At one time or another, nearly every cook has been in the middle of a recipe and found they did not have an ingredient on hand to complete the task. Has happened to me on more than one occasion!! So, on this page I would like to include some of the basics for substitutions, and maybe save that recipe you are in the middle of!!
- 1 teaspoon lemon juice = 1/2 teaspoon vinegar
- 1 tablespoon cornstarch = 2 tablespoons flour
- 1 cup pre-sifted flour = 1 cup + 2 tablespoons sifted cake flour
- 1 cup sour milk/buttermilk = 1 cup milk + 1 tablespoon vinegar
- 2/3 cup honey = 1 cup sugar plus 1/3 cup water
- 1-1/2 cup corn syrup = 1 cup sugar + 1/2 cup water
- 1 whole egg = 2 egg yolks + 1 tablespoon water
- 1 teaspoon Oregano = 1 teaspoon Marjoram
- 1 teaspoon Allspice = 1/2 teaspoon cinnamon + 1/8 teaspoon cloves
- few drops of Tobasco = dash of Cayenne or red pepper
- 1/2 cup plain non-fat yogurt = 1/2 cup mayonnaise
- 2 teaspoons baking soda + 1 cup buttermilk/sour milk = 1/2 teaspoon baking powder +1 cup milk
- 1 ounce chocolate = 3-4 tablespoons cocoa + 1/2 tablespoon fat
- 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
- 3/4 cup cracker crumbs = 1 cup bread crumbs
- 1 cup heavy sour cream = 1/3 cup butter + 2/3 cup milk in any recipe calling for sour milk
- 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water or 1 cup reconstituted nonfat dry milk and 1 tablespoon butter
- 2 ounces compressed yeast = 3 (1/4 oz) packets of dry yeast
- 1 tablespoon minced onion, rehydrated = 1 small fresh onion
- 1 tablespoon prepared mustard = 1 teaspoon dry mustard
- 1/8 teaspoon garlic powder = 1 pressed clove of garlic
- 3 medium bananas = 1 cup mashed
- 3 cups dry corn flakes = 1 cup crushed
- 10 miniature marshmallows = 1 large marshmallow
- 1 cup half and half = 7/8 cup milk + 3 tablespoons butter or 1 cup evaporated milk
- White wine = equal amount of apple juice or cider
- 1/2 cup catsup or chili sauce = 1/2 cup tomato sauce + 2 tablespoons sugar and 1 tablespoon vinegar
- 1 tablespoon tapioca = 1-1/2 tablespoons flour
IF YOU ARE OUT OF:
Allspice — 1/4 teaspoon cinnamon and 1/2 teaspoon ground cloves or 1/4 teaspoon nutmeg for baking only or black pepper for other than baking.
Angostura Bitters — Combine cinnamon, cloves, mace, nutmeg, orange and/or lemon peel, prunes, and rum.
Anise — Use fennel, dill or cumin OR For Anise Seed, use fennel seed, star anise, caraway seed (use more) or chervil (use a lot more).
Apples — For 1 cup chopped, use 1 cup firm pears, chopped + 1 tablespoon lemon juice.
Arrowroot — For 1 tablespoon of Arrowroot use 2-1/4 teaspoons of cornstarch OR 1-1/2 tablespoons of all-purpose flour.
Asafetida — Use equal parts onion powder, celery seed, curry powder and cumin.
Barbecue Sauce — Make a QUICK Sauce!! Combine 1/2 cup vinegar, 1 cup ketchup, 1/2 cup chopped onion, 1/2 teaspoon cayenne pepper, 1/2 cup brown sugar, 2 teaspoons dry mustard, 2 tablespoons Worcestershire sauce, 1/2 cup vegetable oil, 1/2 teaspoon salt, and 2 tablespoons liquid smoke (optional). Simmer for 30 minutes, if desired. Yield: 2-1/3 cups
Baking Powder — For 1 teaspoon of baking powder, mix 1/2 teaspoon cream of tartar and 1/4 teaspoon of baking soda.
Balsamic Vinegar — For 1 tablespoon, use 1 tablespoon red wine vinegar + 1/2 teaspoon sugar.
