Lisas' list of substitutions d-r

1 Servings

Ingredients

Quantity Ingredient
Eggs: Whole=2 T oil+1 T water or 1 t corn starch+3 T liquid or If short one egg add 1 t vinegar or 1 t baking powder
Fines Herbes: Equal amounts parsley, tarragon, chervil and chives
Five Spice: Powder for oriental cooking= Equal amounts of anise, fennel, pepper, cinnamon, and cloves
Flour: Self Rising; per 1 cup= 1 C flour + 1/4 t baking powder and pinch of salt
Garlic: 1 clove=1/4 t minced dried, 1/8 t powdered 1/4 t juice,1/2 t salt omit salt in recipe
Ghee: Clarified Butter
Ginger: powdered use less
Ginger: Powdered = 1/3 mace + 2/3 lemon peel
Honey: in baking = 1 1/4 C sugar + 1/4 C more liquid
Honey: Mustard = 2 T honey + 3 Tb yellow mustard
Honey: Butter = 1 T honey + 3 T butter creamed
Lemon Peel: grated=equal amount of marmalade
Lychee: peeled grapes
Mango: Peach with a little lemon and allspice
Marjoram: oregano use less; thyme
Marshmallows: 1 large=6 miniature, 11 large= 1 cup
Masa: corn flour
Mascarpone: cream cheese blended with a little butter or heavy cream
Mayonnaise: yogurt; sour cream
Molasses: In baking 1 C=3/4 C white or brown sugar plus 1/4 C liquid
Mustard: Dry= 1T prepared
Mustard: Hot Chinese=Colemans English dry mustard prepared with water
Mustard: Prepared=1 t dry+1/2 t water+2 drops of vinegar
Nutmeg: Allspice; cloves
Orange Peel: Lemon or lime peel or marmalade
Oregano: marjoram; rosemary, thyme
Paprika: Turmeric with cayenne pepper
Parsley: Chervil; tarragon
Pecans: Walnuts in smaller amounts
Pimento: Sweet red pepper roasted and peeled
Pine Nuts: Blanched peeled slivered almonds
Prawns: Shrimp
Prosciutto: Smoked ham hocks
Pumpkin: Acorn or butternut squash
Quince: pears or apples
Raisins: currants or prunes

Directions

Recipe by: Compiled By Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by NotABNRML@... on Aug 20, 1997

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