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This publication has useful information on substitutions and equivalents. However, remember your substituted ingredient may not perform just like the original in the recipe. Many substitutions or equivalents will perform the same: 4 ounces of spaghetti for 4 ounces of noodles. Other substitutes have similar properties but will not perform exactly the same. For example, 1 cup of white sugar and 1 cup of honey will make your dessert sweet, but the honey will also make the product brown more, add a flavor of its own, and require you to decrease other liquids in the recipe.Each ingredient has a specific function, and substitutions could result in changes. Therefore, use substitutions for emergencies or when you don't mind a slight variation in the taste or substance.
Ingredient Amount Substitute or Equivalent Allspice 1 tsp = 1/2 tsp cinnamon and 1/2 tsp ground cloves Apples 1 lb = 3 or 4 medium = 3 c sliced Apple pie spice 1 tsp = 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom Arrowroot starch 1 1/2 tsp = 1 tbsp flour = 1 1/2 tsp cornstarch Asparagus 1 lb = 16 to 20 spears Baking powder 1 tsp = 1/3 tsp baking soda and 1/2 tsp cream of tartar = 1/4 tsp baking soda and 1/2 c sour milk or buttermilk (Decrease liquid called for in recipe by 1/2 c.) = 1/4 tsp baking soda and 1/2 tsp vinegar or lemon juice used with sweet milk to make 1/2 c (Decrease liquid called for in recipe by 1/2 c.) Bananas 1 lb = 3 or 4 medium = 1 3/4 c mashed Bay leaf 1 whole = 1/4 tsp crushed Beans, white 1 lb uncooked = 2 c uncooked = 6 c cooked Beans, green 1 lb = 3 c Beans, kidney 1 lb uncooked = 1 1/2 c uncooked = 9 c cooked Beans, lima, dry shelled 1 lb uncooked = 3 c uncooked = 6 c cooked Beau Monde 1 tsp = 1 tsp seasoning or seasoned salt = 1/2 tsp salt = 1/2 tsp Mei Yen seasoning Beets without tops 1 lb = 2 c sliced Blackberries 1 qt = 1 1/4 lb = 3 to 4 c Blueberries 1 lb = 2 c Bread 1 slice dry = 1/3 c dry breadcrumbs 1 slice soft bread = 3/4 c soft breadcrumbs Broccoli 1 lb = 2 c Broth, beef or chicken 1 c = 1 bouillon cube dissolved in 1 c boiling water = 1 envelope powdered broth base dissolved in 1 c boiling water = 1 1/2 tsp powdered broth base dissolved in 1 c boiling water Butter 1 c = 7/8 to 1 c hydrogenated fat and 1/2 tsp salt = 7/8 c lard plus 1/2 tsp salt = 1 c margarine Buttermilk (sourmilk) 1 c = 1 c plain yogurt = 1 c whole or skim milk plus 1 tbsp lemon juice or white vinegar = 1 c milk plus 1 3/4 tsp cream of tartar Brussels sprouts 1 lb = 4 c Cabbage 1 lb shredded = 3 1/2 to 4 1/2 c 1 lb cooked = 2 c Carrots 1 lb without tops = 3 c 1 lb shredded = 2 1/2 c Catsup 1 c = 1 c tomato sauce, 1/4 c brown sugar, and 2 tbsp vinegar (for use in cooking) Cauliflower 1 lb = 1 1/2 c Celery 1 lb = 2 bunches Cheese 1 lb = 4 to 5 c, grated 1 c grated = 4 oz (approximately) Cherries 1 lb = 2 1/3 c Chicken 1 1/2 lb boned = 1 c cooked, diced Chili sauce 1 c = 1 c tomato sauce, 1/4 c brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice = 1 c catsup, 1/4 tsp cinnamon, dashes of ground cloves and allspice Chives, finely chopped 2 tsp = 2 tsp green onion tops, finely chopped Chocolate, chips semisweet 1 oz = 1 oz sweet cooking chocolate Chocolate, semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp sugar 6 oz package = 1 c Chocolate, unsweetened 1 oz or square = 3 tbsp cocoa plus 1 tbsp fat Cocoa 1/4 c or 4 tbsp = 1 oz (square) unsweetened chocolate (Decrease fat called for in recipe by 1/2 tbsp.) Coconut 1 lb = 5 c fresh coconut, shredded Coconut cream 1 c = 1 c whipping cream Coconut milk 1 c = 1 c whole or 2 milk Coffee, ground 1 lb = 80 tbsp (makes 40 to 50 c of brewed coffee) Corn 1 doz ears = 2 1/2 c cooked Cornmeal, self-rising 1 c = 7/8 c plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt 1 lb = 3 c Corn syrup 1 c = 7/8 c sugar and 2 tbsp water = 7/8 c honey (Baked goods will brown more.) Cornstarch (for thickening) 1 tbsp = 2 tbsp all-purpose flour = 2 tbsp granular tapioca Cracker crumbs 3/4 c = 1 c dry bread crumbs Cranberries 1 lb = 4 c Cream, heavy
(36% to 40% fat)1 c = 3/4 c milk and 1/3 c butter or margarine (for use in cooking or baking) = 2 to 2 1/2 c whipped Cream, light
(18% to 20% fat)1 c = 3/4 c milk and 3 tbsp butter or margarine (for use in cooking or baking) = 1 c evaporated milk, undiluted Cream, whipped
= Chill a 13-oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff. Dates 1 lb = 2 1/2 c pitted Dill plant, fresh or dried 3 heads = 1 tbsp dill seed Egg, whole, uncooked 1 large (3 tbsp) = 3 tbsp and 1 tsp thawed frozen egg = 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp lukewarm water = 2 yolks and 1 tbsp water (in cookies) = 2 yolks (in custards, cream fillings, and similar mixture) = 2 whites as a thickening agent Eggs, uncooked 1 c = 5 large eggs = 6 medium eggs Eggplant, diced, cooked 1 lb = 2 1/2 c Egg white 1 large (2 tbsp) = 2 tsp thawed frozen egg white = 2 tbsp sifted, dry egg white powder, and 2 tbsp lukewarm water 1 c = 8 large egg whites Egg yolk 1 yolk (1 1/2 tbsp) = 3 1/2 tbsp thawed frozen egg yolk = 2 tbsp sifted, dry egg yolk 1 c = 12 large egg yolks 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 = 2 tbsp browned flour = 1 1/2 tbsp whole wheat flour = 1/2 tbsp whole wheat flour and 1/2 tbsp all-purpose flour = 1 tbsp quick-cooking tapioca Flour, all-purpose 1 c sifted = 1 c and 2 tbsp cake flour = 1 c rolled oats, crushed = 1/2 c cornmeal or soybean flour and 2/3 c all-purpose flour = 1/2 c cornmeal, bran, rice flour, or whole wheat flour and 1/2 c all-purpose flour = 3/4 c whole wheat flour or bran flour and 1/4 c all-purpose flour = 1 c rye or rice flour = 1/4 c soybean flour and 3/4 c all-purpose flour 1 lb = 4 c sifted = 3 1/3 c, unsifted Flour, cake 1 lb = 4 3/4 c 1 c sifted = 1 c minus 2 tbsp sifted all-purpose flour (7/8 c) Flour, self-rising 1 c = 1 c minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt Flour, whole wheat 1 lb 3 3/4 c Note: Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 of white flour. Garlic 1 clove, small = 1/8 tsp garlic powder Garlic salt 1 tsp = 1/8 tsp garlic powder plus 7/8 tsp salt Gelatin, flavored 3 oz = 1 tbsp plain gelatin and 2 c fruit juice Ginger 1/8 tsp = 1 tsp candied ginger rinsed in water to remove sugar, then finely cut = 1 tbsp raw ginger Grapes 1 lb = 2 c seeded = 2 1/2 c seedless Greens, cooked 1 lb = 4 to 6 c Herbs, fresh 1 tbsp, chopped = 1/2 tsp dried crushed herbs Honey 1 c = 1 1/4 c sugar and 1/4 c water Horseradish 1 tbsp = 2 tbsp bottled fresh Lemon 1 medium = 1 to 3 tbsp juice = 1 to 2 tsp grated