Did you ever find out that you were out of a certain ingredient, right in the middle of preparing a recipe? Need something to substitute, fast? Do you need to know how much of a fruit or vegetable equals a cup or a pint? This page is here to help you!
Emergency SubstitutionsFood Yields and Equivalents
| REQUIREMENT | AMOUNT | SUBSTITUTION |
|---|---|---|
| Baking Powder | 1 teaspoon | 1 teaspoon baking soda + 1/2 teaspoon cream of tartar |
| Balsamic Vinegar | 1 tablespoon | 1 tablespoon sherry or cider vinegar |
| Beer | 1 cup | 1 cup non-alcoholic beer, apple cider or beef broth |
| Bread Crumbs, dry | 1/4 cup | 1/4 cup finely crushed cracker crumbs, corn flakes, or quick-cooking or old-fashioned oats |
| Brown Sugar, packed | 1 cup | 1 cup granulated sugar or 2 cups powdered sugar |
| Broth, beef, chicken or vegetable | 1 cup | 1 teaspoon boullion granules (beef, chicken or vegetable), or 1 cube, dissolved in 1 cup boiling water |
| Bulgar, cooked | 1 cup | 1 cup cooked rice or couscous |
| Butter | Any amount | Margarine (Fleishman's recommended for diabetics) |
| Buttermilk, or sour milk | 1 cup | 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup. (Let stand a few minutes). Or use 1 cup plain yogurt. |
| Chococlate, semisweet baking | 1 ounce | 1 ounce unsweetened baking chocolate plus 1 tablespoon sugar |
| Chocolate, semisweet chips | 1 cup | 6 ounces semisweet baking chocolate, chopped |
| Chocolate, unsweetened, baking | 1 ounce | 3 tablespoons baking cocoa plus 1 tablespoon shortening or margarine |
| Cornstarch | 1 tablespoon | 2 tablespoons all-purpose flour or 4 teaspoons quick-cooking tapioca |
| Corn Syrup, light | 1 cup | 1 cup sugar plus 1/4 up water |
| Corn Syrup, dark | 1 cup | 1 cup light corn syrup; or 3/4 cup light corn syrup plus 1/4 cup mollases; or 1 cup maple-flavored syrup |
| Eggs | 1 large | 2 egg whites; or 1/4 cup cholesterol-free egg products; or 2 eggs yolks (for custards and puddings): or 2 egg yolks plus 1 tablespoon water (for cookies and bars |
| Flour, all-purpose | 1 cup | 1 cup plus 2 tablespoons of cake flour |
| Flour, cake | 1 cup | 1 cup minus 2 tablespoons of all-purpose flour |
| Flour,self-rising | 1 cup | 1 cup all-purpose flour plus 1/2 teaspoon baking powder and 1/2 teaspoon salt |
| Garlic, finely chopped | 1 medium clove | 1/8 teaspoon garlic powder; or 1/4 teaspoon instant amionced garlic |
| Gingerroot, grated or finely chopped | 1 teaspoon | 3/4 teaspoon ground ginger |
| Herbs, fresh chopped | 1 tablespoon | 1 teaspoon dried herbs |
| Honey | 1 cup | 1-1/4 cups sugar plus 1/4 cup water of apple juice |
| Jicama, chopped | 1/2 cup | 1/2 cup chopped water chestnuts |
| Leeks, sliced | 1/2 cup | 1/2 cup sliced shallots or green onions |
| Lemon Juice, fresh | 1 tablespoon | 1 tablespoon bottled lemon juice from concentrate, or white vinegar |
| 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 |
| Mustard, prepared | 1 tablespoon | 1 teaspoon ground mustard (dry) |
| Poultry Seasoning | 1 teaspoon | 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage |
| Pumpkin or Apple Pie Spice | 1 teaspoon | Mix together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/89 teaspoon ground allspice and 1/8 teaspoon ground nutmeg |
| Raisins | 1/2 cup | 1/2 cup currants, dried cherries, dried cranberries, chopped dates, or chopped prunes |
| Red Pepper Sauce | 3-4 drops | 1/8 teaspoon ground red pepper (cayenne) |
