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INGREDIENTS
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SUBSTITUTE
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| Baking powder (1 teaspoon)
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1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
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| Baking powder (1 1/4 teaspoons)
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1/2 teaspoon baking soda + 2 tablespoons vinegar
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| Black pepper
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White pepper or paprika
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| Bouillon (1 cup)
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1 bouillon cube dissolved in 1 cup hot water
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| Bread crumbs (1 cup)
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3/4 cup cracker crumbs
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| Butter (1 cup)
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1 cup margarine or 1 cup Vegetable shortening Or 7/8 cup lard
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| Buttermilk or sour milk (1 cup)
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1 cup yogurt or 1 cup whole milk + 1 tablespoon lemon juice or 1 tablespoon vinegar or 1 ¾ teaspoons cream of tartar
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| Carrots
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Parsnips or baby white turnips
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| Chocolate Semisweet (1 2/3 ounces)
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1 ounce unsweetened chocolate + 4 teaspoons sugar
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| Unsweetened (1 ounce - 1 square)
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3 tablespoons cocoa powder + 1 tablespoon shortening
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| Cream,heavy (1 cup)
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7/8 cup buttermilk or Yogurt + 3 tablespoons Butter
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| Croutons
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Cubes of crustless white Bread sautéed in butter
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| Curry powder
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Tumeric plus cardamom, ginger power, and cumin
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| Dry mustard
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Prepared mustard
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| Egg, for thickening or baking
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2 egg yolk
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| Flour, All-purpose, for Thickening
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1 1/2 teaspoons cornstarch or 1 1/2 teaspoons Arrowroot or 1 tablespoon Quick-cooking tapioca
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| All-purpose, for Bread baking
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Up to 1/2 cup bran, whole-wheat flour, or Cornmeal + enough all-purpose flour to fill cup
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| Cake (1 cup sifted)
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1 cup minus 2 tablespoons all-purpose flour
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| Fresh herbs (1 tablespoon)
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1/3 to 1/2 teaspoon dried herbs
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| Honey (1 cup)
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1 1/4 cups sugar + ¼ cup liquid
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| Lemon juice
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Vinegar or lime juice or White wine
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| Mayonnaise,homemade (1/2 cup)
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1/2 cup commercial mayonnaise +1/2 teaspoon lemon juice + 1/2 teaspoon prepared mustard
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| Olive oil
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Vegetable oil
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| Onion, chopped (1 cup)
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1 tablespoon instant minced onion, reconstituted
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| Parsley
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Chevril
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| Scallions
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Green or white onions, Or onion powder to taste
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| Shallots
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2 parts onions, + 1 part garlic
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| Sugar, granulated (1 tablespoon)
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1 tablespoon maple sugar
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| Sugar, granulated (1 cup)
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1 1/3 cups confectioners' sugar or 1 cup molasses + 1/2 teaspoon baking soda
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| Tomato sauce (2 cups)
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3/4 cup tomato paste + 1 cup water
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| Wine vinegar
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Cider vinegar with a little red wine or White distilled vinegar with a little white wine
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| Yeast, active dry
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1 3/5 - ounce cake yeast (1 tablespoon - 1 package)
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| Ingredients
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Substitute
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| Butter
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In pastry: all-vegetable margarine or vegetable shortening
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| Butter
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To sauté vegetables: all-vegetable margarine
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| Butter
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To fry meat or poultry: equal parts rendered chicken fat and oil: oil: equal parts oil and vegetable margarine
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| Ham or bacon
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Used as flavoring: an equal quantity of anchovies, mushrooms, or pungent vegetables
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| Milk or cream
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In chicken stew, soup, or sauce for each ½ cup, ½ cup chicken stock missed with 1 egg yolk and 1 teaspoon cornstarch.
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| Milk or cream
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In pancakes: an equal quantity of water, 1 tablespoon oil for each cup of flour, and twice as many eggs.
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| Shellfish
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An equal amount of firm fish that has both fins and scales
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| Ingredients
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Substitution
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| Baker's chocolate unsweetened
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for each ounce, 1/4 cup cocoa powder + 2 tsp. margarine
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| Butter
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on vegetables and popcorn: butter substitute such as butter buds
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| Butter
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for sautéing onions and garlic: nonstick cooking spray and broth in a nonstick pan To prevent burning:
Chicken broth
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| Crème fraiche
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Plain low-fat yogurt
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| Eggs
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For scrambled eggs and omelettes: egg substitute such as egg beaters
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| Eggs
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for baking: 2 egg whites for 1 egg; 3 egg whites or 1 egg and 1 white for 2 eggs
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| Heavy cream
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for whipped cream; substitute cool whip or low-fat whipped cream in a spray can
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| Heavy cream
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for cooking: replace 1/2 cup cream with 1 tbsp. butter buds combined with 1/3 cup skim milk
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| Roux
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Use cornstarch, arrowroot, or pureed vegetables, or make the roux with 1 tbsp. butter buds and 1/3 cup
skim milk instead of the butter
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| Sour cream
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Plain low-fat yogurt or 1 cup low-fat cottage cheese combined with 2 tbsp. skim milk and 1 tbsp.
lemon juice in the blender
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| Whole Milk
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Skim or Low-fat milk
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