All Divas, no matter how long they have been working in the kitchen, may, from time to time, need to substitute one ingredient for another or one form of the ingredient for another. Below is a list of substitutions you might need at some point.
| What You Need | Amount | Substitution |
| Allspice | 1 tsp. | ½ tsp. cinnamon and ½ tsp. ground cloves |
| Allspice, ground | 1 oz. | 4 ½ tbsp. |
| Almond Paste | 8 oz. | 1 ¾ cups |
| Almonds, ground | 1 lb. | 2 ⅔ cups |
| Almonds, in shell | 1 lb. | 5 to 6 oz., or 1 cup |
| Almonds, whole | 2 ½ oz. | ½ cup |
| Anchovies | 1 fillet | ½ teaspoon anchovy paste |
| Apple pie spice | 1 tsp. | ½ tsp. cinnamon, ¼ tsp. nutmeg, and ⅛ tsp. cardamom |
| Apples | 1 lb. | 3 or 4 medium |
| 3 cups sliced | ||
| 1 medium | 1 cup diced or sliced | |
| ¾ cup chopped | ||
| Apples, dried | 6 oz. pkg. | 1 cup dried |
| 2 ⅔ cups cooked | ||
| Applesauce | 16 oz. jar | 2 cups |
| Apricots, dried | 6 oz. pkg. | 1 cup dried |
| 2 cups cooked | ||
| Apricots, fresh | 2 medium | ½ cup sliced |
| 1 lb. | 2 cups halves or slices | |
| 8 to 12 medium | ||
| Arrowroot | 1 ½ tsp. | 1 tbsp. flour |
| 1 ½ tsp. cornstarch | ||
| Asparagus, canned | 14 ½ to 16 oz. | 12 to 18 spears |
| Asparagus, fresh | 1 lb. | 16 to 20 spears |
| 3 cups trimmed | ||
| 2 ½ cups cooked | ||
| Asparagus, frozen | 10 oz. | 2 cups |
| equals 1 ¼ lbs. fresh | ||
| Avocados | 1 lb. | 2 medium |
| 1 ½ cups pulp | ||
| Bacon, sliced | 1 lb. | thick: 10 to 15 slices |
| average: 16 to 24 slices | ||
| thin: 25 to 30 slices | ||
| Bacon, sliced cooked | 1 slice | 1 tbsp. crumbled |
| 1 lb. | 1 to 1 ½ cups crumbled | |
| Baking powder | 1 tsp | ¼ teaspoon baking soda plus 1 teaspoon cream of tartar |
| 1 tsp. | ⅓ tsp. baking soda and ½ tsp. cream of tartar | |
| Bananas | 1 medium | 1 cup sliced |
| Bananas, dried sliced | 1 lb. | 4 to 4 ½ cups |
| Basil | 1 oz. dried | ¾ cup |
| ½ oz. fresh | 1 cup chopped leaves | |
| Bay leaf | 1 whole | ¼ tsp. crushed |
| 1 whole | ⅛ to ¼ tsp. crushed | |
| ¼ to ½ tsp. broken | ||
| Beans, dried | 1 lb. | 2 to 2 ½ cups uncooked |
| 5 ½ to 6 cups cooked | ||
| Beans, green, fresh | 1 lb. | 14 oz. trimmed |
| 3 cups trimmed | ||
| 2 ½ cups cut, cooked | ||
| Beans, kidney | 1 lb. uncooked | 2 to 2 ½ cups uncooked |
| 5 to 6 cups cooked | ||
| Beans, lima, dry shelled | 1 lb. uncooked | 2 cups uncooked |
| Beef, cooked, diced | 1 lb. | 3 cups |
| Beef, ground | 1 lb. | 2 cups raw |
| 12 ozs. cooked | ||
| Beef, roast | 1 lb. | meat for 4 to 5 sandwiches |
| Beef, tenderloin | 5 lbs. | 12 to 16 servings |
| Beet Greens | 1 lb. | 1 ½ cups cooked |
| 8 oz. leaves | ||
| Beets | 1 lb. | 2 cups cooked sliced/diced |
| 10 med beets | ||
| Bisquick | 1 box, 60 ozs. | 14 cups |
| Black-Eyed Peas, dried | 1 lb. | 2 to 2 ½ cups dried |
| 5 to 6 cups cooked | ||
| 1 cup | 7 ozs. dry | |
| 2 ½ cups cooked | ||
| Black-Eyed Peas, frozen | 10 ozs. | 1 ½ cups |
| Black-Eyed Peas, in pod | 1 lb. | 1 ½ to 1 ¾ cups shelled |
| Blackberries, fresh/frozen | 1 lb. | 3 ½ cups |
| 1 pint | 2 to 3 cups | |
| Blueberries | 1 lb. | 3 ½ cups |
| 1 pint | 2 to 3 cups | |
| Bread | 1 slice dry | ⅓ cup dry breadcrumbs |
| 1 slice soft bread | ¾ cup soft breadcrumbs | |
| 1-lb. loaf | 16 to 18 slices | |
| 30 thin slices | ||
| 12 cups croutons | ||
| 1 slice dry | ⅓ cup fine crumbs | |
| 1 slice soft | ¾ cup coarse crumbs | |
| ¾ cup cubes | ||
| Bread Crumbs | 8-oz. pkg. | 2 cups |
| Breadcrumbs, dried | 1 cup | ¼ cup cracker crumbs |
| Broccoli, fresh | 1 lb. | 2 cups florets |
| 1 bunch | 3 cups cooked, chopped | |
| Broccoli, frozen | 10 ozs. | 1 ½ cups chopped |
| Broth, beef or chicken | 1 cup | 1 bouillon cube dissolved in 1 cup boiling water |
| 1 envelope powdered broth base dissolved in 1 cup boiling water | ||
| 1 ½ tsp. powdered broth base dissolved in 1 cup boiling water | ||
| 1 cup | 1 bouillon cube/1 teaspoon bouillon granules, dissolved in 1 cup boiling water | |
| Brussels Sprouts, fresh | 1 lb. | 4 cups cooked |
| 1 quart | 1 ¼ lbs. | |
| Brussels Sprouts, frozen | 10 oz. | 1 ½ to 2 cups, cooked |
