A

Ingredient

Amount

Substitutes

Alcohol Substitutions

• see Alcohol Substitutions In Cooking

Almond paste

1 1/3 cups

• 1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon salt

Allspice

1 teaspoon

• 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves

Anchovies

1 fillet

• 1/2 teaspoon anchovy paste

Anise

1 teaspoon

• 1 teaspoon cardamom

Anise Extract

1 teaspoon

• 1 1/2 teaspoon ground anise seed
   

• 1/2 teaspoon anise powder

Apple pie spice

1 teaspoon

• 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom

Arrowroot starch

1 teaspoon

• 1 tablespoon flour
   

• 1 tablespoon of either cornstarch, potato starch, or rice starch

B

Ingredient

Amount

Substitutes

Baking dish and pan sizes

• see Baking Dish and Pan Sizes - How to substitute different pans sizes

Baking powder, double acting

Rule:  1 teaspoon for every 1 cup flour

1 teaspoon

• 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar
   

• 1/3 teaspoon baking soda and 1/2 teaspoon cream of tarter
   

• 1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar
   

• 1/4 teaspoon baking soda and 1/2 cup sour milk, buttermilk, or yogurt (decrease liquid amount called for in recipe by 1/2 cup)
   

• 1/4 teaspoon baking soda and 1/2 teaspoon lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid amount called for in recipe by 1/2 cup)
   

• 1/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)
   

• 1 1/2 teaspoons phosphate or tartrate baking powder
   

• 1 1/2 teaspoons single-action baking powder

Baking Soda (Sodium Bicarbonate)

Rule:  1/4 teaspoon for every 1 cup flour
 

1 teaspoon

• 3/4 teaspoon Ammonium bicarbonate

Bay leaf

1 whole

• 1/4 teaspoon crushed bay leaves

Beau Monde seasoning

1 teaspoon

• 1 teaspoon seasoning salt
   

• 1/2 teaspoon table salt plus dash of garlic salt, onion salt, and celery salt
   

• 1/2 teaspoon Mei Yen seasoning
   

• see Beau Monde Seasoning Salt recipe

Beer

1 cup

• 1 cup water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Brandy

1/4 cup

• 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
   

• Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Bread Crumbs, dry

1 cup

• 1 cup crushed cracker crumbs
   

• 1 cup matzo meal
   

• 1 cup crushed cornflakes
   

• 1 cup ground oats
   

• 1 cup crushed potato chips

Bread Crumbs, Soft

3/4 cup

• 1 slice soft or fresh bread

Broth, beef or chicken

1 cup

• 1 bouillon cube dissolved in 1 cup boiling water
   

• 1 cup boiling water
   

• 1 teaspoon powdered broth base dissolved in 1 cup boiling water

Butter

Rule: Don't use spreads or low-fat butter in baking

1 cup

• 7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt
   

• 7/8 cup lard plus 1/2 teaspoon salt
   

• 1 cup margarine
   

• 7/8 cup oil plus 1/2 teaspoon salt
   

• 7/8 cup oil
   

• To reduce fat and calories - applesauce or prune puree for half of the butter in the recipe

Buttermilk (sour milk)

1 cup

• 1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice
   

• 1 cup plain or low fat yogurt
   

• 1 cup sour cream
   

• 1 cup water plus 1/4 cup buttermilk powder
   

• 1 cup milk plus 1 1/2 to 1 3/4 teaspoons cream of tartar

C

Ingredient

Amount

Substitutes

Cajun Spice

1 tablespoon

• 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper

Cake Flour

1 cup

• 1 cup all-purpose flour minus 2 tablespoons

Can sizes and equivalents

• see Can Sizes and Equivalents

Cardamon

1 teaspoon

• 1 teaspoon anise

Catsup

1 cup

• 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)

Chervil, fresh

1 tablespoon chopped

• 1 tablespoon chopped fresh parsley

Chicken stock base, instant

1 teaspoon

• 1 chicken bouillon cube

Chicken stock base, instant

1 tbsp dissolved in 1 cup water

• 1 cup canned chicken broth
   

• 1 cup homemade chicken broth or chicken stock

Chili sauce

1 cup

• 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice

Chives, finely chopped

2 teaspoons

• 2 teaspoons finely chopped green onion tops

Chocolate chips, semi-sweet

1 ounce

• 1 ounce sweet cooking chocolate
   

• 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate chips, semi-sweet chips, melted

