Ingredient Substitutions and Measurement Guide

Baking Mix

2 cups

2 cups flour, 1 Tbs baking powder, 1 Tbs sugar, 1 tsp salt, ⅓ cup vegetable shortening, well blended. Stores without refrigeration.

Baking Powder

1 Tbs

1 tsp baking soda + 1½ tsp cream of tartar

Bread Crumbs

1 cup

¾ cup cracker or cereal crumbs

Buttermilk

1 cup

2 Tbs vinegar or lemon juice, add milk to 1 cup. Let set for 5 min. OR 1 cup plain yogurt.

Cake flour

1 cup

⅞ cup all purpose flour

Cayenne

⅛ tsp

4 drops hot pepper sauce (e.g., Tobasco)

Chocolate (unsweetened)

1 ounce

¼ cup cocoa + 2 tsp butter

Cocoa,
Non-alkalized
(e.g., Hershey’s)

3 Tbs

3 Tbs Dutch-processed cocoa (e.g., Droste or other European
     brand)
PLUS ⅛ tsp cream of tartar OR lemon juice OR vinegar

Cocoa,
Dutch-processed
(e.g., Droste)

3 Tbs

3 Tbs Non-Alkanized cocoa (e.g., Hershey’s or other American
    brand)
PLUS ⅛ tsp baking soda

Cream cheese

1 cup

1 cup cottage cheese + ¼ cup butter, blended

Eggs

1 yolk

2 whites + 1-3 tsp oil

Fresh herbs

1 Tbs

1 tsp dried

Lemon juice

1 tsp

½ tsp vinegar (works for replacing the acid only, not the flavor)

Milk (whole)

1 cup

1 cup skim milk + 2 Tbs melted butter
OR ½ cup evaporated milk with ½ cup water

Mustard powder

1 tsp

2½ tsp prepared mustard

Self-rising flour

1 cup

1 cup all purpose flour + 1 to 1½ tsp baking powder + ¼ to ½ tsp salt

Shortening

1 Tbs

2 tsp vegetable oil

Sour cream

1 cup

1 cup cottage cheese or ricotta with yogurt or buttermilk for desired consistency.
OR 1 cup cottage cheese + 2 Tbs milk + 1 Tbs lemon juice.

Sugar

1 cup

¾ cup honey and reduce the other liquids by ¼ cup

Sugar (brown)

1 cup

1 cup granulated sugar + ¼ cup light molasses

Thickeners

2 Tbs flour = 1 Tbs cornstarch OR arrowroot OR potato starch

Yeast

10 grams dried = 25 grams fresh (cake) yeast
1 pkg dry = 7 grams or ¼ ounce [use for 4 cups or 500 g flour]
1 pkg dry = 1 scant Tablespoon
1 pkg fresh = .06 oz compressed (US) [use for 4 cups or 500 g flour]
1 pkg fresh = 42 grams (Germany) [use for 1 kilo flour]

cup

8 fluid ounces 

about 250 ml

tsp

teaspoon

5 ml

Tbs 

tablespoon

3 teaspoons

15 ml

ounce

2 tablespoons

⅛ cup

30 ml

cube (butter)

4 ounces

¼ pound

115 grams

oz 

ounce

28.35 grams

lb

pound

16 ounces

455  grams

flour or all- purpose flour

4 ounces (sifted before measuring)
5 ounces (not sifted)

125 grams (sifted before measuring)
140 grams (not sifted)

sugar (granulated)

7 ounces

200 grams

brown sugar

8 ounces

220 grams

cocoa
 Non-alkalized
 Dutch processed

3 ounces
3.25 ounces

82 grams
92 grams

butter

8 ounces

230 grams

0

-17

Freezer temperature

32

0

Water freezes

115

46

Water simmers

130

54

Water scalds

212

100

Water boils (at sea level)

234

112

Soft ball

244

117

Firm ball

250

121

Hard ball

250-275

121-133

Very low oven

300-325

149-163

Low oven

350-375

177-190

Moderate oven

400-425

204-218

Hot oven

450-475

232-246

Very hot oven

500-525

260-274

Extremely hot oven

Rectangle

7” x 11”

18 cm x 28 cm

8” x 11”

20 cm x 28 cm

9” x 13”

23 cm x 33 cm

10” x 15”

25 cm x 38 cm

10.5” x 15.5”

27 cm x 39 cm

Square or round

8”

20 cm

9”

23 cm

10”

25.5 cm

12”

30.5 cm