The Tripod Recipe Builder
Thanksgiving Substitutions for Ingredients
From the Kitchen at Durand House

Category: Thanksgiving
Servings: http://www.millennium-ark.net/News_Files/INFO_Files/ingred_subs.html
Preparation Time:

Recipe Ingredients
BAKING

ACTIVE DRY YEAST, 1 PKG (1/4 OUNCE)
1 Cake Compressed Yeast

ARROWROOT, 1 TBS.
2 tbs. All-purpose Flour
or 1 tbs. Cornstarch

BAKING POWDER, 1 TSP.. DOUBLE ACTING
1-1/2 tsp. Phosphate Baking Powder
or 2 tsp. Tartrate Baking Powder

BAKING POWDER, 1 TSP.
1/2 tsp. Cream of Tartar plus1/4 tsp. Baking Soda
or 1/4 tsp. Soda plus 1/2 cup Soured Milk or
Buttermilk
or 1/4 tsp. Baking Soda plus 1/2 tbs. Vinegar
or Lemon Juice used with Sweet Milk to make 1/2 cup
or 1/4 tsp. Baking Soda plus 1/4 - 1/2 cup Molasses
or 1/4 tsp. Baking Soda plus 1/2 cup Buttermilk or
Soured Milk (reduce liquid ingredients by 1/2 cup)

BAKING SODA (IN BREADSTUFFS)
Equal amount of White of Hardwood Ashes

CORNMEAL, SELF-RISING, 1 CUP
1/2 cup Flour
1/2 cup Cornmeal
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
2 tbs. Fat
or 7/8 cup Plain Flour
1-1/2 tbs. Baking Powder
1/2 tsp. Salt
Equivalent: 1 pound = 3 cups

CORNSTARCH, 1 TBS.
2 tbs. All-purpose Flour (for thickening)
or 2 tbs. Granular Tapioca

FLOUR, 1 TBS. (for thickening)
1/2 tbs. Cornstarch, Potato Starch, Rice Starch or
Arrowroot Starch
or 1 tbs. Tapioca

FLOUR, ALL-PURPOSE, 1 CUP
3/4 cup Whole Wheat Flour

FLOUR, all purpose, 4 cups, 1 pound
or 3-1/2 C. unsifted
or 1-1/8 C. cake flour
or 1 C. cornmeal
or 1/2 C. potato flour
or 7/8 C. rice flour
or 1-1/2 C. rye flour
or 1-1/2 C. oat flour

FLOUR, 1 CUP (for baking bread)
Up to 1/2 cup Bran, Whole Wheat Flour or Cornmeal
plus enough flour to make one cup

FLOUR, CAKE, 1 CUP
1 cup minus 2 tbs. All-purpose Flour
Equivalent: 1 pound - 4-3/4 cups

FLOUR, SELF-RISING, 1 CUP
1 cup All-purpose Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt

FLOUR, WHOLE WHEAT, 1 CUP
1 cup All-purpose Flour
Equivalent: 1 pound = 3-3/4 cups

GELATIN, FLAVORED, 3 OUNCES
1 tbs. plain gelatin
2 cup fruit juice

JELLYING AGENT FOR JELLY MAKING
1 tsp. Epsom Salts for each 5 pounds(2.27 Kg)of Fruit
TAPIOCA, 2 TBS.
1 tbs. Flour

YEAST, 5/8-OUNCE CAKE
1 Packet active dry yeast

YEAST, ACTIVE DRY, 1 TBS.
1 Cake Compressed Yeast

DAIRY

BUTTER, 1 CUP
1 cup margarine
or 7/8 to 1 cup hydrogenated fat plus 1/2 tsp. salt
or 7/8 cup lard plus1/2 tsp. salt
or 4/5 cup bacon fat, clarified
or 3/4 cup chicken fat, clarified
or 7/8 cup oil
or 14 tbs. solid shortening

BUTTERMILK OR SOUR MILK, 1 CUP
1 tbs. vinegar or lemon juice plus enough sweet milk
to make 1 cup (let stand 5 minutes before using)
or 1-3/4 tsp. cream of tartar plus 1 cup sweet milk
or 1 cup plain yogurt

BUTTERMILK, REDUCED FAT, 1 CUP
1 tbs. lemon juice or vinegar plus enough 2% milk to
make 1 cup (let stand 5 minutes before using)
or 1-3/4 tsp. cream of tartar plus 1 cup 2% milk
or 1 cup plain yogurt, lite or diet

