MoonDragon's Nutrition Information - Recipes: Ingredient Substitutions and Equivalents

MoonDragon's Nutrition Information
Favorite Recipes & Cooking Suggestions
INGREDIENT SUBSTITUTIONS & EQUIVALENTS

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 do not 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

MEASUREMENT ABBREVIATIONS

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, Director

Copyright 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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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

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

MOONDRAGON'S REALM - WEBSITE DIRECTORY

A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.

c = cup	lb = pound	oz = ounce	fl oz = fluid ounce
qt = quart	tbsp = tablespoon	tsp = teaspoon