| Butter | 1 cup | 1 cup margarine/7/8 cup vegetable oil, lard, or vegetable shortening/4/5 strained bacon fat/3/4 cup chicken fat |
| 1 cup | ⅞ to 1 cup hydrogenated fat and ½ tsp. salt | |
| ⅞ cup lard plus ½ tsp. salt | ||
| 1 cup margarine | ||
| Butter, soft | 8 ozs. | 1 cup |
| Butter/Margarine | 1 stick | 4 ozs. |
| ½ cup | ||
| 8 tbsps. | ||
| ⅓ cup clarified | ||
| 1 lb. | 4 sticks | |
| 2 cups | ||
| Buttermilk | 1 cup | 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar |
| 1 cup milk plus 1 ¾ tsp. cream of tartar | ||
| Cabbage | 1 medium head | 1 ¼ to 1 ½ lbs. |
| 1 lb. raw | 3 ½ to 4 ½ cups shredded | |
| 1 lb. cooked | 1 ½ to 2 cups shredded | |
| Cantaloupe | 1 medium | 3 lbs. |
| 4 to 4 ½ cups cubed | ||
| Cardamom | 1 pod | 1 tsp. ground |
| 18 to 20 seeds | ||
| Carrots, canned | 16 ozs. | 2 cups sliced |
| 1 lb. | 1 ⅓ cups puréed | |
| Carrots, fresh | 1 lb. | 5 to 7 medium |
| 2 ½ cups shredded/sliced | ||
| 2 ½ cups cooked | ||
| 24 to 36 baby | ||
| 12 to 14 small | ||
| Cauliflower, fresh | 1 medium head | 1 ¾ to 2 ¼ lbs. |
| 1 lb. | 1 ½ cups, cut up | |
| 7 ½ ozs. cooked | ||
| Celery | 1 bunch | 1 lb. untrimmed |
| 2 cups, sliced/diced | ||
| 2 to 3 medium ribs | 1 cup chopped or sliced | |
| Cheese, firm (Cheddar,etc.) | 1 lb. | 4 to 5 cups, shredded |
| 1 cup shredded | 4 oz. (approximately) | |
| Cheese, hard (Parmesan,etc.) | 8 ozs. | 1 ½ cups, grated |
| Cherries, canned, tart | 16 ozs. pitted | 1 ½ cups drained |
| Cherries, dried, tart | 3 ozs. | ½ cup |
| Cherries, fresh, sweet | 1 lb. unpitted | 1 ¾ cups pitted |
| Cherries, frozen, tart | 1 lb. pitted | 2 cups |
| Chicken Breast, half | ½ breast | ½ cup cooked, chopped |
| Chicken, bone in | 3 lbs. | 2 ½ to 3 cups cooked, diced |
| Chicken, boned | 1 lb. | 3 cups cooked, diced |
| Chicken, canned | 5-oz. can | ½ cup drained |
| Chicken, whole | 5 lbs. | 2 ¼ lbs. cooked meat |
| 2 to 3 lbs. | 2 to 3 cups cooked, chopped | |
| Chili sauce | 1 cup | 1 cup tomato sauce, ¼ cup brown sugar, 2 tbsp. vinegar, ¼ tsp. cinnamon, a dash of ground cloves, and a dash of allspice |
| 1 cup catsup, ¼ tsp. cinnamon, dashes of ground cloves and allspice | ||
| Chives, finely chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
| Chives, fresh | 1 tbsp. | 1 tsp. freeze-dried |
| Chocolate Wafers | 20 wafers | 1 cup fine crumbs |
| Chocolate, chips semisweet | 1 oz. | 1 oz. sweet cooking chocolate |
| Chocolate, semisweet | 1 ⅔ oz. | 1 oz. unsweetened chocolate plus 4 tsp. sugar |
| 1 cup | 6 oz. package | |
| Chocolate, unsweetened | 1 oz. or square | 3 tablespoon cocoa plus 1 tbsp. fat |
| 1 oz. | 1 square | |
| 1 envelope liquid | ||
| Cinnamon, ground | 1 oz. | 4 tbsps. |
| Cinnamon, stick | 1″ of stick | 1 tsp. ground |
| Clams, in shell | 8 quarts | 1 quart, shucked |
| Clams, shucked | 1 quart | 2 to 3 cups, chopped |
| Cloves, whole | 1 tsp. whole | ¾ tsp. ground |
| Cocoa | ¼ cup or 4 tbsp. | 1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by ½ tbsp.) |
| Coconut cream | 1 cup | 1 cup whipping cream |
| Coconut milk | 1 cup | 1 cup whole or 2% milk |
| Coconut, flaked | 3 ½-oz. can | 1 ¼ cups |
| Coconut, flaked | 7-oz. pkg | 2 ½ cups |
| Coconut, fresh | 1 lb. | 3 cups grated |
| 1 medium | ||
| Coffee, ground | 1 lb. | 80 tbsps. |
| 40 to 50 cups brewed | ||
| Coffee, instant | 4-oz. jar | 2 ½ cups |
| 120 cups prepared | ||
| Collard Greens, fresh | 1 lb. | 6 to 7 cups raw |
| 1 ½ cups cooked | ||
| Corn | 1 dozen ears | 2 ½ cups cooked |
| Corn syrup | 1 cup | 1 ¼ cup light brown sugar and ⅓ cup water |
| ⅞ cup honey (Baked goods will brown more.) | ||
| Corn syrup, dark | 1 cup | ¼ cup light corn syrup, plus ½ cup molasses |
| 1 cup | ¾ cup light corn syrup and ¼ cup light molasses | |
| Corn, canned, kernels | 15 ¼-oz. can | 1 ¾ cups drained |
| Corn, creamed | 16-oz. can | 2 cups drained |
| Corn, fresh | 3-4 ears | 1 cup kernels |
| Corn, frozen | 10 ozs. | 1 ¼ cups kernels |
| 16 ozs. | 1 ⅔ cups kernels | |
| Cornbread | 8-inch square pan or 9-inch round skillet | 4 cups crumbled for stuffing |
| Cornflakes | 3 to 4 cups | 1 cup crumbs |
| 16 ozs. | 16 cups | |