peel Lemon juice 1 tsp juice = 1/2 tsp vinegar Lemon peel, dried 1 tsp = 1 to 2 tsp grated fresh lemon peel = grated peel of 1 medium lemon = 1/2 tsp lemon extract Lettuce head 1 lb = 6 1/4 c Leaf 1 lb = 6 1/4 c Romaine 1 lb = 6 c Endive 1 lb = 4 1/4 c Lime 1 medium = 1 1/2 to 2 tbsp juice Macaroni, 1-inch pieces 2 c uncooked (1/2 lb) = 4 c cooked = 2 c spaghetti, uncooked = 4 c noodles, uncooked = 8 oz any pasta Maple sugar (grated and packed) 1/2 c = 1 c maple syrup 1 tbsp = 1 tbsp white, granulated sugar Marshmallows, miniature 1 c = 10 large Mayonnaise (for use in salads and salad dressings) 1 c = 1/2 c yogurt and 1/2 c mayonnaise = 1 c sour cream = 1 c cottage cheese pureed in a blender Mei Yen seasoning 1 tsp = 1 tsp Beau Monde seasoning = 1/2 tsp salt Milk, buttermilk (or sour) 1 c = 1 c plain yogurt = 1 c minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (Allow to stand 20 minutes at room temperature.) = 1 c sweet milk and 1 3/4 tsp cream of tartar Milk, skim 1 c = 4 to 5 tbsp non-fat dry milk powder and enough water to make 1 c or follow manufacturer's directions = 1/2 c evaporated milk and 1/2 c water Milk, sweetened condensed 1 can (about 1 1/3 c) = Heat the following ingredients until sugar and butter are dissolved: 1/3 c plus 2 tbsp evaporated milk, 1 c sugar, and 3 tbsp butter or margarine. = Add 1 c plus 2 tbsp dry milk to 1/2 c warm water. Mix well. Add 3/4 c sugar and 3 tbsp melted butter or margarine. Stir until smooth. Milk, whole 1 c = 1 c reconstituted non-fat dry milk (Add 2 tbsp butter or margarine, if desired.) = 1/2 c evaporated milk and 1/2 c water = 4 tbsp whole dry milk and 1 c water (or follow manufacturer's directions) = 1 c fruit juice or 1 c potato water (for use in baking) Mushrooms, fresh 1 lb = 2 to 3 c whole = 3 oz dried = 5 c sliced = 1 10-oz can (8 oz, drained weight) Mushrooms, canned 4 oz = 2 c sliced fresh = 6 tbsp whole, dried mushrooms Mustard, dry 1 tsp = 1 tbsp prepared mustard Noodles, 1-inch pieces 1 lb = 6 to 8 c uncooked = 8 c cooked Okra 1 lb = 2 1/4 c cooked Onion, fresh 1 small = rehydrate 1 tbsp instant minced onion Onion powder 1 tbsp = 1 medium onion, chopped = 4 tbsp fresh chopped onion Onions 1 lb = 3 large onions = 2 to 2 1/2 c chopped Orange 1 medium = 1/3 to 1/2 c juice = 2 to 3 tbsp grated peel Orange peel, dried 1 tbsp = 2 to 3 tbsp grated orange peel = grated peel of 1 medium orange 2 tsp = 1 tsp orange extract Parsley, dried 1 tsp = 3 tsp fresh parsley, chopped Parsnips 1 lb = 4 medium parsnips = 2 c cooked Peaches 1 lb = 4 medium = 2 c sliced Pears 1 lb = 4 medium = 2 1/3 c sliced Peas, green, in pod 1 lb = 1 c shelled = 1 c cooked Peas, black-eyed 1 lb = 2 1/3 c cooked Pecans 1 lb = 3 1/2 c nut meats Peppers, green bell 1 tbsp dried = 3 tbsp fresh green pepper, chopped Peppers, red bell 1 tbsp dried = 3 tbsp fresh red pepper, chopped = 2 tbsp chopped pimiento Peppermint, dried 1 tbsp = 1/4 c chopped fresh mint Pimiento 2 tbsp dried = 1 tbsp dried red bell peppers, rehydrated = 3 tbsp fresh red bell pepper, chopped Plums 1 lb = 8 to 20 whole = 2 c halves Potatoes, white 1 lb whole cooked, diced, or sliced = 3 medium = 2 1/4 c 1 lb mashed = 1 3/4 c Prunes 1 lb = 2 1/4 c pitted Pumpkin, mashed, cooked 1 lb = 1 c Pumpkin pie spice 1 tsp = 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg