Substitutions   (each line = 1 suitable substitute for the ingredient to its left)

Allspice

• 1/2 tsp cinnamon plus 1/2 tsp ground cloves.

• 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.

• 2 Tbsp all-purpose flour.
• 1 Tbsp cornstarch.

• 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch;
• 1/4 tsp baking soda plus 5/8 tsp cream of tartar;
• 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt (decrease liquid in recipe by 1/2 cup);
• 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup);
• 1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp);
• 1 1/2 tsp phosphate or tartrate baking powder.

• 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup.

• 1 slice bread;
• 1/4 cup cracker crumbs;
• 2/3 cup rolled oats;

Bread Crumbs, soft

• 1 slice bread.

• 1 bouillon cube, 1 tsp (1 envelope) powdered broth base
• 1 tsp instant granules dissolved in 1 cup water.

• 1 cup margarine;
• 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
• 7/8 cup lard plus 1/2 tsp salt;
• 7/8 cup oil plus 1/2 tsp salt.

• 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar 

• 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice

• 1 Tbsp green onion tops, finely chopped

• 3 Tbsp cocoa plus 1 Tbsp butter or fat;
• 3 Tbsp carob powder plus 2 Tbsp water.

Chocolate, semisweet

• 1 oz unsweetened chocolate plus 4 tsp sugar.

• 2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and 1/2 cup sugar melted (2/3 cup).

• 1 1/2 tbsp fresh coconut, grated.

• 1 cup milk.

• 1 cup cream.

• 2 Tbsp all-purpose flour;
• 2 Tbsp granular tapioca;
• 1 Tbsp arrowroot.

• 1 cup granulated sugar plus 1/4 cup water (or other liquid called for in recipe);
• 1 cup honey.

Cracker crumbs

• 1 cup dry bread crumbs.

• 3 Tbsp butter plus 7/8 cup milk.

• 1 cup margarine;
• 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
• 7/8 cup lard plus 1/2 tsp salt;
• 7/8 cup oil plus 1/2 tsp salt.

• 1/3 cup butter plus 3/4 cup milk   (for baking only, will not whip)

• 7/8 cup buttermilk or sour milk;
• 1 cup yogurt;
• 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours);
• 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using);
• 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together;
• 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.

• 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff.

• 1 1/2 tsp lemon juice or vinegar.

Dill, fresh

• 1 tsp dill seed.

• 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
• 3 1/3 Tbsp frozen egg yolks, thawed;
• 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking);
• 1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking;
• Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3 tsp boiling water, cool and beat until frothy, add to recipe (reduce other liquid by 2 Tbsp);
• 1/4 cup commercial egg substitute.

• 2 tsp dried egg white plus 2 Tbsp water;
• 2 Tbsp frozen egg whites, thawed.

• 2 Tbsp dried egg yolks plus 2 tsp water;
• 4 tsp frozen egg yolks, thawed.

• 7/8 cup all-purpose or bread flour.

• 7/8 cup all-purpose flour (1 cup less 2 Tbsp).

• 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot;
• 1 Tbsp quick-cooking tapioca;
• 1 Tbsp waxy rice or corn flour;
• 2 Tbsp granular cereal;
• 2 Tbsp browned flour;
• 1 1/2 Tbsp whole wheat flour.

• 1 1/2 cups bread crumbs;
• 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
• 7/8 to 1 cup corn meal;
• 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute);
• 13/16 cup gluten flour (1 cup less 3 Tbsp);
• 5/8 cup potato flour;
• 7/8 cup rice flour;
• 1 1/3 cups rolled oats;
• 1 1/4 cups rye flour;
• 1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-purpose flour;
• 1/3 cup wheat germ plus 2/3 cup all-purpose flour
• 1 cup minus 1 Tbsp whole wheat flour.

• 1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4 tsp salt.

• 1/8 tsp garlic powder or instant minced garlic;
• 1/2-1 tsp garlic salt (reduce amount salt called for in recipe).

• 1 Tbsp plain gelatin plus 2 cups fruit juice.

• 1/8 tsp powdered ginger.

• 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe).

• 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.

Lemon, juice

• 1/2 tsp vinegar.

• 1/2 tsp lemon extract.

• 1 Tbsp lemon peel.

• 1 Tbsp
• 1/2 cup

• 1 Tbsp white sugar;
• 1 cup maple syrup (decrease liquid by 1/2 cup).

• Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring.

• 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes;
• 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
• 1 cup yogurt (plain)

Milk, skim

• 1/3 cup instant nonfat dry milk plus 7/8 cup water.

• 1/2 cup evaporated milk plus 1/2 cup water;
• 1 cup skim, 2% or reconstituted dry milk;
• 1 cup soy or almond milk;
• 1 cup fruit juice or potato water in baking;
• 1 cup water plus 1 1/2 tsp butter in baking;
• 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp)

• Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve sugar.

• 3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder;
• 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp.

• 1 Tbsp prepared mustard;
• 1/2 tsp mustard seeds.

• 1 cup rolled oats, browned (in baked products).

• 1/4 cup melted margarine, butter, bacon drippings, shortening or lard.

Onion

• 1/4 cup chopped, fresh onion;
• 1 1/3 tsp onion salt;
• 1 to 2 Tbsp instant minced onion;
• 1 tsp onion powder.

• 1/4 cup fresh onion, chopped.

• 1 tsp black pepper.

• 3 Tbsp fresh red bell pepper;
• 1 Tbsp dried red pepper, rehydrated.

• 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.

• 1 cup bulgur or pearl barley, cooked.

• 1 cup cooking oil.

Shortening, solid

• 1 cup minus 2 Tbsp lard;
• 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp).

• 1 cup granulated sugar;
• 1 cup granulated sugar plus 1/4 cup unsulphured molasses;
• 1/2 cup liquid brown sugar.

• 1 cup firmly packed brown sugar;
• 1 1/3 cup confectioners sugar (for uses other than baking);
• 1 cup corn syrup, reduce other liquid by 1/4 cup (never replace more than 1/2 of sugar called for in recipe with corn syrup);
• 13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity;
• 3/4 to 1 cup maple syrup minus 3 Tbsp other liquid;
• 1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp;
• 1 cup raw sugar.

• 1 Tbsp flour.

• 1/2 cup tomato sauce plus 1/2 cup water.

• 1/2 cup tomato sauce plus 1/2 cup water.

• 3/4 cup tomato paste plus 1 cup water.

Tomato soup

• 1 cup tomato sauce plus 1/4 cup water.

• 1 Tbsp vanilla extract.

• 1 tsp bottled steak sauce.

• 1 cup buttermilk;
• 1 cup cottage cheese, blended until smooth;
• 1 cup sour cream.