6-ounce package

• 2 squares unsweetened chocolate, 2 tablespoons shortening, and 1/2 cup sugar

Chocolate, semi-sweet

1 2/3 ounces

• 1 ounce unsweetened chocolate and 4 teaspoon sugar

Chocolate, unsweetened

1 square or 1 ounce

• 3 tablespoons cocoa powder plus 1 tablespoon butter or margarine
   

• 3 tablespoon carob powder plus 2 tablespoons water

Chocolate, white

1 ounce

• 1 ounce milk chocolate
   

• 1 ounce sweet dark chocolate

Cocoa powder, natural unsweetened

3 tablespoons

• 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)
   

• 3 tablespoon Dutch-processed cocoa plus 1/8 teaspoon cream tartar, lemon juice or white vinegar

Cocoa, Dutch Processed

3 tablespoons

• 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
   

• 1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)
   

• 3 tablespoons carob powder

Coconut

1 tablespoon grated, dry

• 1 1/2 tablespoons fresh grated coconut

Coconut cream

1 cup

• 1 cup cream or whipping cream

Coconut milk

1 cup

• 1 cup whole milk

Condensed cream of mushroom soup

1 (10.75-ounce can)

• 1 (10.75 ounce can) condensed cream of celery, cream of chicken, or golden mushroom soup.

Cornmeal, self-rising

1 cup

• 7/8 cup plain, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt

Cornmeal, stone ground

1 cup

• 1 cup regular milled cornmeal, corn grits, polenta, or maize meal

Corn syrup

1 cup

• 1 cup granulated sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
   

• 1 cup honey
   

• 1 cup light corn syrup
   

• 3/4 cup light corn syrup and 1/4 cup molasses
   

• 1 cup maple-flavored syrup

Cornstarch (for thickening)

1 tablespoon

• 2 tablespoon all-purpose flour
   

• 2 tablespoon granulated tapioca
   

• 1 tablespoon potato or rice starch
   

• 1 tablespoon arrowroot
   

• 4 teaspoon. instant tapioca

Cottage cheese

1 cup

• 1 cup farmer's cheese
   

• 1 cup ricotta cheese

Cracker crumbs

1 cup

• 1 cup dry bread crumbs
   

• 1 cup ground oats
   

• 1 cup matzo meal

Cream, half-and-half

1 cup

• 7/8 cup milk and 1/2 tablespoon butter or margarine
   

• 1 cup evaporated milk, undiluted
   

• 3 tablespoons oil plus enough milk to equal 1 cup
   

• 1/2 cup coffee cream plus 1/2 cup milk

Cream, heavy (36 to 40% fat)

1 cup

• 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
   

• 2/3 cup buttermilk plus 1/3 cup oil
   

• 1 cup evaporated skim milk
   

• equal parts of part skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)

Cream, light (18 to 20% fat)

1 cup

• 3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking or baking)
   

• 1 cup evaporated milk, undiluted

Cream, whipped

any amount

• Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon lemon juice. Whip until stiff.
   

• Beating until stiff, 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Slowly add 1/2 cup sugar while beating. Add 2 tablespoons lemon juice (for cooking only)
   

• 1 cup frozen whipped topping, thawed

Cream cheese

1 cup

• 1 cup pureed cottage cheese
   

• 1 cup plain yogurt, strained overnight in a cheesecloth

Cream of tartar

1 teaspoon

• 2 teaspoons lemon juice or vinegar

Creme fraiche

1 cup

• Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature.

Currants

1 cup

• 1 cup raisins
   

• 1 cup chopped dates
   

• 1 cup other dried fruit (cranberries, blueberries, cherries)

D

Ingredient

Amount

Substitutes

Dill plant, fresh or dried

3 heads

• 1 tablespoons dill seed

E

Ingredient

Amount

Substitutes

Egg

1 whole (3 tablespoons or 1.7 ounce)

• 3 tablespoons and 1 teaspoon thawed frozen egg
   

• 2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons warm water
   

• 2 yolks and 1 tablespoon water (in cookies)
   

• 2 yolks (in custards, cream fillings, and similar mixtures)
   

• 1/2 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid (in baking)
   