| Sesame Seeds | 1 tablespoon | 1 tablespoon very finely chopped blanched almonds |
| Tomato Juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water |
| Tomato Paste | 1/2 cup | 1 cup tomato sauce cooked uncovered until reduced to 1/2 cup |
| Tomato Sauce | 2 cups | 3/4 cup tomato paste plus 1 cup water |
| Tomatoes, canned | 1 cup | Aboput 1-1/3 cups cut-up fresh tomatoes, simmered 10 minutes |
| Wine, red | 1 cup | 1 cup non-alcoholic wine, applie cider, beef broth, tomato juice, or water |
| Wine, white | 1 cup | 1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth, or water |
| Yeast, regular or quick active dry | 1 package (1/4 ounce) | 2-1/4 teaspoons regular or quick active dry or 1 package (0.6 ounces) compressed cake yeast |
| Yogurt, plain | 1 cup | 1 cup sour cream |
| FOODS | IF YOUR RECIPE STATES | YOU WILL NEED APPROX. |
|---|---|---|
| Apples | 1 cup chopped 1 pound | 1 medium (6 ounces) 3 medium |
| Apricots, dried | 1 cup | 5 ounces |
| Asparagus | 16-20 stalks | 1 pound |
| Bacon | 1/2 cup crumbled | 8 slices, cooked |
| Bananas | 1 cup skliced 1 cup mashed | 1 medium, 2 small 2 medium |
| Beans, dried | 5-6 cups cooked | 1 pound dried (2-1/4 cups) |
| Beans, green | 3 cups 1" pieces | 1 pound |
| bread | 1 cup soft crumbs 1 cup dry crumbs | 1-1/2 slices 4-5 slices oven-dried |
| Broccoli | 2 cups 1" flowerets | 6 ounces |
| Cabbage | 1 medium head 4 cups shredded | 1-1/2 pounds 1 pound |
| Carrots | 1 cup shredded 1 cup sliced | 1-1/2 medium 2 medium |
| Celery | 1 cup,chopped | 2 medium stalks |
| Cheese | Hard,shredded Cottage Cream | 4 ounces 16 ounces 8 ounces |
| Chocolate Chips | 1 cup | 6 ounces |
| Coconut | 1-1/3 cups shredded | 3 ounces |
| Corn | 1 cup kernels | 2 medium ears |
| Crabmeat | 3/4-1 cup flaked | 1 pound raw in shells |
| Cranberries | 4 cups | 1 pound |
| Cucumber | 1 cup chopped | 3/4 medium |
| Dates | 1 cup chopped | 6 ounces |
| Eggplant | 1 medium 2 cups chunks | 1-1/2 pounds 12 ounces |
| Eggs, large | 1 cup | 4 large eggs |
| Eggwhites | 1 cup | 7-8 large eggs, separated |
| Garlic | 1/2 teaspoon, minced | 1 medium clove |
| Leeks | 2 cups, sliced | 1 medium |
| Lemon, Lime | 2-3 teaspoons juice 2-3 teaspoons peel | 1 medium 1 medium |
| Lettuce | 1 medium head 2 cups shredded 6 cups pieces | 1-1/2 pounds 5 ounces 1 pound |
| Melons | 2 cups chunks | 1 pound |
| Mushrooms | 6 cups sliced | 1 pound |
| Nuts | 1 cup chopped 3-4 cups halves | 4 ounces 1 pound |
| Onions, green | 2 tablespoons chopped 1/4 cup sliced | 2 medium 3-4 medium |
| Onions, white | 1/2 cup chopped | 1 medium |
| Orange | 1/2 cup juice 2 tablespoons peel | 1 medium 1 medium |
| Pasta | 4 cups cooked | 8 ounces uncooked |
| Peaches, pears or plums | 2 cups sliced | 3 medium(1 lb) |
| Peas, green | 1 cup shelled | 1 pound in pod |
| Peppers | 1/2 cup chopped 1 cup chopped | 1 small 1 medium |
| Pineapple | 4 cups cubed | 1 medium (3 lbs.) |
| Potatoes | 10-12 small 1 medium 1 cup pieces | 1-1/2 pounds 5-6 ounces 1 medium |
| Rice | 3 cups cooked | 1 cup uncooked |
| Shrimp:raw ---jumbo ---large ---medium ---small | . 1 pound 1 pound 1 pound 1 pound | . 10-12 count 15-20 count 26-30 count 40-50 count |
| Shrimp | 1 pound cooked | 1-1/3 pounds raw |
| Spinach | 4 cups leaves | 6 ounces |
| Squash | 2 cups sliced | 1 medium |
| Strawberries | 4 cups sliced | 1 quart |
| Tomatoes | 1 cup chopped | 1 large |
| Turnips | 1 cup pieces | 1 medium |
| Zucchini | 2 cups chopped | 1 medium |