| Cornmeal | 1 lb. | 3 cups uncooked |
| 16 cups cooked | ||
| Cornmeal, self-rising | 1 cup | ⅞ cup plain, 1 ½ tbsp. baking powder, and ½ tsp. salt |
| Cornstarch | 1 tbsp | 2½ teaspoon arrowroot or potato starch/5 teaspoon rice starch |
| Cornstarch (for thickening) | 1 tbsp. | 2 tbsp. all-purpose flour |
| 2 tbsp. granular tapioca | ||
| Couscous, uncooked | 1 cup | 7 ozs. uncooked |
| 2 ½ to 3 cups cooked | ||
| Crab, in shell | 1 lb. whole | 6 to 7 ozs. meat |
| ⅔ cup flaked | ||
| Crabmeat, canned | 6 ½ ozs. | 1 cup flaked |
| Cracker crumbs | ¾ cup | 1 cup dry bread crumbs |
| Crackers, Meal | 14-oz. box | 2 ¾ cups |
| Crackers, Ritz | 24 crackers | 1 cup fine crumbs |
| 1 roll | 35 crackers | |
| 1 ½ cups fine crumbs | ||
| Crackers, saltines | 30 crackers | 1 cup fine crumbs |
| 1-lb. pkg. | 130 to 140 crackers | |
| 4 ½ cups fine crumbs | ||
| Cranberries, dried | 6-oz. pkg. | 1 ⅓ cups |
| Cranberries, fresh | 1 lb. | 4 cups |
| Cream Cheese | 3-oz. pkg. | ⅓ cup |
| 8-oz. pkg. | 1 cup | |
| Cream, heavy | 1 cup | ¾ cup milk and ⅓ cup butter or margarine (for use in cooking or baking) |
| 2 to 2 ½ cup whipped | ||
| Cream, light | 1 cup | 3 tablespoon melted butter, made up to 1 cup with whole milk (for cooking and baking only) |
| 1 cup | ¾ cup milk and 3 tbsp. butter or margarine (for use in cooking or baking) | |
| 1 cup evaporated milk, undiluted | ||
| Cream, whipping | 1 cup | 2 cups whipped |
| Cucumber | 1 lb. | 2 medium |
| 2 ½ to 3 cups peeled, sliced/chopped | ||
| Curly, medium head | 3 to 4 cups torn | |
| Currants, dried | 16-oz. pkg. | 3 cups |
| Dates | 1 lb. | 2 ½ cup pitted |
| Dates, diced, sugared | 16 ozs. | 2 ⅔ cups |
| Dates, pitted | 8 ozs. | 1 ¼ cups chopped |
| Dates, unpitted | 1 lb. | 2 ½ cups pitted |
| Dill plant, fresh or dried | 3 heads | 1 tbsp. dill seed |
| Egg white | 1 large | 2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water |
| 1 large | 2 tbsps | |
| 1 cup | 8 large egg whites | |
| Egg yolk | 1 yolk | 3 ½ tbsp. thawed frozen egg yolk |
| 2 tbsp. sifted dry egg yolk | ||
| 1 cup | 12 large egg yolks | |
| 1 yolk | 1 ½ tbsps. | |
| Egg, whole, uncooked | 1 large | 3 tbsp. and 1 tsp. thawed frozen egg |
| 2 ½ tbsp. sifted, dry whole egg powder and 2 ½ tbsp. lukewarm water | ||
| 2 yolks and 1 tbsp. water (in cookies) | ||
| 2 yolks (in custards, cream fillings, and similar mixture) | ||
| 2 whites as a thickening agent | ||
| 1 large | 3 tbsps. | |
| Eggplant, diced, cooked | 1 lb. | 2 ½ cups |
| Eggs, cooked | 1 large | 6 hard-cooked slices |
| 4 large | 1 cup hard-cooked, chopped | |
| Eggs, uncooked | 1 cup | 5 large eggs |
| 6 medium eggs | ||
| 1 cup | 5 large eggs | |
| 6 medium eggs | ||
| Endive | Belgian, medium head | 10 to 16 leaves |
| Fava Beans, dried | 1 lb. | 2 cups dried |
| 4 ½ cups cooked | ||
| Fennel, bulb. | 1 lb. | 3 cups sliced |
| Figs, dried | 1 lb. | 40 medium |
| 3 cups chopped | ||
| 4 cups cooked | ||
| Figs, fresh | 1 lb. | 9 medium |
| 2 ½ cups chopped | ||
| Fines Herbes | ⅓ cup | 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon |
| Flour, all-purpose | 1 cup sifted | 1 cup and 2 tbsp.cake flour |
| 1 cup rolled oats, crushed | ||
| ½ cup cornmeal or soybean flour and ⅔ cup all-purpose flour | ||
| ½ cup cornmeal, bran, rice flour, or whole wheat flour and ½ cup all-purpose flour | ||
| ¾ cup whole wheat flour or bran flour and ¼ cup all-purpose flour | ||
| 1 cup rye or rice flour | ||
| ¼ cup soybean flour and ¾ cup all-purpose flour | ||
| 1 lb. | 3 ¾ cups sifted or stirred | |
| 3 ⅓ cups, unsifted | ||
| 5 lbs. | 20 cups sifted | |
| Flour, all-purpose (for thickening) | 1 tbsp. | 1 ½ tsp. cornstarch, arrowroot starch, potato starch, or rice starch |
| 1 tbsp. granular tapioca | ||
| 1 tbsp. waxy rice flour | ||
| 2 tbsp. browned flour | ||
| 1 ½ tbsp. whole wheat flour | ||
| ½ tbsp. whole wheat flour and ½ tablespoon all-purpose flour | ||
| 1 tbsp. quick-cooking tapioca | ||
| Flour, cake | 1 cup | 1 cup minus 2 tablespoon all-purpose flour |
| 1 cup sifted | 1 cup minus 2 tbsp. sifted all-purpose flour (⅞ cup) | |
| 1 lb. | 4 ¾ cups | |
