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Ingredient Substitutions and Equivalents

Filed Under:
Publication Number: P1690
View as PDF: P1690.pdf

This publication has useful information on substitutions and equivalents. But remember that your substituted ingredient may not perform just like the original in the recipe.

Many substitutions or equivalents will perform the same: 4 ounces of spaghetti for 4 ounces of other type noodles. Other substitutes have similar properties but will not perform exactly the same. For example, 1 cup of white sugar and 1 cup of honey both will make your dessert sweet, but the honey will also make the product brown more, add a flavor of its own, and require you to decrease other liquids in the recipe.

Each ingredient has a specific function, and substitutions could result in changes. Therefore, use substitutions for emergencies or when you don’t mind a slight variation in the taste or substance.

For the tables that follow, please refer to the following key:

  • c = cup
  • lb = pound
  • oz = ounce
  • fl oz = fluid ounce
  • qt = quart
  • tbsp = tablespoon
  • tsp = teaspoon

Ingredient

Amount

Substitute or Equivalent

Allspice

1 tsp

= ½ tsp cinnamon and ½ tsp ground cloves

Apples

1 lb

= 3 or 4 medium

= 3 c sliced

Apple pie spice

1 tsp

= ½ tsp cinnamon, ¼ tsp nutmeg, and tsp cardamom

Arrowroot starch

1½ tsp

= 1 tbsp flour

= 1½ tsp cornstarch

Asparagus

1 lb

= 16 to 20 spears

Baking powder

1 tsp

= tsp baking soda and ½ tsp cream of tartar

= ¼ tsp baking soda and ½ c sour milk or buttermilk (Decrease liquid called for in recipe by ½ c.)

= ¼ tsp baking soda and ½ tsp vinegar or lemon juice used with sweet milk to make ½ c (Decrease liquid called for in recipe by ½ c.)

Bananas

1 lb

= 3 or 4 medium

= 1¾ c mashed

Bay leaf

1 whole

= ¼ tsp crushed

Beans, white

1 lb uncooked

= 2 c uncooked

= 6 c cooked

Beans, green

1 lb

= 3 c

Beans, kidney

1 lb uncooked

= 1½ c uncooked

= 9 c cooked

Beans, lima, dry shelled

1 lb uncooked

= 3 c uncooked

= 6 c cooked

Beau Monde

1 tsp

= 1 tsp seasoning or seasoned salt

= ½ tsp salt

= ½ tsp Mei Yen seasoning

Beets without tops

1 lb

= 2 c sliced

Blackberries

1 qt

= 1¼ lb

= 3 to 4 c

Blueberries

1 lb

= 2 c

Bread

1 slice dry

= c dry breadcrumbs

1 slice soft bread

= ¾ c soft breadcrumbs

Broccoli

1 lb

= 2 c

Broth, beef or chicken

1 c

= 1 bouillon cube dissolved in 1 c boiling water

= 1 envelope powdered broth base dissolved in 1 c boiling water

= 1½ tsp powdered broth base dissolved in 1 c boiling water

Butter

1 c

= to 1 c hydrogenated fat and ½ tsp salt

= c lard plus ½ tsp salt

= 1 c margarine

Buttermilk (sourmilk)

1 c

= 1 c plain yogurt

= 1 c whole or skim milk plus 1 tbsp lemon juice or white vinegar

= 1 c milk plus 1¾ tsp cream of tartar

Brussels sprouts

1 lb

= 4 c

Cabbage

1 lb shredded

= 3½ to 4½ c

1 lb cooked

= 2 c

Carrots

1 lb without tops

= 3 c

1 lb shredded

= 2½ c

Cauliflower

1 lb

= 1½ c

Celery

1 lb

= 2 bunches

Cheese

(36% to 40% fat)

1 lb

= 4 to 5 c, grated

1 c grated

= 4 oz (approximately)

= 2 to 2½ c whipped

Cherries

1 lb

= 2 c

Chicken

1½ lb boned

= 1 c cooked, diced

Chili sauce

1 c

= 1 c tomato sauce, ¼ c brown sugar, 2 tbs vinegar, ¼ tsp cinnamon, dash of ground cloves, and dash of allspice

= 1 c ketchup, ¼ tsp cinnamon, dashes of ground cloves and allspice

Chives, finely chopped

2 tsp

= 2 tsp green onion tops, finely chopped

Chocolate, chips semisweet

1 oz

= 1 oz sweet cooking chocolate

Chocolate, semisweet

1oz

= 1 oz unsweetened chocolate plus 4 tsp sugar

6 oz package

= 1 c

Chocolate, unsweetened

1 oz or square

= 3 tbsp cocoa plus 1 tbsp fat

Cocoa

¼ c or 4 tbsp

= 1 oz (square) unsweetened chocolate
(Decrease fat called for in recipe by ½ tbsp)

