Apple Journal- Kitchen Reference- Ingredient Substitutions and Equivalents

This publication has useful information on substitutions and equivalents. However, remember your substituted ingredient may not perform just like the original in the recipe. Many substitutions or equivalents will perform the same: 4 ounces of spaghetti for 4 ounces of noodles. Other substitutes have similar properties but will not perform exactly the same. For example, 1 C of white sugar and 1 C of honey will make your dessert sweet, but the honey will also make the product brown more, add a flavor of its own, and require you to decrease other liquids in the recipe.

Each ingredient has a specific function, and substitutions could result in changes. Therefore, use substitutions for emergencies or when you don't mind a slight variation in the taste or substance.

Ingredient

Amount

Substitute or Equivalent

Allspice

1 tsp

1/2 tsp cinnamon and 1/2 tsp ground cloves

Apples

1 lb

3 or 4 medium

3 C sliced

Apple pie spice

1 tsp

1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom

Arrowroot starch

1 1/2 tsp

1 Tbs flour

1 1/2 tsp cornstarch

Asparagus

1 lb

16 to 20 spears

Baking powder

1 tsp

1/3 tsp baking soda and 1/2 tsp cream of tartar

1/4 tsp baking soda and 1/2 C sour milk or buttermilk (Decrease liquid called for in recipe by 1/2 C.)

1/4 tsp baking soda and 1/2 tsp vinegar or lemon juice used with sweet milk to make 1/2 C (Decrease liquid called for in recipe by 1/2 C.)

Bananas

1 lb

3 or 4 medium

1 3/4 C mashed

Bay leaf

1 whole

1/4 tsp crushed

Beans, white

1 lb uncooked

2 C uncooked

6 C cooked

Beans, green

1 lb

3 C

Beans, kidney

1 lb uncooked

1 1/2 C uncooked

9 C cooked

Beans, lima, dry shelled

1 lb uncooked

3 C uncooked

6 C cooked

Beau Monde

1 tsp

1 tsp seasoning or seasoned salt

1/2 tsp salt

1/2 tsp Mei Yen seasoning

Beets without tops

1 lb

2 C sliced

Blackberries

1 qt

1 1/4 lb

3 to 4 C

Blueberries

1 lb

2 C

Bread

1 slice dry

1/3 C dry breadcrumbs

1 slice soft bread

3/4 C soft breadcrumbs

Broccoli

1 lb

2 C

Broth, beef or chicken

1 C

1 bouillon cube dissolved in 1 C boiling water

1 envelope powdered broth base dissolved in 1 C boiling water

1 1/2 tsp powdered broth base dissolved in 1 C boiling water

Butter

1 C

⁷/8 to 1 C hydrogenated fat and 1/2 tsp salt

⁷/8 C lard plus 1/2 tsp salt

1 C margarine

Buttermilk (sourmilk)

1 C

1 C plain yogurt

1 C whole or skim milk plus 1 Tbs lemon juice or white vinegar

1 C milk plus 1 3/4 tsp cream of tartar

Brussels sprouts

1 lb

4 C

Cabbage

1 lb shredded

3 1/2 to 4 1/2 C

1 lb cooked

2 C

Carrots

1 lb without tops

3 C

1 lb shredded

2 1/2 C

Catsup

1 C

1 C tomato sauce, 1/4 C brown sugar, and 2 Tbs vinegar (for use in cooking)

Cauliflower

1 lb

1 1/2 C

Celery

1 lb

2 bunches

Cheese

1 lb

4 to 5 C, grated

1 C grated

4 oz (approximately)

Cherries

1 lb

2 1/3 C

Chicken

1 1/2 lb boned

1 C cooked, diced

Chili sauce

1 C

1 C tomato sauce, 1/4 C brown sugar, 2 Tbs vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice

1 C catsup, 1/4 tsp cinnamon, dashes of ground cloves and allspice

Chives, finely chopped

2 tsp

2 tsp green onion tops, finely chopped

Chocolate, chips semisweet

1 oz

1 oz sweet cooking chocolate

Chocolate, semisweet

1 ²/3 oz

1 oz unsweetened chocolate plus 4 tsp sugar

6 oz package

1 C

Chocolate, unsweetened

1 oz or square

3 Tbs cocoa plus 1 Tbs fat

Cocoa

1/4 C or 4 Tbs

1 oz (square) unsweetened chocolate (Decrease fat called for in recipe by 1/2 Tbs.)