| Flour, pastry | 1 lb. | 4 cups unsifted |
| 4 ½ cups sifted | ||
| Flour, rice | 1 lb. | 3 cups unsifted |
| 3 ½ cups sifted | ||
| Flour, self-rising | 1 cup | 1 cup all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda |
| 1 cup | 1 cup minus 2 teaspoon all-purpose flour, 1 ½ tsp. baking powder, and ½ tsp. salt | |
| Flour, soy | 1 lb., full fat | 7 ½ cups sifted |
| 1 lb., low fat | 5 ½ cups sifted | |
| Flour, whole wheat | 1 lb. | 3 ¾ cups |
| Fruit pectin, liquid | 3 ozs. | thickens 3 to 4 cups fruit |
| thickens 2 to 4 cups juice | ||
| Fruit pectin, powdered | 1 ¾ ozs. | thickens 4 to 8 cups fruit |
| thickens 3-6 cups juice | ||
| Fruit, candied | 1 lb. | 3 cups chopped |
| 16 ozs. | 1 ½ cups drained | |
| Fruit, dried | 1 lb. | 3 cups |
| Fruit, fresh, cut up | 1 ½ cups | 16 oz. can, drained |
| Fruit, frozen | 10 ozs. | 1 ½ cups drained |
| Garlic | 1 small clove | ⅛ teaspoon garlic powder/½ teaspoon bottled garlic |
| 1 clove, small | ½ tsp. minced | |
| ⅛ tsp. garlic powder | ||
| 1 clove, large | 1 ½ tsps. minced | |
| ½ tsp. garlic powder | ||
| 1 head/bulb. | 8 to 15 cloves | |
| Garlic salt | 1 tsp. | ⅛ tsp. garlic powder plus ⅞ tsp. salt |
| Gelatin, flavored | 3 oz. | 1 tbsp. plain gelatin and 2 cups fruit juice |
| Ginger | ⅛ tsp. | 1 tsp. candied ginger rinsed in water to remove sugar, then finely cut |
| 1 tbsp. raw ginger | ||
| Ginger, crystallized | 1 tbsp. | 1 tsp. ground |
| Ginger, fresh | 1 tbsp. chopped | 1 tsp. ground |
| 1-inch piece | 1 tbsp. grated or chopped | |
| Ginger, ground | ½ tsp. | 1 tsp. fresh chopped |
| Gingersnaps | 15 cookies | 1 cup fine crumbs |
| Gooseberries, fresh | 1 lb. | 3 cups |
| Graham crackers | 7 crackers (rectangles) | 1 cup fine crumbs |
| 14 squares | 1 cup fine crumbs | |
| Grapefruit, fresh | 1 lb. | 1 medium |
| 10 to 12 sections | ||
| ⅔ to ¾ cup juice | ||
| Grapes | 1 lb. | 2 cups seeded |
| 2 ½ cups seedless | ||
| Great Northern Beans, dried | 1 lb. | 2 cups dried |
| 6 to 7 cups cooked | ||
| Green Beans, canned | 16 ozs. | 2 cups |
| Green Beans, fresh | 1 lb. | 2 ½ cups cut, cooked |
| 3 cups trimmed | ||
| Green Beans, frozen | 10 ozs. | 1 ½ cups |
| Green Peas, in pod | 1 lb. | 1 cup shelled |
| Green Peas, split, dried | 1 lb. | 2 ½ cups uncooked |
| 5 cups cooked | ||
| Greens, fresh | 1 lb. | 3 cups cooked |
| Greens, frozen | 10 ozs. | 1 ½ to 2 cups |
| Grits, quick cooking | 1 cup | 3 ⅓ cups cooked |
| 1 lb. | 3 cups uncooked | |
| 10 cups cooked | ||
| Ham, cooked | 1 lb. | 3 cups diced |
| Hazelnuts, in shell | 1 lb. | ½ lb. nuts |
| 1 ½ cups nuts | ||
| Herbs, fresh | 1 teaspoon snipped | 1 teaspoon dried/¼ teaspoon ground |
| 1 tbsp, chopped | ½ tsp. dried crushed herbs | |
| Honey | 1 cup | 1¼ cups granulated sugar plus ⅓ cup of the liquid called for in the recipe |
| 16 ozs. | 1 ⅓ cups | |
| Honeydew Melon | 1 (4 lbs.) | 4 cups diced |
| Horseradish, fresh | 1 tbsp. | 2 tbsps. bottled |
| 1 ½ lbs. | 2 ¾ cups peeled, grated | |
| Jam or Jelly | 18 ozs. | 1 ⅔ cups |
| Kale, fresh | 1 lb. | 6 cups raw leaves |
| 1 ¼ cups cooked leaves | ||
| Ketchup | 1 cup | 1 cup tomato sauce, ¼ cup brown sugar, and 2 tbsp. vinegar (for use in cooking) |
| 14-oz. bottle | 1 ½ cups | |
| Kidney Beans, dried | 1 lb. | 2 to 2 ½ cups dried |
| 5 to 6 cups cooked | ||
| Kiwi | 1 medium | 5 to 6 slices |
| ½ cup slices | ||
| Lamb | 1 lb. | 2 chops, ¾-inch thick |
| 1 leg | 5 to 7 lbs. w/bone | |
| 3 lbs. boneless | ||
| Lard | 1 lb. | 2 ½ cups |
| Lasagna, uncooked | 16 ozs. | 16 to 24 noodles |
| Leeks | 1 lb. | 1 bunch |
| 2 large or 3 medium | ||
| 2 cups chopped or sliced (white part) | ||
| Lemon juice | 1 tsp | ½ teaspoon vinegar |
| Lemon peel, dried | 1 tsp. | 1 to 2 tsp. grated fresh lemon peel |
| grated peel of 1 medium lemon | ||
| ½ tsp. lemon extract | ||
| Lemons | 1 medium | 2 to 3 tbsps. juice |
| 2 to 3 tsps. grated peel | ||
| 1 lb. | 4 to 6 medium | |
| ⅔ to 1 cup juice | ||
| Lettuce, Bibb | 1 medium head | 4 cups torn |
| Lettuce, Boston | 1 medium head | 4 cups torn |
| Lettuce, Iceberg | 1 medium head | 6 to 8 cups torn |
| 4 cups shredded | ||
