Publication provides ingredient substitutions and equivalent measurements for cooking purposes

Lauritzen, Georgia C., Ph. D.

English

DigitalCommons@USU

Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 4-1997 Ingredient Substitution Georgia C. Lauritzen Ph. D. Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Science Commons, and the Nutrition Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Lauritzen, Georgia C. Ph. D., "Ingredient Substitution" (1997). Archived Food and Health Publications. Paper 17. https://digitalcommons.usu.edu/extension_histfood/17 This Factsheet is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. UtahStaleUNIVERSITVEXTENSIONFN255INGREDIENTSUBSTITUTIONGeorgia C. Lauritzen, PhD, Food and Nutrition SpecialistAt times it is necessary to use a substitution for a recipe ingredient. The substituted food may notperform exactly as the original food. Each ingredient has specific functions in a recipe, and a substitutemay alter the flavor, color, texture, or volume, but may still result in an acceptable finished product.Ingredient Amount Substitute or EquivalentLEAVENING AGENTSBaking Powder I teaspoon '4 teaspoon baking soda plus % teaspoon cream of tartar,or % teaspoon soda plus Y2 cup fully soured milk or buttermilk,,or %teaspoon baking soda plus Y2 tablespoon vinegar or lemonjuice used with sweet milk to make Y2 cup,or % teaspoon baking soda plus '4 to Y2 cup molassesYeast, active dry I tablespoon I package active dry yeast, or I compressed yeast cakeLIQUIDWhole egg, raw 1 large = 3 T. 2 egg yolks, or 3 tablespoons plus I teaspoon thawed frozenI c. = 5 large egg, or 2 tablespoons and 2 teaspoons dry whole egg powder1 c. =6 plus an equal amount of watermediumEgg yolk, raw 1 = lY2T. 3Y2 teaspoons thawed frozen egg yolk,1 cup = 12 or 2 tablespoons dry egg yolk plus 2 teaspoons waterlargeEgg white, raw 1 =2T. 2 tablespoons thawed frozen egg white,1 c. = 8 large or 2 teaspoons dry egg white plus 2 tablespoons waterCream, half & I cup 7fa cup milk plus I Y2 tablespoons butter or margarine (for use inhalf (12-16% fat) cooking), or I cup evaporated milk, undilutedCream, light I cup 7/e cup milk and 3 tablespoons butter or margarine (for use in(18-20% fat) I cooking and baking), or I cup evaporated milk, undilutedCream, heavy I cup (2-2Y2 % cup milk and Yo cup butter or margarine (for use in cooking(36-40% fat) cups whipped) and baking)Milk, whole 1 cup 1 cup reconstituted nonfat dry milk plus 2Y2 teaspoons butteror margarine, or Y2 cup evaporated milk plus Y2 cup water,or 'A cup sifted dry whole milk powder plus 7fa cup waterIngredient Amount Substitute or Equival~ntMilk 1 cup % cup instant nonfat dry milk plus 1 cup minus 1 tablespoonwater, or 3 tablespoons sifted regular nonfat dry milk plus 1cup minus I tablespoon waterMilk, sweetened, 1% 1 cup plus 2 tablespoons dry milk plus Yz cup wann water; mixcondensed cup well, add % cup sugar and 3 tablespoons melted butter ormargarine, stir until smooth; or % cup plus 2 tablespoonsevaporatedmilk,lcup sugar, and 3 tablespoons melted butteror margarine. Heat and stir until sugar and butter dissolve.Buttermilk or I cup 1 tablespoon vinegar or lemon juice plus enough sweet milk toSour milk make I cup (let stand 5 minutes) or 1% teaspoons cream oftar):ar plus I cup sweet milk, or 1 cup plain yogurtSour Cream 1 cup 1 cup plain yogurt, or 7Ie cup sour milk plus % cup butterSUGARGranulated sugar 1 cup 1 cup com syrup (decrease liquid called for in recipe by \4cup), or 1 cup molasses (decrease liquid called for in recipe by',4 cup), or 1 cup brown sugar, firmly packed, or % cup homey(decrease liquid called for in recipe by \4 cup; for each cup ofhoney in baked goods, add Yz teaspoon soda)Equivalent: 1 pound granulated sugar =21,4 cupsBrqwn sugar 1 cup (firmly 1 cup granulated sugarpacked) Equivalent: 1 pound brown sugar =2% cups firmly packedLight brown sugar 1 cup Yz cup dark brown sugar plus Yz cup granulated sugarPowdered sugar Equivalent: 1 pound powdered sugar =3ljJ.-4 cupsCom syrup I cup 1 cup sugar plus \4 cup liquidDark com syrup 1 cup % cup light com syrup and \4 cup light molassesHoney 1 cup 1\4 cups sugar plus \4 cup liquidFLOURFlour used as 1 tablespoon Y2 tablespoon cornstarch, potato starch, rice starch or arrowrootthickener starch, or 1 tablespoon quick-cooking tapiocaAll-purpose flour 1 cup sifted 1 cup unsifted all-purpose flour minus 2 tablespoons, or 1 cupplus 2 tablespoons cake flour;Equivalent: 1 pound =4 cups sifted or 3 0 cups unsiftedCake flour 1 <;up sifted 1 cup minus 2 tablespoons sifted all-purpose flour (718 cup);Equivalent: 1 pound =4% cupsSelf-rising flour 1 cupsjfted 1 cup sifted all-purpose flour plus 1Y2 teaspoons bakingpowder and Yz teaspoon saltWhole wheat flour I cup 1 cup all-purpose flour; Equivalent: 1 pound =3% cupsCornmeal, self- 1 cup 7/8 cup plain, 1Y2 tablespoons baking powder and Yz teaspoonrising salt; Equivalent: 1 pound =3 cupsIngredient Amount Substitute or l?qll'Milk I cup 1f3 cup instaut nonfat dry milk plus I cup minus 1 tablespoonwater, or 3 tablespoons sifted regular nonfat dry milk plus Icup minus I tablespoon waterMilk, sweetened, Ican= IVs I cup plus2tablespoons dry milk plus Ifz cup wann water; mixcondensed cup well, add % cup sugar and 3 tablespoons melted butter ormargarine, stir until smooth; or 1f3 cup plus 2 tablespoonseyaporatedmilk, I cup sugar, and 3 tablespoons melted butteror margarine. Heat and stir until sugar and butter dissolve.Buttermilk or I cup I tablespoon vinegar or lemon juice plus enough sweet milk toSour milk make I cup (let stand 5 minutes) or 1% teaspoons cream oftartar plus I cup sweet milk, or 1 cup plain yogurtSour Cream I cup I cup plain yogurt, or 7/8 cup sour milk plus 1f3 cup butterSUGARGranulated sugar I cup I cup com syrup (decrease liquid called for in recipe by \4cup), or I cup molasses (decrease liquid called for in recipe by\4 cup), or I cup brown sugar, firmly packed, or % cup homey(decrease liquid called for in recipe by \4 cup; for each cup ofhoney in baked goods, add If2 teaspoon soda)Equivalent: 1 pound granulated sugar = 21,4 cupsBrown sugar 1 cup (firmly 1 cup granulated sugarpacked) Equivalent: 1 pound brown sugar = 21,4 cups finnly packedLight brown sugar I cup If2 cup dark brown sugar plus Y2 cup granulated sugarPowdered sugar EquiWllent: 1 pound powdered sugar = 31j:z-4 cupsCom syrup I cup I cup sugar plus \4 cup liquidDark com syrup leup % cup light com syrup and 14 cup light molassesHoney I cup I \4 cups sugar plus \4 cup liquidFLOURFlour used as I tablespoon Ifz tablespoon cornstarch, potato starch, rice starch or arrowrootthickener starch, or I tablespoon quick-cooking tapiocaAll-purpose flour I cup sifted 1 cup unsifted all-purpose flour minus 2 tablespoons, or I cup, plus 2 tablespoons cake flour;Equivalent: 1 pound = 4 cups sifted or 3 0 cups unsiftedCake flour I cup sifted I cup minus 2 tablespoons sifted all-purpose flour (%cup);Equivalent: 1 pound'" 4% cupsSelf-rising flour 1 cup sifted 1 cup sifted all~Pllrpose flour plus I If2 teaspoons bakingpowder and Y2 teaspoon saltWhole wheat flour I cup I cup all-purpose flour; Equivalent: 1 Pound = 3% cupsCornmeal, self- I cup 1fa cup plain, I If2 .tablespoons baking powder and Y2 teaspoonrising salt; Equivalent: 1 pound = 3 cupsIngredient Amount Substitute or EquivalentFATShortening, solid I cup 