Cookbook:Substitutions
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Some possible substitutions for common ingredients.
Dairy
edit- 1/2 cup evaporated milk
- 1/2 cup water
Buttermilk (1 Cup)
edit- 1 cup plain yogurt
- or
Leave to curdle for 10-20 minutes if possible.
- or
Sour Cream (1 Cup)
edit- 1 cup Plain Yoghurt
Baking
edit- Use a mixture of 2 parts cream of tartar to 1 part baking soda as a substitute for baking powder.
- It is sometimes possible to use baking powder in place of baking soda, however the presence of other acidic agents in the recipe can cause unexpected reactions, and the quantity required (use four times as much baking powder as the recipe calls for baking soda) may leave a slightly unpleasant taste.
- 2 tablespoons liquid
- 2 tablespoons flour
- 1/2 tablespoon shortening
- 1/2 teaspoon baking powder
- or
- 1 tablespoon cornstarch
- 3 tablespoons water
- or
- 3 tablespoons mayonnaise
- 1 cup minus 2 tablespoons sifted all purpose flour
- or
- 3/4 cup sifted all purpose flour
- 2 tablespoons cornstarch
- 1 cup flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup honey or other syrup
- subtract 1 cup liquid from recipe
- change recipe to treat as a liquid, not as a dry ingredient
Molasses
edit- 3/4 cup dark-brown sugar
- 1/4 cup water
Liquid Honey (1 Cup)
edit- 1 1/4 cup sugar
- 1/4 cup water
- 1 cup white sugar
- 1 tablespoon molasses
Seafood
editCatfish
edit- Tilapia
- or
- Flounder
Salmon
edit- Trout
Cod
edit- Haddock
- or
- Flounder
Swordfish
edit- Halibut
- or
- Shark