~ Ingredient Substitution Chart ~
INGREDIENT AMOUNT SUBSTITUTES
Cream, half-and-half 1 cup
  • 7/8 cup milk & 1/2 tablespoon butter or margarine
  • 1 cup evaporated milk, undiluted
    • Cream, heavy (36% to 40% fat) 1 cup
  • 3/4 cup milk & 1/3 cup butter or margarine (for use in cooking & baking)
    • Cream, light (18% to 20% fat) 1 cup
  • 3/4 cup milk & 3 tablespoons butter or margarine (for use in cooking & baking)
  • 1 cup evaporated milk, undiluted
    • Cream, whipped
  • Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 teaspoon of lemon juice. Whip until stiff.
    • Dill plant, fresh or dried 3 heads
  • 1 tablespoon dill seed
    • Egg 1 whole (3 tablespoons)
  • 1/4 cup refrigerated egg substitute
  • 3 tablespoons & 1 teaspoon thawed frozen egg
  • 2-1/2 tablespoons sifted, dry whole egg powder & 2-1/2 tablespoons lukewarm water
  • 2 yolks (in custards, cream fillings & similar mixtures)
    • Egg White 1 white (2 tablespoons)
  • 2 tablespoons thawed frozen egg white
  • 2 teaspoons sifted, dry egg white powder & 2 tablespoons lukewarm water
    • Egg yolk 1 yolk (1-1/2 tablespoons)
  • 2 tablespoons sifted, dry egg yolk powder & 2 teaspoons water
  • 1-1/3 tablespoons thawed frozen egg yolk
    • Flour, all-purpose (for thickening) 1 tablespoon
  • 1-1/2 teaspoons cornstarch, arrowroot starch, potato starch or rice starch
  • 1 tablespoon granular tapioca
  • 1 tablespoon waxy rice flour
  • 1 tablespoon waxy corn flour
  • 2 tablespoons browned flour
  • 1-1/2 tablespoons whole wheat flour
  • 1/2 tablespoon whole wheat flour & 1/2 tablespoon all-purpose flour
    • Flour, all-purpose Note: Specialty flours added to yeast bread recipes may result in a reduced volume and a heavier product 1 cup sifted
  • 1 cup & 2 tablespoons cake flour
  • 1 cup minus 2 tablespoons unsifted all-purpose flour
  • 1-1/2 cups bread crumbs
  • 1 cup rolled oats
  • 1/3 cup cornmeal or soybean flour & 3/2 cup all-purpose flour
  • 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour & 1/2 cup all-purpose flour
    • Flour, cake 1 cup, sifted
  • 1 cup minus 2 tablespoons sifted all-purpose flour
    • Flour, self-rising 1 cup
  • 1 cup all-purpose flour & 1-1/2 teaspoons baking powder & 1/2 teaspoon salt
    • Flour, whole wheat
  • Substitute whole wheat flour for 1/4 to 1/2 of white flour called for in recipe
    • Garlic 1 clove, small
  • 1/8 teaspoon garlic powder
    • Gelatin, flavored 3 ounce package
  • 1 tablespoon plain gelatin & 2 cups fruit juice
    • Ginger 1/8 teaspoon, powdered
  • 1 tablespoon candied ginger rinsed in water to remove sugar & finely cut
  • 1 tablespoon raw ginger
    • Herbs 1 tablespoon, finely cut
  • 1 teaspoon dried herbs
    • Honey 1 cup
  • 1-1/4 cups sugar & 1/4 cup liquid (use liquid called for in recipe)
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    Ingredient Substitution Chart Page 3