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Baking Substitutions
Old-Time Recipe Substitutions That Will Prove Handy In A Pinch
Grandma often used baking substitutions when she ran out of some recipe ingredients. In those days, trips to the grocery store were infrequent and most baking supplies were purchased in bulk quantities.
When substituting ingredients, keep in mind that some cooking substitutions might cause a slight change in taste or texture. The degree of change depends on whether the baking substitutions are major or minor ingredients in the dessert recipe.
Unfortunately, there are no effective baking substitutes for some essential ingredients like baking soda and cream of tartar.
Baking SubstitutionsThese practical baking substitutions were gleaned from a variety of old-fashioned cookbooks and recipe clippings. If you lack any of the ingredients called for in the old-fashioned dessert recipes, you might find a suggestion or two here.
Baking PowderTo replace 1 teaspoon baking powder, use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.
HoneyFor 1 cup of honey, use 1-1/4 cups granulated sugar plus 1/4 cup liquid. You could also try using 3/4 cup corn syrup plus 1/2 cup granulated sugar. Molasses can be used in equal measure as a honey substitute, but it will affect the flavor.
Fresh, Whole MilkFor 1 cup fresh milk, use 1 cup skim plus 2 teaspoons butter.
Heavy CreamA good substitute for heavy cream in baking can be made with 3/4 cup whole milk plus 1/2 to 1/3 cup butter and a little flour. You can also try using an equal quantity of plain yogurt in some dishes.
Maple SyrupFor 1 cup maple sugar, use 3/4 cup corn syrup plus 1/4 cup butter and flavor to taste with maple extract. You can also substitute honey in equal measure, but the flavor will be affected.
ShorteningButter or margarine may be substituted for shortening in equal measure.
Brown SugarUse 3/4 cup granulated sugar and 1/4 cup molasses to replace 1 cup brown sugar.
Powdered, Confectioner's SugarFor every 4 cups powdered confectioner's sugar, use 3 cups granulated sugar well dissolved.
Ammonium BicarbonateFor 1 teaspoon ammonium bicarbonate, use 1-1/4 teaspoons baking soda. Ammonium bicarbonate is sometimes used in baking cookies.
Chocolate SquareYou can replace 1 chocolate square with 3 tablespoons cocoa and 1 tablespoon butter.
White Granulated Sugar1/2 cup molasses or corn syrup can be used for 1 cup sugar, but liquid in the recipe must be reduced by 1/2 cup.
3/4 cup honey can replace 1 cup granulated sugar, but reduce liquid in recipe by 1/4 cup.
If you don't mind the change in flavor, you can use 1 cup firmly packed brown sugar for 1 cup granulated sugar.
Corn SyrupFor a simple corn syrup substitution, replace 1 cup corn syrup with 1 cup granulated sugar and increase liquid in recipe by 1/4 cup.
Baking Substitutions ContinuedRaisinsAlmost any kind of chopped dried fruit can be substituted for raisins. Currants or chopped dates can be used in a recipe with good results.
Chocolate ChipsChop about 6 ounces of semisweet chocolate to replace 1 cup of semisweet chocolate chips.
TreacleCorn syrup or light molasses can be substituted for treacle in equal measure.
Eggs2 egg whites or 2 egg yolks can be used for 1 whole egg.
Sour MilkSimply stir in about 1 tsp of white vinegar to 1 cup milk. Buttermilk can also be substituted in equal measure.
Sour CreamAs a baking substitute for sour cream, simply use an equal measure of plain yogurt in most recipes.
CornstarchFor thickening purposes, you can use 2 tablespoons all-purpose flour to replace 1 tablespoon cornstarch.
CinnamonUse 1/2 teaspoon ground all spice to replace 1 teaspoon ground cinnamon.
Cream of TartarThere is no effective cream of tartar substitute, but you can try using an equal quantity of white vinegar in a pinch.
MolassesHoney may be used in equal measure, but it will affect the flavor.
ButtermilkFor 1 cup buttermilk, add 1 teaspoon white vinegar to 1 cup whole milk. You can also use 1/3 cup whole milk with 2/3 cup plain yogurt as a buttermilk substitute.
AllspiceUse 1/2 teaspoon ground cloves and 1/2 teaspoon cinnamon to replace 1 teaspoon allspice.
Cooking WineYou can replace red cooking wine with the same quantity of grape juice or cranberry juice. To replace white cooking wine use apple juice or white grape juice. The flavor will be affected somewhat.
Lemon ZestFor 1 teaspoon of fresh lemon zest, use 1/2 teaspoon lemon extract.
MarshmallowsUse 1 cup of miniature marshmallows to replace 10 large marshmallows.
RumAs a baking substitute for rum when baking, use 1 part rum extract plus 3 parts water.
Enjoy reading these old-time baking substitutions. Hopefully, you will find them useful in your kitchen.
As mentioned earlier, some recipe substitutions may alter the flavor and texture of the food, so the results cannot always be guaranteed. Most times, however, they will be fine.
By the way, do you remember when the milk used to come to the door in glass bottles? They had a little cardboard stopper on the top imprinted with the logo of the dairy. Mom used to carefully pour the inch or two of thick cream off the top of the milk for use in coffee. Those were the good old days.
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