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EMERGENCY SUBSTITUTIONS and EQUILVALENTS (for all the cooks & chiefs out there)

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Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you're staring at an empty container of a needed ingredient? Ugh. You don't want to run out to the store right now. So what do you do?

Well, that's when emergency kitchen substitutions come in handy. I've printed out the following list and keep a copy taped to the inside of my pantry door at all times.

Although these substitutions will work in a pinch, I don't recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won't be exactly the same as when you use the original ingredients called for in the recipe.

Also, be sure you don't make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more "off" your product will be when you're finished.

If you must make a substitution for a recommended ingredient, try the following attached file:

because this is a long list and not very organized, to find a particular substitute, click on the top of the list & press 'CTRL+F' and enter a word in the search engine that pops up to see if there is a substitute listed.

as new substitutions become available, it will be added to the list

if you have a substitution not listed, post it in this thread & I will test it and add to the list
 
 
 


                                                                   EMERGENCY  SUBSTITUTIONS and EQUILVALENTS

1 can (21 Oz.) apple pie filling = 4 peeled, core and slice apples

1 can (21 Oz.) Blueberry pie filling = 4 C. fresh or frozen blueberries

 1 C. chopped green onions = 16 medium

1 Tablespoon fresh ginger =  1/4 teaspoon ground ginger

 1/4 cup chopped shallots = 1/4 cup only the white portion of shallots + pinch garlic powder or a small amount of crushed garlic

 1/4 cup chopped shallots = 1/4 cup sweet or mild chopped onion+ pinch of garlic powder

4 shallots = 1  (sweet or mild)  medium onion + pinch of garlic powder

chives = green portion of scallions

1 can (21 Oz.) apple pie filling = 4 peeled, core and slice apples

1 can (21 Oz.) Blueberry pie filling = 4 C. fresh or frozen blueberries

Brown Sugar = 1 cup sugar + 3 tablespoons molasses (blend in blender)

1 C. sifted cake flour = 7/8 C. sifted all-purpose flour.
(7/8 C. = 1 C. minus 2 Tbl. all purpose flour)

1 C. self rising flour = 1 C. all purpose flour, dash salt, + 1 1/4 tea. baking powder.

1 Tbl. flour = 1 1/2 tea. cornstarch OR 2 tea. tapioca.

8 Graham Cracker (2 sheets) = 31 grams = about 1 oz.

1/4 C. Graham Cracker Crumbs = about 1 sheets and a half)

1 C. Graham Cracker Crumbs = about 5 1/2 sheets (22 cracker) = 85 grams

 1 1/2 C. Graham Cracker Crumbs = about 33 crackers ( 8 sheets and a quarter)

1 C. Panko Bread Crumbs = approx. 23 coarserly ground saltine crackers 

4 C. Panko Bread Crumbs = 1 loaf dried out 'Wonder' white bread (crust removed) coarserly ground (pulse 1-2 times in blender) bake in single layer at 300°  F. for 5-7 minutes careful not to brown. Let cool. Store in ziploc bag in freezer up to 6 months

2 Tbs. baking powder = 1/2 Tbs. baking soda & 1 1/2 Tbs. cream of tartar.  
 (*** Measure the soda carefully, avoiding lumps.  Too much makes a yellow batter)

1 tea. baking powder = 1/4 tea. baking soda & 1/2 C. buttermilk (or sour milk).
(*** replace 1/2 C. of liquid in recipe for the buttermilk mixture)

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 Tablespoon fresh ginger =  1/4 teaspoon ground ginger

1 bunch thyme = 1 oz.  fresh thyme = 6 Tbl. thyme leaves = 2 Tbl. dried thyme 

1 Tbl. cornstarch (for thickining) = 2 Tbl. flour OR 4 Tbs. quick-cooking tapioca.

1 cake compressed yeast = 1 package (or 2 tea.) active dry yeast.

1 whole egg (in custards) = 2 egg yokes.

1 egg (for use in baking)  Before starting recipe for cookies, cake, etc., combine 1 tea. unflavored gelatin with 3 Tbl. cold water and 2 Tbl. + 1 tea. boiling water.

 1 C. whole milk = 1/2 C. evaporated can milk & 1/2 C. water, OR 1 C. reconstituded  nonfat dry milk + 2 1/2 tea. butter or margarine.