Coconut

1 lb

= 5 c fresh coconut, shredded

Coconut cream

1 c

= 1 c whipping cream

Coconut milk

1 c

= 1 c whole or 2% milk

Coffee, ground

1 lb

= 80 tbsp (makes 40 to 50 c of brewed coffee)

Corn

12 ears

= 2½ c cooked

Cornmeal, self-rising

1 c

= c plain, 1½ tbsp baking powder, and ½ tbs salt

1 lb

= 3 c

Corn syrup

¾ c

= c sugar and 2 tbs water

= c honey (Baked goods will brown more)

Cornstarch (for thickening)

1 tbsp

= 2 tbsp all-purpose flour

= 2 tbsp granular tapioca

Cracker crumbs

¾ c

= 1 c dry bread crumbs

Cranberries

1 lb

= 4 c

Cream, heavy

(36% to 40% fat)

1 c

= ¾ c milk and c butter or margarine (for use in cooking and baking)

= 2 to 2½ c whipped

Cream, light

(18% to 20% fat)

1 c

= ¾ c milk and 3 tbsp butter or margarine (for use in cooking or baking)

= 1 c evaporated milk, undiluted

Cream, whipped

1 c

= Chill a 13-oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff.

Dates

1 lb

= 2½ c pitted

Dill plant, fresh or dried

3 heads

= 1 tbsp dill seed

Egg, whole, uncooked

1 large (3 tbsp)

= 3 tbsp and 1 tsp thawed frozen egg

= 2½ tbsp sifted, dry whole egg powder and 2½ tbsp lukewarm water

= 2 yolks and 1 tbsp water (in cookies)

= 2 yolks (in custards, cream fillings, and similar mixture)

= 2 whites as a thickening agent

Eggs, uncooked

1 c

= 5 large eggs

= 6 medium eggs

Eggplant, diced, cooked

1 lb

= 2½ c

Egg white

1 large (2 tbsp)

= 2 tsp thawed frozen egg white

1 c

= 2 tbsp sifted, dry egg white powder, and 2 tbsp lukewarm water

= 8 large egg whites

Egg yolk

1 yolk (1½ tbsp)

= 3½ tbsp thawed frozen egg yolk

1 c

= 2 tbsp sifted, dry egg yolk

= 12 large egg yolks

Flour, all-purpose

(for thickening)

1 tbsp

= 1½ tsp cornstarch, arrowroot starch, potato starch, or rice starch

= 1 tbsp granular tapioca

= 1 tbsp waxy rice flour

= 2 tbsp browned flour

= 1½ tbsp whole wheat flour

= ½ tbsp whole wheat flour and ½ tbsp all-purpose flour

= 1 tbsp quick-cooking tapioca

Flour, all-purpose

1 c sifted

= 1 c and 2 tbsp cake flour

= 1 c rolled oats, crushed

= ½ c cornmeal or soybean flour and c all-purpose flour

= ½ c cornmeal, bran, rice flour, or whole wheat flour
and ½ c all-purpose flour

= ¾ c whole wheat flour or bran flour and ¼ c all-purpose flour

= 1 c rye or rice flour

= ¼ c soybean flour and ¾ c all-purpose flour

1 lb

= 4 c sifted

= 3 c, unsifted

Flour, cake

1 lb

= 4¾ c

1 c sifted

= 1 c minus 2 tbsp sifted all-purpose flour ( c)

Flour, self-rising

1 c

= 1 c minus 2 tsp all-purpose flour, 1½ tsp baking powder, and ½ tsp salt

Flour, whole wheat

1 lb

3¾ c

Note: Substituting white flour with alternatives in baked goods will reduce volume and make the product heavier. For cakes, replace no more than ¼ of the white flour for best results. In other recipes, you can substitute ¼ to ½ of the white flour with whole wheat flour.

