Ingredient Substitutions and Equivalents
This publication has useful information on substitutions and equivalents. However, remember your substituted ingredient may not perform just like the original in the recipe. Many substitutions or equivalents will perform the same: 4 ounces of spaghetti for 4 ounces of noodles. Other substitutes have similar properties but will not perform exactly the same. For example, 1 cup of white sugar and 1 cup of honey will make your dessert sweet, but the honey will also make the product brown more, add a flavor of its own, and require you to decrease other liquids in the recipe.Each ingredient has a specific function, and substitutions could result in changes. Therefore, use substitutions for emergencies or when you don't mind a slight variation in the taste or substance.
| Ingredient | Amount | Substitute or Equivalent |
|---|---|---|
| Allspice | 1 tsp | = 1/2 tsp cinnamon and 1/2 tsp ground cloves |
| Apples | 1 lb | = 3 or 4 medium |
| = 3 c sliced | ||
| Apple pie spice | 1 tsp | = 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom |
| Arrowroot starch | 1 1/2 tsp | = 1 tbsp flour |
| = 1 1/2 tsp cornstarch | ||
| Asparagus | 1 lb | = 16 to 20 spears |
| Baking powder | 1 tsp | = 1/3 tsp baking soda and 1/2 tsp cream of tartar |
| = 1/4 tsp baking soda and 1/2 c sour milk or buttermilk (Decrease liquid called for in recipe by 1/2 c.) | ||
| = 1/4 tsp baking soda and 1/2 tsp vinegar or lemon juice used with sweet milk to make 1/2 c (Decrease liquid called for in recipe by 1/2 c.) | ||
| Bananas | 1 lb | = 3 or 4 medium |
| = 1 3/4 c mashed | ||
| Bay leaf | 1 whole | = 1/4 tsp crushed |
| Beans, white | 1 lb uncooked | = 2 c uncooked |
| = 6 c cooked | ||
| Beans, green | 1 lb | = 3 c |
| Beans, kidney | 1 lb uncooked | = 1 1/2 c uncooked |
| = 9 c cooked | ||
| Beans, lima, dry shelled | 1 lb uncooked | = 3 c uncooked |
| = 6 c cooked | ||
| Beau Monde | 1 tsp | = 1 tsp seasoning or seasoned salt |
| = 1/2 tsp salt | ||
| = 1/2 tsp Mei Yen seasoning | ||
| Beets without tops | 1 lb | = 2 c sliced |
| Blackberries | 1 qt | = 1 1/4 lb |
| = 3 to 4 c | ||
| Blueberries | 1 lb | = 2 c |
| Bread | 1 slice dry | = 1/3 c dry breadcrumbs |
| 1 slice soft bread | = 3/4 c soft breadcrumbs | |
| Broccoli | 1 lb | = 2 c |
| Broth, beef or chicken | 1 c | = 1 bouillon cube dissolved in 1 c boiling water |
| = 1 envelope powdered broth base dissolved in 1 c boiling water | ||
| = 1 1/2 tsp powdered broth base dissolved in 1 c boiling water | ||
| Butter | 1 c | = 7/8 to 1 c hydrogenated fat and 1/2 tsp salt |
| = 7/8 c lard plus 1/2 tsp salt | ||
| = 1 c margarine | ||
| Buttermilk (sourmilk) | 1 c | = 1 c plain yogurt |
| = 1 c whole or skim milk plus 1 tbsp lemon juice or white vinegar | ||
| = 1 c milk plus 1 3/4 tsp cream of tartar | ||
| Brussels sprouts | 1 lb | = 4 c |
| Cabbage | 1 lb shredded | = 3 1/2 to 4 1/2 c |
| 1 lb cooked | = 2 c | |
| Carrots | 1 lb without tops | = 3 c |
| 1 lb shredded | = 2 1/2 c | |
| Catsup | 1 c | = 1 c tomato sauce, 1/4 c brown sugar, and 2 tbsp vinegar (for use in cooking) |
