Basic Ingredient Substitutions

• ½ teaspoon cinnamon plus ½ teaspoon ground cloves

• ½ teaspoon cinnamon plus ¼ teaspoon nutmeg plus 1/8 teaspoon cardamom

• ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar

• ¾ cup ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar

• 1 cup margarine (regular)
• 1 cup vegetable shortening (for baking)
• An equal amount of oil can be substituted for a similar portion of melted butter if the recipe specifies using melted butter.

• 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)

• 1 cup tomato sauce, ¼ cup brown sugar, 2 tablespoons vinegar, ¼ teaspoon cinnamon, dash of ground cloves and dash of allspice

• 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil

• 2 tablespoons flour

• 2 cups whipped cream

• ¼ cup egg substitute; check label for specific directions
• Reconstituted powdered eggs; follow package directions
• 2 tablespoons mayonnaise (suitable for use in cake batter)
• ½ teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)

• ½ cup whole wheat flour plus ½ cup all-purpose flour

• 1 cup minus 2 tablespoons all-purpose flour

• 1 cup minus 2 teaspoons all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt

• 1/8 teaspoon garlic powder

• 1 teaspoon dried leaf herbs
• ½ teaspoon ground dried herbs

• 1 cup tomato sauce, ½ cup sugar, and 2 tablespoons vinegar

• ½ teaspoon lemon extract

• 10 large marshmallows

• 1 cup sour cream
• 1 cup yogurt
• 1 cup cottage cheese pureed in a blender
• Use any of the above for part of the mayonnaise

• 1 tablespoon prepared mustard

• 1 tablespoon instant minced onion; check label for specific directions

The National Pasta Association suggests these substitution ratios:

• 8 ounces of uncooked elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups cooked pasta
• Use about twice as much uncooked egg noodles to provide 4 cups cooked pasta. Approximately 8 ounces uncooked egg noodles equal 2 ½ cups cooked noodles.

• ½ teaspoon cinnamon plus ¼ ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

• Most rice products will substitute for each other on a fairly equal basis in recipes, but the cooking time and amount of liquid will vary. Learn more about cooking rice.

• 1 part rum extract plus 3 parts water. For example: for ¼ cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.

• 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.

• 1 ½ cup tomato sauce plus ½ cup water

• 1 cup tomato sauce plus ¼ cup water

• The same amount of grape juice or cranberry juice

• The same amount of apple juice or white grape juice

• 1 package (¼ ounce) active dry yeast
• 2 ¼ teaspoons active dry yeast