Equivalents and Substitutions

Equivalents and Substitutions

Common Measurements
1 cup = 16 Tbsp.
1 Tbsp. = 3 tsp.
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups

Grains
1 cup wheat = 1 1/2 cups flour
1 lb. wheat = 2 1/4 cups wheat
1 lb. flour = 3 1/3 cups flour
1/3 cup popcorn = 6 cups popped
1 cup sifted all-purpose flour = 1 cup unsifted all-purpose flour minus 2 Tbsp. = 1 cup plus 2 Tbsp. sifted cake flour
1 cup sifted cake flour = 7/8 cup sifted allpurpose flour = 1 cup minus 2 Tbsp. sifted all-purpose flour
1 Tbsp. flour (as thickener) = 1 1/2 Tbsp. cornstarch, potato starch, rice starch, arrowroot starch, or 1 Tbsp. quick tapioca
1 Tbsp. cornstarch = 2 Tbsp. flour (as thickener)
1 cup wheat = 2 cups cooked
1 cup cracked wheat = 3 cups cooked
1 cup macaroni pasta = 2 cups cooked
1 cup rice = 3 cups cooked
1 cup oats = 1 3/4 cups to 2 cups cooked

Dairy
1 cup milk = 1 cup water + 3 Tbsp. regular non-instant powdered milk
1 cup milk = 1 cup water + 2 2/3 Tbsp. powdered instant milk
1 cup milk = 1 cup water + 1/3 cup agglomerated instant milk
1 cup whole milk = 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp. butter or
margarine or 1/2 cup evaporated milk plus 1/2 cup water
1 cup evaporated milk = 1 cup water + 6 Tbsp. powdered milk
1 (12-oz.) can evaporated milk = 1 1/2 cup evaporated milk
1 cup sweetened condensed milk = 1/2 cup warm water + 3/4 cup sugar + 1/3 amount dry milk for one cup reconstituted milk
1 cup buttermilk or sour milk = 1 cup reconstituted milk + 1 Tbsp. vinegar or lemon juice (let stand five minutes)
1 cup coffee cream (20% fat) = 3 Tbsp. butter plus about 7/8 cup milk
1 cup heavy cream (40% fat) = 1/3 cup butter plus about 3/4 cup milk (use in cooking)

Meats & Meat Substitutes
5 slices fried, diced bacon = 1/2 (2-oz.) jar real bacon pieces
1 egg = 1 Tbsp. powdered egg + 2 Tbsp. water = 2 egg yolks = 3 Tbsp. plus 1 tsp. thawed frozen egg
1 egg = 1 Tbsp. gelatin, 3 Tbsp. cold water, 7 tsp. boiling water (add gelatin to cold water, add hot water until dissolved, place in freezer to thicken)
1 egg =1 Tbsp. water, 1 Tbsp oil and 1/2 tsp. of baking powder
1 lb. beans = 2 cups dried beans = 4-6 cups cooked beans
1 cup dried beans = 2 1/2-3 cups cooked beans

Fats and Sugars
1 oz. baking chocolate = 3 Tbsp. cocoa + 1 Tbsp. shortening
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
3/4 cup corn syrup = 1/2 cup water + 1 1/2 cup sugar (heat to dissolve)
1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid (same liquid as recipe calls for)
1 cup shortening or butter in baked goods = 3/4 cup thick applesauce or fruit puree + 1/4 cup shortening
1/4 cup margarine or butter = 2 Tbsp. shortening + 1 Tbsp. oil + 1 Tbsp. water
1 cup butter = 1 cup margarine = 7/8 cup lard plus 1/2 tsp. salt = 7/8-1 cup hydrogenated fat plus 1/2 tsp. salt
cup lard = 1 1/4 cup butter minus 1/2 tsp. salt from recipe
1 #10 can powdered shortening = 11 cups powdered shortening
1 #10 can powdered shortening = 2.25 cans regular shortening
1 #10 can powdered butter = 11 cups powdered butter
1 #10 can powdered butter = 8.25 lbs. real butter

Fruits and Vegetables
1 stalk celery = 1 Tbsp. dried celery
1/4 cup green pepper = 1 Tbsp. dried green pepper
2 med. carrots sliced or diced = 1/2 cup dried diced carrot + 1 cup water
2 med. potatoes, peeled and diced = 1 cup dried potato dices + 2 cup water
All other fruits and vegetables are generally pre-soaked in 2 times their volume of water.
Amounts of soaking water vary a little with type and brand of food.
1 cup dehydrated fruit or vegetables = 2 cups freeze-dried foods

Seasonings
1 cup broth = 1 tsp. bouillon granules (or bouillon cube equivalent) + 1 cup water
1 clove garlic = 1/4-1/2 tsp. dried minced garlic = 1/8 tsp. garlic powder
1 Tbsp. fresh snipped herbs = 1 tsp. dried herbs
1 med onion = 1/4 cup dried minced onion + 1/4 cup water = 1 Tbsp. onion powder
1/3 cup chopped onion = 1 Tbsp. dried minced onion + 1 1/2 Tbsp. water = 1/4 tsp. onion powder
1 Tbsp. chopped onion = 1 tsp. dried minced onion = pinch onion powder

Miscellaneous
1 Tbsp. active dry yeast = 1 packet active dry yeast
1 tsp baking powder = 1/4 baking soda and 1/2 cream of tartar = 1/4 tsp. bakingsoda plus 1/2 cup fully soured milk or buttermilk = 1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup