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- AMMONIUM CARBONATE
- 3/4 tsp. ground = 1 tsp. baking soda
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- ARROWROOT as a thickener
- 1-1/2 tsp. = 1 Tbs. flour
- 2 tsp. = 1 Tbs. cornstarch
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- BAKING POWDER,
- Rising equivalent:
- 1 tsp. = 1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
- 1 tsp. = 1/4 tsp. baking soda plus 1/2 cup buttermilk or yogurt
- 1 tsp. = 1/4 tsp. baking soda plus 1/4 to 1/2 cup molasses
- Double-acting, SAS:
- 1 tsp. = 1-1/2 tsp. phosphate or tartrate baking powder
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- BUTTER
- 1 cup = 1 cup margarine
- 1 cup = 4/5 to 7/8 cup clarified bacon fat or drippings
- 1 cup = 3/4 cup clarified chicken fat
- 1 cup = 7/8 cup lard or cottonseed, corn or nut oil, solid or liquid
- 8 oz. = 7.3 oz. hydrogenated fats
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- BUTTERMILK
- 1 cup = 1 cup yogurt
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- CAROB POWDER
- 3 Tbs. plus 2 Tbs. water = 1 oz. chocolate
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- CHOCOLATE, UNSWEETENED
- 1 oz. = 3 Tbs. cocoa plus 1 Tbs. butter or fat
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- CHOCOLATE, UNSWEETENED
- 1 oz. = 3 Tbs. carob powder plus 2 Tbs. water
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- CHOCOLATE, UNSWEETENED
- 1 oz. plus 4 tsp. sugar = 1-2/3 oz. semisweet chocolate
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- COCOA
- 3 Tbs. plus 1 Tbs. fat = 1 oz. unsweetened chocolate
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- COCONUT MILK
- 1 cup = 1 cup milk
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- COCONUT CREAM
- 1 cup = 1 cup cream
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- CRACKER CRUMBS
- 3/4 cup = 1 cup bread crumbs
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- CREAM, HALF-AND-HALF,
- (10 to 12% butterfat)
- 1 cup = 1-1/2 Tbs. butter plus about 7/8 cup milk, or 1/2 cup coffee cream plus 1/2 cup milk
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- CREAM, COFFEE
- (at least 20% butterfat)
- 1 cup = 3 Tbs. butter plus about 7/8 cup milk
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- CREAM, WHIPPING, HEAVY
- (36 to 40% butterfat)
- 1 cup = 1/3 cup butter plus about 3/4 cup milk
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- CREAM, SOUR
- 1 cup = 3 Tbs. butter plus 7/8 cup buttermilk or yogurt
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- CREAM, SOUR, CULTURED
- 1 cup = 1/3 cup butter plus 3/4 cup cultured buttermilk or yogurt.
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- EGGS, DRIED, SIFTED
- 2-1/2 Tbs. beaten with 2-1/2 Tbs. water = 1 whole egg
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- EGG WHITES, DRIED, SIFTED
- 1 tbs. plus 2 Tbs. water = 1 egg white
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- EGG YOLKS, DRIED, SIFTED
- 1-1/2 Tbs. plus 1 Tbs. water = 1 egg yolk
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- FLOUR, CAKE
- 1 cup sifted = 7/8 cup sifted all-purpose flour, or 1 cup less 2 Tbs.
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- FLOUR, WHITE
- 4 cups = 3-1/2 cups cracked wheat
- 1 cup = 1 cup cornmeal
- 1 cup = 5/8 cup potato flour
- 1 cup = 1 cup minus 2 Tbs. rice flour
- 1 cup = 1-1/4 cup rye flour
- 1 cup = 13/16 cup gluten flour
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- FLOURS, FOR THICKENING
- 1 Tbs. flour = 1-1/2 tsp. cornstarch, potato starch, rice starch or arrowroot starch
- 1 Tbs. flour = 1 Tbs. quick-cooking tapioca
- 1 Tbs. flour = 1 Tbs. waxy rice flour
- 1 Tbs. flour = 1 Tbs. waxy corn flour
- 1/2 Tbs. flour = 1 Tbs. browned flour
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- GARLIC
- 1 small clove = 1/8 tsp. powder
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- GINGER
- 1 Tbs. candied, washed of sugar, or 1 Tbs. raw = 1/8 tsp. powdered
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- HONEY
- 1 cup = 1-1/4 cups sugar plus 1/4 cup liquid
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- MAPLE SUGAR
- (grated and packed)
- 1/2 cup = 1 cup maple syrup
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- MILK, WHOLE
- 1 cup = 1/2 cup evaporated plus 1/2 cup water
- 1 cup = 1/4 cup dry whole milk plus 7/8 cup water
- 1 cup = 1 cup reconstituted nonfat dry milk plus 2-1/2 tsp. butter or margarine
- 1 cup = 1 cup soy or almond milk
- 1 cup = 1 cup fruit juice or 1 cup potato water in baking
- 1 cup = 1 cup water plus 1-1/2 tsp. butter
- 1 qt. = 1 qt. skim milk plus 3 Tbs. cream
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- MILK, SKIM
- 1 cup = 1/3 cup instant nonfat dry milk plus about 3/4 cup water
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- MILK, TO SOUR
- 1 cup = Add 1 Tbs. vinegar or lemon juice to 1 cup milk minus 1 Tbs. and let stand 5 minutes.
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- MUSTARD
- 1 tsp. dry or powdered = 1 Tbs. prepared mustard
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- SACCHARIN
- 1/4 grain = 1 tsp. sugar
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- SUGAR, BROWN, PACKED
- 1 cup = 1 cup granulated sugar
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- SUGAR, SUPERFINE
- 1 cup = 1 cup granulated sugar
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- SUGAR, CONFECTIONERS' OR POWDERED
- 1-3/4 cups = 1 cup granulated sugar
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- SWEETENER-NONCALORIC SOLUTION
- 1/8 tsp. = 1 tsp. sugar
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- TAPIOCA
- 1-1/2 to 2 Tbs. quick-cooking = 4 Tbs. pearl, soaked
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- TAPIOCA, FOR THICKENING
- 1 Tbs. quick-cooking = 1 Tbs. flour
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- TOMATOES
- 1 cup packed = 1/2 cup tomato sauce plus 1/2 cup water
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- TOMATO JUICE
- 1 cup = 1/2 cup tomato sauce plus 1/2 cup water
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- TOMATO SAUCE
- 2 cups = 3/4 cup tomato paste plus 1 cup water
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- TOMATO SOUP
- 1 can: 10-3/4 oz = 1 cup tomato sauce plus 1/4 cup water
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- YEAST, COMPRESSED
- 1 cake, 3/5 oz. = 1 pkg. active dry yeast
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- YOGURT
- 1 cup = 1 cup buttermilk
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