Farm Hints

Emergency Substitutions

Buttermilk
1 cup = 1 tablespoon lemon juice or white vinegar plus enough milk to measure 1 cup. Stir and let stand for 5 minutes before using.

Chocolate, Semi-sweet
1 square = 3 tablespoons semisweet chocolate chips or 1 square unsweetened chocolate plus 1 tablespoon of sugar

Corn Syrup
1 cup = 1 cup sugar plus 1/4 cup of water

Corn Syrup, Dark
1 cup = 3/4 cup light corn syrup plus 1/4 cup of molasses

Cream, Half-and-Half
1 cup = 1 tablespoon melted butter plus enough whole milk to measure 1 cup

Egg
1 whole = 2 egg whites or 2 egg yolks or 1/4 cup egg substitute

Honey
1 - 1/4 cups sugar plus 1/4 cup water

Lemon Juice
1 teaspoon = 1 teaspoon cider vinegar

Milk, Whole
1 cup = 1/2 cup evaporated milk plus
1/2 cup water or 1 cup water plus
1/3 cup nonfat dry milk powder

Sour Cream
1 cup = 1 cup plain yogurt

Sugar
1 cup = 1 cup packed brown sugar or 2 cups shifted confectioners’ sugar

Dash or Pinch = less than 1/8 teaspoon

1-1/2 Teaspoons = 1/2 tablespoon

3 Teaspoons = 1 tablespoon; 1/2 fluid ounce

2 Tablespoons = 1/8 cup; 1 fluid ounce

4 Tablespoons = 1/4 cup; 2 Fluid Ounces

8 Tablespoons = 1/2 cup; 4 fluid ounces

12 Tablespoons = 3/4 cup; 6 fluid ounces

16 Tablespoons = 1 cup; 8 fluid ounces; 1/2 pint

1/8 Cup = 2 tablespoons; 1 fluid ounce

1/4 Cup = 4 tablespoons; 2 fluid ounces

1/3 Cup = 5-1/3 tablespoons

1/2 Cup = 8 tablespoons; 4 fluid ounces

2/3 Cup = 10-2/3 tablespoons

3/4 Cup = 12 tablespoons; 6 fluid ounces

7/8 Cup = 3/4 cup plus 2 tablespoons

1 Cup = 16 tablespoons; 8 fluid ounces; 1/2 pint

2 Cups = 1 pint; 16 fluid ounces

4 Cups = 2 pints; 1 quart; 32 ounces

1 Quart = 4 cups; 32 fluid ounces

4 Quarts = 16 cups; 1 gallon

16 ounces = 1 pound