| Cauliflower | 1 lb | = 1 1/2 c |
| Celery | 1 lb | = 2 bunches |
| Cheese | 1 lb | = 4 to 5 c, grated |
| 1 c grated | = 4 oz (approximately) | |
| Cherries | 1 lb | = 2 1/3 c |
| Chicken | 1 1/2 lb boned | = 1 c cooked, diced |
| Chili sauce | 1 c | = 1 c tomato sauce, 1/4 c brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice |
| = 1 c catsup, 1/4 tsp cinnamon, dashes of ground cloves and allspice | ||
| Chives, finely chopped | 2 tsp | = 2 tsp green onion tops, finely chopped |
| Chocolate, chips semisweet | 1 oz | = 1 oz sweet cooking chocolate |
| Chocolate, semisweet | 1 2/3 oz | = 1 oz unsweetened chocolate plus 4 tsp sugar |
| 6 oz package | = 1 c | |
| Chocolate, unsweetened | 1 oz or square | = 3 tbsp cocoa plus 1 tbsp fat |
| Cocoa | 1/4 c or 4 tbsp | = 1 oz (square) unsweetened chocolate (Decrease fat called for in recipe by 1/2 tbsp.) |
| Coconut | 1 lb | = 5 c fresh coconut, shredded |
| Coconut cream | 1 c | = 1 c whipping cream |
| Coconut milk | 1 c | = 1 c whole or 2 milk |
| Coffee, ground | 1 lb | = 80 tbsp (makes 40 to 50 c of brewed coffee) |
| Corn | 1 doz ears | = 2 1/2 c cooked |
| Cornmeal, self-rising | 1 c | = 7/8 c plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt |
| 1 lb | = 3 c | |
| Corn syrup | 1 c | = 7/8 c sugar and 2 tbsp water |
| = 7/8 c honey (Baked goods will brown more.) | ||
| Cornstarch (for thickening) | 1 tbsp | = 2 tbsp all-purpose flour |
| = 2 tbsp granular tapioca | ||
| Cracker crumbs | 3/4 c | = 1 c dry bread crumbs |
| Cranberries | 1 lb | = 4 c |
| Cream,
heavy (36% to 40% fat) |
1 c | = 3/4 c milk and 1/3 c butter or margarine (for use in cooking or baking) |
| = 2 to 2 1/2 c whipped | ||
| Cream,
light (18% to 20% fat) |
1 c | = 3/4 c milk and 3 tbsp butter or margarine (for use in cooking or baking) |
| = 1 c evaporated milk, undiluted | ||
| Cream, whipped | = Chill a 13-oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff. | |
| Dates | 1 lb | = 2 1/2 c pitted |
| Dill plant, fresh or dried | 3 heads | = 1 tbsp dill seed |
| Egg, whole, uncooked | 1 large (3 tbsp) | = 3 tbsp and 1 tsp thawed frozen egg |
| = 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp lukewarm water | ||
| = 2 yolks and 1 tbsp water (in cookies) | ||
| = 2 yolks (in custards, cream fillings, and similar mixture) | ||
| = 2 whites as a thickening agent | ||
| Eggs, uncooked | 1 c | = 5 large eggs |
| = 6 medium eggs | ||
| Eggplant, diced, cooked | 1 lb | = 2 1/2 c |
| Egg white | 1 large (2 tbsp) | = 2 tsp thawed frozen egg white |
| = 2 tbsp sifted, dry egg white powder, and 2 tbsp lukewarm water | ||
| 1 c | = 8 large egg whites | |
| Egg yolk | 1 yolk (1 1/2 tbsp) | = 3 1/2 tbsp thawed frozen egg yolk |
| = 2 tbsp sifted, dry egg yolk | ||
| 1 c | = 12 large egg yolks | |
| Flour, all-purpose (for thickening) | 1 tbsp | = 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch |
| = 1 tbsp granular tapioca | ||
| = 1 tbsp waxy rice flour | ||
| = 2 tbsp browned flour | ||
| = 1 1/2 tbsp whole wheat flour | ||
| = 1/2 tbsp whole wheat flour and 1/2 tbsp all-purpose flour | ||
| = 1 tbsp quick-cooking tapioca | ||
