Hints and Substitutions

Farrah found this old column of mine, printed in 2002 in one of her Mom’s favourite cookbooks. She remembered going with her Mom to my store when just a little girl.She wondered if we could print the column again. It would be our pleasure and hopefully it will be of help to a new generation of cooks. You have all heard the old saying – you are never to old to learn – well truer words were never spoken. I thought the following equivalents and substitutions would come in handy for you some day. Next week I’ll have a list for you of what herbs go best in certain foods and more helpful hints. Enjoy a good week!

Tips On Measuring Ingredients

• 1 stick butter or margarine = 1/2 cup
• 1/2 stick butter or margarine = 1/4 cup
• 1 cup cream = 2 cups whipped cream
• 16 tbsp. butter = 1 cup butter
• 2 tbsp. lemon juice = 1 medium sized lemon
• 3 tsp. grated orange peel = 1 medium sized orange
• 1 cup sliced apple = 1 medium sized apple peeled and core removed
• 7/8 cup vegetable oil or shortening = 1 cup butter
• 4 to 5 cups grate cheddar cheese = 1 lb.
• 3 oz. pkg. cream cheese = 7 tbsp. cream cheese
• 3 cups cornmeal = 1 lb.
• 1 small onion chopped = 1/4 cup
• 1 large onion chopped = 1 cup
• 1 orange = 1/3 to 1/2 cup juice
• 1 lemon = 2 tbsp. juice
• 1 1/4 tsp. arrowroot = 1 tbsp. flour (for thickening)
• 1 cup graham crumbs = 9 graham wafers coarsely crumbled.
• A dash = less than 1/8 tsp., 1 shake of salt, pepper or other seasoning
• A pinch = the amount you can pick up between the tip of your thumb and index (first) finger

Ingredient Substitution and Equivalents

If you don’t have… you can use:

• 1 tbsp. cornstarch (for thickening) = 2 tbsp. all purpose flour.
• 1 tsp. baking powder = 1/2 tsp. cream of tartar plus 1/2 tsp. baking soda.
• 1 pkg. active dry yeast ( 1 tbsp. bulk yeast) = 1 cake compressed yeast.
• 1 cup granulated sugar = 1 cup packed brown sugar; or 2 cups sifted icing sugar.
• 1 cup honey = 1 1/4 cup granulated sugar plus 1/4 cup liquid.
• 1 cup corn syrup = 1 cup granulated sugar plus 1/4 cup liquid.
• 1 square (1 oz.) unsweetened chocolate = 3tbsp. unsweetened coacoa plus 1 tbsp. butter or margarine.
• 1 cup whipping cream whipped = 2 cups whipped dessert topping.
• 1 cup butter milk or soured milk = 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup.Allow to stand for 5 minutes; or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt.
• 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup reconstituted non fat dry milk plus 2 tsp. butter or margarine.
• Sweet milk and baking powder = equal amount sour milk plus 1/2 tsp. baking soda per cup (each 1/2 tsp. soda with 1 cup sour milk takes the place of 2 tsp. baking powder and 1 cup of sweet milk.
• 1 cup light cream = 1 cup minus 2 tbsp. milk plus 2 tbsp. butter.
• 2 cups tomato sauce = 3/4 cup tomato paste plus 1 cup water.
• 1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water.
• 1 cup ketchup or chilli sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbsp. vinegar (this is to be used only in cooking mixtures).
• 1 cup broth = 1 tsp. instant boullion granules dissolve in 1 cup water.
• 1 garlic clove = 1/8 tsp. garlic powder or minced dried garlic.
• 1 small onion = 1 tsp. onion powder 1 tbsp. minced dried onion.
• 1 tsp. dry mustard = 1 tbsp. prepared mustard.
• 1 tsp. very finely grated lemon zest = 1/2 tsp. lemon extract.
• 1 tbsp. fresh snipped herbs = 1 to 1 1/2 tsp. dried herbs.
• 1 cup sour cream = 1 tbsp. lemon juice plus evaporated milk to make 1 cup.
• 1 1/2 tsp. grated lemon zest = 1 medium sized lemon.
• 1 cup butter or margarine = 7/8 cup lard with 1/2 tsp. salt.
• 1 tbsp. flour for thickening = 1/2 tbsp. cornstarch ; or potato starch; or arrowroot starch; or rice starch.
• 1 cup cake flour = 7/8 cups all purpose flour.
• 1 cup all purpose flour for baking = 1/2 cup bran or whole wheat flour plus enough all purpose flour to fill the cup.
• 1 whole egg = 2 egg yolks plus 1 tbsp. water; or 2 tbsp. dried whole egg plus 2 1/2 tbsp. water.

SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 
 812 Pitt St, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday – 9 to 5