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Common Ingredient Substitutions

Monday, January 16, 2017

Allspice,1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Baking powder, 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar or 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Buttermilk, 1 cup = 1 cup yogurt or 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Corn syrup, 1 cup = 1 1/4 cup white sugar plus 1/3 cup water or 1 cup honey
Cream (half and half), 1 cup = 7/8 cup milk plus 1 tablespoon butter
Cream (heavy), 1 cup = 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter
Cream (light), 1 cup = 1 cup evaporated milk or 3/4 cup milk plus 3 tablespoons butter
Cream of tartar, 1 teaspoon = 2 teaspoons lemon juice or vinegar
Egg, 1 whole (3 tablespoons or 1.7 oz) = 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water or 1/4 cup liquid egg substitute or 3 tablespoons mayonnaise or half a banana mashed with 1/2 teaspoon baking powder or 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk, 1 cup = 1 cup light cream
Herbs–fresh, 1 tablespoon chopped fresh = 1 teaspoon (chopped/whole leaf) dried herbs
Ketchup, 1 cup = 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Molasses, 1 cup = Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Saffron, 1/4 teaspoon = 1/4 teaspoon turmeric
Sour cream, 1 cup = 1 cup plain yogurt or 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup or 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk, 1 cup = 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Sweetened condensed milk, 1 (14-ounce) can = 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking, 1 cup = 1 cup applesauce or 1 cup fruit puree
Yeast-active dry, 1 (.25-ounce) package = 1 cake compressed yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons rapid rise yeast
Yogurt, 1 cup = 1 cup sour cream or 1 cup buttermilk or 1 cup sour milk



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