1 C. sweet milk = 1 C. sour milk plus 1 tea. soda

1 C. buttermilk = (Best Substitute) 1 Tbs. vinegar or lemon juice and 1 C. of whipping cream (let stand 10 minutes and stir before using).
 
1 C. buttermilk = 1 Tbs. vinegar & 1 C. of milk. 
( When recipe calls for buttermilk, just add 1 Tbs. of vinegar or lemon juice to 1 C. of milk - (let stand 10 minutes and stir before using).

1 C. buttermilk = 1 C. yogurt, unflavored.

1 C. sour milk = 1 Tbs. vinegar or lemon juice to 1 C. milk. (let stand 10 minutes before using)
( When recipe calls for sour milk just add 1 Tbs. of vinegar or lemon juice to 1 C. of milk)

1 C. whipping cream = 3/4 C. milk plus 4 Tbl. butter (will not whip)  

1 C. heavy cream = 3/4 C. milk plus 5 1/3 Tbl. butter (will not whip)

Half And Half = 4 teaspoons melted butter plus enough whole milk to equal 1 cup.
This substitute works well in baked goods, soups and other cooked dishes, not in coffee.

Half And Half = One cup of evaporated milk may also be substituted for each cup of half-and-half

1 C. shredded cheese = 4 oz.

1 C. salted butter (2 sticks) = 1 C. vegetable shortning + 1/2 tea. salt (in salty flavor) OR 1 C. margarine.

 1 C. sour cream = 7/8 C. of buttermilk or sour milk & 3 Tbs. butter. 
(7/8 C. = 1 C. minus 2 Tbl.) 

1 C. sour cream = 1/3 C. soft margarine + 3/4 C. sour milk.

1 C. mayonnaise = 1 C. sour cream plus 1 Tbl. lemon juice.

1 C. Miracle Whip (salad dressing) = 1 C. mayonnaise plus 1 Tbl. vinegar. 

1 C. tomato juice =  1/2 C. tomato sauce & 1/2 C. water.  

24 ounce tomato juice = 1 (6 oz.) can tomato paste & 3 cans of water.

1 (12 oz.) can tomato sauce = 1 (6 oz.) can tomato paste & 1 can of water.

1 C. catsup = 1 C. tomato sauce + 1/2 C. sugar & 2 Tbl. vinger. (for use in cooked mixtures)

Juice from 1 lemon = 3 Tbl. juice

1 C. lemon juice = 4-6 fresh squeezed lemons.

Juice from 1 lime = 2 Tbl. juice

1 teaspoon lemon juice = 1/2 teaspoon vinegar.

1 (med.) lemon = 3 Tbs. lemon juice.

1 (med.) orange = 1/2 C. orange juice.

1 C. honey = 1 1/4 C. sugar plus 1/4 C. liquid.

2/3 C. honey = 1 C. sugar + 1/3 C. water

1 C. corn syrup = 1 C. sugar & 1/4 C. liquid used in recipe. 

1 C. brown sugar = 1 C. granulated sugar & 2 Tbs. molasses. 

1 square (1 ounce) unsweetened chocolate = 3 Tbs. coca (regular type - dry) + 1 Tbs. butter or margarine.

1 (1 ounce) square semi-sweet chocolate = 3 Tbl. semi-sweet chocolate chips or 1 (1 ounce) square unsweetened chocolate (or equivalent from above) plus 1 Tbl. sugar. 

  1 (6 ounce) package semi-sweet chocolate chips = 6 (1 ounce) squares semi-sweet chocolate or 6 Tbl. cocoa powder plus 7 Tbl. sugar and 3 Tbl. vegetable shortening.  

 1 (4 ounce) bar sweet baking chocolate = 1/4 C. cocoa powder plus 1/3 C. sugar and 3 Tbl. vegetable shortening. 

 1 envelope premelted chocolate = 3 Tbl. cocoa powder plus 1 Tbl. vegetable oil or melted vegetable shortening. 

Nut Substitute = Brown oatmeal in a small amount of butter or margarine.

