Here are several conversion and substitution charts for your perusing.  It's amazing the things one can substitute!

Have fun!!!

• 1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ cup buttermilk or ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar
• 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons
• 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt
• 1 cup all-purpose flour = 1 cup whole wheat flour
• 1 cup honey = 1 to 1¼ cups sugar plus ¼ cup liquid
• 2 large eggs = 3 small eggs
• 1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)
• 1 medium egg = 2 egg yolks (in custards or cream fillings)
• 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine
• 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted
• 1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks
• 1 teaspoon lemon juice = ½ teaspoon vinegar
• 1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs
• 1 small garlic clove = 1/8 teaspoon garlic powder
• 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned
• 1 cup whipping cream, whipped = 2 cups thawed whipped topping
• 1 cup whipping cream as liquid = 1/3 cup melted butter plus ¾ cup milk
• 1 cup light cream = 3 tablespoons melted butter plus ¾ cup milk
• 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained
• 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled)
• 1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter
• 1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt
• 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)
• Pecans = walnuts, almonds or hazelnuts
• Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)
• 1 cup bread crumbs = ¾ cup cracker crumbs
• 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening
• 1 pound lard = 2 cups shortening
• 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda
• 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda
• 1 cup sugar (in main dishes) = ¾ cup honey
• 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses
• 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)
• ½ cup dry red wine or white wine = 2 tablespoons sherry or port
• ¾ cup maple syrup = ¾ cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons
• 1 teaspoon pumpkin pie spice = ¼ teaspoon nutmeg, ¼ teaspoon ginger, ½ teaspoon cinnamon
• 1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2 ounces)
• 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste
• 3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ¾ teaspoon salt, dash of sugar
• 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)
• 1 cup granulated sugar = 1¾ cups powdered sugar for uses other than baking
• ¼ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized
• 1 head fresh dill = 2 teaspoons dill seed
• 1 tablespoon grated fresh horseradish = 2 tablespoons bottled
• 1 teaspoon lemon juice = ½ teaspoon vinegar
• 1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds
• 1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ¼ cup
• 1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe
• 1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice
• 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized
• 1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus ½ cup warm water plus ¾ cup sugar and dissolve
• ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar
• 1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract

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Here's a quick conversion guide to give you the basics for converting measurements from or to US measurement standards and European measurement standards.

U.S. Weights and Measures

Approximate Equivalents

Temperatures: °Fahrenheit (F) = °Celsius (C)

Conversion Factors

Conversion of Measures for Ingredients (USA = Europe)

U.S. Weights and Measures

 

1 pinch = 1 dash = 3 teaspoons = 2 tablespoons = 4 tablespoons = 5 1/3 tablespoons = 16 tablespoons = 16 tablespoons = 32 tablespoons = 64 tablespoons = 1 cup = 2 cups = 4 cups = 16 cups = 1 quart = 8 quarts = 4 pecks =

less than 1/8 teaspoon (dry) 3 drops to 1/4 teaspoon (liquid) 1 tablespoon = 1/2 ounce (liquid and dry) 1 ounce (liquid and dry) 2 ounces (liquid and dry) = 1/4 cup 1/3 cup 8 ounces = 1 cup = 1/2 pound 48 teaspoons 16 ounces = 2 cups = 1 pound 32 ounces = 1 quart = 2 pounds 8 ounces (liquid) = 1/2 pint 16 ounces (liquid) = 1 pint 32 ounces (liquid) = 2 pints = 1 quart 128 ounces (liquid) = 4 quarts = 1 gallon 2 pints (dry) 1 peck (dry) 1 bushel (dry)

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Approximate Equivalents

 

1 quart (liquid) = 8 tablespoons = 1 cup all-purpose pre-sifted flour = 1 cup stoneground yellow cornmeal = 1 cup granulated sugar = 1 cup brown sugar = 1 cup confectioners' sugar = 1 large egg = 1 egg yolk = 1 egg white =

about 1 liter 4 ounces = 1/2 cup = 1 stick butter 5 ounces 4 1/2 ounces 8 ounces 6 ounces 4 1/2 ounces 2 ounces = 1/4 cup = 4 tablespoons 1 tablespoon + 1 teaspoon 2 tablespoons + 2 teaspoons

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Temperatures: °Fahrenheit (F) = °Celsius (C)

 

-10°F = 0°F = 32°F = 50°F = 68°F = 100°F = 150°F = 205°F = 212°F = 300°F = 325°F = 350°F = 375°F = 400°F = 425°F = 450°F = 475°F = 500°F =

-23.3°C (freezer storage) -17.7°C 0°C (water freezes) 10°C 20°C (room temperature) 37.7°C 65.5°C 96.1°C (water simmers) 100°C (water boils) 148.8°C 162.8°C 177°C (baking) 190.5°C 204.4°C (hot oven) 218.3°C 232°C (very hot oven) 246.1°C 260°C (broiling)

 

 

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Conversion Factors

If you need to convert measurements into their equivalents in another system, here's how to do it.

 

ounces to grams:	multiply ounce figure by 28.3 to get number of grams
grams to ounces:	multiply gram figure by .0353 to get number of ounces
pounds to grams:	multiply pound figure by 453.59 to get number of grams
pounds to kilograms:	multiply pounds by 0.45 to get number of kilograms
ounces to milliliters:	multiply ounce figure by 30 to get number of milliliters
cups to liters:	multiply cup figure by 0.24 to get number of liters
Fahrenheit to Celsius:	subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure
Celsius to Fahrenheit:	multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure
inches to centimeters:	multiply inches by 2.54 to get number of centimeters
centimeters to inches:	multiply centimeter figure by .39 to get number of inches

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Conversion of Measures for Ingredients (USA = Europe)

 

	USA	Europe
Flour	1/4 cup 1/2 cup 1 cup	30 GM. 60 GM. 125 GM.
Sugar or Butter	1/4 cup 1/2 cup 1 cup	60 GM. 125 GM. 250 GM.
Liquids	1/4 cup 1/2 cup 3/4 cup 1 cup 4 cups (1 quart)	5 CL. 1.25 DL. 1.8 DL. 2.5 DL. 1 Liter