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Emergency Substitutions
Have you ever been short an ingredient when making a recipe? Well, here are some substitutions different ingredients using ones you might have in your cabinet.
| Instead of: | Use: | |
| Food | Amount | Substitute |
| Baking Powder | 1 tsp | 1 tsp baking soda plus 1/2 tsp cream of tartar |
| Balsamic Vinegar | 1 Tbsp | 1 Tbsp sherry or cider vinegar |
| Bread Crumbs Dry |
1/4 cup | 1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking or old-fashioned oats |
| Broth, Chicken, Beef or Vegetable | 1 cup | tsp chicken, beef or vegetable bouillon granules (or 1 cube) dissolved in 1 cup boiling water |
| Buttermilk or Sour Milk | 1 cup | 1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup. Let stand a few minutes. Or use 1 cup plain yogurt. |
| Capers | 1 Tbsp | 1 Tbsp chopped green olives. |
| Chocolate | ||
| Semisweet baking | 1 oz | 1 oz unsweetened baking chocolate plus 1 Tbsp sugar |
| Semisweet chips | 1 cup | 6 oz semisweet baking chocolate, chopped |
| Unsweetened baking | 1 oz | 3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine |
| Cornstarch | 1 Tbsp | 2 Tbsp all-purpose flour or 4 tsp quick-cooking tapioca. |
| Corn Syrup | ||
| Light | 1 cup | 1 cup sugar plus 1/4 cup water. |
| Dark | 1 cup | 1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup. |
| Eggs | 1 large | 2 egg whites; 1/4 cup cholesterol-free egg product; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars) |
| Flour | ||
| Gold Medal® all-purpose | 1 cup | 1 cup plus 2 Tbsp cake flour |
| Softasilk® cake | 1 cup | 1 cup minus 2 Tbsp Gold Medal® all-purpose flour |
| Gold Medal® self-rising | 1 cup | 1 cup Gold Medal® all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt |
| Garlic (finely chopped) |
1 medium clove | 1/8 tsp garlic powder or 1/4 tsp instant minced garlic |
| Gingerroot (grated or finely chopped) |
1 tsp | 3/4 tsp ground ginger. |
| Herbs (chopped fresh) |
1 Tbsp | 3/4 to 1 tsp dried herbs |
| Honey | 1 cup | 1 1/4cups sugar plus 1/4 cup water or apple juice. |
| Leeks (sliced) |
1/2 cup | 1/2 cup sliced shallots or green onions. |
| Lemon Juice (fresh) |
1 Tbsp | 1 Tbsp bottled lemon juice or white vinegar |
| Lemon Peel (grated) |
1 tsp | 1 tsp dried lemon peel |
| Milk (regular or low-fat) |
1 cup | 1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package |
| Molasses | 1 cup | 1/2 cup honey (flavor will be milder). |
| Mushrooms (fresh) |
1 cup cooked sliced | 1 can (4 oz) mushroom stems and pieces, drained. |
| Mustard | 1 Tbsp | 1 tsp ground mustard (dry) |
| Orange Peel (grated) |
1 tsp | 1 tsp dried orange peel. |
| Poultry Seasoning | 1 tsp | 1/4 tsp ground thyme plus 3/4 tsp ground sage |
| Pumpkin or Apple Pie Spice | 1 tsp | Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg. |
| Red Pepper Sauce | 3 or 4 drops | 1/8 tsp ground red pepper (cayenne). |
| Sesame Seed | 1 Tbsp | 1 Tbsp finely chopped blanched almonds. |
| Sour Cream | 1 cup | 1 cup plain yogurt |
| Sugar, Brown (packed) |
1 cup | 1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup |
| Sugar, Granulated (packed) |
1 cup | 1 cup light brown sugar (packed) or 2 cups powdered sugar |
| Tomato Paste | 1/2 cup | 1 cup tomato sauce cooked uncovered to reduced to l/2 cup |
| Tomato Sauce | 2 cups | 3/4 cup tomato paste plus 1 cup water |
| Tomatoes (canned) |
1 cup | About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min |
| Whipping Cream (whipped) |
1 cup | 1 cup frozen (thawed) whipped topping or 1 cup prepared whipped topping mix. |
| Wine, Red | 1 cup | 1 cup apple cider or beef broth |
| Wine, White | 1 cup | 1 cup apple juice, apple cider or chicken broth |
| Yeast (regular or quick active dry) |
1 pkg (1/4 oz) | 2 1/4 tsp regular or quick active dry or 1 package (0.6 oz) compressed cake yeast. |
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