Yields and Equivalents

INGREDIENT           AMOUNT                      SUBSTITUTE/EQUIVALENT
FATS:
1 pound = 2 C.                                     1 stick = 1/2 C. or 8 T. or 4 ounces
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Shortening, solid        1 C.                    7/8 lard OR 1 1/8 C. butter/margarine
                                                        (decrease salt by 1/2)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Shortening, melted    1 C.                    1 C. cooking oil
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cooking oil                1 C.                    1 C. melted shortening
                                                        OR 1 C. melted butter/margarine
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Butter                     1 C.                    1 C. margarine
                                                       OR 1 C. shortening + 1/2 tsp. salt
                                                       OR 7/8 C. lard plus 1/2 tsp. salt
                                                       OR 4/5 C. bacon fat, clarified
                                                       OR 3/4 C. chicken fat, clarified
                                                       OR 7/8 C. oil

(NOTE: Do not substitute oil for solid fat in a baking recipe unless you have a recipe
which specifically calls for oil or melted fat. Characteristics of the final product
could be significantly different.)

FRUITS & VEGETABLES:
Lemon juice              1 tsp.               1/2 tsp. vinegar
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Lemon                      1 medium         1-3 T. juice and 1-2 tsp. grated peel
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Onion                       1 small             1 tsp. onion powder OR 1 T. minced dried
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomatoes                 1 C. canned       1 1/3 C. chopped fresh tomatoes, simmered
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomato Juice           1 C.                   1/2 C. tomato sauce plus 1/2 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomato Sauce          1 C.                   3/4 C. tomato paste plus 1 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

FLOURS:
1 pound of cake flour                       = 4 3/4 C.
1 pound whole wheat kernels             = 3 1/3 to 3 3/4 C. grain
1 pound of whole wheat flour            = 3 3/4 C.
1 pound of cornmeal                         = 3 C.
1 pound of all-purpose flour              = 4 C. sifted                    = 3 1/2 C. unsifted
                                                       = 1 1/8 C. cake flour        = 1 C. cornmeal
                                                       = 1/2 C. potato flour        = 7/8 C. rice flour
                                                       = 1 1/2 C. rye flour          = 1 1/2 C. oat flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Flour as thickener    1 T.                    1/2 T. cornstarch or arrowroot starch
                                                        OR 1 T. quick-cooking tapioca
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
All-purpose              1 C. sifted          1 C. unsifted all-purpose flour - 2 T.
                                                       OR 1 C. plus 2 T. cake flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cake flour               1 C.                    1 C. all purpose flour minus 2 T.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Self-Rising              1 C. sifted           1 C. sifted all-purpose flour
                                                        + 1 1/2 tsp. baking powder & 1/2 tsp. salt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Whole wheat           1 C.                     1 C. all-purpose flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cornmeal, self-rising 1 C.                    7/8 plain cornmeal + 1 1/2 T. baking powder
                                                        & 1/2 tsp. salt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS & SPICES:
1 T. fresh herbs = 1/2 to 1 tsp. dried
Allspice                  1 tsp.                    1/2 tsp. each cinnamon & ground cloves
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Apple Pie Spice       1 tsp.                    1/2 tsp. cinnamon + 1/4 tsp. nutmeg
                                                         + 1/8 tsp. cardamom
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Garlic , dried          1 clove                  1/8 -1/2 tsp. garlic powder or minced
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Mustard                 1 tsp. dry              1 T. prepared mustard
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pumpkin Pie spice     1 tsp.                   1/2 tsp. cinnamon + 1/4 tsp. ginger
                                                        + 1/8 tsp. allspice + 1/8 tsp. nutmeg
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

LEAVENING:
Baking Powder        1 tsp.                   1/4 tsp. soda + 5/8 tsp. cream of tartar
                                                       OR 1/4 tsp. soda + 1/2 C. buttermilk
                                                       (replaces liquid),
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Yeast                    1 T. (scant)          1 pkg. active dry yeast
                            active dry            OR 1 compressed yeast cake
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - LEGUMES (BEANS/LENTILS/SPLIT PEAS):
1 pound = 2 C. uncooked = 5 1/2 C. cooked
1 C. uncooked = 2-3 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - LIQUIDS:
Broth (chicken/beef) 1 C.                  1 tsp. bouillon dissolved in 1 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Buttermilk              1 C.                    1 T. vinegar or lemon juice & sweet milk to
                                                      make 1 C. (let stand 5 minutes)
                                                      OR 1 3/4 tsp. cream of tartar + 1 C. milk
                                                      OR 1 C. plain yogurt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cream, heavy         1 C.                     3/4 C. milk and 1/3 C. butter/margarine
(36-40% fat)                                  (for use in cooking and baking)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cream, light           1 C.                       7/8 C. milk plus 1 1/2 T. butter or
                            half & half            margarine (for use in cooking)
                            (12-16% fat)         OR 1 C. evaporated milk, undiluted
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Cream, sour          1 C.                       1 C. plain yogurt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg, whole, raw       1 large                2 egg yolks
                             1 large = 3 T       OR 3 T. + 1 tsp. thawed frozen egg
                             5 large = 1 C.       OR 2 T. + 2 tsp. dry whole egg powder
                             6 medium = 1 C.    + an equal amount of water
                                                       OR 1 tsp. cornstarch + 3 T. liquid
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg Yolk, raw         1                         3 1/2 tsp. thawed frozen egg yolk
                             1 = 1 1/2 T.          OR 2 T. dry egg yolk powder + 2 tsp. water
                             12 large = 1 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg White, raw       1                         2 T. thawed frozen egg white,
                             1 = 2 T.                OR 2 tsp. dry egg white plus 2 T. water
                             8 large = 1 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Milk, whole             1 C.                      1 C. reconstituted non-fat dry milk
                                                        + 2 1/2 T. butter or margarine
                                                        OR 1/2 C. evaporated milk + 1/2 C. water
                                                        OR 1/4 C. sifted dry whole milk powder
                                                        + 7/8 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Milk                       1 C.                     1/3 C. instant nonfat dry milk from powdered
                                                       + (1 C. - 1 T. water)
                                                       OR 3 T. sifted regular nonfat dry milk
                                                       + (1 C. - 1 T. water)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Milk                       can = 1 1/3 C.       1 C. + 2 T. dry milk + 1/2 C. warm water
sweet condensed                               mix well, + 3/4 C. sugar and 3 T. melted
                                                        butter. Stir until smooth.
                                                        OR 1/3 C. + 2 T. evaporated milk, 1 C.
                                                        sugar and 3 T. melted butter or margarine.
                                                        Heat & stir until sugar & butter dissolve.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