CREAM, HALF & HALF, 1 CUP, (12-16% fat)
7/8 cup milk and 3 TBS... butter or margarine (for
use in cooking and baking)
or 1 cup evaporated milk, undiluted

CREAM, LIGHT, 1 CUP, (18-20% fat)
7/8 cup milk and 3tbs. butter or margarine (for use
in cooking and baking)
or 1 c evaporated milk, undiluted

CREAM, HEAVY, 1 CUP, (36-40% fat) or (2 2-1/2 CUPS,
WHIPPED)
3/4 cup milk and 1/3 cup butter or margarine (for
baking only, will not whip)

EGG WHOLE, RAW
2 Egg Yolks
or 3 tbs. plus 1 tsp. thawed frozen egg
or 2 tbs. and 2 tsp. dry whole egg powder plus 2 tsp.
water
Equivalent: 1 large = 3 tbs, 1 cup = 5 large, 1 cup = 6
medium

EGG WHITE, RAW
2 tbs. thawed frozen egg white
or 2 tsp. dry egg white plus 2 tbs. water
Equivalent: 1 = 2 tbs.; 1 cup = 8 large

EGG YOLK, RAW
3-1/2 tsp. thawed frozen egg yolk
or 2 tbs. dry egg yolk plus 2 tsp. water
Equivalent: 1 = 1-1/2 tbs, 1 cup = 12 large

MILK, SKIM, 1 CUP
or 1/3 cup nonfat dry milk plus 3/4 cup water

MILK, WHOLE, 1 CUP
1 cup reconstituted nonfat dry milk plus 2-1/2 tsp.
butter or margarine,
or 1/2 cup evaporated milk plus1/2 cup water,
or 1/4 cup sifted dry whole milk powder plus 7/8 cup
water

MILK, 1 CUP
1/3 cup instant nonfat dry milk plus 1 cup minus 1 tbs.
water
or 3 tbs. sifted regular nonfat dry milk plus 1 cup
minus 1 tbs. water

MILK, SWEETENED, CONDENSED, 1 CAN= 1-1/3 CUP
1 cup plus 2 tbs. dry milk plus 1/2 cup warm water;
mix well, add 3/4 cup
sugar and 3 tbs. melted butter or margarine. Stir until
smooth.
or1/3 cup plus 2 tbs. evaporated milk, 1 cup sugar, and
3 tbs. melted butter or margarine. Heat and stir until
sugar and butter dissolve.

SOUR CREAM, 1 CUP
1 cup plain yogurt
or 7/8 cup sour milk plus 3 tbs. butter
or 1 cup plain yogurt plus 3 tbs. melted butter or
margarine

FATS

COOKING OIL, 1 cup (oil and solid shortening are not
interchangeable unless specified in the recipe)
1 cup melted shortening

SHORTENING, MELTED 1 CUP
1 cup cooking oil

SHORTENING, SOLID, 1 CUP
7/8 cup lard
or 1-1/8 cup butter or margarine (decrease salt in
recipe by 1/2)

FLAVORINGS AND EXTRACTS

ANISE EXTRACT, PURE, 1 TSP.
1-1/2 tsp. Anise Seed

ASIAN FISH SAUCE, 1 TBS.
2 tsp. Soy Sauce
2 each Mashed Anchovies

BRANDY
1 tsp. Brandy Extract

BROTH, CHICKEN OR BEEF
1 Bouillon Cube
or 1 Envelope Instant Broth

CHILI SAUCE
Ketchup with prepared horseradish and lemon juice to
taste

CHINESE BLACK VINEGAR
Balsamic Vinegar

FISH STOCK
Equal parts clam juice and water

FRESH HORSERADISH, 1 TBS. GRATED
2 tbs. Prepared Horseradish, well-drained

HOT SAUCE (TABASCO)
Red Pepper Flakes or ground red pepper

LEMON
Equivalent: 1 medium = 1 - 3 tbs. juice or 1 - 2 tsp.
grated peel

LIQUOR, 1/2 CUP (RUM, BOURBON, WHISKEY)
1/4 cup Unsweetened Fruit Juice or Broth

PREPARED MUSTARD, 1 TABLESPOON
1 tsp. Dry Mustard
2 tsp. Wine Vinegar, white wine or water