| Flour, all-purpose | 1 c sifted | = 1 c and 2 tbsp cake flour |
| = 1 c rolled oats, crushed | ||
| = 1/2 c cornmeal or soybean flour and 2/3 c all-purpose flour | ||
| = 1/2 c cornmeal, bran, rice flour, or whole wheat flour and 1/2 c all-purpose flour | ||
| = 3/4 c whole wheat flour or bran flour and 1/4 c all-purpose flour | ||
| = 1 c rye or rice flour | ||
| = 1/4 c soybean flour and 3/4 c all-purpose flour | ||
| 1 lb | = 4 c sifted | |
| = 3 1/3 c, unsifted | ||
| Flour, cake | 1 lb | = 4 3/4 c |
| 1 c sifted | = 1 c minus 2 tbsp sifted all-purpose flour (7/8 c) | |
| Flour, self-rising | 1 c | = 1 c minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt |
| Flour, whole wheat | 1 lb | 3 3/4 c |
| Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour. | ||
| Garlic | 1 clove, small | = 1/8 tsp garlic powder |
| Garlic salt | 1 tsp | = 1/8 tsp garlic powder plus 7/8 tsp salt |
| Gelatin, flavored | 3 oz | = 1 tbsp plain gelatin and 2 c fruit juice |
| Ginger | 1/8 tsp | = 1 tsp candied ginger rinsed in water to remove sugar, then finely cut |
| = 1 tbsp raw ginger | ||
| Grapes | 1 lb | = 2 c seeded |
| = 2 1/2 c seedless | ||
| Greens, cooked | 1 lb | = 4 to 6 c |
| Herbs, fresh | 1 tbsp, chopped | = 1/2 tsp dried crushed herbs |
| Honey | 1 c | = 1 1/4 c sugar and 1/4 c water |
| Horseradish | 1 tbsp | = 2 tbsp bottled fresh |
| Lemon | 1 medium | = 1 to 3 tbsp juice |
| = 1 to 2 tsp grated peel | ||
| Lemon juice | 1 tsp juice | = 1/2 tsp vinegar |
| Lemon peel, dried | 1 tsp | = 1 to 2 tsp grated fresh lemon peel |
| = grated peel of 1 medium lemon | ||
| = 1/2 tsp lemon extract | ||
| Lettuce head | 1 lb | = 6 1/4 c |
| Leaf | 1 lb | = 6 1/4 c |
| Romaine | 1 lb | = 6 c |
| Endive | 1 lb | = 4 1/4 c |
| Lime | 1 medium | = 1 1/2 to 2 tbsp juice |
| Macaroni, 1-inch pieces | 2 c uncooked (1/2 lb) | = 4 c cooked |
| = 2 c spaghetti, uncooked | ||
| = 4 c noodles, uncooked | ||
| = 8 oz any pasta | ||
| Maple sugar (grated and packed) | 1/2 c | = 1 c maple syrup |
| 1 tbsp | = 1 tbsp white, granulated sugar | |
| Marshmallows, miniature | 1 c | = 10 large |
| Mayonnaise (for use in salads and salad dressings) | 1 c | = 1/2 c yogurt and 1/2 c mayonnaise |
| = 1 c sour cream | ||
| = 1 c cottage cheese pureed in a blender | ||
| Mei Yen seasoning | 1 tsp | = 1 tsp Beau Monde seasoning |
| = 1/2 tsp salt | ||
| Milk, buttermilk (or sour) | 1 c | = 1 c plain yogurt |
| = 1 c minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (Allow to stand 20 minutes at room temperature.) | ||
| = 1 c sweet milk and 1 3/4 tsp cream of tartar | ||
| Milk, skim | 1 c | = 4 to 5 tbsp non-fat dry milk powder and enough water to make 1 c or follow manufacturer's directions |
| = 1/2 c evaporated milk and 1/2 c water | ||
| Milk, sweetened condensed | 1 can (about 1 1/3 c) | = Heat the following ingredients until sugar and butter are dissolved: 1/3 c plus 2 tbsp evaporated milk, 1 c sugar, and 3 tbsp butter or margarine. |
| = Add 1 c plus 2 tbsp dry milk to 1/2 c warm water. Mix well. Add 3/4 c sugar and 3 tbsp melted butter or margarine. Stir until smooth. | ||