• 1 egg in every 3 can be replaced with 1 tablespoon cornstarch in baking
   

• Soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water; add 3 teaspoons boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tablespoons)
   

• 1/4 cup commercial egg substitute

Egg white

1 white (2 tablespoons)

• 2 tablespoons thawed frozen egg white
   

• 2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water

Egg yolk

1 yolk (1 1/2 tablespoons)

• 2 tablespoons sifted, dry egg yolk powder and 2 teaspoons water
   

• 1 1/3 tablespoons thawed frozen egg yolk

Extracts (such ash lemon or peppermint)

1 teaspoon

1/4 teaspoon

• 1/4 teaspoon of oil of similar flavor
   

• 2 drops oil of similar flavor

F

Ingredient

Amount

Substitutes

Fish sauce

1 teaspoon

• 1 teaspoon worcestershire sauce

• 1 teaspoon light soy sauce with salt

Flour, all-purpose (for thickening)

1 tablespoon

• 1 1/2 teaspoon 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 teaspoon whole wheat flour and 1/2 teaspoon all purpose flour

Flour, all-purpose

Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.

1 cup sifted

• 1 cup and 2 tablespoons cake flour
   

• 1 cup minus 2 tablespoons unsifted all-purpose flour
   

• 1 1/2 cup bread crumbs
   

• 1 cup rolled oats
   

• 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
   

• 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
   

• 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
   

• 1 cup rye or rice flour
   

• 1/4 cup soybean flour and 3/4 cup all-purpose flour

Flour, cake

1 cup sifted

• 1 cup sifted all-purpose flour minus 2 tablespoons sifted all-purpose flour

Flour, self-rising

1 cup

• 1 cup minus 2 tablespoons all-purpose flour plus 1/1/2 tsp baking powder and 1/2 tsp salt

Flour, whole wheat

any amount

• substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe

G

Ingredient

Amount

Substitutes

Garlic

1 clove, small

• 1/8 teaspoon garlic powder
   

• 1/4 teaspoon instant minced garlic
   

• 1/2 teaspoon granulated garlic
   

• 1/2 to 1 teaspoon garlic salt (reduce amount salt called for in recipe)

Garlic Salt

3/4 teaspoon

• 1 medium-size clove or 1/2 teaspoon minced fresh garlic

Gelatin, plain or unflavored

1 envelope (1/4 ounce),1 tablespoon granulated

• 2 teaspoons agar agar
   

• 4 sheet gelatin

Gelatin, leaf or sheet

4 leaves

• 1 (1/4 ounce) envelope powdered gelatin

Gelatin, flavored

3-ounce package

• 1 tablespoon plain gelatin and 2 cups fruit juice

Ghee

1 tablespoon

• 1 tablespoon butter
   

• 1 tablespoon vegetable oil

Ginger root, fresh

1 teaspoon freshly grated

• 1/2 teaspoon ground ginger
   

• 1 tablespoon candied ginger, rinsed and finely chopped

Green onions, fresh

1/2 cup chopped

• 1/2 cup chopped onion
   

• 1/2 cup chopped leek
   

• 1/2 cup chopped shallots

H

Ingredient

Amount

Substitutes

Herbs, fresh

1 tablespoon finely cut

• 1 teaspoon dried ground herbs
   

• 1 teaspoon dried crumbled herbs

Herring

8 ounces

• 8 ounces sardines

Honey

1 cup

• 1 1/4 cup granulated sugar and 1/4 cup liquid (use liquid called for in recipe)
   

• 1 cup light molasses, light or dark corn syrup, light treacle syrup, or maple syrup

Horseradish

1 tablespoon fresh

• 2 tablespoons bottled

Hot pepper sauce

1 teaspoon

• 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

I 

Ingredient

Amount

Substitutes

Italian Seasoning

• Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano

L

Ingredient

Amount

Substitutes

Lemon juice, freshly squeezed

1 tablespoon juice

• 1 tablespoon bottled lemon juice
   

• 1 tablespoon fresh lime juice

Lemon, whole

1 medium

• 2 tablespoons lemon juice and 2 to 3 teaspoons lemon rind (zest)

Lemon peel, dried

1 teaspoon

• 1 to 2 teaspoons grated fresh lemon peel (zest)
   

• grated peel of 1 medium lemon
   

• 1/2 teaspoon lemon extract

Lemon zest (peel)