Garlic

1 clove, small

= tsp garlic powder

Garlic salt

1 tsp

= tsp garlic powder plus tsp salt

Gelatin, flavored

3 oz

= 1 tbsp plain gelatin and 2 c fruit juice

Ginger

tsp

= 1 tsp candied ginger rinsed in water to remove sugar, then finely cut

= 1 tbsp raw ginger

Grapes

1 lb

= 2 c seeded

= 2½ c seedless

Greens, cooked

1 lb

= 4 to 6 c

Herbs, fresh

1 tbsp, chopped

= ½ tsp dried crushed herbs

Honey

1 c

= 1¼ c sugar and ¼ c water

Horseradish

1 tbsp

= 2 tbsp bottled fresh

Ketchup

1 c

= 1 c tomato sauce, ¼ c brown sugar, and 2 tbsp vinegar
(for use in cooking)

= 1 to 2 tsp grated peel

Lemon juice

1 tsp juice

= ½ tsp vinegar

Lemon peel, dried

1 tsp

= 1 to 2 tsp grated fresh lemon peel

= grated peel of 1 medium lemon

= ½ tsp lemon extract

Lettuce head

1 lb

= 6¼ c

Lettuce, leaf

1 lb

= 6¼ c

Lettuce, romaine

1 lb

= 6 c

Lettuce, endive

1 lb

= 4¼ c

Lime

1 medium

= 1½ to 2 tbsp juice

Macaroni, 1-inch pieces

2 c uncooked (½ lb)

= 4 c cooked

= 2 c spaghetti, uncooked

= 4 c noodles, uncooked

= 8 oz any pasta

Maple sugar (grated and packed)

½ c

= 1 c maple syrup

1 tbsp

= 1 tbsp white, granulated sugar

Marshmallows, miniature

1 c

= 10 large

Mayonnaise (for use in salads and salad dressings)

1 c

= ½ c yogurt and ½ c mayonnaise

= 1 c sour cream

= 1 c cottage cheese pureed in a blender

Mei Yen seasoning

1 tsp

= 1 tsp Beau Monde seasoning

= ½ tsp salt

Milk, buttermilk (or sour)

1 c

= 1 c plain yogurt

= 1 c minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar
(Allow to stand 20 minutes at room temperature.)

= 1 c sweet milk and 1¾ tsp cream of tartar

Milk, skim

1 c

= 4 to 5 tbsp non-fat dry milk powder and enough water to make 1 c
or follow manufacturer’s directions

= ½ c evaporated milk and ½ c water

Milk, sweetened condensed

1 can (about 1 c)

= Heat the following ingredients until sugar and butter are dissolved: c plus 2 tbsp evaporated milk, 1 c sugar, and 3 tbsp butter or margarine.

= Add 1 c plus 2 tbsp dry milk to ½ c warm water. Mix well. Add ¾ c
sugar and 3 tbsp melted butter or margarine. Stir until smooth.

Milk, whole

1 c

= 1 c reconstituted non-fat dry milk
(Add 2 tbsp butter or margarine, if desired.)

= ½ c evaporated milk and ½ c water

= 4 tbsp whole dry milk and 1 c water (or follow manufacturer's directions)

= 1 c fruit juice or 1 c potato water (for use in baking)

Mushrooms, fresh

1 lb

= 2 to 3 c whole

= 3 oz dried

= 5 c sliced

= 1 10-oz can (8 oz, drained weight)