| Lettuce, Leaf | 1 medium bunch | 4 to 6 cups torn |
| 25 to 30 leaves | ||
| Lettuce, Romaine | 1 head | 6 cups torn |
| Lettuce, Salad Mix | 4 ozs. | 4 to 6 cups torn |
| Lima Beans, fresh, shelled | 1 lb. | 3 cups |
| Lima Beans, frozen | 10 ozs. | 1 ¾ cups cooked |
| Limes | 1 medium | 1 ½ to 2 tbsps. juice |
| 1 to 2 tsps. grated peel | ||
| 1 lb. | 6 to 8 medium | |
| ½ to 1 cup juice | ||
| Lobster | 1 medium, 2 ½ lbs. | 2 cups cooked meat |
| Macadamia Nuts | 5-oz. can | 1 cup whole |
| 7-oz. jar | 1 ½ cups | |
| Macaroni, uncooked | 1 cup | 2 cups cooked |
| 1 lb. | 4 cups uncooked | |
| 8 cups cooked | ||
| Mangoes | 1 medium/12 ozs. | ¾ cup pulp |
| Manicotti | 1 lb. | 10 to 12 pieces |
| Margarine | ¼-lb. stick | ½ cup |
| 8 tbsps. | ||
| 1 lb. | 4 sticks | |
| 2 cups | ||
| Margarine, soft | 8-oz. tub | 16 tbsps. |
| Marshmallows, miniature | 1 cup | 8-10 regular |
| 1 cup | 80 miniature | |
| 8 regular | ||
| 10 ½-ozs. pkg. | 5 ½ cups | |
| Marshmallows, regular | 1 regular | 10 mini |
| 1 cup | 11 regular | |
| 10 ½-oz. pkg. | 45 regular | |
| 16-oz. pkg. | 65 regular | |
| Mayonnaise | 32-oz. jar | 4 cups |
| Mayonnaise (for salad dressings) | 1 cup | ½ cup yogurt and ½ cup mayonnaise |
| 1 cup sour cream | ||
| 1 cup cottage cheese pureed in a blender | ||
| Milk | 1 quart | 4 cups |
| Milk – whole | 1 cup | 1 cup skim milk plus 2 tablespoon melted butter or margarine |
| Milk, buttermilk (or sour) | 1 cup | 1 cup plain yogurt |
| 1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.) | ||
| 1 cup sweet milk and 1 ¾ tsp. cream of tartar | ||
| Milk, evaporated | 5-oz. can | ⅔ cup |
| 12-oz. can | 1 ½ cups | |
| Milk, instant dry | ⅓ cup | 1 cup prepared |
| 9.6-oz. pkg. | 4 cups dry | |
| 3 cups prepared | ||
| Milk, skim | 1 cup | 4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or follow manufacturer’s directions |
| ½ cup evaporated milk and ½ cup water | ||
| Milk, sweetened condensed | 1 can (about 1 ⅓ cup) | Heat the following ingredients until sugar and butter are dissolved: ⅓ cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine. |
| Add 1 cup plus 2 tbsp. dry milk to ½ cup warm water. Mix well. Add ¾ cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth. | ||
| Milk, whole | 1 cup | 1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if desired.) |
| ½ cup evaporated milk and ½ cup water | ||
| 4 tablespoon whole dry milk and 1 cup water | ||
| Milk,sweetened condensed | 14-oz. can | 1 ¼ cups |
| Mint, fresh leaves | 1 cup | ¼ cup dried leaves |
| Molasses | 16-oz. jar | 2 cups |
| Mushrooms, canned | 4 oz. | 2 cups sliced fresh |
| 6 tablespoon whole, dried mushrooms | ||
| 4-oz. can | ⅔ cup | |
| ⅔ to ¾ cup drained | 6 to 8 ozs. fresh | |
| Mushrooms, dried | 2 ½ to 3 ozs. | equal to 1 lb. fresh when reconstituted |
| Mushrooms, fresh | 1 lb. | 2 to 3 cup whole |
| 3 oz dried | ||
| 5 cup sliced | ||
| 1 10 oz. can (8 oz., drained weight) | ||
| 1 lb. | 2 cups, sliced, sautéed | |
| 18 to 20 medium | ||
| equal to 12 ozs. canned | ||
| Mussels, unshucked | 1 quart | 25 mussels |
| 1 cup meat | ||
| Mustard Greens, fresh | 1 lb. | 6 to 7 cups leaves |
| 1 ½ cups cooked | ||
| Mustard Greens, frozen | 10 ozs. | 1 ¼ cups cooked |
| Mustard, dry | 1 tsp. | 1 tbsp. prepared mustard |
| 1 oz. | 5 tbsps. | |
| Mustard, prepared | 1 tbsp | 1 teaspoon dry mustard |
| 1 oz. | 2 tbsps. | |
| 8 ozs. | 1 cup | |
| Navy Beans, dried | 1 lb. | 2 ½ cups dried |
| 5 ½ cups cooked | ||
| Noodles, uncooked | 1 cup | 1 ¼ cups cooked |
| 1 lb. | 10 cups uncooked | |
| 12 cups cooked | ||
| Nutmeg, whole | 1 whole | 2 tsps. grated |
| Oats, rolled | 1 cup | 1 ¾ cups cooked |
| 1 lb. | 5 cups uncooked | |
| Oats, steel-cut | 1 cup uncooked | 3 cups cooked |
| Okra, canned | 16 ozs. | 1 ¾ cups chopped/sliced |
| Okra, fresh | 1 lb. | 35 pods |
| 1 ½-2 cups sliced | ||
| Okra, frozen | 10 ozs. | 1 ¼ cups chopped/sliced |
| Olives, ripe, chopped | 4 ½-oz. can | ⅔ cup |
| Olives, ripe, pitted | 15 large or 36 small | 1 cup chopped |
| Olives, ripe, sliced | 2 ¼-oz. can | ½ cup |
| Olives, Spanish, stuffed | 7-oz. jar | approx 65 |
