"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 05-22-2006, 08:21 AM   #1
Senior Cook
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
list of substitutes

I came across a list of substitutes today which people may find useful.

You old hands (I'm only 62) might know them all but I didn't.

I tried to upload a .txt file but couln't - thought that would be safe?

So the list is below.

Hope they may be useful,


Use a small amount of Turmeric instead.

Crushed water biscuits or cornflakes.

Cornflour/Cornstarch (1tbsp. as a thickener)
Use 2 level tbsp. plain flour.

Single Cream (1/2 pint/285ml)
Use 8fl. oz./225ml milk plus 2fl. oz/60ml melted unsalted butter.

Honey (8fl. oz/225ml)
8 oz./225g sugar plus 4 tbsp. water or golden syrup.

Dark Brown/Muscovado Sugar
White sugar and a teaspoon/5ml of treacle or molasses per 100g.

Lemon juice (1 tsp)
1/2 tsp. vinegar or lime juice.

Ice Cream
Frozen yoghurt.

Whole milk (1/2 pint/285ml)
1/2 pint/285 ml. skimmed milk plus 3 tsp. melted butter.


Tartare sauce (4 fl. oz/115 ml)
7 tbsp. mayonnaise plus 2 tbsp. chopped sweet mixed pickles.

Tomato Sauce
Condensed tomato soup or a packet of tomato soup made up with half quantity of water.

Seafood/Thousand Island sauce
Use 2:1 mix of salad cream and tomato ketchup. You can alter the quantities of each to taste.

Condensed tinned soup or packet soup made up with half the usual quantity of water.

Need sour milk or cream
Just add a tablespoon of lemon juice or white vinegar to each half pint of fresh milk or cream and stand at room temperature for about 30 minutes.
Or use natural yoghurt or smetana.

Run out of baking chocolate and you really must have that gooey desert!
For every ounce (oz) of unsweetened baking chocolate required, mix a quarter of a tablespoon of butter with 1 tablespoon of cocoa powder.

Recipe requires self raising flour and you only have plain.
Plain flour can be used with the addition of baking powder. The amount to add varies depending upon what is being cooked, however, a usual amount would be 1 level teaspoon of baking powder to 4oz. flour.

No baking powder.
This can be substituted with two parts Cream of Tartar to one part Bicarbonate of Soda/Baking Soda.

No fresh yeast.
Two teaspoons of dried yeast can be used for 1/2 oz. of fresh yeast. Follow instructions on the dried yeast packed.

Short of an egg.
If you need an extra egg for a cake recipe that uses a raising agent such as baking powder or self raising flour, replace the missing egg with 15ml (1 tablespoon) of vinegar. This will not affect the result.


redmike is offline   Reply With Quote
Old 05-28-2006, 08:31 AM   #2
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Never knew that about "short of an egg"---thanks for all the tips!!

expatgirl is offline   Reply With Quote
Old 05-29-2006, 01:35 AM   #3
Senior Cook
Join Date: Apr 2006
Location: Vancouver, BC, Canada
Posts: 285
very helpful, thanks!
Silver is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.