Sometimes it is annoying when you find a recipe and do not have all the ingredients.
This handy table lists alternative ingredients as well as healthy alternatives or make your own.
There's also additional links at the foot of the page with handy links.
| Ingredient | Amount/ Healthy Alternative/ Make your own | Substitution |
| Allspice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves OR 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves |
| Arrowroot starch | 1 teaspoon | 1 tablespoon flour, OR 1 teaspoon cornstarch |
| Apple Pie Spice | 1 teaspoon | 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom |
| Baking mix | 1 cup | 1 cup pancake mix OR 1 cup |
| Baking Powder, Double-Acting | 1 tsp | 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar |
| Baking powder | 1 teaspoon | 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) |
| Beef (ground) | Healthy Alternative | Extra-lean or lean ground beef, ground chicken breast or turkey breast (make sure no poultry skin has been added to the product) |
| Beer | 1 cup | 1 cup non-alcoholic beer OR 1 cup chicken broth |
| Brandy | 1/4 cup | 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup |
| Bread crumbs | 1 cup | 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats Rolled oats or crushed bran cereal quarter cup dry breadcrumbs - 1 slice bread half cup soft breadcrumbs - 1 slice bread |
| Broth: beef or chicken | 1 cup | 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth |
| Brown sugar | 1 cup, packed | 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar |
| Butter (salted) | 1 cup | 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt |
| Butter (unsalted) | 1 cup | 1 cup vegetable shortening (for baking) - An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80 per cent fat often give the fat percentage on the front of the package. If the margarine is labelled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine. TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis. Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil. |
| Butter, margarine, shortening or oil in baked goods | Healthy Alternative | Applesauce or prune puree for half of the called-for butter, shortening or oil; butter spreads or shortenings specially formulated for baking that don't have trans fats. Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening. Also don't substitute diet, whipped or tub-style margarine for regular margarine |
| Butter, margarine, shortening or oil to prevent sticking | Healthy Alternative | Cooking spray or nonstick pans |
| Buttermilk | 1 cup | 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (allow to stand 5 minutes) |
| Buttermilk | Make your own | There are a few things that can be used to stand in for buttermilk if it is not available. If you have some regular, plain yogurt to hand then use 200mls (2/3 cup) yogurt to 50mls (1/3 cup) milk. If you have Greek yogurt only then use equal quantities of Greek yogurt and milk. The yogurt/milk combination is particularly good as a substitute for buttermilk in marinades. Alternatively you can sour some milk by adding some acid. Pour 250mls (1 cup) milk into a jug and stir in 1 (15ml) tablespoon of lemon juice or white wine vinegar. Stir well and leave to stand for 5 minutes before using as directed in the recipe. Full fat (whole) milk or semi-skimmed (reduced fat) milk work best here as skimmed (non fat) milk tends to turn a little watery. Alternate: Buttermilk: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for. |
| Cheddar cheese | 1 cup shredded | 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese |
| Chervil | 1 tablespoon chopped fresh | 1 tablespoon chopped fresh parsley |
| Chicken base | 1 tablespoon | 1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup |
| Chili Sauce | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice |
| Chocolate(semisweet) | 1 ounce | 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening |
| Chocolate unsweetened | 1 ounce | 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil OR 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil |
| Cocoa | 1/4 cup | 1 (1-ounce) square unsweetened chocolate |
| Condensed cream of mushroom soup | 1 (10.75-ounce) can | 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup |
| Corn syrup | 1 cup | 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup |
| Cornstarch | 1 tbsp | 2 tablespoons flour TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour. Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.) |
| Cottage cheese | 1 cup | 1 cup farmer's cheese OR 1 cup ricotta cheese |
| Cracker crumbs | 1 cup | 1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats 3/4 cup - 1 cup dry bread crumbs |
| Cream | Healthy Alternative | Fat-free half-and-half, evaporated skim milk |
| Cream (half and half) | 1 cup | 7/8 cup milk plus 1 tablespoon butter |
| Cream (heavy) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter (this will not whip) |
| Cream (light) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons melted butter |
| Cream (whipped) | 1 cup | 1 cup frozen whipped topping, thawed |
| Cream (unwhipped) | 1 cup | If you wish to use a commercial pre-whipped whipped cream or whipped cream substitute rather than whip your own cream, use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product 2/3 cup well-chilled evaporated milk, whipped; or 1 cup nonfat dry milk powder whipped with 1 cup ice water |
| Cream (sour) | 1 cup | 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter, 7/8 cup buttermilk or plain yogurt plus 3 tablespoons melted butter |
| Cream cheese | 1 cup | 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth |
| Cream Cheese (full fat) | Healthy Alternative | Fat-free or low-fat cream cheese, Neufchatel, or low-fat cottage cheese pureed until smooth |
| Cream of tartar | 1 teaspoon | 2 teaspoons lemon juice or vinegar |
| Crème fraiche | 1 cup | Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature |
| Egg | 1 whole (3 tablespoons or 1.7 oz) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions - Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only) TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand. |
| Egg | Healthy Alternative | Two egg whites or 1/4 cup egg substitute for each whole egg |
| Evaporated milk | 1 cup | 1 cup light cream |
| Farmer's cheese | 8 ounces | 8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained |
| Fats for baking | 1 cup | 1 cup applesauce OR 1 cup fruit puree |
| Flour--Bread | 1 cup | 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets) |
| Flour--Cake | 1 cup | 1 cup all-purpose flour minus 2 tablespoons |
| Flour--Self-Rising | 1 cup | 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt |
| Flour All purpose | 1 cup | 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product. 1–1/8 cups cake flour; or 5/8 cup potato flour; or 1–1/4 cups rye flour or coarsely ground whole-grain flour; or 1 cup cornmeal |
| Flour All purpose | Definition | All purpose flour is a kind of flour used for all matters.Generaly you use hard flour for pizza,bread and generally food which has to double or grow in size. Soft flour is a flour used for cookies,cakes,creams. All purpose means that it can be used for all kind of recipes. It doesn't contains baking powder unless specified. |
| Flour All purpose (plain) | Healthy Alternative | Whole-wheat flour for half of the called-for all-purpose flour in baked goods. Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins. |
| Fruit canned in syrup | Healthy Alternative | Fruit canned in its own juices or in water, or fresh fruit |
| Garlic | 1 clove | 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe, or instant minced garlic |
| Gelatin | 1 tablespoon, granulated | 2 teaspoons agar agar |
| Ginger--dry | 1 teaspoon | 2 teaspoons chopped fresh ginger |
| Ginger--fresh | 1 teaspoon, minced | 1/2 teaspoon ground dried ginger |
| Green onion | 1/2 cup , chopped | 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots |
| Hazelnuts | 1 cup whole | 1 cup macadamia nuts OR 1 cup almonds |
| Herbs--fresh | 1 tablespoon chopped fresh | 1 teaspoon (chopped or whole leaf) dried herbs |
| Herring | 8 ounces | 8 ounces of sardines |
| Honey | 1 cup | 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup 1–1/4 cups sugar plus 1/2 cup liquid |
| Hot pepper sauce | 1 teaspoon | 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar |
| Ketchup | 1 cup | 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar |
| Lard | 1 cup | 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter |
| Lemon grass | 2 fresh stalks | 1 tablespoon lemon zest |
| Lemon juice | 1 teaspoon | 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice |
| Lemon zest | 1 teaspoon | 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice |
| Lemon juice & rind | 1 | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind |
| Lettuce (iceberg) | Healthy Alternative | Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress |
| Lime juice | 1 teaspoon | 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice |
| Lime zest | 1 teaspoon | 1 teaspoon lemon zest |
| Macadamia nuts | 1 cup | 1 cup almonds OR 1 cup hazelnuts |
| Mace | 1 teaspoon | 1 teaspoon nutmeg |
