Have you ever started to make a recipe and suddenly realized you were out of a critical ingredient? Don’t panic … I’ve got you covered! Below are some easy swaps to help you avoid a mid-recipe dash to the store.
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Ingredient Emergency Substitutions
Food Weight and Volume Equivalents
Weight and Measurement Equivalents
Fahrenheit to Celsius Conversions
Ingredient Emergency Substitutions
Missing Ingredient | Substitution / Equivalent |
---|---|
Apple Pie Spice mix (1 teaspoon) | 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/8 teaspoon allspice + 1/8 teaspoon ginger + pinch cloves |
Bacon, cooked & crumbled (1 slice) | 1 Tablespoon cooked bacon pieces |
Baking powder (1 teaspoon) | 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar |
Balsamic vinegar (1 Tablespoon) | 1 Tablespoon apple cider vinegar or red wine vinegar + 1/2 teaspoon brown sugar |
Broth, Beef or chicken (1 cup) | 1 cup hot water plus 1 teaspoon (r 1 cube) instant beef or chicken bouillon |
Brown Sugar (1 cup packed) | 1 cup granulated sugar + 2 Tablespoons molasses, mixed well |
Buttermilk (1 cup) | 1 cup milk + 1 Tablespoon white vinegar; or lemon juice (mix and let stand 5 mins) |
Chocolate, semi sweet (1 ounce) | 3 Tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate + 1 Tablespoon sugar; or 1 Tablespoon unsweetened cocoa powder + 2 teaspoons sugar + 2 teaspoons vegetable oil or melted shortening |
Chocolate, unsweetened (1 ounce) | 3 Tablespoons unsweetened cocoa powder + 1 tablespoon vegetable oil or melted shortening |
Cornstarch (1 Tablespoon) (for thickening) | 2 Tablespoons all purpose flour |
Egg (1 egg – for baking) | 1 Tablespoon flax seed + 3 Tablespoons water (mix and let stand 5 mins); or 2 egg whites; or 2 egg yolks |
Flour, cake (1 cup) | 1 cup all purpose flour minus 2 Tablespoons |
Flour, self-rising (1 cup) | 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt + 1/4 teaspoon baking soda, sifted together |
Garlic (1 fresh clove) | 1/2 teaspoon jarred minced or crushed garlic; or 1/4 teaspoon garlic powder |
Ginger (1 Tablespoon fresh grated) | 1 teaspoon ground ginger |
Half-and-half or light cream (1 cup) | 1 cup while milk + 1 Tablespoon melted butter |
Herbs, chopped fresh (1 Tablespoon) | 1 teaspoon dried crushed herb; or 1/2 teaspoon ground herb |
Italian seasoning mix (1 teaspoon) | 1/2 teaspoon basil + 1/4 teaspoon oregano + 1/8 teaspoon garlic powder + 1/8 teaspoon fennel seed |
Lemon juice (1 Tablespoon) (for acid, not flavor) | 1 1/2 teaspoons white or apple cider vinegar |
Molasses (1 cup) | 1 cup honey |
Onion, chopped (1/2 cup) | 2 Tablespoons dried minced onion; or 1/2 teaspoon onion powder |
Poultry Seasoning (1 teaspoon) | 3/4 teaspoon sage + 1/4 teaspoon thyme + pinch marjoram |
Pumpkin Pie Seasoning (1 teaspoon) | 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon allspice + 1/8 teaspoon nutmeg |
Sour Cream (1 cup) | 1 cup plain Greek yogurt or regular yogurt (strain in cheesecloth as needed to thicken) |
Sugar (1 cup) | 1 cup brown sugar |
