The following chart gives substitutes that may be used to achieve a product that is similar to the original. There are, however, a number of factors to consider when substituting ingredients. Each ingredient in a recipe has a specific function. Substitution of one ingredient for another may alter the taste, color, moisture content or texture of the product. For this reason, it is suggested that ingredient substitution be used in unexpected situations only.

If you don’t have the food listed in the “ingredient” column, try one of the alternatives listed in the “substitutes” column.

Measuring Up

These commonly used equivalent measures will simplify your recipe preparation.

• General

3 teaspoons = 1 tablespoon
4 tablespooons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart

• Butter

½ ounce (1/8 stick) = 1 tablespoon
1 ounce (1/4 stick) = 2 tablespoons
2 ounces (1/2 stick) = 4 tablespoons
4 ounces (1 stick) = 1/2 cup
16 ounces (4 sticks) = 2 cups

• Chocolate

12-ounce morsels = 1 cup melted chocolate
12-ounce morsels = 2 cups whole morsels

• Cream

1 cup heavy cream = 2 cups whipped cream

• Eggs

8-10 whites, large = 1 cup egg whites
12-14 yolks, large = 1 cup egg yolks

• Flour

1 pound = 4 cups

• Fruit

1 medium lemon = 3 tablespoons juice + 1 tablespoon grated rind
1 medium orange = 1/3 to 1/2 cup juice + 2 tablespoons grated rind
1 pound apples = 3 medium whole or 3 cups sliced
1 pound bananas = 3 medium whole or 1½ cups mashed

• Nutmeats

4½ ounces nuts, chopped = 1 cup

• Popcorn

¼ cup kernels = 8 cups popped

• Sugar

1 pound brown sugar = 2¼ cups
1 pound confectioners’ = 4½ cups sifted

January 2018