| Margarine | 1 cup | 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt For additional information about using the various forms of margarine in recipes, check the Web site of the National Association of Margarine Manufacturers: www.margarine.org/howtousemargarine.html |
| Marshmalows, minature | 1 cup | 10 large marshmallows |
| Mayonnaise | 1 cup | 1 cup sour cream OR 1 cup plain yogurt For use a salad dressing 1 cup sour cream, 1 cup yogurt, 1 cup cottage cheese pureed in blender - Or use any of the above for part of the mayonnaise |
| Mayonnaise | Healthy Alternative | Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise |
| Meat | Healthy Alternative | Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews |
| Milk--whole | 1 cup | 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water; 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup skim milk plus 2 teaspoons melted butter |
| Milk (skimmed) | 1 cup | 1/3 cup instant nonfat dry milk plus 3/4 cup water |
| Milk (sour) | 1 cup | 1 cup minus 1 tablespoon milk plus 1 tablespoon vinegar or lemon juice. Stir and let stand 5 minutes |
| Mint--fresh | 1/4 cup chopped | 1 tablespoon dried mint leaves |
| Milk (evaporated) | Healthy alternative | Evaporated skim milk |
| Milk (whole) | Healthy alternative | Reduced-fat or fat-free milk |
| Molasses | 1 cup | Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar |
| Mustard--prepared | 1 tablespoon | Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar 1tsp dry mustard (in cooked mixtures) or powdered mustard 1 tbs prepared mustard |
| Oil based marinades | Healthy alternative | Wine, balsamic vinegar, fruit juice or fat-free broth |
| Onion | 1 cup, chopped | 1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder FOR 1 small or 1/4 cup chopped, fresh onion :1 tablespoon instant minced onion TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions -- one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes FOR a small chopped onion - 1 tablespoon instant minced onion; or 1 teaspoon onion powder; or 1/4 cup frozen chopped onion |
| Orange juice | 1 tablespoon | 1 tablespoon other citrus juice |
| Orange zest | 1 tablespoon | 1/2 teaspoon orange extract OR 1 teaspoon lemon juice |
| Parmesan cheese | 1/2 cup, grated | 1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese |
| Parsley | 1 tablespoon chopped fresh | 1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley |
| Pasta | 4 cups cooked | The National Pasta Association suggests these substitution ratios. Check www.ilovepasta.org/faqs.html#Q10 for more information. - 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta - Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles. |
| Pasta (white) | Healthy alternative | Whole-wheat pasta |
| Pepperoni | 1 ounce | 1 ounce salami |
| Pumpkin pie spice | 1 tsp | 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg |
| Raisin | 1 cup | 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes |
| Rice--white | 1 cup, cooked | 1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice |
| Rice | Any amount | Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match. Visit the USA Rice Federation's Website to learn more about cooking with the different forms of rice. |
| Rice (white | Healthy Alternative | Brown rice, wild rice, bulgur or pearl barley |
| Ricotta | 1 cup | 1 cup dry cottage cheese OR 1 cup silken tofu |
| Rum | 1 tablespoon | 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon Any amount: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water |
| Saffron | 1/4 teaspoon | 1/4 teaspoon turmeric |
| Salad dresing | Healthy alternative | Fat-free or reduced-calorie dressing or flavored vinegars |
| Salami | 1 ounce | 1 ounce pepperoni |
| Seasoning salt, such as garlic salt, celery salt or onion salt | Healthy alternative | Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onions |
| Semisweet chocolate chips | 1 cup | 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit |
| Shallots, chopped | 1/2 cup | 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion |
| Shortening | 1 cup | 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe |
| Soup (creamed) | Healthy alternative | Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents |
| Soups, sauces, dressings, crackers, or canned meat, fish or vegetables | Healthy alternative | Low-sodium or reduced-sodium versions |
| Sour cream | 1 cup | 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter |
| Sour cream (full fat) | Healthy alternative | Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt |
| Sour milk | 1 cup | 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken |
| Soy sauce | 1/2 cup | 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water |
| Soy sauce | Healthy alternative | Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce |
