Substitutions
Below is a list of substitutions that I find most useful. For a more complete list, I suggest you consult the Cook’s Thesaurus.
Baking Powder, double acting | ||
1 teaspoon | 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar | |
Buttermilk | ||
1 cup | 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)
Note that this is a very poor substitution for buttermilk and should only be used in an absolute emergency. |
|
Chocolate, unsweetened | ||
1 ounce | 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil | |
Corn syrup | ||
1 cup | 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup | |
Cornstarch | ||
1 tablespoon | 2 tablespoons flour | |
Flour, cake | ||
1 cup | 1 cup minus 2 tablespoons all-purpose flour | |
Flour, self rising | ||
1 cup | 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt | |
Herbs, fresh | ||
1 tablespoon | – 1 teaspoon dried leaf herbs – 1/2 teaspoon ground dried herbs |
|
Mayonnaise (in salads or salad dressings) | ||
1 cup | – 1 cup sour cream – 1 cup yogurt |
|
Pumpkin pie spice | ||
1 teaspoon | 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg | |
Yeast, compressed | ||
1 cake (3/5 ounce) | – 1 package (1/4 ounce) active dry yeast – Scant 2 1/2 teaspoons loose active dry yeast |