Safe Substitutions |
| in
place of... |
use... |
| 1 tbsp. cornstarch
|
2 tbsp. flour |
| 1
whole egg |
2 egg yolks + 1 tbsp. water (baked goods)
OR 2 egg yolks (custards)
OR 3 egg whites (to lighten recipes)
|
| 1 cup milk |
1/2 cup evaporated milk + 1/2 cup water
OR powdered milk + water (according to package)
OR 1 cup sour or buttermilk + 1/2 tsp. baking soda
(reduce baking powder in recipe by 2 tsp.) |
| 1
cup buttermilk |
1 tbsp. lemon juice
or vinegar plus milk to make 1 cup; let stand 5 minutes
to thicken |
| 1 square (1 ounce)
unsweetened chocolate |
3 tbsp. cocoa plus 1/2 tsp. shortening |
| 1
cup of honey |
3/4 cup sugar plus
1/4 cup liquid |
| 1 cup canned tomatoes
|
1 1/2 cups cut-up fresh tomatoes, simmered
10 minutes |
| 1 cup cake flour
|
7/8 cup all-purpose flour + 1/8 cup
cornstarch |
| 1 tbsp. baking powder
|
2 tsp. baking soda + 1 tsp. cream of
tartar |
| 1 cup brown sugar
|
1 cup white sugar + 2 tbsp. molasses |
| 1 cup sour cream
|
1 cup plain yogurt (best if not low
fat) |
| 1 6-ounce package
of semi-sweet morsels, melted |
6 squares of semi-sweet chocolate
OR 6 tbsp. unsweetened cocoa + 7 tbsp. sugar +
1/4 cup shortening |
| 1 tbsp. fresh horseradish
|
2 tbsp. prepared horseradish |
| 1 tsp. dry mustard
|
1 tbsp. prepared mustard |
| dash or ground red
pepper |
4 drops Tabasco or other hot sauce |
| 15-ounce can tomato
sauce |
1 6-ounce can tomato paste + 1 1/2 cans
water |
| 1 package active
dry yeast |
0.6-ounce cake
OR 1/3 of a 2-ounce cake of compressed yeast |
