| All-purpose flour - 1 cup
= 1 cup cake flour plus 2 tablespoons |
| Baking powder - 1 teaspoon
= 1/2 teaspoon cream of tartar plus 1/4 teaspoon soda |
| Broth or Stock - 1 cup
= 1 bouillon cube dissolved in 1 cup boiling water when you run out of an ingredient in a recipe. |
| Buttermilk - 1 cup
= 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using) or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt |
| Cake flour - 1 cup
= 1 cup sifted all-purpose flour minus 2 tablespoons |
| Chocolate - 1oz.
square (unsweetened)
= 3 tbsp. unsweetened cocoa powder plus 1 tbsp butter or margarine |
| Cornstarch - 1 tablespoon
= 2 tablespoons all-purpose flour |
| Corn Syrup - 1 cup
= 1 cup granulated sugar plus 1/4 cup liquid |
| Cracker Crumbs -
3/4 cup
= 1 cup dry bread crumbs |
| Cream - 1 cup (light)
= 2 tbsp. butter plus 1 cup minus 2 tbsp. milk |
| Eggs - 2 large
3 small eggs |
| Garlic - 1 clove
= 1/8 tsp. garlic powder or minced dried garlic |
| Herbs - 1 tablespoon
(fresh)
= 1 teaspoon dried herbs; or = 1/4 teaspoon powdered herbs |
| Honey - 1 cup
= 1 1/4 cup granulated sugar plus 1/4 cup liquid |
| Lemon Peel - 1 tsp.
(finely shredded)
= 1/2 tsp. lemon extract |
| Milk - 1 cup (whole)
= 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk (plus 2 tsp. butter or margarine, if desired) |
| Mushrooms - 1 pound fresh
= 6 ounces canned mushrooms |
| Mustard - 1 tsp.
(dry)
= 1 tbsp. prepared mustard |
| Onion - 1 small
= 1 tsp. onion powder or 1 tbsp. minced dried onion, rehydrated |
| Parsley fresh - 1/4 cup chopped
= 1 tablespoon dehydrated parsley |
| Self-rising flour - 1 cup
= 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt |
| Sour Cream - 1 cup
= 1 tablespoon lemon juice plus evaporated milk to equal 1 cup; or = 1 cup yogurt; or = 3 tablespoons butter plus 7/8 cup sour milk |
| Sugar - 1 cup (brown)
= 1 cup minus 1 tbsp. white sugar plus 1 1/2 tbsp. molasses |
| Sugar - 1 cup (granulated)
= 1 cup packed brown sugar or 2 cups sifted powdered sugar |
| Tapioca - 1 tablespoon
= 1 1/2 tablespoons all-purpose flour |
| Tomatoes - 2 cups
(canned)
= 2 1/2 cups peeled fresh cooked tomatoes |
| Tomato Sauce - 2
cups
= 3/4 cup tomato paste plus 1 cup water |
| Tomato Juice - 1
cup
= 1/2 cup tomato sauce plus 1/2 cup water |
| Vanilla Bean - 1
piece
= 1 tsp. pure vanilla extract |
| Whipping Cream -
1 cup (whipped)
= 2 cups whipped dessert topping |
| Yeast - 1 package
(active dry)
= 1 cake compressed yeast |
| Yogurt - 1 cup
= 1 cup buttermilk or sour milk |