1 bunch cilantro =  2.8 oz. = 93 sprigs = 3/4 C. of packed cilantro = 1 C. of chopped cilantro leaves =  1 1/2 C. of loose cilantro leaves

1/2 C. cilantro = 1/2 C. celery leaves or 1/2 C. carrot green tops or 1/2 C. fresh parsley + 1/8 tea. lemon juice = 1 1/3 tea. dried  parsley + 1/8 tea. lemon juice

1 Tbs. fresh snipped herbs = 1 tea. dried herbs.

 1/4 cup chopped shallots = 1/4 cup only the white portion of shallots + pinch garlic powder or a small amount of crushed garlic

 1/4 cup chopped shallots = 1/4 cup sweet or mild chopped onion+ pinch of garlic powder

4 shallots = 1  (sweet or mild)  medium onion + pinch of garlic powder

chives = green portion of scallions

 1 C. chopped green onions = 16 medium

1 small fresh onion = 1 Tbl. instant minced onion - rehydrated.
(to rehydrated, add 3 Tbs. water to 1 Tbs. instant minced onion, let sit 5 minutes)

1 package store bought onion soup mix = 8 tea. dry minced onion +1 tea. onion powder + 1/4 tea. celery salt + 4 tea. beef bouillon or 4 cubes (for soup, mix with 4 C. hot water)

1 tea. dry mustard =  1 Tbl. prepared mustard.

1 clove garlic = 1/8 tea. garlic powder.

5 oz. fresh, satued, mushrooms = 7 oz. canned mushrooms. (after liquid drained = 4 oz.)

 1 - 8 oz. package sliced fresh mushrooms =  about 3 cups

3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken

1 whole cooked chicken (about 2 pounds) meat  = 3 cups

Added to list:

8 Graham Cracker (2 sheets) = 31 grams = about 1 oz.

1/4 C. Graham Cracker Crumbs = about 1 sheets and a half)

1 C. Graham Cracker Crumbs = about 5 1/2 sheets (22 cracker) = 85 grams

1 1/2 C. Graham Cracker Crumbs = about 33 crackers ( 8 sheets and a quarter)

1 can (21 Oz.) apple pie filling = 4 peeled, core and slice apples

1 can (21 Oz.) Blueberry pie filling = 4 C. fresh or frozen blueberries

1 C. chopped green onions = 16 medium

1 Tablespoon fresh ginger = 1/4 teaspoon ground ginger

1/4 cup chopped shallots = 1/4 cup only the white portion of shallots + pinch garlic powder or a small amount of crushed garlic

1/4 cup chopped shallots = 1/4 cup sweet or mild chopped onion+ pinch of garlic powder

4 shallots = 1 (sweet or mild) medium onion + pinch of garlic powder

chives = green portion of scallions

1 C. Panko Bread Crumbs = approx. 23 coarserly ground saltine crackers 

4 C. Panko Bread Crumbs = 1 loaf dried out 'Wonder' white bread (crust removed) coarserly ground (pulse 1-2 times in blender) bake in single layer at 300° F. for 5-7 minutes careful not to brown. Let cool. Store in ziploc bag in freezer up to 6 months

1 - 8 oz. package sliced fresh mushrooms = about 3 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Pan Size Substitutions:

CASSEROLE SIZE 	BAKING-PAN SUBSTITUTE
1–½ quarts =              9x5x3-inch loaf pan
2 quarts =	                  8-inch square cake pan
2–½ quarts =             9-inch square cake pan
3 quarts =	                 13x9x2-inch cake pan
4 quarts =	                14x10x2-inch cake pan

Casserole Substitutions:

PAN SIZE 	VOLUME 	SUBSTITUTE
9-inch pie pan = 4 cups 	
8-inch round cake pan

8x4x2-½-inch loaf pan = 6 cups 	
Three 5x2-inch loaf pans
Two 3x1–¼-inch muffin tins
12x8x2-inch cake pan

9x5x3-inch loaf pan = 8 cups 	
8-inch square cake pan
9-inch round cake pan

15x10x1-inch jelly-roll pan = 10 cups 	
9-inch square cake pan
Two 8-inch round cake pans
8x3-inch springform pan

10x3-inch Bundt pan 	12 cups 	
Two 8x4x2–½-inch loaf pans
9x3-inch angel food cake pan
9x3-inch springform pan

13x9x2-inch cake pan 	14-15 cups 	
Two 9-inch round cake pans
Two 8-inch square cake pans
Edited by Tech 425
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