More Substitutions

Equivalents

Substitutions - Find the substitute or equivalent of ingredients here.



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Substitutions and Equivalents

More Substitutions and equivalents so you know what to use when you run out of something or need to know how many cups of flour in a pound.

Knowing more substitutions and equivalents will be very helpful when you want to use up ingredients or replace others in a recipe. It'll help you when you;re shopping, too, helping you to buy just right amount.

Best Pennywise Tip: Bookmark this page so you can find it whenever you need it!






The recipe calls for 3 cups of cheese - what do you need to buy?

CHEESE, GRATED

1 lb = 454 g = 4 cups grated dry cheese or 5 cups freshly grated

3/4 lb = 340 g = 3 cups grated cheese

1/2 lb = 227 g = 2 cups grated cheese




What's in a pound?

1 POUND EQUALS

2 cups water

4 cups flour

4 ½ cups cake flour

3 cups corn meal

2 cups dry beans

2 1/3 cups uncooked rice

3 cups macaroni

2 cups diced meat

4 cups cocoa powder

5 cups coconut

4 cups chopped nutmeats

2 cups butter

2 cups shortening

2 cups granulated sugar

2 1/4 cups brown sugar

3 1/3 cups powdered sugar

2 ½ cups raisins (with seeds)

3 cups seedless raisins

2 cups dates

3 cups dried apricots

3 cups chopped figs

2 ½ cups dried prunes

4 cups grated dry cheese

2 cups cottage cheese



AND THEN THERE’S More Substitutions

1 cup molasses (13 ounces)

1 cup honey (3/4 pound)


1 cup nutmeats = 5 ounces
1 cup uncooked rice = 3 to 4 cups cooked

1 lemon = 2 to 3 Tbsp juice

1 orange = 6 to 8 Tbsp juice


1 tsp Baking powder = ¼ tsp baking soda plus ½ tsp cream of tartar


Baking Chocolate - 1 ounce = 1 square (30g) = 3 Tbsp (45ml)cocoa powder plus 1 Tbsp (15ml) butter or margarine


1 ounce = 3 Tbsp (45ml) carob powder plus 2 Tbsp (30ml) water



More Substitutions and Equivalents to help with your baking - Milk, yoghurt, sour cream, yeast and garlic

4 Tbsp powdered milk plus 1 cup water = 1 cup milk

½ cup evaporated milk plus ½ cup water = 1 cup milk

1 cup yoghurt = 1 cup buttermilk

1 cup yoghurt = 1 cup sour cream

1 cup sour cream = 3 Tbsp butter plus 7/8 cup sour milk

1 cup whipping cream = 3/4 cup milk plus 1/3 cup butter

1/3 cup evaporated milk = 1/3 cup dry powdered milk plus 6 Tbsp. water


4 Tbsp dry baking yeast = 1 ounce

1 package active dry yeast = 1 cake compressed


1 tsp garlic powder = 1 clove



SUGAR Substitutions

1 cup sugar = 1 cup honey (reduce liquid by 1/4 cup in recipe)

1 cup sugar = 1 cup corn syrup (reduce liquid by 1/3 cup in recipe)

1 cup granulated sugar = 1 1/4 cup molasses (reduce liquid by ¼ cup in recipe)

1 cup sugar = 2/3 cup honey (for sweetness)

1 cup granulated sugar = 2 cups sifted powdered sugar

1 cup granulated sugar = 1 cup packed brown sugar

1 cup brown sugar = 1/2 cup granulated sugar plus 2 Tbsp molasses



EGGS & EGG SUBSTITUTE

8-10 egg whites = 1 cup

12-14 egg yolks = 1 cup

1 egg = 2 egg yolks

1 egg is equal in leavening power to ½ tsp baking powder



How To Make Egg Substitute:

1 egg = 1 tsp gelatin, 3 Tbsp cold water and 7 tsp boiling water

2 eggs = 2 tsp gelatin, 1/3 cup cold water, and ½ cup boiling water

3 eggs = 1 Tbsp gelatin, ½ cup cold water and ½ cup boiling water


Directions for Egg Substitute:

a. Sprinkle gelatin on cold water in mixing bowl to soften. Mix thoroughly with spoon.

b. Add boiling water. Stir until it is dissolved.

c. Place in freezer to thicken while preparing cookie or cake recipe.

VERY IMPORTANT: When time to add the “egg substitute”, first beat the gelatin and water (now thickened) until frothy. Then add to batter.

(1 ounce of gelatin has 9 calories; 1 egg has 70 calories BUT 1 egg has 6 grams of Protein while 1 tsp of gelatin has only 2 ½ grams of Protein but no cholesterol)




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