University of Missouri Extension

MP564, Reviewed September 2002

In a Pinch: Ingredient Substitution

Barbara Willenberg, Extension Assistant
Karla Vollmar Hughes, State Specialist

Allspice, 1 teaspoon

Apple pie spice, 1 teaspoon

Arrowroot starch, 1-1/2 teaspoon

Baking powder, 1 teaspoon

Bay leaf, 1 whole

Beau Monde seasoning, 1 teaspoon

Broth, beef or chicken, 1 cup

Butter, 1 cup

Catsup, 1 cup

Chicken stock base, instant, 1-1/2 teaspoons

Chicken stock base, instant, 1 tablespoon dissolved in 1 cup water

Chili sauce, 1 cup

Chives, finely chopped, 2 teaspoons

Chocolate chips, semisweet, 1 ounce

Chocolate, semisweet, 1-2/3 ounces

Chocolate, semisweet chips, melted, 6-ounce package

Chocolate, unsweetened, 1 ounce or square

Cocoa, 1/4 cup or 4 tablespoons

Coconut, 1 tablespoon grated, dry

Coconut cream, 1 cup

Coconut milk, 1 cup

Corn syrup, 1 cup

Cornstarch for thickening, 1 tablespoon

Cracker crumbs, 3/4 cup

Cream, half-and-half, 1 cup

Cream, heavy, 36 percent to 40 percent fat, 1 cup

Cream, light, 18 percent to 20 percent fat, 1 cup

Cream, whipped

Dill plant, fresh or dried, 3 heads

Egg, 1 whole, 3 tablespoons

Egg white, 1 white, 2 tablespoons

Egg yolk, 1 yolk, 1-1/2 tablespoons

Flour, all-purpose, for thickening, 1 tablespoon

Flour, all-purpose, 1 cup sifted

Note
Specialty flours added to yeast bread recipes will result in a reduced volume and a heavier product.

Flour, cake, 1 cup sifted

Flour, self-rising, 1 cup

Flour, whole wheat

Garlic, 1 clove, small

Gelatin, flavored, 3-ounce package

Ginger, 1/8 teaspoon, powdered

Herbs, fresh, 1 tablespoon, finely cut

Honey, 1 cup

Horseradish, 1 tablespoon, fresh

Lemon, 1 teaspoon juice

Lemon, 1 medium

Lemon peel, dried, 1 teaspoon

Macaroni, 4 cups cooked, 2 cups, uncooked

Maple sugar, 1/2 cup

Maple sugar, grated and packed, 1 tablespoon

Marshmallows, miniature, 1 cup

Mayonnaise for use in salads and salad dressings, 1 cup

Mei Yen seasoning, 1 teaspoon

Milk, buttermilk, 1 cup

Milk, buttermilk or sour, 1 cup

Milk, evaporated, whole or skim, 1/2 cup plus 1/2 cup water

Milk, skim, 1 cup

Milk, skim, 1/4 cup

Milk, sweetened condensed, 1 can, about 1-1/3 cup

Milk, sweetened condensed, 1 cup

Milk, whole, 1 cup

Mushrooms, 1 pound fresh

Mushrooms, powdered, 1 tablespoon

Mustard, dry, 1 teaspoon

Onion, fresh, 1 small

Onions, instant minced, 1 tablespoon

Onion powder, 1 tablespoon

Orange, 1 medium

Orange peel, dried, 1 tablespoon

Orange peel, dried, 2 teaspoons

Orange peel, fresh, 1 medium

Parsley, dried, 1 teaspoon

Peppers, green bell, 1 tablespoon, dried

Peppers, red bell, 1 tablespoon, dried

Peppermint, dried, 1 tablespoon

Pimiento, 2 tablespoons, chopped

Pumpkin pie spice, 1 teaspoon

Rennet, 1 tablet

Rice. 3 cups cooked, 1 cup regular, uncooked

Shortening, melted, 1 cup

Shortening, solid, used in baking, 1 cup

Sour cream, cultured, 1 cup

Spearmint, dried, 1 tablespoon

Sugar, brown, 1 cup firmly packed

Sugar, white, 1 teaspoon

Sugar, white, 1 cup

Tapioca, granular, 1 tablespoon

Tomatoes, Fresh, 2 cups chopped

Tomatoes, Juice, 1 cup

Worchestershire Sauce, 1 teaspoon

Yeast, active dry, 1 tablespoon

Yogurt, plain, 1 cup

Note
Have you ever been in the middle of preparing a recipe and discovered you were out of an important ingredient? If so, you had to decide on a solution to the problem - make a suitable substitute for that ingredient from supplies available in your pantry, or make a trip to the grocery store.

The jaunt to the store ensures that you get the specific ingredient the recipe calls for. But, it can also take valuable time and energy you might not have.

Ingredient substitution - or using similar ingredients that perform the same function in a food - is the easiest alternative. The key to success with ingredient substitution is being able to put your finger on the information when you need it. The following information is designed to help you do just that.

Many substitutions are simply another form of the needed ingredient. For example, 1/8 teaspoon of garlic powder can be substituted for one small garlic clove. These simple substitutions are called equivalents because the ingredients are similar. When equivalent ingredients are substituted, very little, if any, change will be noticed in the finished product.

Another type of substitution involves using an ingredient with properties similar to the ingredient called for in the recipe. An example would be substituting plain yogurt for sour cream in a salad dressing.

Each ingredient in a recipe has a specific function. Therefore, this kind of substitution can result in a product with different quality characteristics. This means that flavor, color or texture of the product may change because of an ingredient substitution. For this reason, we suggest that this kind of substitution be done only in an emergency.

 

MP564 In a Pinch: Ingredient Substitution | University of Missouri Extension

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