| Onion | 1 small, chopped | 1 tablespoon instant minced |
| Onion powder | 1 tbsp. | 1 medium onion, chopped |
| 4 tbsp. fresh chopped onion | ||
| 1 tbsp. | equal to 1 medium onion, chopped | |
| Onion, fresh | 1 small | rehydrate 1 tbsp. instant minced onion |
| 1 lb. | 3 large onions | |
| 2 to 2 ½ cup chopped | ||
| Onions, dehydrated | ¼ cup | equal to 1 cup chopped raw |
| Onions, French fried | 2.8-oz. can | 1 ⅜ cups |
| Onions, green w/tops | 1 bunch | 5 to 8 |
| 1 cup sliced | ||
| Onions, white or yellow | 1 small | 3 ozs. |
| ⅓ to ½ cup chopped | ||
| 1 medium | 4 to 5 ozs. | |
| ½ to ⅓ cup chopped | ||
| 1 lb. | 2 large/3 medium | |
| 2 to 2 ½ cup chopped | ||
| Orange peel, dried | 2 tsp. | 1 tsp. orange extract |
| 1 tbsp. | 2 to 3 tbsps. grated orange peel | |
| grated peel of 1 medium orange | ||
| Oranges | 1 medium | ⅓ to ½ cup juice |
| 1 ½ to 2 tbsps. grated peel | ||
| ⅓ to ½ cup sections | ||
| 1 lb. | 3 medium | |
| 1 cup juice | 1 to 1 ½ cups sections | |
| 4 to 5 tbsps. grated peel | ||
| Oreo Cookies | 12 cookies | 1 cup fine crumbs |
| Oysters, shucked | 1 lb. | 12 medium |
| 1 pint | ||
| Pancake Batter | 1 cup | 5 medium pancakes (5-inch) |
| Papaya | 1 lb. | 1 medium |
| 2 cups sliced/cubed | ||
| Parsley, dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
| 1 tsp. | 1 tbsp. fresh parsley, chopped | |
| 2 sprigs fresh | ||
| Parsley, fresh | 1 bunch, 2 ozs. | 1 ½ cups chopped |
| Parsnips | 1 lb. | 4 medium parsnips |
| 2 cups cooked, diced | ||
| Peaches, canned slices | 16 ozs. | 2 to 2 ½ cups drained |
| Peaches, dried | 1 lb. | 3 cups dried |
| 5 ¼ cups cooked | ||
| Peaches, fresh | 1 lb. | 4 medium |
| 2 cups peeled, sliced | ||
| Peaches, frozen | 10 ozs. | 1 cup slices drained |
| 1 ¼ cups slices w/juice | ||
| Peanut Butter | 18-oz. jar | 2 cups |
| Peanuts, in shell | 1 lb. | ⅔ lb. shelled |
| 2 ⅓ cups nuts | ||
| Peanuts, Spanish | 7 ozs. | 1 ¼ cups nuts |
| Pears, canned slices | 16 ozs. | 2 to 2 ½ cups drained |
| Pears, dried | 1 lb. | 2 ¾ cups dried |
| 5 ½ cups cooked | ||
| Pears, fresh | 1 lb. | 4 medium |
| 2 cups sliced or cooked | ||
| Pecans, halves | 1 lb. | 4 cups |
| Pecans, in shell | 1 lb. | 2 ½ cups shelled nuts |
| ½ lb. shelled nuts | ||
| Pecans, pieces | 2-oz. pkg. | ½ cup |
| 6-oz. pkg. | 1 ½ cups | |
| Peppermint, dried | 1 tbsp. | ¼ cup chopped fresh mint |
| 1 tbsp. | ¼ cup chopped fresh mint | |
| Pepperoni, sliced | 3 ½-oz. pkg. | 50 to 54 slices |
| Peppers, green bell | 1 tbsp. dried | 3 tablespoon .fresh green pepper, chopped |
| Peppers, red bell | 1 tbsp. dried | 3 tablespoon fresh red pepper, chopped |
| Peppers, sweet fresh | 1 small | ¼ cup chopped |
| 1 medium | ½ cup chopped | |
| 1 large | 1 cup chopped | |
| 1 lb. | 3 large or 5 medium | |
| 3 to 4 cups chopped | ||
| Peppers, sweet frozen | 10-oz. pkg. | 2 ¼ cups diced |
| Persimmon | 1 medium | 4 ozs. edible flesh |
| Pickles | 1 lb. | 3 cups chopped |
| Pine Nuts | 5 ozs. | 1 cup |
| Pineapple, chunks or crushed | 8-oz. can | ¾ cup, ¼ cup juice |
| 20-oz. can | 2 cups, ½ cup juice | |
| Pineapple, fresh | 1 medium | 2 lbs. |
| 3 cups chunks/cubes | ||
| Pineapple, sliced | 8-oz. can | 4 slices |
| 20-oz. can | 10 slices | |
| Pinto Beans, dried | 1 lb. | 2 cups dried |
| 5 cups cooked | ||
| Pistachios, in shell | 1 lb. | 3 ½ to 4 cups |
| 2 cups shelled | ||
| Pistachios, shelled | 1 lb. | 3 ½ to 4 cups nuts |
| Plantains | 1 ¼ lbs. | 2 medium |
| 2 ½ cups cooked slices | ||
| Plums, fresh | 1 lb. | 8 to 10 small |
| 6 medium | ||
| 5 large | ||
| 2 to 2 ½ cups pitted | ||
| 2 cups cooked | ||
| Pomegranates, fresh | 1 medium | ½ cup pulp & seeds |
| 3 to 4 lg | 5 lbs. | |
| 1 quart juice | ||
| Popcorn, unpopped | 3 tbsps. | 4 cups popped |
| Poppy Seeds | 1 oz. | 3 tbsps. |
| Pork Loin, bone in | 2 lbs. | 1 lb. cooked meat |
| Pork, boneless | 1 lb. | 2 cups ground |
| Potato Chips | 4 ozs. | 2 cups coarsely crushed |
| Potatoes, instant | ⅓ cup flakes | ½ cup prepared |
| Potatoes, new | 1 lb. | 9 to 12 small |
| Potatoes, red | 1 lb. | 7 to 9 small |
| 5 to 6 medium | ||
