Cooking Substitutes

ITEM	AMOUNT	SUBSTITUTION
Allspice	1 teaspoon	1/2 teaspoon cinnamon plus 1/8 teaspoon ground cloves
Arrowroot, as thickener	1–1/2 teaspoons	1 tablespoon flour
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Bread crumbs, dry	1/4 cup	1 slice bread
Bread crumbs, soft	1/2 cup	1 slice bread
Buttermilk	1 cup	1 cup plain yogurt
Chocolate, unsweetened	1 ounce	3 tablespoons cocoa plus 1 tablespoon butter or fat
Cracker crumbs	3/4 cup	1 cup dry bread crumbs
Cream, heavy	1 cup	3/4 cup milk plus 1/3 cup melted butter (this will not whip)
Cream, light	1 cup	7/8 cup milk plus 3 tablespoons melted butter
Cream, sour	1 cup	7/8 cup buttermilk or plain yogurt plus 3 tablespoons melted butter
Cream, whipping	1 cup	2/3 cup well-chilled evaporated milk, whipped; or 1 cup nonfat dry milk powder whipped with 1 cup ice water
Flour, all-purpose	1 cup	1–1/8 cups cake flour; or 5/8 cup potato flour; or 1–1/4 cups rye flour or coarsely ground whole-grain flour; or 1 cup cornmeal
Flour, cake	1 cup	1 cup minus 2 tablespoons sifted all-purpose flour
Flour, self-rising	1 cup	1 cup all-purpose flour plus 1–1/4 teaspoons baking powder plus 1/4 teaspoon salt
Garlic	1 small clove	1/8 teaspoon garlic powder or instant minced garlic
Herbs, dried	1/2 to 1 teaspoon	1 tablespoon fresh herbs, minced and packed
Honey	1 cup	1–1/4 cups sugar plus 1/2 cup liquid
Lemon juice	1 teaspoon	1/2 teaspoon vinegar
Lemon, juice and rind	1	3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind
Lemon rind, grated	1 teaspoon	1/2 teaspoon lemon extract
Milk, skim	1 cup	1/3 cup instant nonfat dry milk plus 3/4 cup water
Milk, sour	1 cup	1 cup minus 1 tablespoon milk plus 1 tablespoon vinegar or lemon juice. Stir and let stand 5 minutes.
Milk, whole	1 cup	1/2 cup evaporated milk plus 1/2 cup water; or 1 cup skim milk plus 2 teaspoons melted butter
Mustard, prepared	1 tablespoon	1 teaspoon dry or powdered mustard
Onion, chopped	1 small	1 tablespoon instant minced onion; or 1 teaspoon onion powder; or 1/4 cup frozen chopped onion
Sugar, granulated	1 cup	1 cup firmly packed brown sugar; or 1–3/4 cups confectioners' sugar (do not substitute in baking); or 1/2 cup honey; or 1 cup superfine sugar; or 1–1/2 cups corn syrup; or 2/3 cup maple syrup (for last two, reduce liquid in recipe by 25 percent)
Tomatoes, canned	1 cup	1/2 cup tomato sauce plus 1/2 cup water; or 1–1/3 cups chopped fresh tomatoes, simmered
Tomato juice	1 cup	1/2 cup tomato sauce plus 1/2 cup water plus dash each salt and sugar; or 1/4 cup tomato paste plus 3/4 cup water plus salt and sugar, to taste
Tomato ketchup	1/2 cup	1/2 cup tomato sauce plus 2 tablespoons sugar, 1 tablespoon vinegar, and 1/8 teaspoon ground cloves
Tomato puree	1 cup	1/2 cup tomato paste plus 1/2 cup water
Tomato soup	1 can (10–3/4 oz.)	1 cup tomato sauce plus 1/4 cup water
Vanilla	1-inch bean	1 teaspoon vanilla extract
Yeast	1 cake (3/5 oz.)	1 package active dry yeast
Yogurt, plain	1 cup	1 cup buttermilk

From:  The Farmers Almanac