Cookbook:Substitutions

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Some possible substitutions for common ingredients.

Dairy

Milk (1 Cup)

• 1/2 cup evaporated milk
• 1/2 cup water

Buttermilk (1 Cup)

• 1 cup plain yogurt

or

• 1 cup milk
• 1 tablespoon vinegar or lemon juice.

Leave to curdle for 10-20 minutes if possible.

or

• 1 cup of soy milk
• 1 tablespoon vinegar or lemon juice

Sour Cream (1 Cup)

• 1 cup Plain Yoghurt

Baking

Baking Powder and Baking Soda

• Use a mixture of 2 parts cream of tartar to 1 part baking soda as a substitute for baking powder.
• It is sometimes possible to use baking powder in place of baking soda, however the presence of other acidic agents in the recipe can cause unexpected reactions, and the quantity required (use four times as much baking powder as the recipe calls for baking soda) may leave a slightly unpleasant taste.

Eggs (For Baking)

• 2 tablespoons liquid
• 2 tablespoons flour
• 1/2 tablespoon shortening
• 1/2 teaspoon baking powder

or

• 1 tablespoon cornstarch
• 3 tablespoons water

or

• 3 tablespoons mayonnaise

Cake Flour (1 Cup)

• 1 cup minus 2 tablespoons sifted all purpose flour

or

• 3/4 cup sifted all purpose flour
• 2 tablespoons cornstarch

Self-Rising Flour (1 Cup)

• 1 cup flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Sugar

• 1 cup honey or other syrup
• subtract 1 cup liquid from recipe
• change recipe to treat as a liquid, not as a dry ingredient

Molasses

• 3/4 cup dark-brown sugar
• 1/4 cup water

Liquid Honey (1 Cup)

• 1 1/4 cup sugar
• 1/4 cup water

Light-Brown Sugar

• 1 cup white sugar
• 1 tablespoon molasses

Seafood

Catfish

• Tilapia

or

• Flounder

Salmon

• Trout

Cod

• Haddock

or

• Flounder

Swordfish

• Halibut

or

• Shark