| Potatoes, white or russet | 1 lb. | 3 medium |
| 2 ¼ cups peeled, diced | ||
| 3 cups shredded | ||
| 2 cups French fries | ||
| 1 ¾ cups mashed | ||
| Prickly Pears | 1 large | ½ cup chopped or puréed |
| Prunes, dried | 12-oz. pkg. | 2 ½ cups dried |
| Pumpkin pie spice | 1 tsp. | ½ tsp. cinnamon, ¼ tsp. ginger, ⅛ tsp. allspice, and ⅛ tsp. nutmeg |
| Pumpkin, fresh | 1 lb. | 1 cup cooked, mashed |
| 4 cups peeled & cubed | ||
| 5 lbs. | 1 medium | |
| 4 ½ cups cooked, puréed | ||
| 1 ½ cups chopped | ||
| Rabbit | 1 average | 2 lbs. |
| 1 ½ cups cooked meat | ||
| Radicchio | 1 medium head | 8 leaves |
| Radishes | 1 bunch | 12 radishes |
| 1 cup sliced | ||
| Raisins, seedless | 16 ozs. | 2 ¾ cups |
| Raspberries, fresh | 1 pint | 1 ¾ cups |
| Raspberries, frozen | 10-oz. pkg. | 1 cup w/syrup |
| Red Beans, dried | 1 lb. | 2 ½ cups dried |
| 6 cups cooked | ||
| Rhubarb, fresh | 1 lb. | 2 cups cooked |
| 4 to 8 stalks | ||
| Rice, aromatic, uncooked | 1 cup | 3 cups cooked |
| Rice, brown, uncooked | 1 cup | 4 cups cooked |
| Rice, instant | 1 lb. | 4 cups uncooked |
| 8 cups cooked | ||
| Rice, long grain converted | 2 lbs. | 4 ¾ cups uncooked |
| 14 cups cooked | ||
| Rice, wild | 1 lb. | 3 cups uncooked |
| 9 to 10 cups cooked | ||
| Rosemary, fresh | 4-inch stem | ¼ tsp. dried leaves |
| Rutabaga | 1 medium | 2 to 3 lbs. |
| 5 cups cubed | ||
| Saffron | 4 to 6 threads | ¼ tsp. crushed powder |
| Sage, fresh | 1 tbsp. chopped | 1 tsp. dried |
| 12 leaves | 1 tsp. dried | |
| Salsify, fresh | 1 lb. | 4 to 5 roots |
| Salt Pork | ¼ lb. | 1 cup cracklings |
| Sauerkraut | 14-oz. can | 1 ¾ cups |
| 32-oz. can | 4 cups | |
| Scallions, with tops | 1 bunch | 6 to 8 scallions |
| 1 cup sliced | ||
| Scallops, bay | 1 lb. | 75 scallops |
| 2 cups | ||
| Scallops, sea | 1 lb. | 30 scallops |
| 2 cups | ||
| Shallots, fresh | 1 medium | ½ to 1 oz. |
| 1 tbsp. minced | ||
| Shortening | 1-lb. can | 2 ½ cups |
| Shortening, melted | 1 cup | 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.) |
| Shortening, solid | 1 cup | 1 cup minus 2 tbsp. lard (⅞ cup) |
| 1 ⅛ cups butter (Decrease salt called for in the recipe by ½ tsp.) | ||
| Shrimp, canned | 4 ½-oz. can | ½ cup |
| Shrimp, in shell | 1 lb. | extra colossal less than 10 |
| colossal 10 to 15 | ||
| jumbo 21 to 25 | ||
| extra large 26 to 30 | ||
| large 31 to 35 | ||
| medium 43 to 50 | ||
| small 51 to 60 | ||
| Snow peas, fresh | 4 ozs. | 1 ½ cups trimmed |
| Snow peas, frozen | 6 ozs. | 1 ½ cups |
| Soup Base Paste | ¾ tsp. | 1 cup prepared |
| Sour cream | 1 cup | ¾ cup sour milk or buttermilk and ⅓ cup butter or margarine |
| 1 cup plain yogurt | ||
| ¾ cup milk, ¾ tsp. lemon juice, and ⅓ cup butter or margarine | ||
| Sour or buttermilk | 1 cup | 1 cup plain yogurt |
| Soybeans, dried | 1 cup | 3 cups cooked |
| Spaghetti, uncooked | 1 lb. | 4 to 5 cups 2-inch pieces |
| 8 to 9 cups cooked | ||
| Spearmint, dried | 1 tbsp. | ¼ cup chopped fresh mint |
| Spinach, fresh | 1 lb. | 4 cups torn leaves |
| 1 ½ cups cooked | ||
| ½ to ¾ cups cooked squeezed dry | ||
| Spinach, fresh, packaged | 10 ozs. | 6 cups leaves |
| 1 ¼ cups cooked | ||
| ⅔ cup cooked squeezed dry | ||
| Spinach, frozen | 10-oz. pkg. | 1 ½ cups |
| Split Peas, dried | 1 lb. | 2 ⅓ cups dried |
| 5 cups cooked | ||
| Squash, spaghetti | 2 lbs. | 4 cups cooked strands |
| Squash, summer | 1 lb. | 1 ⅔ cups cooked and mashed |
| Squash, summer | 2 cups sliced, cooked | |
| 3 medium or 6 small | ||
| Squash, summer, frozen | 10 ozs. | 1 ½ cups sliced |
| Squash, winter | 1 lb. | 1 cup cooked and mashed |
| Squash, winter, frozen | 12-oz. pkg. | 1 ½ cups sliced |
| Strawberries, fresh | 1 pint | 2 ½ cups whole |
| 1 ¾ cups sliced | ||
| 1 ¼ cups puréed | ||
| 24 medium | ||
| Strawberries, frozen, sliced | 10-oz. pkg. | 1 cup drained |
| 1 ¼ cups w/syrup | ||
| Strawberries, frozen, whole | 20-oz. pkg. | 4 cups, whole |
| 2 ¼ cups puréed | ||
| Stuffing Mix | 8-oz. pkg. | 4 cups dry |
| Sugar Cubes | 1 cube | ½ tsp. |
| Sugar, brown | 1 cup firmly packed | 1 cup granulated sugar |
| 1 lb. | 2 ¼ cups firmly packed | |
