Table of Subtitutions

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Ingredients

Baking powder




Butter






Chocolate


Cream


Egg


Flour(for thickening)



Flour






Herbs

Honey


Milk


Buttermilk



Yeast

Sour cream


Cream cheese



Mascarpone

Quantity

1 teaspoon double-acting



1 cup






1 square unsweetened


1 cup heavy cream


1 whole egg

1 tablespoon




1 cup all-purpose
1 cup cake flour
1 cup self-rising




1 tablespoon fresh

1 cup


1 cup milk


1 cup sour milk



1 cake compressed

1 cup


1 cup



1 cup

Substitute

¼ teaspoon baking soda plus
½ cup buttermilk of sour milk

1 cup margarine
7/8 to 1 cup hydrogenated fat plus
½ teaspoon salt
¼ teaspoon butter extract

3 tablespoon cocoa plus
1 tablespoon shortening

1/3 cup butter plus ¾ cup milk

2 egg yolks

½ tablespoon cornstarch or 2 teaspoons quick-cooking tapioca

1 cup plus 2 tablespoons cake flour
7/8 cup all-purpose flour
1 cup flour, omit baking powder and salt

1 teaspoon dried

1 to ¼ cups sugar plus ¼ cup liquid

1 cup non dairy soymilk
1 cup rice milk

1 tablespoon lemon juice or vinegar plus sweet milk to make one cup

1 cup tofutti sour cream

1 cup tofutti cream cheese

½ cup tofutti cream cheese plus ½ tsp vanilla extract

½ cup tofutti cream cheese plus ½ cup pareve whipping cream plus ½ tsp vanilla extract

4 thoughts on “Table of Subtitutions”

  1. Is it my computer, or are the substitutions pages not organized to be at all comprehensable?

  2. In the Table of Substitutions, the sour cream says 1 c tofutti cream cheese instead of tofutti sour cream.

    Also, why not add substitutions for different kinds of chocolate, not just unsweetened? It really would make it more complete.