Tomato Sauce (1 cup) | 1/2 cup tomato paste + 1/2 cup water |
Wine – red (1 cup) | 1 cup broth (beef, chicken, vegetable) + 1 Tablespoon red wine vinegar or apple cider vinegar |
Wine – white (1 cup) | 1 cup chicken broth + 1 Tablespoon white wine vinegar or apple cider vinegar |
Yeast, active dry (1 package) | 2 1/4 teaspoons active dry yeast |
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Ingredient Emergency Substitutions
Food Weight and Volume Equivalents
Weight and Measurement Equivalents
Fahrenheit to Celsius Conversions
Food weight and volume equivalents
Food | Weight | Volume |
---|---|---|
Butter | 1 pound | 2 cups |
Cheese, shredded | 1 pound | 4 cups |
Chocolate | 1 ounce | 1 square |
Cornmeal | 1 pound | 3 cups |
Eggs, extra large | 4 eggs | 1 cup (approx) |
Flour, all purpose | 1 pound | 2 1/2 cups |
Rice, uncooked | 1 pound | 2 cups |
Fruit: | ||
– Apples | 1 pound whole fruits | 3 cups, pared & sliced |
– Bananas | 1 pound whole fruits | 1 3/4 cups, mashed |
– Lemon | 1 large lemon | 2 – 4 Tablespoons juice |
– Lime | 1 medium lime | 1 1/2 – 2 Tablespoons juice |
– Peaches | 1 pound whole fruits | 2 cups, sliced |
– Pears | 1 pound whole fruits | 2 cups, slices |
– Rhubarb | 1 pound fresh | 1 cups, sliced |
Nuts: | ||
– Almonds (whole) | 1 pound | 3 1/3 cups |
– Almonds (ground) | 1 pound | 2 2/3 cups |
– Peanuts | 1 pound | 3 cups |
– Pecans | 1 pound | 4 cups |
– Walnuts | 1 pound | 3 cups |
Sugar: | ||
– Brown, lightly packed | 1 pound | 2 3/4 cups |
– Granulated | 1 pound | 2 1/3 cups |
– Icing or Confectioners | 1 pound | 3 2/3 cups |
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Ingredient Emergency Substitutions
Food Weight and Volume Equivalents
Weight and Measurement Equivalents
Fahrenheit to Celsius Conversions
Common Weight and Measurement Equivalents
US/Imperial Weight | Metric |
---|---|
1/2 ounce | 15 g |
1 ounce | 25 g – 30 g |
4 ounces (1/4 pound) | 115 g – 125 g |
8 ounces (1/2 pound) | 225 g – 250 g |
16 ounces (1 pound) | 450 g – 500 g |
2 pounds | 1000 g or 1 Kg |
1/8 teaspoon | 0.5 ml |
1/4 teaspoon | 1 ml |
1/2 teaspoon | 2 ml |
1 teaspoon | 5 ml |
1 Tablespoon | 15 ml; or 3 teaspoons |
1/4 cup | 50 ml; or 2 fluid ounces; or 4 Tablespoons |
1/3 cup | 75 ml; or 3 fluid ounces; or 5 1/2 Tablespoons |
1/2 cup | 125 ml; or 4 fluid ounces; or 8 Tablespoons |
3/4 cup | 175 ml; or 6 fluid ounces; or 12 Tablespoons |
1 cup | 250 ml; or or 8 fluid ounces; or 16 Tablespoons |
2 cups | 500 ml; or 1 pint |
4 cups | 1000 ml; or 1 litre; or 1 quart |
16 cups | 1 gallon |
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Ingredient Emergency Substitutions
Food Weight and Volume Equivalents
Weight and Measurement Equivalents
Fahrenheit to Celsius Conversions
Fahrenheit to Celsius
Fahrenheit | Metric |
---|---|
300°F | 150°C |
325°F | 160°C |
350°F | 180°C |
375°F | 190°C |
400°F | 200°C |
425°F | 220°C |
450°F | 230°C |
475°F | 240°C |
500°F | 260°C |
Jump to:
Top of Page
Ingredient Emergency Substitutions
Food Weight and Volume Equivalents
Weight and Measurement Equivalents
Fahrenheit to Celsius Conversions