Mushrooms, canned

4 oz

= 2 c sliced fresh

= 6 tbsp whole, dried mushrooms

Mustard, dry

1 tsp

= 1 tbsp prepared mustard

Noodles, 1-inch pieces

1 lb

= 6 to 8 c uncooked

= 8 c cooked

Okra

1 lb

= 2¼ c cooked

Onion, fresh

1 small

= 1 tbsp rehydrated instant minced onion

Onion powder

1 tbsp

= 1 medium onion, chopped

= 4 tbsp fresh chopped onion

Onions

1 lb

= 3 large onions

= 2 to2½ c chopped

Orange

1 medium

= to ½ c juice

= 2 to 3 tbsp grated peel

Orange peel, dried

1 tbsp

= 2 to 3 tbsp grated orange peel

= grated peel of 1 medium orange

2 tsp

= 1 tsp orange extract

Parsley, dried

1 tsp

= 3 tsp fresh parsley, chopped

Parsnips

1 lb

= 4 medium parsnips

= 2 c cooked

Peaches

1 lb

= 4 medium

= 2 c sliced

Pears

1 lb

= 4 medium

= 2 c sliced

Peas, green, in pod

1 lb

= 1 c shelled

= 1 c cooked

Peas, black-eyed

1 lb

= 2 c cooked

Pecans

1 lb

= 3½ c nut meats

Peppers, green bell

1 tbsp dried

= 3 tbsp fresh green pepper, chopped

Peppers, red bell

1 tbsp dried

= 3 tbsp fresh red pepper, chopped

= 2 tbsp chopped pimiento

Peppermint, dried

1 tbsp

= ¼ c chopped fresh mint

Pimiento

2 tbsp dried

= 1 tbsp dried red bell peppers, rehydrated

= 3 tbsp fresh red bell pepper, chopped

Plums

1 lb

= 8 to 20 whole

= 2 c halves

Potatoes, white

1 lb whole cooked,

diced, or sliced

= 3 medium

= 2¼ c

1 lb mashed

= 1¾ c

Prunes

1 lb

= 2¼ c pitted

Pumpkin, mashed, cooked

1 lb

= 1 c

Pumpkin pie spice

1 tsp

= ½ tsp cinnamon, ¼ tsp ginger, tsp allspice, and tsp nutmeg

Radishes

6 oz

= 1¼ c sliced

Raisins

1 lb

= 2¾ c

Rennet

1 tablet

= 1 tbsp liquid rennet

Rhubarb, fresh

1 lb

= 2 c cooked

= 4 to 8 pieces

Rice

1 lb

= 6 c cooked

= 2 c uncooked

1 c regular, uncooked

= 1 c uncooked converted rice

= 1 c uncooked brown rice

= 1 c uncooked wild rice

= 2 c cooked

Rice, instant

1 to 2 c uncooked

= 1 cup cooked

Rutabaga

1 lb

= 2½ c cubed

= 2 c cooked

Shortening, melted

1 c

= 1 c cooking oil (Do not substitute unless recipe calls for melted shortening.)

Shortening, solid (used in baking)

1 c

= 1 c minus 2 tbsp lard ( c)

= 1 c butter (Decrease salt called for in recipe by ½ tsp.)

Sour cream, cultured

1 c

= ¾ c sour milk or buttermilk and c butter or margarine

= Blend until smooth: c buttermilk, 1 tbsp lemon juice, and 1 c cottage cheese

= 1 c plain yogurt

= ¾ c milk, ¾ tsp lemon juice, and c butter or margarine

Spaghetti

1 lb

= 4 to 5 c 2-inch pieces

= 9 c cooked

Spearmint, dried

1 tbsp

= ¼ c chopped fresh mint

Spinach

1 lb

= 4 c fresh

= 1½ c cooked

Squash, summer

1 lb

= 1 c cooked and mashed

Squash, winter

1 lb

= 1 c cooked and mashed

Strawberries

1 qt

= 4 c sliced

Sugar, brown

1 c firmly packed

= 1 c granulated sugar

1 lb

= 2¼ c firmly packed

Sugar, granulated

1 lb

= 2¼ c

1 tsp

= tsp noncaloric sweetener solution or follow manufacturer’s directions

1 c

= 1½ c corn syrup (decrease liquid called for in recipe by ¼ c)

= 1 c molasses (decrease liquid called for in recipe by c)

= 1 c powdered sugar

= 1 c brown sugar, firmly packed

= ¾ c honey (decrease liquid called for in recipe by ¼ c; for each c of honey in baked goods, add ½ tsp soda.)

Sugar, powdered

1 lb

= 2¾ c

Sweet potatoes

1 lb

= 3 medium

Tapioca, granular

1 tbsp

= 2 tbsp pearl tapioca

Tomatoes, fresh

1 lb

= 3 to 4 small

2 c chopped

= 1 16-oz can (may need to drain)

Tomato juice

1 c

= ½ c tomato sauce and ½ c water

Turnips

1 lb

= 3 medium turnips

= 2 c cooked

Worcestershire sauce

1 tsp

= 1 tsp bottled steak sauce

Yeast, active dry

1 tsp

= cake yeast, compressed

= 1 package (¼ oz) active dry yeast

Yogurt, plain

1 c

= 1 c buttermilk

= 1 c cottage cheese blended until smooth

= 1 c sour cream

Equivalent Measures

This Much

Equals This Much

1 gallon

4 quarts

1 quart

2 pints

1 pint

2 cups

1 bushel

4 pecks

1 peck

8 quarts

1 cup

16 tablespoons

cup

14 tablespoons or 1 cup minus 2 tablespoons

¾ cup

12 tablespoons

cup

10 tablespoons

5/8 cup

10 tablespoons

½ cup

8 tablespoons

3/8 cup

6 tablespoons

cup

5 tablespoons

¼ cup

4 tablespoons

cup

2 tablespoons

1/16 cup

1 tablespoons

1 tablespoon

3 teaspoons

¾ tablespoon

2¼ teaspoons

tablespoon

2 teaspoons

½ tablespoon

1½ teaspoons

tablespoon

1 teaspoon

¼ tablespoon

¾ teaspoon

Pinch or dash

1/16 teaspoon

Publication 1690 (POD-05-24)

Reviewed by Qula Madkin, MS, RDN, LD, CDCES, Extension Instructor, Biochemistry, Nutrition, and Health Promotion.

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Authors

Portrait of Ms. Qula Madkin
Extension Instructor

Your Extension Experts

Portrait of Ms. Qula Madkin
Extension Instructor

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