1fa cup lard, or 1% cups butter or margarine (decrease salt in(used in baking) recipe by If2)Shortening, I cup I cup cooking oilmeltedCooking oi1* I cup I cup melted shorteningButter I cup I cup margarine, or 1fa to I cup hydrogenated fat plus Ifzteaspoon salt, or 7/8 cup lard plus If2 teaspoon salt, or 4/5 cupbacon fat, clarified, or % cup chicken fat, clarified, or 7/8 cupoil*Do not substitute oil for solid fat in a baking recipe unless you have a baking recipe whichspecifically calls for oil or melted fat. Characteristics of the final product could be significantlydifferent.RlCE & PASTARice I pound 8 cups cooked, or 2\4 -IY2 cups uncookedI cup I cup uncooked converted rice, or I cup uncooked brown rice,uncooked or I cup uncooked wild rice(regular) Equivalent: 1 cup uncooked = 3Ij:z-4 cups cookedRice, instant Equivalent: 1 cup uncooked = 1 cup cookedMacaroni, I-inch I pound 3-3/4 cups uncooked macaroni, or 16 ounces of any pastapieces Equivalent: 1 pound = 9 cups cookedMacaroni, shell I pound 4-5 cups uncooked macaroniEquivalent: 1 pound = 9 cups cookedNoodles, I-inch I pound 6-8 cups uncooked noodlespieces Equivalent: 1 pound = 8 cups cookedSpaghetti I pound 4-5 cups of 2-iuch piecesEquivalent: 1 pound = 9 cups cookedSPICESAllspice I teaspoon If2 teaspoon cinnamon and If2 teaspoon ground clovesApple pie spice I teaspoon Ifz teaspoon cinnamon, \4 teaspoon nutmeg, V8 teaspooncardamonPumpkin pie spice I teaspoon If2 teaspoon cinnamon, \4 teaspoon ginger, % teaspoon allspice,V8 teaspoon nutmegMISCELLANEOUSChocolate I ounce 3 tablespoons cocoa plus I tablespoon fatSemisweet I ounce If2 ounce baking chocolate plus 1 tablespoon sugarchocolateIngredient Amount Substitute or EquivalentCocoa 1,4 cup or 4 I ounce (square) unsweetened chocolate (decrease fat calledtablespoons for in recipe by \12 tablespoon)Cornstarch (for I tablespoon 2 tablespoons all-purpose flour; or 2 tablespoons granularthickening) tapiocaGelatin, flavored 3 ounces I tablespoon plain gelatin and 2 cups fruit juiceLemon Equivalent: 1 medium'" 1 to 3 tablespoons juice, 1 to 2teaspoons grated peelLemon juice I teaspoon \12 teaspoon vinegarEquivalent MeasuresThis Much Equals This Much This Much Equals This Much1 gallon 4 quarts % cup 6 tablespoons1 quart 2 pints '13 cup 5'13 tablespoons1 pint 2 cups 1,4 cup 4 tablespoons1 bushel 4 pecks '/8 cup 2 tablespoons1 peck 8 quarts 1/16 cup 1 tablespoon1 cup 16 tablespoons 1 tablespoon 3 teaspoons7/8 cup 14 tablespoons or 1 cup minus 2 % tablespoon 2\4 teaspoonstablespoons % tablespoon 2 teaspoons% cup 12 tablespoons \12 tablespoon I Y2 teaspoons% cup 10% tablespoons '13 tablespoon 1 teaspoon% cup 10 tablespoons ',4 tablespoon % teaspoonV2cup 8 tablespoons Pinch or dash 1/16 teaspoonReferencesHandbook of Food Preparation, Eighth Edition. American Home Economics Association, Washington,D.C."Ingredient Substitution and Equivalent Chart," Circular HE-585. Oleane Carden Zenoble, AlabamaCooperative Extension Service, Auburn University.Utah State University Extension is an affirmative action/equal employment opportunity employerand educational organization. We offer our programs to persons regardless of race, color, national origin,sex, religion, age or disability.Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30,1914, incooperation with the U.S. Department of Agriculture, Robert L. Gilliland, Vice-President and Director,Cooperative Extension Service, Utah State University, Logan, Utah. (5C/04-97/DF)

Ingredient Substitution

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1016&amp;context=extension_histfood

Ingredient Substitution

Abstract

Similar works

Full text

Available Versions

DigitalCommons@USU