1 teaspoon

• 1/2 teaspoon lemon extract
   

• 2 tablespoon lemon juice
   

• 1 teaspoon lime zest

Lemon grass

• equal amount of grated lemon zest moistened with a bit of fresh lemon juice

M

Ingredient

Amount

Substitutes

Macaroni, (4 cups cooked)

2 cups uncooked

• 2 cups spaghetti, uncooked
   

• 4 cups noodles, uncooked

Maple sugar

1/2 cup

• 1 cup maple syrup (reduce liquid in recipe by 1/4 cup)
   

• 3/4 cup granulated white sugar plus 1 teaspoon pure maple extract
   

• 1 cup granulated white sugar

Maple Syrup

about 2 cups

• Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 teaspoon maple flavoring
   

• 1 cup honey

Marshmallows, miniature

1 cup

• 8 to 10 large marshmallows

Marshmallow crème

1 jar

Mayonnaise (for use in salads and salad dressings

1 cup

• 1/2 cup yogurt and 1/2 cup mayonnaise
   

• 1 cup either yogurt, salad dressing, or sour cream
   

• 1 cup cottage cheese pureed in blender

Me Yen seasoning

1 teaspoon

• 1 teaspoon Beau Monde seasoning
   

• 1/2 teaspoon table salt

Milk, evaporated (whole or skim)

1 cup plus

• 1 cup liquid whole milk
   

• 1 cup regular cream, whipping, or heavy cream

Milk, skim

1 cup

• 4 to 5 tablespoons non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions

Milk, skim

1/4 cup

• 4 teaspoons non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
   

• 2 tablespoons evaporated skim milk and 2 tablespoons water

Milk, sweetened condensed

1 can (about 1 1/3 cups)

• Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine

Milk, whole

1 cup

• 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
   

• 1/2 cup evaporated milk and 1/2 cup water
   

• 1/2 cup condensed milk plus 1/2 cup water
   

• 4 tablespoons whole dry milk and 1 cup water, or follow manufacturer's directions
   

• 1 cup fruit juice or 1 cup potato water (for use in baking)

• 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
   

• 1 cup soy or almond milk
   

• 1 cup water plus 1 1/2 tsp butter in baking
   

• 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)

Mint leaves, fresh chopped

1/4 cup

• 1 tablespoon dried mint leaves

Molasses

1 cup

• 1 cup honey, dark corn syrup, or maple syrup
   

• 3/4 cup sugar, increase liquid by 5 tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 teaspoons baking powder to recipe

Mushrooms, fresh

1 pound 

• 3 ounces dried mushrooms plus 1 1/2 cups water
   

• 1 (10-ounce) can

Mustard, dry

1 teaspoon

• 1 tablespoon prepared mustard
   

• 1/2 teaspoon mustard seeds

Mustard, Dijon

1 tablespoon

• 1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar

N

Ingredient

Amount

Substitutes

Nuts, chopped, ground or whole

1 cup

• 1 cup similar nuts (your favorite) prepared in the same way
   

• 1 cup rolled oats, browned (in baked products)

O

Ingredient

Amount

Substitutes

Oil (for sauteing)

1/4 cup

• 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard

Old Bay Seasoning

• see Old Bay Seasoning Recipe

Onion, fresh

1 small

• rehydrate 1 tbsp instant minced onion

Onion

1 small

• 1/4 cup chopped, fresh green onions
   

• 1 1/3 teaspoons onion salt
   

• 1 to 2 tablespoons instant minced onion
   

• 1 teaspoon onion powder
   

• 2 tablespoons dried minced onion

Orange, whole

1 medium

• 6 to 8 tablespoons juice and 2 to 3 tablespoon grated rind (zest)

Orange juice, freshly squeezed

1 cup

• 1 cup reconstituted frozen orange concentrate
   

• 1 cup other citrus juice

Orange peel (zest), fresh

1 medium

• 2 to 3 tablespoons grated fresh orange peel (zest)
   

