Here are several conversion and substitution charts for your perusing. It’s amazing the things one can substitute!
Have fun!!!
- 1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ cup buttermilk or ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar
- 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons
- 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt
- 1 cup all-purpose flour = 1 cup whole wheat flour
- 1 cup honey = 1 to 1¼ cups sugar plus ¼ cup liquid
- 2 large eggs = 3 small eggs
- 1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)
- 1 medium egg = 2 egg yolks (in custards or cream fillings)
- 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine
- 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted
- 1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks
- 1 teaspoon lemon juice = ½ teaspoon vinegar
- 1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs
- 1 small garlic clove = 1/8 teaspoon garlic powder
- 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned
- 1 cup whipping cream, whipped = 2 cups thawed whipped topping
- 1 cup whipping cream as liquid = 1/3 cup melted butter plus ¾ cup milk
- 1 cup light cream = 3 tablespoons melted butter plus ¾ cup milk
- 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained
- 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that’s been in the fridge too long; it’s actually spoiled)
- 1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter
- 1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt
- 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)
- Pecans = walnuts, almonds or hazelnuts
- Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)
- 1 cup bread crumbs = ¾ cup cracker crumbs
- 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening
- 1 pound lard = 2 cups shortening
- 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda
- 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda
- 1 cup sugar (in main dishes) = ¾ cup honey
- 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses
- 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)
- ½ cup dry red wine or white wine = 2 tablespoons sherry or port
- ¾ cup maple syrup = ¾ cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons
- 1 teaspoon pumpkin pie spice = ¼ teaspoon nutmeg, ¼ teaspoon ginger, ½ teaspoon cinnamon
- 1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2 ounces)
- 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste
- 3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ¾ teaspoon salt, dash of sugar
- 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)
- 1 cup granulated sugar = 1¾ cups powdered sugar for uses other than baking
- ¼ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized
- 1 head fresh dill = 2 teaspoons dill seed
- 1 tablespoon grated fresh horseradish = 2 tablespoons bottled
- 1 teaspoon lemon juice = ½ teaspoon vinegar
- 1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds
- 1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ¼ cup
- 1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe
- 1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice
- 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized
- 1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus ½ cup warm water plus ¾ cup sugar and dissolve
- ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar
- 1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract
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Temperatures: °Fahrenheit (F) = °Celsius (C)
-10°F =
0°F = 32°F = 50°F = 68°F = 100°F = 150°F = 205°F = 212°F = 300°F = 325°F = 350°F = 375°F = 400°F = 425°F = 450°F = 475°F = 500°F = |
-23.3°C (freezer storage)
-17.7°C 0°C (water freezes) 10°C 20°C (room temperature) 37.7°C 65.5°C 96.1°C (water simmers) 100°C (water boils) 148.8°C 162.8°C 177°C (baking) 190.5°C 204.4°C (hot oven) 218.3°C 232°C (very hot oven) 246.1°C 260°C (broiling) |
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If you need to convert measurements into
their equivalents in another system, here’s how to do it.
ounces to grams:
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multiplyounce figure by 28.3 to get number of grams
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grams to ounces:
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multiply gram figure by .0353 to get number of ounces
|
pounds to grams:
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multiply pound figure by 453.59 to get number of grams
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pounds to kilograms:
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Multiply pounds by 0.45 to get number of kilograms
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ounces to milliliters:
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multiply ounce figure by 30 to get number of milliliters
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cups to liters:
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multiply cup figure by 0.24 to get number of liters
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Fahrenheit to Celsius:
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subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure |
Celsius to Fahrenheit:
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multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure
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inches to centimeters:
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multiply inches by 2.54 to get number of centimeters
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centimeters to inches:
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multiply centimeter figure by .39 to get number of inches
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Conversion of Measures for Ingredients (USA = Europe)
USA | Europe | |
Flour | 1/4 cup 1/2 cup 1 cup | 30 GM. 60 GM. 125 GM. |
Sugar or Butter | 1/4 cup1/2 cup1 cup | 60 GM.125 GM.250 GM. |
Liquids | 1/4 cup1/2 cup3/4 cup1 cup4 cups (1 quart) | 5 CL.1.25 DL.1.8 DL.2.5 DL.1 Liter |