Substitution Ingredients – Don’t panic all is not lost!

Ever find that with great vigor you decide to tackle a new recipe only to find part way through it you over estimated your supply of ingredients?  You are knee deep in your lemon meringue pie only to discover that you are out of cream of tartar.  Don’t sweat there is a solution.  Alternate ingredients that save the day for all your cooking and baking needs.  I found this great list in a magazine many moons ago and I refer to it often in my cooking endeavours.


1 tbsp chopped fresh herbs = 1tsp  crushed dried herbs

1 tsp lemon juice = 1/2 tsp vinegar

1 tsp  dry mustard = 1 tbsp dijon mustard (wet mixtures)

1 tbsp prepared mustard = 1 tbsp dry mustard + 1 tsp each vinegar, cold water and granulated sugar (when flavour and volume are important let stand 15 minutes)

Dash of hot pepper sauce = Pinch of cayenne or hot pepper flakes

2 tbsp soy sauce = 1 tbsp worchestire sauce + 2 tsp water+ pinch of salt

1 tbsp worechestire sauce = 1 tbsp soy sauce + dash each of pepper sauce and lemon juice + pinch of granulated sugar

1 tbsp balsamic vinegar= 1 tbsp red wine vinegar + pinch of granulated sugar


1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar

1 tbsp all purpose flower = 1 1/2 tsp cornstarch (for thickening)

1 tsp cream of tartar = 1 tsp vinegar or lemon juice (for stabilizing egg whites)

1 cup sifted cake and pastry flour = 7/8 cup of un-sifted all-purpose flour

1 cup un-sifted all purpose flour = 1 cup + tbsp sifted cake and pastry flour

1 egg = 2 egg yolks

1 egg in batter (for muffins and other quick breads) = 1/2 tsp baking powder + 1/4 cup additional liquid that is used in the recipe


For sauces and gravy – 1/2 cup dry white wine = 1/2 cup chicken stock

1/2 cup of red wine = 1/2 cup of beef stock

1 cup beer = 1 cup non-alcoholic beer or 1 cup stock


1 cup buttermilk = 1 tbsp lemon juice or vinegar plus enough whole milk to make 1 cup; let stand for 5 minutes

1 cup plain yogurt = 1 cup butter milk

1 cup 2% or whole milk = 1/2 cup evaporated milk + 1/2 cup water

1 cup sour cream = 7/8 cup buttermilk or plain yogurt

For icing:  1 cup whipping cream = 3/4 cup whole milk + 1/3 cup butter (doesn’t whip)


1 cup granulated sugar = 1 cup packed brown sugar

For muffins and other quick breads
1 cup granulated or brown sugar = 2 cups icing sugar

For dessert sauces
1 cup light or dark corn syrup = 1 1/4 cups granulated or packed brown sugar + 1/4 cup more liquid in the recipe


For coating
1 cup dry bread crumbs = 3/4 cup cracker crumbs or 1 cup crushed corn flakes

1/4 cup dry bread crumbs = 1 slice of dry bread


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