Coconut

1 lb

5 C fresh coconut, shredded

Coconut cream

1 C

1 C whipping cream

Coconut milk

1 C

1 C whole or 2 milk

Coffee, ground

1 lb

80 Tbs (makes 40 to 50 C of brewed coffee)

Corn

1 doz ears

2 1/2 C cooked

Cornmeal, self-rising

1 C

⁷/8 C plain, 1 1/2 Tbs baking powder, and 1/2 tsp salt

1 lb

3 C

Corn syrup

1 C

⁷/8 C sugar and 2 Tbs water

⁷/8 C honey (Baked goods will brown more.)

Cornstarch (for thickening)

1 Tbs

2 Tbs all-purpose flour

2 Tbs granular tapioca

Cracker crumbs

3/4 C

1 C dry bread crumbs

Cranberries

1 lb

4 C

Cream, heavy
(36% to 40% fat)

1 C

3/4 C milk and 1/3 C butter or margarine (for use in cooking or baking)

2 to 2 1/2 C whipped

Cream, light
(18% to 20% fat)

1 C

3/4 C milk and 3 Tbs butter or margarine (for use in cooking or baking)

1 C evaporated milk, undiluted

Cream, whipped

Chill a 13-oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff.

Dates

1 lb

2 1/2 C pitted

Dill plant, fresh or dried

3 heads

1 Tbs dill seed

Egg, whole, uncooked

1 large (3 Tbs)

3 Tbs and 1 tsp thawed frozen egg

2 1/2 Tbs sifted, dry whole egg powder and 2 1/2 Tbs lukewarm water

2 yolks and 1 Tbs water (in cookies)

2 yolks (in custards, cream fillings, and similar mixture)

2 whites as a thickening agent

Eggs, uncooked

1 C

5 large eggs

6 medium eggs

Eggplant, diced, cooked

1 lb

2 1/2 C

Egg white

1 large (2 Tbs)

2 tsp thawed frozen egg white

2 Tbs sifted, dry egg white powder, and 2 Tbs lukewarm water

1 C

8 large egg whites

Egg yolk

1 yolk (1 1/2 Tbs)

3 1/2 Tbs thawed frozen egg yolk

2 Tbs sifted, dry egg yolk

1 C

12 large egg yolks

Flour, all-purpose (for thickening)

1 Tbs

1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch

1 Tbs granular tapioca

1 Tbs waxy rice flour

2 Tbs browned flour

1 1/2 Tbs whole wheat flour

1/2 Tbs whole wheat flour and 1/2 Tbs all-purpose flour

1 Tbs quick-cooking tapioca

Flour, all-purpose

1 C sifted

1 C and 2 Tbs cake flour

1 C rolled oats, crushed

1/2 C cornmeal or soybean flour and ²/3 C all-purpose flour

1/2 C cornmeal, bran, rice flour, or whole wheat flour and 1/2 C all-purpose flour

3/4 C whole wheat flour or bran flour and 1/4 C all-purpose flour

1 C rye or rice flour

1/4 C soybean flour and 3/4 C all-purpose flour

1 lb

4 C sifted

3 1/3 C, unsifted

Flour, cake

1 lb

4 3/4 C

1 C sifted

1 C minus 2 Tbs sifted all-purpose flour (⁷/8 C)

Flour, self-rising

1 C

1 C minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt

Flour, whole wheat

1 lb

3 3/4 C

Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour.

