Ingredient Substitutions

By Hklbrries

1 cup sifted all-purpose flour = 1 cup unsifted all-purpose flour minus 2 tbsp = 1 ¼ cups sifted cake and pastry flour

1 cup sifted self-rising flour = 1 cup sifted all-purpose flour plus 1 ½ tsp baking powder and ½ tsp salt

1 cup granulated sugar = 1 cup brown sugar, firmly packed

1 tbsp cornstarch (for thickening)= 2 tbsp flour = 2 tsp quick-cooking tapioca

1 tsp baking powder = ¼ tsp baking soda plus ¾ tsp cream of tartar

1 tsp double-acting baking powder = 1 ½ tsp phosphate baking powder or 2 tsp tartrate baking powder

1 cup butter = 1 cup margarine (hard or brick type)= 1 cup shortening

1 cup liquid honey = 1 ¼ cups sugar plus ¼ cup liquid

1 cup corn syrup = 1 cup sugar plus ¼ cup liquid

1 cup buttermilk or sour milk = 1 tbsp lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes)

1 cup buttermilk = 1 cup plain yogurt

1 cup sour cream = 1 cup plain yogurt

1 cup milk = ½ cup evaporated milk plus ½ cup water

1 cup skim milk = 3 tbsp skim milk powder plus 1 cup water

1 cup cream = ¾ cup milk plus ¼ cup butter

1 ounce chocolate (1 square)= 3 tbsp cocoa plus 1 tbsp butter or shortening

1 pkg active dry yeast = 1 tbsp active dry yeast

1 whole egg = 2 egg yolks

1 cup meat stock = 1 cup consommé or 1 bouillon cube dissolved in 1 cup hot water

1 cup tomato juice = ½ cup tomato sauce plus ½ cup water

1 cup tomato sauce = ½ cup tomato paste plus ½ cup water

1 cup tomato ketchup = 1 cup tomato sauce plus ½ cup sugar plus 2 tbsp vinegar

1 clove garlic = 1/8 tsp garlic powder

1 tsp dry mustard = 1 tbsp prepared mustard

1 small onion = 1 tbsp dehydrated, minced onion

1 tbsp fresh herbs = 1 tsp dried

Juice of 1 lemon = 3 to 4 tbsp bottled lemon juice

Ingredients

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Preparation

Step 1

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