Radishes 6 oz = 1 1/4 c sliced Raisins 1 lb = 2 3/4 c Rennet 1 tablet = 1 tbsp liquid rennet Rhubarb, fresh 1 lb = 2 c cooked = 4 to 8 pieces Rice 1 lb = 6 c cooked = 2 c uncooked 1 c regular, uncooked = 1 c uncooked converted rice = 1 c uncooked brown rice = 1 c uncooked wild rice = 2 c cooked Rice, instant 1 to 2 c uncooked = 1 cup cooked Rutabaga 1 lb = 2 1/2 c cubed = 2 c cooked Shortening, melted 1 c = 1 c cooking oil (Do not substitute unless recipe calls for melted shortening.) Shortening, solid (used in baking) 1 c = 1 c minus 2 tbsp lard (7/8 c) = 1 1/8 c butter (Decrease salt called for in recipe by 1/2 tsp.) Sour cream, cultured 1 c = 3/4 c sour milk or buttermilk and 1/3 c butter or margarine = Blend until smooth: 1/3 c buttermilk, 1 tbsp lemon juice, and 1 c cottage cheese = 1 c plain yogurt = 3/4 c milk, 3/4 tsp lemon juice, and 1/3 c butter or margarine Spaghetti 1 lb = 4 to 5 c 2-inch pieces = 9 c cooked Spearmint, dried 1 tbsp = 1/4 c chopped fresh mint Spinach 1 lb = 4 c fresh = 1 1/2 c cooked Squash, summer 1 lb = 1 2/3 c cooked and mashed Squash, winter 1 lb = 1 c cooked and mashed Strawberries 1 qt = 4 c sliced Sugar, brown 1 c firmly packed = 1 c granulated sugar 1 lb = 2 1/4 c firmly packed Sugar, granulated 1 lb = 2 1/4 c Sugar, powdered 1 lb = 2 3/4 c Sugar, granulated 1 tsp = 1/8 tsp noncaloric sweetener solution or follow manufacturer's directions Sugar, granulated 1 c = 1 1/2 c corn syrup (Decrease liquid called for in recipe by 1/4 c.) = 1 1/3 c molasses (Decrease liquid called for in recipe by 1/3 c.) = 1 c powdered sugar = 1 c brown sugar, firmly packed = 3/4 c honey (Decrease liquid called for in recipe by 1/4 c; for each c of honey in baked goods, add 1/2 tsp soda.) Sweet potatoes 1 lb = 3 medium Tapioca, granular 1 tbsp = 2 tbsp pearl tapioca Tomatoes, fresh 1 lb = 3 to 4 small 2 c chopped = 1 16-oz can (may need to drain) juice 1 c = 1/2 c tomato sauce and 1/2 c water Turnips 1 lb = 3 medium turnips = 2 c cooked Worcestershire sauce 1 tsp = 1 tsp bottled steak sauce Yeast, active 1 tsp = cake yeast, compressed dry = 1 package (1/4 oz) active dry yeast Yogurt, plain 1 c = 1 c buttermilk = 1 c cottage cheese blended until smooth = 1 c sour cream
Equivalent Measures
This Much Equals This Much This Much Equals This Much 1 gallon 4 quarts 3/8 cup 6 tablespoons 1 quart 2 pints 1/3 cup 5 1/3 tablespoons 1 pint 2 cups 1/4 cup 4 tablespoons 1 bushel 4 pecks 1/8 cup 2 tablespoons 1 peck 8 quarts 1/16 cup 1 tablespoon 1 cup 16 tablespoons 1 tablespoon 3 teaspoons 7/8 cup 14 tablespoons or 1 cup minus 2 tablespoons 3/4 tablespoon 2 1/4 teaspoons 3/4 cup 12 tablespoons 2/3 tablespoon 2 teaspoons 2/3 cup 10 2/3 tablespoons 1/2 tablespoon 1 1/2 teaspoons 5/8 cup 10 tablespoons 1/3 tablespoon 1 teaspoon 1/2 cup 8 tablespoons 1/4 tablespoon 3/4 teaspoon Pinch or dash 1/16 teaspoon
c = cup lb = pound oz = ounce fl oz = fluid ounce qt = quart tbsp = tablespoon tsp = teaspoon
Distributed by Dr. Barbara McLaurin, Extension Human Nutrition Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.Publication 1690
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. Ronald A. Brown, DirectorCopyright by Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
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