• 1 teaspoon lemon juice
   

• 1/2 teaspoon orange extract

P

Ingredient

Amount

Substitutes

Parmesan cheese, grated

1/2 cup

• 1/2 cup grated Asiago cheese or grated Romano cheese

Parsley, fresh

1 teaspoon chopped

• 1 teaspoon dried parsley
   

• 1 tablespoon chopped fresh chervil

Pepper, white

1 teaspoon

• 1 teaspoon black pepper

Peppers, green bell

1 tablespoon dried

• 3 tablespoons fresh green pepper, chopped

Peppers, red bell

1 tablespoon dried

• 3 tablespoons fresh red bell pepper, chopped
   

• 2 tablespoons chopped pimento

Peppermint, dried

1 tablespoon

• 1/4 cup chopped fresh mint

Pimento

2 tablespoons, chopped

• rehydrate 1 tablespoon dried red bell peppers
   

• 3 tablespoons fresh red bell pepper, chopped

Polenta, dry

1 cup

• 1 cup cornmeal

• 1 cup maize meal

• 1 cup corn grits

Poultry seasoning

1 teaspoon

• 1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary

Pumpkin pie spice

1 teaspoon

• 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg

R

Ingredient

Amount

Substitutes

Rennet

1 tablet

• 1 tablespoon liquid rennet

Rice (3 cups cooked)

1 cup regular, uncooked

• 1 cup uncooked converted rice

• 1 cup uncooked brown rice

• 1 cup uncooked wild rice

• 1 cup bulgur or pearl barley, cooked

Ricotta cheese

1 cup

• 1 cup cottage cheese

Rum

1/4 cup

• 1 tablespoon rum extract plus enough liquid to make 1/4 cup

S

Ingredient

Amount

Substitutes

Saffron

• equal amount of Turmeric

Shortening, melted

1 cup

• 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

Shortening, solid (used in baking)

1 cup

• 1 cup minus 2 tablespoons lard
   

• 1 cup butter
   

• 1 cup margarine

Sour cream, cultured

1 cup

• 3/4 cup sour milk and 1/3 cup butter or margarine
   

• 3/4 cup buttermilk and 1/3 cup butter or margarine
   

• Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
   

• 1 cup plain yogurt
   

• 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine

Spearmint, dried

1 tablespoon

• 1/4 cup chopped fresh mint

Sugar, brown (light or dark)

1 cup firmly packed

• 1 cup granulated sugar
   

• 1 cup granulated sugar plus 1/4 cup unsulpured molasses
   

• 1/2 cup liquid brown sugar
   

• 1 cup raw sugar

Sugar, white

1 cup

• 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
   

• 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
   

• 1 cup caster (superfine) sugar
   

• 1 cup powdered sugar
   

• 1 cup brown sugar (light or dark), firmly packed
   

• 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
   

• 1 3/4 cup confectioners' sugar, packed

T

Ingredient

Amount

Substitutes

Tahini

1 tablespoon

• 1 tablespoon peanut butter

Tapioca, instant or quick-cooking

1 tablespoon

• 2 tablespoons pear tapioca, soaked

Tapioca, quick-cooking for thickening

1 tablespoon

• 1 tablespoon of flour

Tomatoes, canned

1 cup

• 1 1/3 cups diced fresh tomatoes simmered 10 minutes

Tomatoes, fresh

2 cups, chopped

• 1 (16-ounce )can

Tomatoes, packed

1 cup

• 1/2 cup tomato sauce plus 1/2 cup water

Tomato Juice

1 cup

• 1/2 cup tomato sauce and 1/2 cup water

Tomato Sauce

2 cups

• 3/4 cup tomato paste plus 1 cup water

Tomato Soup

1 (10 3/4 ounce) can

• 1 cup tomato sauce plus 1/4 oz. can cup water

Treacle

1 cup

• 1 cup light or dark brown sugar

V

Ingredient

Amount

Substitutes

Vanilla bean

1/2 bean

• 1 tablespoon pure vanilla extract

Vinegar, Balsamic

1 tablespoon

• 1 tablespoon sherry vinegar or cider vinegar

Vinegar, regular

1 tablespoon

• 1 tablespoon lemon or lime juice

W

Ingredient

Amount

Substitutes

Worcestershire sauce

1 teaspoon

• 1 teaspoon bottled steak sauce

Y

Ingredient

Amount

Substitutes

Yeast, active dry

1 tablespoon

• 1 yeast cake, compressed
   

• 1 package active dry yeast
   

• 1 tablespoon instant or fast-rising active yeast

Yogurt, plain

1 cup

• 1 cup buttermilk
   

• 1 cup cottage cheese blended until smooth
   

• 1 cup sour cream