prevent separating)
OR 3/4 cup milk, 3/4 teaspoon lemon juice and 1/3 cup butter or margarine
OR 3/4 cup buttermilk plus ý cup oil
OR 1 cup cottage cheese and 2 or 3 teaspoons of lemon juice, pureed in blender
Spearmint, extract: 1 tablespoon = 1/4 cup fresh mint, chopped
(See also Extracts)Sugar, brown: 1 cup, firmly packed = 1 cup granular sugar
OR 1 cup granulated sugar plus 1/4 cup molasses
Sugar, confectioners' or powdered: 1 cup = 3/4 cup granulated sugar
Sugar, white: 1 teaspoon = 1/2 to 3/4 teaspoon honey or molasses
1 cup = 2 cups corn syrup (reduce liquid called for in recipe by 1/4 cup. Never replace more than 1/2 of sugar called for in recipe with corn syrup.)
OR 1 cup brown sugar, firmly packed
OR 1 3/4 cups confectioners' sugar (for uses other than baking)
OR 1 cup molasses plus 1/2 teaspoon soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by 1/4 cup per cup of molasses.)
OR 3/4 cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons.)
OR 1 cup honey (decrease liquid called for in recipe by 1/4 cup. In baked goods, add 1/2 teaspoon of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy _layer_ may form on top of the baked product.)
Sugar, sweeteners:
* Sugar Twin and Sprinkle Sweet measure like sugar. Substitute 1 teaspoon sweetener for 1 teaspoon sugar, 1 cup sweetener for 1 cup sugar.
* Equal: 1 packet = 2 teaspoons sugar
* Sweet 10: 10 drops = 1 teaspoon sugar
1 tablespoon = 1/2 cup sugar
Tapioca, granular: 1 tablespoon = 2 tablespoons pearl tapioca
2 teaspoons = 1 tablespoon flour
Tomato juice: 1 cup = 1/2 cup tomato sauce plus 1/2 cup water
Tomatoes, fresh: 2 cups, chopped = 16-ounce can
Tomato sauce: 15-ounce can = 6-ounce can tomato paste plus 1 cup water
Tomatoes, chopped: 16-ounce can = 3 fresh medium tomatoes
OR 16-ounce can stewed tomatoes
Tomato soup: 10 3/4-ounce can = 1 cup tomato sauce plus 1/4 cup water
Vanilla extract: 1 teaspoon = 1-inch vanilla bean split and simmered in liquid of recipe
Wine: 1 cup = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar
Worcestershire sauce: 1 teaspoon = 1 teaspoon bottled steak sauce
Yeast, active dry: 1 tablespoon = 1 cake (6/10 ounce), compressed (2/3 ounce)
OR 1 packaged (1/4 ounce) active dry yeast
Yogurt, plain: 1 cup = 1 cup buttermilk
OR 1 cup cottage cheese blended until smooth
OR 1 cup sour cream
[i]Information provided by North Dakota State University at
www.ag.ndsu.edu/pubs/yf/foods/he198w.htm
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