Emergency Substitutions

EMERGENCY SUBSTITUTIONS

Ingredient/Amount/Substitution

Baking Powder/1 tsp./1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

Buttermilk/1 cup/1 cup plain yogurt or 1 Tbsp. vinegar plus milk to equal 1 cup or 1 Tbsp. lemon juice plus milk to equal 1 cup

Cake flour/1 cup/1 cup minus 1 Tbsp. sifted all-purpose flour

Chocolate, unsweetened/1 oz./sq./3 Tbsp. unsweetened cocoa plus 1 Tbsp. butter or margarine

Cornstarch/1 Tbsp./2 Tbsp. all-purpose flour

Cream, light/1 cup/1 1/2 Tbsp. butter plus whole milk to equal 1 cup

Corn syrup/2 cups/1 cup granulated sugar

Cream, whipping/1 cup/1/3 cup butter plus whole milk to equal 1 cup

Egg yolk/2 yolks/1 whole egg (can be used for baking but not for a piecrust or a sauce)

Egg, whole/1 egg/2 egg yolks (for baking, 2 egg yolks plus 1 Tbsp. water)

Herbs, fresh/1 Tbsp./1 tsp. dried herbs

Honey/1 cup/1 1/4 cups granulated sugar

Lemon juice/1 Tbsp./1 Tbsp. distilled white vinegar

Milk, skim/1 cup/1/3 cup nonfat dry milk plus 3/4 cup water

Milk, whole/1 cup/1/2 cup evaporated milk plus 1/2 cup water

Molasses/1 cup/3/4 cup granulated sugar

Mushrooms, fresh/1 lb./12 oz. canned mushrooms, drained

Mustard, dry/1 tsp./1 Tbsp. prepared mustard

Sour cream/1 cup/3 Tbsp. butter plus buttermilk or yogurt to equal 1 cup

Sugar, brown/1 cup/1 cup granulated sugar

Sugar, granulated/1 cup/1 3/4 cups confectioners’ sugar (Do not substitute for baking.)

Tomato juice/3 cups/1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz.) tomato paste plus 3 cans water, dash salt and dash sugar

Tomato sauce/1 cup/1 can (3 oz.) tomato paste plus 1/2 cup water

Yogurt/1 cup/1 cup buttermilk