| Stock--beef or chicken | 1 cup | 1 cube beef or chicken bouillon dissolved in 1 cup water |
| Sugar granulated | 1 cup | 1 cup firmly packed brown sugar; or 1–3/4 cups confectioners' sugar (do not substitute in baking); or 1/2 cup honey; or 1 cup superfine sugar; or 1–1/2 cups corn syrup; or 2/3 cup maple syrup (for last two, reduce liquid in recipe by 25 percent) |
| Sugar confectioners or powdered | 1 cup | 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery. |
| Sugar | Healthy alternative | In most baked goods you can reduce the amount of sugar by one-half; intensify sweetness by adding vanilla, nutmeg or cinnamon |
| Sweetened condensed milk | 1 (14-ounce) can | 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes |
| Syrup | Healthy alternative | Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup |
| Table salt | Healthy alternative | Herbs, spices, citrus juices (lemon, lime, orange), rice vinegar, salt-free seasoning mixes or herb blends |
| Tomatoes canned | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water; or 1–1/3 cups chopped fresh tomatoes, simmered |
| Tomato juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water; 1/2 cup tomato sauce plus 1/2 cup water plus dash each salt and sugar; or 1/4 cup tomato paste plus 3/4 cup water plus salt and sugar, to taste |
| Tomato ketchup | 1/2 cup | 1/2 cup tomato sauce plus 2 tablespoons sugar, 1 tablespoon vinegar, and 1/8 teaspoon ground cloves |
| Tomato puree | 1 cup | 1/2 cup tomato paste plus 1/2 cup water |
| Tomato soup | 10 3/4oz | 1 cup tomato sauce plus 1/4 cup water |
| Vanilla | 1-inch bean | 1 teaspoon vanilla extract |
| Vegetable oil--for baking | 1 cup | 1 cup applesauce OR 1 cup fruit puree |
| Vegetable oil--for frying | 1 cup | 1 cup lard OR 1 cup vegetable shortening |
| Vinegar | 1 teaspoon | 1 teaspoon lemon or lime juice OR 2 teaspoons white wine |
| White sugar | 1 cup | 1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup |
| Wine | 1 cup | 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water ANY AMOUNT red wineThe same amount of grape juice or cranberry juice or WHITE wine The same amount of apple juice or white grape juice |
| Yeast-active dry | 1 (.25-ounce) package | 1 cake compressed yeast( 3/5oz) sub: 1 package (1/4 ounce) active dry yeast - Scant 2 1/2 teaspoons loose active dry yeast OR 2 1/2 teaspoons rapid rise yeast |
| Yogurt | 1 cup | 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk |
| Yogurt, fruit-flavored | Healthy alternative | Plain low-fat yogurt with fresh fruit slices |
Ingredient Substitutions
www.ext.nodak.edu/extpubs/yf/foods/he198w.htm
This listing by North Dakota State University Extension is very comprehensive on everything from Allspice to Yogurt.
Herbs and Spices http://pubs.ext.vt.edu/348/348-907/348-907.pdf
Virginia Cooperative Extension's site is especially helpful in giving suggestions on reducing the fat, sodium and sugar in foods and instead using herbs and spices for flavor.
Ingredient Substitutions http://extension.usu.edu/files/publications/publication/FN_255.pdf Utah State University Cooperative Extension has a chart providing basic ingredient substitutions. It also provides an equivalent measures section at the end.
Preparing Healthy Food: How To Modify a Recipe www.ag.ohio-state.edu/~ohioline/hyg-fact/5000/5543.html Ohio State University Extension's Fact Sheet explains how to substitute ingredients to make recipes more nutritious or lower in fat.
Food and Nutrition Solutions http://www.solutions.uiuc.edu/directory.cfm?series=3&cat=63&Parents=0|3|27 University of Illinois Cooperative Extension Service gives basic ingredient substitutions.
Ingredient Substitutions http://www.ext.colostate.edu/pubs/foodnut/09329.pdf
Colorado State University Cooperative Extension has a table providing basic ingredient substitutions.
The Cook's Thesaurus www.foodsubs.com This site offers thousands of substitution suggestions.
Food Lover's Companion www.epicurious.com/cooking/how_to/food_dictionary
If you've never heard of one of the ingredients in a recipe and have no idea of what you could substitute, this online food dictionary of more than 4,000 items from Epicurious may help you out.
Home Baking www.homebaking.org Visit this site to access links to food companies and organizations, an ingredient glossary and an "Ask the Experts" (under "Educator Resources").
Ingredient Substitution Books You'll also may find information on substituting foods in a section or sections of a cookbook where the major ingredients featured in the recipes are described. Food FAQs -- Substitutions, Yields and Equivalents by Resnik, Linda and Brock, Dee. http://www.faqspress.com/index3.htm