RICE VINEGAR, SEASONED,1 TBS..
1 tbs. Rice Vinegar OR1 TBS.. White Wine Vinegar
1/2 tsp. Sugar
1/8 tsp. Salt

RUM, DARK, 1 TBS..
2 tbs. Rum Extract

RUM, LIGHT, 1 TBS..
1 tbs. Rum Extract

SAKE OR RICE WINE
Dry Sherry or Dry Vermouth




Recipe Directions
SHERRY, 1 TBS..
1 tbs. Sherry Extract
or 1 tbs. Vermouth
or 1 tbs. Apple Cider
or 1 tbs. White Grape Juice

SOY SAUCE, 1/2 CUP
3 tbs. Worcestershire sauce plus 1 tbs. water

TAMARIND PASTE, 1 TBS.
1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice

VANILLA EXTRACT, PURE, 1 TSP.
1 tsp. Vanilla Powder

WHITE WINE, 1 CUP (FOR COOKING)
1 cup Vermouth

WINE, 1/2 CUP (FOR MARINADE)
1/4 cup Vinegar
1/4 cup Water
1 tbs. Sugar

MISCELLANEOUS

BREAD CRUMBS, DRIED, 1/4 CUP
1/4 cup cracker crumbs
or 2/3 cup rolled oats
or 3/4 cup soft bread crumbs

CHORIZO SAUSAGE
Hot Italian sausage, seasoned with garlic and ground
red pepper

COCOA, 1/4 CUP
1 ounce (square) unsweetened chocolate (decrease fat in
recipe by 1/2 tbs.)

COCONUT, GRATED, 1 CUP
1-1/3 cup flaked coconut

COCONUT, MILK OR CREAM, 1 CUP
1 cup milk or cream
or 1 cup milk or cream plus 1/4 tsp. coconut extract

CURRANTS, DRIED
Chopped dark raisins

GRAHAM CRACKER CRUMBS, 1 CUP
15 graham crackers, ground in a blender
or 1 cup vanilla wafer crumbs

HAZELNUTS
Walnuts or pecans

MUSHROOMS, FRESH, 1 POUND
3 ounces (85 g) dried
or 6 ounces (170 g) canned

NUTS
Equal amount of browned rolled oats

PANCETTA
Cooked, lean bacon

PINE NUTS
Walnuts or Almonds

PROSCUITTO
Country ham

SPICES/SEASONINGS

ALLSPICE, 1 tsp. GROUND
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves
or 1/2 tsp. Cinnamon
1/2 tsp. Ground Cloves

ALLSPICE, 2 TSP.. GROUND
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Cinnamon
1/2 tsp. Ginger

APPLE PIE SPICE, 1 TSP.
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cardamom

CELERY SEED, 1/2 TSP.
1 tbs. finely chopped celery leaves

CHIVES, FRESH
Green Onion, including tops

CINNAMON SUGAR, 1 CUP
7/8 c Granulated sugar or superfine sugar
2tbs. Ground cinnamon

FINE HERBES, 4 TSP.
1 tsp. Chervil
1 tsp. Chives
1 tsp. Tarragon
1 tsp. Parsley

FIVE SPICE POWDER, 5 TSP.
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns

FRESH HERBS, 1 TBS. MINCED
1 tsp. dried, of the same kind

GARLIC, 1 CLOVE
1/8 tsp. garlic powder
or 1/4 tsp. garlic salt (reduce salt in recipe by 1/2
tsp.)

GINGER, FRESH CHOPPED, 1 TSP.
1/4 tsp. Ground Ginger

GINGER, FRESH, 1 TBS.
1/8 tsp. Powdered Ginger

ITALIAN HERB SEASONING, 1 TSP.
1/4 tsp. Oregano
1/4 tsp. Basil
1/4 tsp. Thyme
1/4 tsp. Rosemary
Dash Cayenne

ITALIAN HERB SEASONING, 2 TBS.
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

LEMON GRASS, 1 TBS.. MINCED
1 tsp. grated lemon rind

LEMON PEEL, GRATED, 1 TSP..
1/2 tsp. Lemon Extract
or 1/2 tsp. dried Peel
or 1 tsp. grated Orange or Lime Peel (colored part
only)

MACE, 1 TSP..
1 tsp. Nutmeg, Cinnamon or Allspice

ONION, DRY, INSTANT, 1 TBS..
1/4 cup chopped fresh Onion
or 1/2 tsp. Onion Powder

