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MOONDRAGON'S NUTRITION INFORMATION - RECIPES
BAKING & FOOD SUBSTITUTIONS




The substituted food may not perform exactly as the original food. Each ingredient has specific functions in a recipe, and a substitute may alter the flavor, color, texture, or volume, but still result in an acceptable product.

Click on the letters below to "jump" to the substitutions that begin with that letter, or scroll down the page to find the substitution you are looking for.



A B C D E F G H L M
N O P R S T V W Y  




ABBREVIATIONS

Teaspoon = tsp
Tablespoon = tbsp

A
INGREDIENT AMOUNT SUBSTITUTES
Allspice 1 tsp
  • 1 tsp cinnamon and 1 tsp ground cloves
Apple Pie Spice 1 tsp
  • 1 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom
Arrowroot Starch 1 tsp
  • 1 tbsp flour
  • 1 tsp cornstarch
B
INGREDIENT AMOUNT SUBSTITUTES
Baking Powder 1 tsp
  • 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
  • 1/3 tsp baking soda and 1/2 tsp cream of tartar
  • 1/4 tsp baking soda and 1/2 cup sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup)
  • 1/4 tsp baking soda and 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
  • 1/4 tsp baking soda and 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
  • 1-1/2 tsp phosphate or tartrate baking powder
Bay Leaf 1 whole
  • 1/4 tsp crushed
Beau Monde Seasoning 1 tsp
  • 1 tsp seasoning or seasoned salt
  • 1/2 tsp table salt
  • 1/2 tsp Mei Yen seasoning
Brandy 1/4 cup
  • 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Broth, Beef or Chicken 1 cup
  • 1 bouillon cube dissolved in 1 cup boiling water
  • 1 cup boiling water
  • 1 tsp powdered broth base dissolved in 1 cup boiling water
Butter 1 cup
  • 7/8 to 1 cup hydrogenated fat and 1/2 tsp salt
  • 7/8 cup lard plus 1/2 tsp salt
  • 1 cup margarine
  • 7/8 cup oil plus 1/2 tsp salt
C
INGREDIENT AMOUNT SUBSTITUTES
Catsup 1 cup
  • 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chicken Stock Base, Instant 1 tsp
  • 1 chicken bouillon cube
Chicken Stock Base, Instant 1 tbsp dissolved in 1 cup water
  • 1 cup canned or homemade chicken broth or chicken stock
Chili Sauce 1 cup
  • 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice
Chives, Finely Chopped 2 tsp
  • 2 tsp green onion tops, finely chopped
Chocolate Chips, Semisweet 1 ounce
  • 1 ounce sweet cooking chocolate
Chocolate, Semisweet 1-2/3 ounces
  • 1 ounce unsweetened chocolate and 4 tsp sugar
Chocolate, Semisweet Chips, Melted 6-ounce package
  • 2 squared unsweetened chocolate, 2 tbsp shortening, and 1 cup sugar
Chocolate, Unsweetened 1 square or 1 ounce
  • 3 tbsp cocoa and 1 tbsp fat
Cocoa 1/4 cup or 4 tbsp
  • 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)
Coconut 1 tbsp grated, dry
  • 1-1/2 tbsp fresh grated coconut
Coconut Cream 1 cup
  • 1 cup whipping cream
Coconut Milk 1 cup
  • 1 cup whole milk
Cornmeal, Self-Rising 1 cup
  • 7/8 cup plain, 1-1/2 tbsp baking powder, and 1/2 tsp salt
Corn Syrup 1 cup
  • 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
  • 1 cup honey
Cornstarch (For Thickening) 1 tbsp
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated tapioca
Cracker Crumbs 3/4 cup
  • 1 cup dry bread crumbs
Cream, Half-&-Half 1 cup
  • 7/8 cup milk and 1/2 tbsp butter or margarine
  • 1 cup evaporated milk, undiluted
  • 1/2 cup coffee cream plus 1/2 cup milk
Cream, Heavy 1 cup
  • 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
Cream, Light 1 cup
  • 3/4 cup milk and 3 tbsp butter or margarine (for use in cooking or baking)
  • 1 cup evaporated milk, undiluted
Cream, Whipped Any amount
  • Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.
Cream of Tartar 1/2 tsp
  • 1-1/2 tsp lemon juice or vinegar
D
INGREDIENT AMOUNT SUBSTITUTES
Dill Plant, fresh or dried 3 heads
  • 1 tbsp, dill seed
E
INGREDIENT AMOUNT SUBSTITUTES
Egg 1 whole (3 tbsp)
  • 3 tbsp and 1 tsp thawed frozen egg
  • 2-1/2 tbsp sifted, dry whole egg powder and 2-1/2 tbsp warm water
  • 2 yolks and 1 tbsp water (in cookies)
  • 2 yolks (in custards, cream fillings, and similar mixtures)
  • 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
  • 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
  • Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tbsp)
  • 1/4 cup commercial egg substitute
Egg White 1 white (2 tbsp)
  • 2 tbsp thawed frozen egg white
  • 2 tsp sifted, dry egg white powder and 2 tbsp lukewarm water
Egg Yolk 1 yolk (1-1/2 tsp)
  • 2 tbsp sifted, dry egg yolk powder and 2 tsp water
  • 1-1/3 tbsp thawed frozen egg yolk
F
INGREDIENT AMOUNT SUBSTITUTES
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
  • 1 tbsp waxy corn flour
  • 2 tbsp browned flour
  • 1-1/2 tsp whole wheat flour and 1/2 tsp all purpose flour
Flour, All-Purpose

Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. 		1 cup sifted
  • 1 cup and 2 tbsp cake flour
  • 1 cup minus 2 tbsp unsifted all-purpose flour
  • 1-1/2 cup bread crumbs
  • 1 cup rolled oats
  • 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
  • 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
  • 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
  • 1 cup rye or rice flour
  • 1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, Cake 1 cup sifted
  • 1 cup minus 2 tbsp sifted all-purpose flour
Flour, Self-Rising 1 cup
  • 1 cup minus 2 tbsp all-purpose flour and 1-1/2 tsp baking powder and 1/2 tsp salt.
Flour, Whole Wheat Any amount
  • Substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe
G
INGREDIENT AMOUNT SUBSTITUTES
Garlic 1 clove, small
  • 1/8 tsp garlic powder or instant minced garlic
  • 1/2 - 1 tsp garlic salt (reduce amount salt called for in recipe)
Gelatin, Flavored 3-ounce package
  • 1 tbsp plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp, powdered
  • 1 tbsp candied ginger rinsed in water to remove sugar and finely cut
  • 1 tbsp raw ginger
H
INGREDIENT AMOUNT SUBSTITUTES
Herbs, Fresh 1 tbsp finely cut
  • 1 tsp dried herbs
Honey 1 cup
  • 1-1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe)
Horseradish 1 tbsp fresh
  • 2 tbsp bottled
L
INGREDIENT AMOUNT SUBSTITUTES
Lemon 1 tsp juice
  • 1/2 tsp vinegar
Lemon 1 medium
  • 2 - 3 tbsp juice and 1 - 2 tsp rind
Lemon peel, dried 1 tsp
  • 1 - 2 tsp grated fresh lemon peel
  • Grated peel of 1 medium lemon
  • 1/2 tsp lemon extract
M
INGREDIENT AMOUNT SUBSTITUTES
Macaroni, (4 cups cooked) 2 cups uncooked
  • 2 cups spaghetti, uncooked
  • 4 cups noodles, uncooked
Maple Sugar 1/2 cup
  • 1 cup maple syrup
Maple Sugar (Grated & Packed) 1 tbsp
  • 1 tbsp white, granulated sugar
Maple Syrup About 2 cups
  • Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring
Marshmallows, Miniature 1 cup
  • 10 large
Mayonnaise
(For use in salads and salad dressings.) 		1 cup
  • 1/2 cup yogurt and 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cottage cheese pureed in blender
Me Yen Seasoning 1 tsp
  • 1 tsp Beau Monde seasoning
  • 1/2 tsp table salt
Milk, Buttermilk 1 cup
  • 1 cup plain yogurt
Milk, Buttermilk or Sour 1 cup
  • 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (allow to stand for 5-10 minutes)
  • 1 cup sweet milk and 1-3/4 tsp cream of tartar
Milk, Evaporated (Whole or Skim) 1/2 cup plus 1/2 cup water
  • 1 cup liquid whole milk
Milk, Skim 1 cup
  • 4 to 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions
Milk, Skim 1/4 cup
  • 4 tsp non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
  • 2 tbsp evaporated skim milk and 2 tbsp water
Milk, Sweetened Condensed 1 can (about 1-1/3 cup)
  • Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine
Milk, Whole 1 cup
  • 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
  • 1/2 cup evaporated milk and 1/2 cup water
  • 4 tbsp whole dry milk and 1 cup water, or follow manufacturer's directions
  • 1 cup fruit juice or 1 cup potato water (for use in baking)
  • 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
  • 1 cup soy or almond milk
  • 1 cup water plus 1-1/2 tsp butter in baking
  • 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
Mint Leaves, Fresh Chopped 1/4 cup
  • 1 tbsp dried mint leaves
Molasses 1 cup
  • 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
  • 3/4 cup sugar plus 1-1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
Mushrooms 1 pound fresh
  • 3 ounces dried mushrooms plus 1-1/2 cups water
  • 1 10-ounce can
Mushrooms, Powdered 1 tbsp
  • 3 tbsp whole, dried mushrooms
  • 4 ounces fresh
  • 2 ounces canned
Mustard, Dry 1 tsp
  • 1 tbsp prepared mustard
  • 1/2 tsp mustard seeds
N
INGREDIENT AMOUNT SUBSTITUTES
Nuts 1 cup
  • 1 cup rolled oats, browned (in baked products)
