Substitutions and Equivalents

By Lulubelle

Ingredients

• 2 TBSP of fat = 1 ounce
• 1 Cup of fat = 1/2 LB
• 1 LB of Butter = 2 Cups
• 1 Cup of Hydrogenated fat plus 1/2 tsp Salt = 1 Cup Butter
• 2 Cups Sugar = 1 LB
• 2.5 Cups Packed Brown Sugar = 1 LB
• 1 1/3 Cups of Packed Brown Sugar = 1 Cup of Granulated Sugar
• 3.5 Cups of Powdered Sugar = 1 LB
• 4 Cups sifted all purpose Flour = 1 LB
• 4.5 Cups sifted Cake Flour = 1 LB
• 1 Oz Bitter Chocolate = 1 Square
• 4 TBSP Cocoa plus 2 tsp Butter = 1 oz Bitter Chocolate
• 1 Cup Egg Whites = 8 to 10 Whites
• 1 Cup Egg Yolks = 12 to 14 Yolks

Preparation

Step 1

1 TBSP Cornstarch = 2 TBSP Flour for Thickening
1 TBSP Vinegar or Lemon Juice + 1 Cup Milk = 1 Cup Sour Milk
1 Cup Whipping Cream = 2 Cups Whipped
1 Cup Evaporated Milk = 3 Cups Whipped
1 Lemon = 3 to 4 TBSP Juice
1 Orange = 6 to 8 TBSP Juice
1 Cup Uncooked Rice = 3 to 4 Cups Cooked Rice