• 1 cup honey Cornstarch (for thickening) 1 tbs. • 2 tbs. all-purpose flour Cream, heavy 1 cup • 3/4 cup milk and 1/3 cup butter or
margarine (only for use in cooking and baking) Cream, light 1 cup • 3/4 cup milk and 3 tbs. Butter or
margarine (only for use in cooking and baking)
• or 1 cup evaporated milk Egg 1 whole • 2 1/2 tbs. sifted dry
whole egg powder Egg white 1 white • 2 tsp. sifted dry egg white powder with 2 tbs. water Flour (for thickening) 1 tbs. • 1 1/2 tsp. cornstarch, arrowroot
starch, potato starch or rice starch
• 1 tbs. granular tapioca, rice flour,
corn flour
•1 1/2 tbs. whole wheat
flour Flour, all purpose 1 cup sifted • 1
cup and 2 tbs. cake flour
• 1 cup minus 2 tbs. unsifted all-purpose flour
• 1 cup rice flour Flour, cake 1 cup sifted • 1 cup minus 2 tbs. all purpose flour Flour, self rising 1 cup • 1 cup minus 2 tsp. all purpose flour
and 1 1/2 tsp. baking powder and 1/2 tsp. salt Flour, whole wheat • Substitute whole wheat flour for 1/4
to 1/2 of white flour called for in recipe Garlic 1 clove • 1/8 – 1/4 tsp. garlic powder Herbs, fresh 1 tbs. • 1 tsp. dried herbs Honey 1 cup • 1 1/4 cup sugar with 1/4 cup water Italian seasonings 1 1/2 tsp. • 1/4 tsp. each dried marjoram, oregano
plus basil plues 1/8 tsp. sage Ketchup (for cooking) 1 cup • 1 cup tomato sauce, 1/2 cup sugar and 2 tbs. vinegar Lemon juice 1 tsp. • 1/2 tsp. vinegar Lemon peel, dried 1 tsp. • 1-2 tsp. fresh grated lemon peel
•
1/2 tsp. lemon extract Mayonnaise (for use in salad dressings) 1 cup • 1 cup sour cream
• 1 cup cottage
cheese pureed in blender Milk, buttermilk or sour milk 1 cup • 1 cup plain yogurt
• 1 cup whole
milk and 1 tbs. lemon juice Milk, sweetened condensed 1 can • Heat and stir 1/3 cup and 2 tbs.
evaporated milk, 1 cup sugar and 3 tbs. butter until sugar has dissolved. Mustard, dry 1 tsp. • 1 tbs. prepared mustard Mustard, prepared 1 tbs. • 1/2 tsp. dry mustard and 2 tsp. Vinegar Saffron 1 tsp. •1 tsp. tumeric Shortening, melted 1 cup • 1 cup cooking oil Shortening, solid 1 cup • 1 1/8 cup butter or margarine (decrease salt in recipe by 1/2 tsp.) Sour cream 1 cup • 1 cup yogurt or 3/4 cup milk, 3/4 tsp. lemon juice and
1/2 cup butter Soy sauce 1 tbs. • 1 tbs. teriyaki Sauce Tomato Sauce 1 cup • 6 tbs. tomato paste and 1/2 water Yeast, active dry 1 tbs. • 1 package active dry yeast Yogurt, plain 1 cup • 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream ]]> http://www.delicat.ca/index.php/2005/03/28/ingredient-substitutions/feed/ 0 http://www.delicat.ca/index.php/2005/03/28/measurement-equivalents/ http://www.delicat.ca/index.php/2005/03/28/measurement-equivalents/#comments Mon, 28 Mar 2005 13:43:03 +0000 amyt http://www.delicat.ca/cookbook/?page_id=36 16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup