Cooking and Baking Equivalents and Substitutions

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Even right now, with the grocery stores all open and the trucks still running, we sometimes are missing an ingredient when it's time to cook.  As supplies dwindle in a collapse, more and more ingredients may become unavailable.  So the chart below offers some suggestions for substitutions.


The replacement may not work just like the original.  The flavor, color, volume, or texture may be a bit different, but the result should still be acceptable.  Before making a substitution, think about what you're doing.  Shortening is going to substitute a lot better for butter in a batch of cookies than chicken or bacon fat will, though these latter two might work very well in biscuits for dinner.
In the table below, T stands for tablespoon and t represents teaspoon.

INGREDIENT	AMOUNT	SUBSTITUTE	SUBSTITUTE	NOTES
FATS	Do not substitute oil for solid fat in a baking recipe unless your recipe specifically calls for oil or melted fat.  Characteristics of the final product may be unacceptable.
Shortening, solid	1 cup	1 1/8 cup butter	7/8 cup lard	-½ t salt
Shortening, melted	1 cup	1 cup oil
Oil	1 cup	1 cup melted shortening	1 cup melted butter
Butter	1 cup	1 cup margarine
		1 cup shortening	7/8 cup lard	+1/2 t salt
		¾+ cup bacon fat, clarified	¾ cup chicken fat, clarified
		7/8 cup oil
FLOURS
1 lb cake flour		4 ¾ cups
1 lb whole wheat berries		3 1/3 – 3 ¾ cups grain
1 lb whole wheat flour		3 ¾ cups
1 lb cornmeal		3 cups
1 lb all-purpose flour		4 cups sifted	3 ½ cups unsifted
Flour as thickener	1 tablespoon	½ T cornstarch or arrowroot starch OR 1 T quick-cooking tapioca
All-purpose	1 cup sifted	1 cup unsifted all-purpose flour -2 T OR 1 cup + 2 T cake flour
Cake flour	1 cup	1 cup all-purpose -2 T
Self-rising flour	1 cup sifted	1 cup sifted all-purpose flour + 1 ½ t baking powder and ½ t salt
Whole wheat flour	1 cup	1 cup all-purpose flour
Cornmeal, self-rising	1 cup	7/8 cup plain cornmeal + 1 ½ T baking powder + ½ t salt
LEGUMES	Dry beans, lentils, split peas
1/2 pound	1 cup uncooked	2-3 cups cooked
HERBS AND SPICES	1 tablespoon fresh herbs is equivalent to ½ to 1 teaspoon dried.
Allspice	1 teaspoon	½ t each cinnamon and cloves
Apple pie spice	1 teaspoon	½ t cinnamon + ¼ t nutmeg + 1/8 t cardamom
Garlic, dried	1 clove	1/8-1/2 t garlic powder
Mustard	1 teaspoon dry	1 T prepared
Pumpkin pie spice	1 teaspoon	½ t cinnamon + ¼ t ginger + 1/8 t allspice + 1/8 t nutmeg
LEAVENING
Baking powder	1 t	½ t cream of tartar + ¼ t baking soda
		½ t baking soda + ½ t plain yogurt
		1 t baking soda + 1 t lemon juice
Yeast	1 package active dry yeast	2 ¼ t
LIQUIDS
Broth	1 cup	1 t bouillon dissolved in 1 cup water
		1 cube bouillon dissolved in 1 cup water
Buttermilk	1 cup	1 T vinegar or lemon juice + milk to make 1 cup (let stand 5 minutes)
		1 ¾ t cream of tartar + 1 c milk
		1 cup plain yogurt
Cream, heavy (36-40% butterfat)	1 cup	¾ cup milk + 1/3 cup butter or margarine (for cooking and baking)
Cream, light (half and half, 12-16% butterfat)	1 cup	7/8 cup milk + 1 ½ T butter or margarine (for use in cooking) OR 1 cup evaporated milk
Cream, sour	1 cup	1 cup plain yogurt
Egg, whole, raw	1 large	1 t cornstarch + 3 T liquid
Milk, whole	1 cup	1 cup reconstituted nonfat dry milk + 2 ½ T butter OR ½ cup evaporated milk + ½ cup water OR ¼ sifted whole dry milk powder + 7/8 cup water
Milk, sweetened condensed	1 can (1 1/3 cups)	1 cup + 2 T dry milk + ½ cup warm water, mixed well, + ¾ cup sugar and 3 T melted butter.  Stir til smooth. OR 1/3 cup +2 T evaporated milk, 1 cup sugar, and 3 T melted butter.  Heat and stir until sugar and butter dissolve.
FRUITS and VEGETABLES
Lemon	1 medium	2-3 T juice and 1-2 t grated peel
Onion	1 small	1 t onion powder  OR 1 T minced, dried onions
Tomatoes	1 cup, canned	1 1/3 cups chopped fresh tomatoes, simmered
Lemon juice	1 teaspoon	½ t vinegar
Tomato juice	1 cup	½ cup tomato sauce + ½ cup water
Tomato sauce	1 cup	¾ cup tomato paste + 1 cup water
PASTA
Macaroni	1 lb uncooked	3 ¾ cups uncooked	9 cups cooked
Pasta shells	1 lb uncooked	4-5 cups uncooked
Spaghetti	1 lb uncooked	4-5 cups of 2” pieces, uncooked	9 cups cooked
Noodles	1 lb uncooked	6-8 cups of 2” pieces, uncooked	8 cups cooked
RICE
1 pound rice	2 1/4 – 2 ½ cups uncooked	8 cups cooked
	1 cup uncooked instant rice	1 cup cooked instant rice
SUGARS
1 lb white (granulated)	2 ¼ cups
1 lb brown	2 ¼ cups, firmly packed
1 lb powdered	3 ½ - 4 cups
Brown, dark	1 cup, packed	1 cup granulated + ¼ cup molasses
Brown, light	1 cup	1 cup granulated + 2 T molasses
Corn syrup, dark	1 cup	1 cup brown sugar + ¼ liquid OR ¾ cup light corn syrup + ¼ cup light molasses
Corn syrup, light	1 cup	1 cup granulated sugar + ¼ cup liquid
White	1 cup	1 cup corn syrup OR 1 cup molasses OR ¾ cup honey	(decrease liquid by ¼ cup) (for each cup of honey, add ½ t baking soda)
		1 cup brown sugar, packed
		2 cups sifted powdered sugar
Honey	1 cup	1 ½ c white sugar + ¼ cup liquid
Powdered sugar	1 cup	¾ cup granulated	(substitute will not work in frostings or uncooked recipes)
MISC.
Chocolate, baking	1 oz square	3 T cocoa powder + 1 T butter
Chocolate, semi-sweet	1 ounce	½ ounce baking chocolate + 1 T sugar
Cocoa powder	¼ cup	1 ounce unsweetened chocolate -1/2 T fat in recipe
Ketchup	1 cup	1 cup tomato sauce + ½ cup sugar + 2 T vinegar
Gelatin, flavored	3 oz box	1 T plain gelatin + 2 cups fruit juice

If you have any substitutions that you know work and would like to see included in this table, leave a comment and I'll squeeze it in!

Links to related posts: 
Baking with Beans  

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3 september 2021