| 1 lb. | 2 ¼ cups packed | |
| Sugar, brown, granulated | 14-oz. box | 2 ¾ cups |
| Sugar, granulated | 1 lb. | 2 ¼ cups |
| 1 tsp. | ⅛ tsp. noncaloric sweetener solution or follow manufacturer’s directions | |
| 1 cup | 1 ½ cups corn syrup (Decrease liquid called for in the recipe by ¼ cup.) | |
| 1 ⅓ cups molasses (Decrease liquid called for in the recipe by ⅓ cup.) | ||
| 1 cup powdered sugar | ||
| 1 cup brown sugar, firmly packed | ||
| ¾ cup honey (Decrease liquid called for in the recipe by ¼ cup; for each cup of honey in baked goods, add ½ tsp. soda.) | ||
| 1 lb. | 2 ¼ cups | |
| 5 lbs. | 11 ¼ cups | |
| Sugar, powdered | 1 lb. | 2 ¾ cups |
| 1 lb. | 3 ½ to 3 ¾ cups unsifted | |
| 4 to 4 ½ cups sifted | ||
| Sunflower Seeds, in shell | 7-oz. pkg. | 2 ½ cups in shell |
| ¾ cups shelled nuts | ||
| Sweet potatoes, canned | 16 ozs. | 1 ¾ to 2 cups |
| Sweet potatoes, fresh | 1 lb. | 2 large or 3 medium |
| 2 cups cubed or sliced | ||
| 1 ¾ to 2 cups mashed | ||
| Swiss Chard, fresh | 1 lb. | 4 cups stems + 5 to 6 cups leaves |
| 1 ½ cups cooked stems plus 1 cup cooked leaves | ||
| Taco Seasoning, dry | 1 ¼-oz. pkg. | 4 tbsps. dry |
| Tangerines | 1 lb. | 4 average |
| 2 cups sections | ||
| Tapioca | 8-oz. pkg. | 1 ½ cups |
| 3 ¾ cups cooked | ||
| Thyme, fresh | 1 sprig | ½ tsp. dried |
| Tofu, firm | 1 lb. | 2 ½ cups cubed |
| 2 cups crumbled | ||
| 1 ¾ cups puréed | ||
| Tofu, soft | 1 lb. | 1 ¾ cups puréed |
| Tomatillos | 1 lb. | 12 to 16 medium |
| Tomato juice | 1 cup | ½ cup tomato sauce plus ½ cup water |
| 1 cup | ½ cup tomato sauce and ½ cup water | |
| Tomato ketchup | ½cup | ½ cup tomato sauce plus 2 tablespoon sugar and 1 tablespoon vinegar |
| Tomato sauce | 1 cup | ½ cup tomato aste and½ cup water |
| Tomatoes, canned | 16 ozs. | 2 cups pulp & juice |
| 28 ozs. | 2 cups drained | |
| Tomatoes, canned, diced | 16 ozs. | 2 cups pulp & juice |
| Tomatoes, cherry | 1 lb. | 1 pint |
| 25 to 35 tomatoes | ||
| Tomatoes, cooked | 2 lbs. | 1 ½ cups |
| Tomatoes, fresh | 1 medium | 1 cup chopped |
| 1 lb. | 2 large, 3 medium, 4 small | |
| 1 to 1 ½ cups peeled, seeded, chopped | ||
| ¾ cup cooked | ||
| Tomatoes, sun-dried | 1 oz. | 10 tomatoes |
| Tomatoes, with chilies | 14 ½-oz. can | 1 ¾ cups |
| Turkey, whole | 12 to 18 lbs. | 25 servings |
| Turkey, whole roaster | 5 to 9 lbs. | 3 ¾ to 6 ¾ uncooked meat |
| Turnips | 1 lb. | 3 to 4 medium |
| 2 ½ to 3 cups cooked & mashed | ||
| Turtle (Black) Beans, dried | 1 lb. | 2 to 2 ⅓ cups dried |
| 5 cups cooked | ||
| Vanilla Bean, scraped | 1-inch bean | 1 tsp. extract |
| Vanilla extract | 1 tsp | 1-inch/2.5-cm piece of vanilla bean |
| 1 oz. | 2 ½ tbsps. | |
| Vanilla Wafers | 30 wafers | 1 cup fine crumbs |
| 12-oz. box | 88 wafers | |
| Vegetables, frozen | 10-oz. pkg. | 1 ½ cups |
| 16-oz. pkg. | 2 to 2 ¾ cups | |
| 20-oz. pkg. | 3 to 4 cups | |
| Vinegar – Balsamic | 1 tbsp | 1 tablespoon red wine vinegar plus ½ teaspoon light brown sugar |
| Vinegar – Wine | 1 tsp | 2 teaspoon lemon juice |
| Walnuts, chopped | 1 lb. | 3 ½ cups |
| Walnuts, halves | 2 ½-oz. pkg. | ⅝ cup |
| 7-oz. pkg. | 1 ¾ cups | |
| 16-oz. pkg. | 4 cups | |
| Walnuts, in shell | 1 lb. | 2 cups shelled nuts |
| Walnuts, pieces | 2-oz. pkg. | ⅓ cup |
| Watercress | 1 bunch | 2 cups chopped |
| Watermelon, with rind | 22 lbs. | 22 cups cubes or balls |
| Wax Beans, fresh | 1 lb. | 3 cups trimmed |
| 2 ½ cups cut & cooked | ||
| Wheat Berries, uncooked | 1 cup | 3 cups cooked |
| Wheat, cracked, uncooked | 1 cup | 3 to 3 ½ cups cooked |
| Whipped Topping, frozen | 8-oz. carton | 3 ½ cups |
| White Beans, dried | 1 lb. | 2 to 2 ½ cups dried |
| 6 cups cooked | ||
| Wonton Wrappers | 1 lb. | 60 wrappers |
| Worcestershire sauce | 1 tsp. | 1 tsp. bottled steak sauce |
| Yeast, active | ¼-oz. pkg. | 2 ¼ tsps. |
| 4-oz. jar | 14 tbsps. | |
| Yeast, compressed | .06-oz. cake | equal to ¼-oz. pkg. dry |
| Yogurt | 1 cup | 1 cup buttermilk · or 1 cup milk plus 1 tablespoon lemon juice |
| 3 cups | 1 cup yogurt “cheese” | |
| Yogurt, plain | 1 cup | 1 cup buttermilk |
| Zucchini | 1 lb. | 3 medium |
| 1 cup sliced |