Basil (Dried) — Use tarragon, summer savory, thyme or oregano.
Bay Leaf — Use Thyme of equal amounts.
Bourbon — In cooking, use whiskey.
Boysenberries — Use Blackberries OR Raspberries.
Brandy — Use 1 part Brandy Extract for each 5 parts brandy OR Use cognac OR Whiskey.
Bread Crumbs — Use 3/4 cup cracker crumbs for every cup of bread crumbs called for in a recipe.
Brown Sugar Substitute — This mixture will not have the same texture as store-bought brown sugar but can be substituted in a pinch. Mix together 1 cup sugar with 4 tablespoons of dark molasses. Mix with a fork to make sure the molasses is evenly distributed. (Molasses is one of the ingredients used in manufacturing brown sugar). The amount added determines light or dark brown sugar. You can substitute dark for light or light for dark in recipes. However, the dark has a stronger flavor due to having more molasses.
Buttermilk — Mix 1 tablespoon lemon juice or vinegar + enough milk to measure 1 cup – let stand for 5 minutes before using it.
Cake Flour — Use 1 cup of all-purpose flour minus 2 tablespoons OR Use “bleached” all-purpose flour but you will have to change your recipe by adding 1-1/2 teaspoons of cornstarch and using a slightly smaller amount of flour for the best results.
Capers — Use chopped green olives.
Caraway Seed — Use Fennel Seed OR Cumin Seed.
Cardamom — Use cinnamon or mace. Since cardamom is a strong aromatic spice belonging to the ginger family, if you run out, try 1 teaspoon curry powder — which contains cardamom. The taste will be equally enjoyable.
Carrots — Use Parsnips.
Chayotes — Use yellow summer squash or zucchini.
Chili Powder — Substitute 1/4 teaspoon cayenne and 1/4 teaspoon cumin for 1 teaspoon chili powder.
Chocolate, Baking — Mix 3 tablespoons of unsweetened cocoa plus 1 tablespoon of butter.
Chocolate, Semi-Sweet Chips 6 ounces — Use 9 tablespoons of cocoa plus 7 tablespoons of sugar plus 3 tablespoons butter.
Chocolate, Unsweetened — 3 tablespoons of unsweetened cocoa plus 1 tablespoon of corn oil or melted Crisco = 1 ounce or square.
Confectioners’ Sugar Substitute — Mix 1 cup granulated sugar and 1 tablespoon cornstarch in a blender at high speed for several minutes. As with most substitutes, the consistency and texture of the dish may be altered slightly.
Coffee Liqueur — Substitute 2 tablespoons double-strength instant coffee instead.
Cornstarch — When a recipe calls for cornstarch and you don’t have any, use TWICE the quantity of FLOUR in its place.
Corn Syrup, Light, 1 cup — 1-1/4 cups sugar plus 1/3 cup liquid, boiled together till syrupy. OR 1 cup of sugar dissolved in a 1/4 cup of warm water, will substitute for a cup of corn syrup. OR An equal amount of honey should also do the trick.
Dry Mustard — Use 1 tablespoon prepared mustard.
Eggs, Whole — Use 2 tablespoons water + 2 tablespoons of flour + 1/2 tablespoon of Crisco + 1/2 teaspoon of baking powder.
Egg Substitute — When a recipe calls for several eggs and you are short ONE, use a teaspoon of cornstarch in its place. OR When baking a cake, use 1 teaspoon white vinegar and 1 teaspoon baking soda mixed together. OR Substitute 2 tablespoons of mayonnaise for the missing egg.
Replace Fat in Baked Goods — You can use skim milk, egg whites and certain starches and gums.
Filtered Water — When you are out of Filtered Water add 1/2 pinch of Vitamin C powder or a tiny piece of Vitamin C tablet to the water right before you drink it. A chemical reaction that takes place between the chlorine and the acidic vitamin makes the unwanted taste and smell of chlorine in tap water disappear.
Garlic Cloves — Substitute 1/4 teaspoon garlic powder for each clove needed.
Honey, 1 cup — Use 1-1/4 cups granulated sugar plus 1/4 cup water. OR Use one cup of molasses or corn syrup.