Garlic

1 clove, small

1/8 tsp garlic powder

Garlic salt

1 tsp

1/8 tsp garlic powder plus ⁷/8 tsp salt

Gelatin, flavored

3 oz

1 Tbs plain gelatin and 2 C fruit juice

Ginger

1/8 tsp

1 tsp candied ginger rinsed in water to remove sugar, then finely cut

1 Tbs raw ginger

Grapes

1 lb

2 C seeded

2 1/2 C seedless

Greens, cooked

1 lb

4 to 6 C

Herbs, fresh

1 Tbs, chopped

1/2 tsp dried crushed herbs

Honey

1 C

1 1/4 C sugar and 1/4 C water

Horseradish

1 Tbs

2 Tbs bottled fresh

Lemon

1 medium

1 to 3 Tbs juice

1 to 2 tsp grated peel

Lemon juice

1 tsp juice

1/2 tsp vinegar

Lemon peel, dried

1 tsp

1 to 2 tsp grated fresh lemon peel

grated peel of 1 medium lemon

1/2 tsp lemon extract

Lettuce head

1 lb

6 1/4 C

Leaf

1 lb

6 1/4 C

Romaine

1 lb

6 C

Endive

1 lb

4 1/4 C

Lime

1 medium

1 1/2 to 2 Tbs juice

Macaroni, 1-inch pieces

2 C uncooked (1/2 lb)

4 C cooked

2 C spaghetti, uncooked

4 C noodles, uncooked

8 oz any pasta

Maple sugar (grated and packed)

1/2 C

1 C maple syrup

1 Tbs

1 Tbs white, granulated sugar

Marshmallows, miniature

1 C

10 large

Mayonnaise (for use in salads and salad dressings)

1 C

1/2 C yogurt and 1/2 C mayonnaise

1 C sour cream

1 C cottage cheese pureed in a blender

Mei Yen seasoning

1 tsp

1 tsp Beau Monde seasoning

1/2 tsp salt

Milk, buttermilk (or sour)

1 C

1 C plain yogurt

1 C minus 1 Tbs sweet milk and 1 Tbs lemon juice or vinegar (Allow to stand 20 minutes at room temperature.)

1 C sweet milk and 1 3/4 tsp cream of tartar

Milk, skim

1 C

4 to 5 Tbs non-fat dry milk powder and enough water to make 1 C or follow manufacturer's directions

1/2 C evaporated milk and 1/2 C water

Milk, sweetened condensed

1 can (about 1 1/3 C)

Heat the following ingredients until sugar and butter are dissolved: 1/3 C plus 2 Tbs evaporated milk, 1 C sugar, and 3 Tbs butter or margarine.

Add 1 C plus 2 Tbs dry milk to 1/2 C warm water. Mix well. Add 3/4 C sugar and 3 Tbs melted butter or margarine. Stir until smooth.

Milk, whole

1 C

1 C reconstituted non-fat dry milk (Add 2 Tbs butter or margarine, if desired.)

1/2 C evaporated milk and 1/2 C water

4 Tbs whole dry milk and 1 C water (or follow manufacturer's directions)

1 C fruit juice or 1 C potato water (for use in baking)

Mushrooms, fresh

1 lb

2 to 3 C whole

3 oz dried

5 C sliced

1 10-oz can (8 oz, drained weight)

