SUBSTITUTIONS FOR INGREDIENTS

These few hints for SUBSTITUTIONS FOR INGREDIENTS has come in very handy for me throughout the years. I hope it does the same for you.

1 tablespoon cornstarch (for thickening) = 2 tablespoons flour

1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted all purpose flour

1 cup sour milk = 1 cup milk with 1 tablespoon white vinegar or lemon juice

1 square chocolate (1 ounce) = 3-4 tablespoons cocoa + 1/2 tablespoon fat

1 cup sifted all purpose flour = 1 cup + 2 tablespoons cake flour

1 cup milk = 1 cup sour milk or buttermilk + 1/2 teaspoon baking soda

1 cup cream (sour/thin) = 3 tablespoons butter + 3/4 cup milk in sour milk recipe

1 whole egg = 2 egg yolks for custard

1 cup molasses = 1 cup honey

1 package active dry yeast = 1 cake compressed yeast

1 tablespoon dry minced onion = 1 small fresh onion

1 tablespoon prepared mustard = 1 teaspoon dry mustard