ONION, 1 SMALL (1/3 CUP)
1 tsp. Onion Powder
or 1 tbs. Instant Minced Onion

ONION, 1 MEDIUM (2/3 CUP)
1 tbs. Onion Powder
or 1/4 Instant Chopped Onion

ONON, 1 CUP, CHOPPED
1 tbs. Dried Minced Onion, reconstituted

PARSLEY, FRESH
Celery Tops, (when flavoring soups and stews)

PUMPKIN PIE SPICE, 1 TSP
1/2 tsp. Cinnamon
1/8 tsp. Ground ginger
1/8 tsp. Ground nutmeg
1/8 tsp. Ground mace
1/8 tsp. Ground cloves
OR 1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Allspice
1/8 tsp. Cardamom

SHALLOTS
Minced onion with half a small clove of minced garlic

TACO SEASONING
6 tsp. Chili Powder
5 tsp. Paprika
4 -1/2 tsp. Cumin
3 tsp. Onion Powder
2-1/2 tsp. Garlic Powder
1/8 tsp. Cayenne Pepper
Makes 21 tsp. (about 1/2 cup). Seven tsp. of mix equal
a 1.25 oz. (35 gr.) pkg. of purchased taco seasoning
mix.

TOMATO SAUCE, 1 CUP
3/8 cup Tomato paste
1/2 cup Water

SUGARS AND SWEETENERS

CHOCOLATE, SEMI-SWEET, 2 OUNCES (56.5 G.)
1 ounce (28 g) unsweetened chocolate plus 2 tbs. sugar

or 1/3 cup semisweet chocolate pieces

CHOCOLATE, UNSWEETENED, 1 SQUARE) 1 OUNCE (28 G.)
3 tbs. unsweetened cocoa powder plus 1 tbs. vegetable
shortening or cooking oil

HONEY, 1 CUP
1-1/4 cups sugar plus 1/4 cup water or milk

SUGAR (FOR BAKING), 1/4 CUP
1 tsp. (3 packets) Sweet N Low, Equal or Sweet One
artificial sweetener

SUGAR, DARK BROWN, 1 CUP
1 cup light brown sugar plus 1 tbs. molasses

SUGAR, GRANULATED, 1 CUP
1 cup firmly packed brown sugar
or 13 tbs. honey (when baking, decrease liquid
ingredients by 3tbs.
or increase flour by 3 tbs., 1/2 tsp. soda)
or 2 cups sifted confectioners sugar
or 1 cup corn syrup (decrease liquid called for in
recipe by 1/4 cup)
or 1 cup molasses (decrease liquid called for in recipe
by 1/4 cup)
Equivalent: 1 pound (454 g) granulated sugar = 2-1/4
cups

SUGAR, LIGHT BROWN, 1 CUP 1 cup granulated sugar plus
3 tbs. molasses
or 1/2 cup dark brown sugar plus 1/2 cup granulated
sugar

SUGAR, POWDERED, 1 CUP
7/8 cup granulated sugar plus 1 tbs. cornstarch mixed
at high in blender
Equivalent: 1 pound (454 g) = 3-1/2 - 4 cups

SYRUP, LIGHT CORN, 1 CUP
1-1/4 cups granulated sugar plus 1/3 cup water, boiled
until syrupy

SYRUP, DARK CORN, 1 CUP
3/4 cup light corn syrup plus 1/4 cup light molasses
or 1-1/4 cup dark brown sugar plus 3 tbs. water

TOMATO PRODUCTS

CHILI SAUCE, 1/2 CUP
1/2 cup ketchup with prepared horseradish and lemon
juice, to taste

HOT PEPPER SAUCE, A FEW DROPS
Dash of cayenne or red pepper

KETCHUP OR CHILI SAUCE, 1/2 CUP
1/2 cup tomato sauce PLUS 2 tbs. sugar, 1 tbs. vinegar,
1/8 tsp. ground cloves, 1/8 tsp. allspice

TOMATOES, FRESH
Canned Italian Plum tomatoes

TOMATO JUICE, 1 CUP
1/2 cup tomato puree or sauce plus 1/2 cup water

TOMATO PASTE, 1 TBS...
1 tbs. ketchup

TOMATO PURE, 2 CUPS
3/4 cup tomato paste plus 1-1/4 cups water

TOMATO SAUCE, 2 CUPS
3/4 cup tomato paste plus 1 cup water





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