PASTA:
1 lb. uncooked macaroni = 9 C. cooked 1 lb. uncooked noodles = 8 C. cooked
1 lb. uncooked spaghetti = 9 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Macaroni                1 pound               3 3/4 C. uncooked macaroni
                                                       OR 16 oz. 1" pieces of any pasta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Macaroni, shell       1 pound               4-5 C. uncooked macaroni
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Noodles                 1 pound               6-8 C. uncooked noodles 1" pieces
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Spaghetti               1 pound               4-5 C. of 2" pieces
                                                       OR 7/8 C. sour milk + 1/3 C. butter
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - RICE:
1 cup uncooked rice = 3 1/2 - 4 C. cooked
1 cup uncooked, instant rice = 1 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Rice                      1 pound               8 C. cooked OR 2 1/4- 2 1/2 C. uncooked
                            1 C. uncooked      1 C. uncooked converted rice
                                                     OR 1 C. uncooked brown rice
                                                     OR 1 C. uncooked wild rice
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - SUGARS:
1 pound of granulated sugar = 2 1/4 C.
1 pound of brown sugar = 2 1/4 C. firmly packed
1 pound of powdered sugar = 3 1/2 - 4 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Brown, dark           1 C. (packed)        1 C. granulated sugar + 1/4 C. molasses
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Brown, light            1 C.                      1/2 C. dark brown sugar + 1/2 C. granulated
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Corn Syrup, dark    1 C.                      1 C. brown sugar + 1/4 C. liquid
                                                       OR 3/4 C. light corn syrup + 1/4 C. light
                                                       molasses
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Corn Syrup, light    1 C.                      1 C. granulated sugar + 1/4 C. liquid

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Granulated, white   1 C.                      1 C. corn syrup (decrease liquid by 1/4 C.)
                                                       OR 1 C. molasses (decrease liquid by 1/4 C.)
                                                       OR 1 C. brown sugar, firmly packed
                                                       OR 2 C. sifted powdered sugar
                                                       OR 3/4 C. honey (decrease liquid in
                                                       recipe by 1/4 C.); for each cup of honey
                                                       in baked goods, add 1/2 tsp. soda)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Honey, liquid         1 C.                      1 1/2 C. granulated sugar plus 1/4 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Powdered Sugar   1 C.                      3/4 C. granulated (substitution will not work
                                                      on frostings and uncooked recipes)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - MISCELLANEOUS:
Chocolate, baking  1 oz. square          3 T. cocoa powder + 1 T. butter
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chocolate,            1 oz.                     1/2 oz. baking chocolate + 1 T. sugar
Semi-Sweet                               
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cocoa powder      1/4 C.                   1 oz. (square) unsweetened chocolate
                                                      decrease fat in recipe by 1/2 T.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Catsup                1 C.                       1 C. tomato sauce + 1/2 C. sugar + 2 T.
                                                      vinegar
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Gelatin, flavored  3 oz.                    1 T. plain gelatin and 2 C. fruit juice
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ALCOHOL SUBSTITUTIONS:
In Soups and Entrees --
Dry (unsweet) red wine:              Water, beef broth, bouillon, tomato juice, diluted cider
                                                 vinegar, liquid drained from canned mushrooms.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Dry (unsweet) white wine:           Water, chicken broth, bouillon, ginger ale, white
                                                 grape juice, diluted cider vinegar, liquid drained
                                                 from canned mushrooms.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - In Cheese Dishes -- Beer or Ale: Chicken broth, white grape juice, ginger ale.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - In Desserts --
Brandy:                             Apple Cider, peach or apricot syrup
Burgundy (Red):                 Grape Juice
Burgundy (White):              White grape juice
Champagne:                        Ginger ale
Claret:                               Grape or currant juice or syrup or cherry cider
Cognac:                              Juice from peaches, apricots or pears
Creme de menthe:               Spearmint extract or oil of spearmint diluted with a little
                                         water or grapefruit juice
Kirsch:                              Syrup or juice from black cherries, raspberries,
                                         boysenberries, currants or grapes or cherry cider
Rum:                                  Pineapple juice or syrup flavored with almond extract
Sherry:                              Orange or pineapple juice

NOTE: To cut the sweetness of the syrups, dilute with water. Also, there are many
flavor extracts, such as almond or pineapple, that can be added for interesting flavors.
Flambes or Flaming Desserts -- The only substitute that might be used is a sugar
cube soaked in lemon extract, then set atop a dessert and burned.
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REFERENCES:
Food Storage Made Easy
Alice Cheney Johnson
Better Homes and Gardens Cookbook
Jane Brody's Good Food Cookbook
Georgia C. Lauritzen, Ph.D. Food/Nutrition Specialist (Extension Office)