Ice Cube Trays — If you run out of ice cube trays, a handy substitute is a Styrofoam egg carton.
Ketchup — Here’s a quick replacement for ketchup to keep the kids happy. Combine 1/2 cup sugar, 2 tablespoons of malt vinegar and one small can of tomato sauce.
Mayonnaise — Here are two handy substitutes for mayonnaise when cooking. Use an equal amount of sour cream or pureed cottage cheese.
Light Cream — Mix 1 tablespoon melted butter + enough whole milk to measure 1 cup.
Whole Milk — Combine 1/2 cup evaporated milk + 1/2 cup water OR 1 cup skim milk + 2 tablespoons melted butter or margarine OR 1/4 cup dry whole milk and 7/8 cup water.
Molasses 1 cup — Use 1 cup honey.
Onions — Use 1 tablespoon instant minced onion OR 1 teaspoon onion powder.
Pancake Syrup — Homemade Substitute — Mix 1 cup brown sugar and 3/4 cup water in a saucepan. Bring mixture to boil, let simmer for about 15 minutes. Don’t let it boil again or overcook. Add a teaspoon or so of maple flavoring to suit your taste.
Pecans — Try using unsalted dry-roasted peanuts and achieve the same flavor at a fraction of the cost. Grind or finely chop the nuts before using.
Pineapple Juice Concentrate — An 8 ounce can of crushed pineapple or pineapple chunks can be pureed in the blender and thinned with 1/4 cup water for an economical alternative to frozen pineapple juice concentrate.
Pistachio Flavoring — Pistachio flavoring may be created by mixing vanilla and almond extracts.
Red Bell Peppers — Just add 2 tablespoons chopped pimientos for 3 tablespoons of red bell peppers.
Red-Wine Vinegar — Apple cider vinegar is a suitable and economical substitute for red-wine vinegar. You can also turn it into red-wine vinegar by adding 1/2 cup leftover red wine to a quart of cider vinegar.
Self Rising Flour 1 cup — Mix 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda. OR Combine: 3-1/2 cups flour, 1-3/4 teaspoons baking powder, 1-3/4 teaspoons baking soda, 1-3/4 teaspoons salt
Sherry Flavoring — A sherry flavor may be obtained by combining the flavors of rose and almond extracts.
Sour Cream (1 cup) — 1 cup plain yogurt or 7/8 cup sour milk plus 1/3 cup butter OR use 1 cup cottage cheese, 1 teaspoon white vinegar and 1/4 cup skim milk in place of 1 cup sour cream. OR For cooking purposes, add 1 tablespoon of mild vinegar or lemon juice to 1 cup evaporated milk.
Sugar — To substitute honey for sugar in a cake, cookie or quick bread recipe, use 2/3 cup honey for each cup of sugar. Then add 1/2 teaspoon baking soda for every cup of honey used (to neutralize the acidity). Reduce the liquid in the recipe by 1/4 cup and bake at a temperature 25°F lower than the recipe calls for to prevent over-browning.
Sweetened Condensed Milk — Mix in a blender – 1 cup instant powdered milk, 1/3 cup hot water, 1/2 cup sugar, 1 tablespoon melted butter or margarine. Blend until smooth. Refrigerate.
Tomato Juice — Mix 1/2 cup tomato sauce + 1/2 cup water.
Mexican-Style Stewed Tomatoes — Substitute 1 can stewed tomatoes and 1 small can diced green chilies.
Tomato Sauce — Mix 3/4 cup tomato paste + 1 cup water.
Whipped Cream — If you have no heavy cream, make whipped topping from canned evaporated milk. Pour it into a metal ice cube tray and freeze for 30 minutes or until ice particles form around the edges. Transfer to a chilled bowl; beat with an electric mixer until it thickens. Sweeten to taste. OR Another handy substitute is to puree a banana, then whip with a beaten egg white. Add a drop or two of vanilla extract and sugar to taste.
OTHER OR NON-FOOD SUBSTITUTES
Floor Wax — Add 1/2 cup of vinegar and 2 tablespoons of furniture polish to a pail of warm water.
OR Add a capful of BABY OIL to detergent and water.
OR Add some SKIM MILK to the wash water.