| Milk, whole | 1 c | = 1 c reconstituted non-fat dry milk (Add 2 tbsp butter or margarine, if desired.) |
| = 1/2 c evaporated milk and 1/2 c water | ||
| = 4 tbsp whole dry milk and 1 c water (or follow manufacturer's directions) | ||
| = 1 c fruit juice or 1 c potato water (for use in baking) | ||
| Mushrooms, fresh | 1 lb | = 2 to 3 c whole |
| = 3 oz dried | ||
| = 5 c sliced | ||
| = 1 10-oz can (8 oz, drained weight) | ||
| Mushrooms, canned | 4 oz | = 2 c sliced fresh |
| = 6 tbsp whole, dried mushrooms | ||
| Mustard, dry | 1 tsp | = 1 tbsp prepared mustard |
| Noodles, 1-inch pieces | 1 lb | = 6 to 8 c uncooked |
| = 8 c cooked | ||
| Okra | 1 lb | = 2 1/4 c cooked |
| Onion, fresh | 1 small | = rehydrate 1 tbsp instant minced onion |
| Onion powder | 1 tbsp | = 1 medium onion, chopped |
| = 4 tbsp fresh chopped onion | ||
| Onions | 1 lb | = 3 large onions |
| = 2 to 2 1/2 c chopped | ||
| Orange | 1 medium | = 1/3 to 1/2 c juice |
| = 2 to 3 tbsp grated peel | ||
| Orange peel, dried | 1 tbsp | = 2 to 3 tbsp grated orange peel |
| = grated peel of 1 medium orange | ||
| 2 tsp | = 1 tsp orange extract | |
| Parsley, dried | 1 tsp | = 3 tsp fresh parsley, chopped |
| Parsnips | 1 lb | = 4 medium parsnips |
| = 2 c cooked | ||
| Peaches | 1 lb | = 4 medium |
| = 2 c sliced | ||
| Pears | 1 lb | = 4 medium |
| = 2 1/3 c sliced | ||
| Peas, green, in pod | 1 lb | = 1 c shelled |
| = 1 c cooked | ||
| Peas, black-eyed | 1 lb | = 2 1/3 c cooked |
| Pecans | 1 lb | = 3 1/2 c nut meats |
| Peppers, green bell | 1 tbsp dried | = 3 tbsp fresh green pepper, chopped |
| Peppers, red bell | 1 tbsp dried | = 3 tbsp fresh red pepper, chopped |
| = 2 tbsp chopped pimiento | ||
| Peppermint, dried | 1 tbsp | = 1/4 c chopped fresh mint |
| Pimiento | 2 tbsp dried | = 1 tbsp dried red bell peppers, rehydrated |
| = 3 tbsp fresh red bell pepper, chopped | ||
| Plums | 1 lb | = 8 to 20 whole |
| = 2 c halves | ||
| Potatoes, white | 1 lb whole cooked, diced, or sliced | = 3 medium |
| = 2 1/4 c | ||
| 1 lb mashed | = 1 3/4 c | |
| Prunes | 1 lb | = 2 1/4 c pitted |
| Pumpkin, mashed, cooked | 1 lb | = 1 c |
| Pumpkin pie spice | 1 tsp | = 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg |
| Radishes | 6 oz | = 1 1/4 c sliced |
| Raisins | 1 lb | = 2 3/4 c |
| Rennet | 1 tablet | = 1 tbsp liquid rennet |
| Rhubarb, fresh | 1 lb | = 2 c cooked |
| = 4 to 8 pieces | ||
| Rice | 1 lb | = 6 c cooked |
| = 2 c uncooked | ||
| 1 c regular, uncooked | = 1 c uncooked converted rice | |
| = 1 c uncooked brown rice | ||
| = 1 c uncooked wild rice | ||
| = 2 c cooked | ||
| Rice, instant | 1 to 2 c uncooked | = 1 cup cooked |
| Rutabaga | 1 lb | = 2 1/2 c cubed |
| = 2 c cooked | ||
| Shortening, melted | 1 c | = 1 c cooking oil (Do not substitute unless recipe calls for melted shortening.) |
| Shortening, solid (used in baking) | 1 c | = 1 c minus 2 tbsp lard (7/8 c) |
| = 1 1/8 c butter (Decrease salt called for in recipe by 1/2 tsp.) | ||
| Sour cream, cultured | 1 c | = 3/4 c sour milk or buttermilk and 1/3 c butter or margarine |