O
INGREDIENT AMOUNT SUBSTITUTES
Oil
(For Sautéing) 		1/4 cup
  • 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard
Onion, Fresh 1 small
  • Re-hydrate 1 tbsp instant minced onion
Onion 1 small
  • 1/4 cup chopped, fresh onion
  • 1-1/3 tsp onion salt
  • 1 - 2 tbsp instant minced onion
  • 1 tsp onion powder
Onions, Instant Minced 1 tbsp
  • 2 tbsp fresh onion, chopped
Onion Powder 1 tbsp
  • 1 medium onion, chopped
  • 4 tbsp fresh chopped onion
Orange 1 medium
  • 6 - 8 tbsp juice; 3/4 cup diced; 2 - 3 tbsp grated rind
Orange Peel, Dried 1 tbsp
  • 2-3 tsp grated fresh orange peel
  • Grated peel of 1 medium orange
Orange Peel, Dried 2 tsp
  • 1 tsp orange extract
Orange Peel, Fresh 1 medium
  • 2 - 3 tbsp grated fresh orange peel
P
INGREDIENT AMOUNT SUBSTITUTES
Parsley, Dried 1 tsp
  • 3 tsp fresh parsley, chopped
Pepper, White 1 tsp
  • 1 tsp black pepper
Peppers, Green Bell 1 tbsp dried
  • 3 tbsp fresh green pepper, chopped
Peppers, Red Bell 1 tbsp dried
  • 3 tbsp fresh red bell pepper, chopped
  • 2 tbsp chopped pimento
Peppermint, Dried 1 tbsp
  • 1/4 cup chopped fresh mint
Pimento 2 tbsp, chopped
  • Re-hydrate 1 tbsp dried red bell peppers
  • 3 tbsp fresh red bell pepper, chopped
Pumpkin Pie Spice 1 tsp
  • 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg
R
INGREDIENT AMOUNT SUBSTITUTES
Rennet 1 tablet
  • 1 tbsp liquid rennet
Rice (3 cups Cooked) 1 cup regular, uncooked
  • 1 cup uncooked converted rice
  • 1 cup uncooked brown rice
  • 1 cup uncooked wild rice
  • 1 cup bulgur or pearl barley, cooked
Rum 1/4 cup
  • 1 tbsp rum extract plus enough liquid to make 1/4 cup
S
INGREDIENT AMOUNT SUBSTITUTES
Shortening, Melted 1 cup
  • 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)
Shortening, Solid (Used in Baking) 1 cup
  • 1 cup minus 2 tbsp lard
  • 1-1/8 cups butter (decrease salt called for in recipe by 1/2 tsp)
  • 1-1/8 cup margarine (decrease salt called for in recipe by 1/2 tsp)
Sour Cream, Cultured 1 cup
  • 3/4 cup sour milk and 1/3 cup butter or margarine
  • 3/4 cup buttermilk and 1/3 cup butter or margarine
  • Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
  • 1 cup plain yogurt
  • 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine
Spearmint, Dried 1 tbsp
  • 1/4 cup chopped fresh mint
Sugar, Brown 1 cup firmly packed
  • 1 cup granulated sugar
  • 1 cup granulated sugar plus 1/4 cup unsulphured molasses
  • 1/2 cup liquid brown sugar
Sugar, White 1 cup
  • 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
  • 1-1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
  • 1 cup powdered sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
  • 1-3/4 cup confectioner's sugar, packed
T
INGREDIENT AMOUNT SUBSTITUTES
Tapioca, Granular 1 tbsp
  • 2 tbsp pearl tapioca
Tapioca, Quick-Cooking For Thickening 1 tbsp
  • 1 tbsp of flour
Tomatoes, Canned 1 cup
  • 1-1/3 cups diced tomatoes simmered 10 minutes
Tomatoes, Fresh 2 cups, chopped
  • 1 16-ounce can
Tomatoes, Packed 1 cup
  • 1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice 1 cup
  • 1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce 2 cups
  • 3/4 cup tomato paste plus 1 cup water
Tomato Soup 1 10-3/4 ounce can
  • 1 cup tomato sauce plus 1/4 ounce can cup water
V
INGREDIENT AMOUNT SUBSTITUTES
Vanilla Bean 1/2 bean
  • 1 tbsp vanilla extract
W
INGREDIENT AMOUNT SUBSTITUTES
Worcestershire Sauce 1 tsp
  • 1 tsp bottled steak sauce
Y
INGREDIENT AMOUNT SUBSTITUTES
Yeast, Active Dry 1 tablespoon
  • 1 yeast cake, compressed
  • 1 package active dry yeast
Yogurt, Plain 1 cup
  • 1 cup buttermilk
  • 1 cup cottage cheese blended until smooth
  • 1 cup sour cream


This chart was based on "Ingredient Substitutions & Food Yields
By Karen Penner, Extension Specialist, Foods and Nutrition



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