Mushrooms, canned

4 oz

2 C sliced fresh

6 Tbs whole, dried mushrooms

Mustard, dry

1 tsp

1 Tbs prepared mustard

Noodles, 1-inch pieces

1 lb

6 to 8 C uncooked

8 C cooked

Okra

1 lb

2 1/4 C cooked

Onion, fresh

1 small

rehydrate 1 Tbs instant minced onion

Onion powder

1 Tbs

1 medium onion, chopped

4 Tbs fresh chopped onion

Onions

1 lb

3 large onions

2 to 2 1/2 C chopped

Orange

1 medium

1/3 to 1/2 C juice

2 to 3 Tbs grated peel

Orange peel, dried

1 Tbs

2 to 3 Tbs grated orange peel

grated peel of 1 medium orange

2 tsp

1 tsp orange extract

Parsley, dried

1 tsp

3 tsp fresh parsley, chopped

Parsnips

1 lb

4 medium parsnips

2 C cooked

Peaches

1 lb

4 medium

2 C sliced

Pears

1 lb

4 medium

2 1/3 C sliced

Peas, green, in pod

1 lb

1 C shelled

1 C cooked

Peas, black-eyed

1 lb

2 1/3 C cooked

Pecans

1 lb

3 1/2 C nut meats

Peppers, green bell

1 Tbs dried

3 Tbs fresh green pepper, chopped

Peppers, red bell

1 Tbs dried

3 Tbs fresh red pepper, chopped

2 Tbs chopped pimiento

Peppermint, dried

1 Tbs

1/4 C chopped fresh mint

Pimiento

2 Tbs dried

1 Tbs dried red bell peppers, rehydrated

3 Tbs fresh red bell pepper, chopped

Plums

1 lb

8 to 20 whole

2 C halves

Potatoes, white

1 lb whole cooked, diced, or sliced

3 medium

2 1/4 C

1 lb mashed

1 3/4 C

Prunes

1 lb

2 1/4 C pitted

Pumpkin, mashed, cooked

1 lb

1 C

Pumpkin pie spice

1 tsp

1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg

Radishes

6 oz

1 1/4 C sliced

Raisins

1 lb

2 3/4 C

Rennet

1 tablet

1 Tbs liquid rennet

Rhubarb, fresh

1 lb

2 C cooked

4 to 8 pieces

Rice

1 lb

6 C cooked

2 C uncooked

1 C regular, uncooked

1 C uncooked converted rice

1 C uncooked brown rice

1 C uncooked wild rice

2 C cooked

Rice, instant

1 to 2 C uncooked

1 C cooked

Rutabaga

1 lb

2 1/2 C cubed

2 C cooked

Shortening, melted

1 C

1 C cooking oil (Do not substitute unless recipe calls for melted shortening.)

Shortening, solid (used in baking)

1 C

1 C minus 2 Tbs lard (⁷/8 C)

1 1/8 C butter (Decrease salt called for in recipe by 1/2 tsp.)

Sour cream, cultured

1 C

3/4 C sour milk or buttermilk and 1/3 C butter or margarine

Blend until smooth: 1/3 C buttermilk, 1 Tbs lemon juice, and 1 C cottage cheese

1 C plain yogurt

3/4 C milk, 3/4 tsp lemon juice, and 1/3 C butter or margarine

Spaghetti

1 lb

4 to 5 C 2-inch pieces

9 C cooked

Spearmint, dried

1 Tbs

1/4 C chopped fresh mint

Spinach

1 lb

4 C fresh

1 1/2 C cooked

Squash, summer

1 lb

1 ²/3 C cooked and mashed

Squash, winter

1 lb

1 C cooked and mashed

Strawberries

1 qt

4 C sliced

Sugar, brown

1 C firmly packed

1 C granulated sugar

1 lb

2 1/4 C firmly packed

Sugar, granulated

1 lb

2 1/4 C

1 tsp

1/8 tsp noncaloric sweetener solution or follow manufacturer's directions

1 C

1 1/2 C corn syrup (Decrease liquid called for in recipe by 1/4 C.)

1 1/3 C molasses (Decrease liquid called for in recipe by 1/3 C.)

1 C powdered sugar

1 C brown sugar, firmly packed

3/4 C honey (Decrease liquid called for in recipe by 1/4 C; for each C of honey in baked goods, add 1/2 tsp soda.)

Sugar, powdered

1 lb

2 3/4 C

Sweet potatoes

1 lb

3 medium

Tapioca, granular

1 Tbs

2 Tbs pearl tapioca

Tomatoes, fresh

1 lb

3 to 4 small

2 C chopped

1 16-oz can (may need to drain)

Tomato juice

1 C

1/2 C tomato sauce and 1/2 C water

Turnips

1 lb

3 medium turnips

2 C cooked

Worcestershire sauce

1 tsp

1 tsp bottled steak sauce

Yeast, active

1 tsp

cake yeast, compressed

dry

1 package (1/4 oz) active dry yeast

Yogurt, plain

1 C

1 C buttermilk

1 C cottage cheese blended until smooth

1 C sour cream