| = Blend until smooth: 1/3 c buttermilk, 1 tbsp lemon juice, and 1 c cottage cheese | ||
| = 1 c plain yogurt | ||
| = 3/4 c milk, 3/4 tsp lemon juice, and 1/3 c butter or margarine | ||
| Spaghetti | 1 lb | = 4 to 5 c 2-inch pieces |
| = 9 c cooked | ||
| Spearmint, dried | 1 tbsp | = 1/4 c chopped fresh mint |
| Spinach | 1 lb | = 4 c fresh |
| = 1 1/2 c cooked | ||
| Squash, summer | 1 lb | = 1 2/3 c cooked and mashed |
| Squash, winter | 1 lb | = 1 c cooked and mashed |
| Strawberries | 1 qt | = 4 c sliced |
| Sugar, brown | 1 c firmly packed | = 1 c granulated sugar |
| 1 lb | = 2 1/4 c firmly packed | |
| Sugar, granulated | 1 lb | = 2 1/4 c |
| Sugar, powdered | 1 lb | = 2 3/4 c |
| Sugar, granulated | 1 tsp | = 1/8 tsp noncaloric sweetener solution or follow manufacturer's directions |
| Sugar, granulated | 1 c | = 1 1/2 c corn syrup (Decrease liquid called for in recipe by 1/4 c.) |
| = 1 1/3 c molasses (Decrease liquid called for in recipe by 1/3 c.) | ||
| = 1 c powdered sugar | ||
| = 1 c brown sugar, firmly packed | ||
| = 3/4 c honey (Decrease liquid called for in recipe by 1/4 c; for each c of honey in baked goods, add 1/2 tsp soda.) | ||
| Sweet potatoes | 1 lb | = 3 medium |
| Tapioca, granular | 1 tbsp | = 2 tbsp pearl tapioca |
| Tomatoes, fresh | 1 lb | = 3 to 4 small |
| 2 c chopped | = 1 16-oz can (may need to drain) | |
| juice | 1 c | = 1/2 c tomato sauce and 1/2 c water |
| Turnips | 1 lb | = 3 medium turnips |
| = 2 c cooked | ||
| Worcestershire sauce | 1 tsp | = 1 tsp bottled steak sauce |
| Yeast, active | 1 tsp | = cake yeast, compressed |
| dry | = 1 package (1/4 oz) active dry yeast | |
| Yogurt, plain | 1 c | = 1 c buttermilk |
| = 1 c cottage cheese blended until smooth | ||
| = 1 c sour cream | ||
Equivalent Measures
| This Much | Equals This Much | This Much | Equals This Much | |
|---|---|---|---|---|
| 1 gallon | 4 quarts | 3/8 cup | 6 tablespoons | |
| 1 quart | 2 pints | 1/3 cup | 5 1/3 tablespoons | |
| 1 pint | 2 cups | 1/4 cup | 4 tablespoons | |
| 1 bushel | 4 pecks | 1/8 cup | 2 tablespoons | |
| 1 peck | 8 quarts | 1/16 cup | 1 tablespoon | |
| 1 cup | 16 tablespoons | 1 tablespoon | 3 teaspoons | |
| 7/8 cup | 14 tablespoons or 1 cup minus 2 tablespoons | 3/4 tablespoon | 2 1/4 teaspoons | |
| 3/4 cup | 12 tablespoons | 2/3 tablespoon | 2 teaspoons | |
| 2/3 cup | 10 2/3 tablespoons | 1/2 tablespoon | 1 1/2 teaspoons | |
| 5/8 cup | 10 tablespoons | 1/3 tablespoon | 1 teaspoon | |
| 1/2 cup | 8 tablespoons | 1/4 tablespoon | 3/4 teaspoon | |
| Pinch or dash | 1/16 teaspoon |
| c = cup | lb = pound | oz = ounce | fl oz = fluid ounce |
| qt = quart | tbsp = tablespoon | tsp = teaspoon |
Distributed by Dr. Barbara McLaurin, Extension Human Nutrition Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Publication 1690
Extension Service of Mississippi State University, cooperating with U.S.
Department of Agriculture. Published in furtherance of Acts of Congress,
May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by Mississippi State University. All rights reserved.
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