| Ingredient |
Substitution |
Allspice
(1 teaspoon) |
1/2 tsp. cinnamon & 1/2 tsp. ground cloves |
Apple pie spice
(1 teaspoon) |
1/2 tsp. cinnamon, 1/4 tsp. nutmeg & 1/8 tsp. cardamon |
Bay leaf
(1 whole) |
1/4 tsp. crushed |
Beau Monde
seasoning
(1 teaspoon) |
1 tsp. seasoned salt
or
1/2 tsp. salt
or
1/2 tsp. Mei Yen seasoning |
Bouillon
(1 cube) |
1 tsp. powdered bouillon |
Broth
(1 cup) |
1 bouillon cube
or
1 tsp. powdered bouillon cube in 1 cup boiling water |
Carob
(3 Tbsp.) |
1 ounce chocolate |
Chives, fresh
(2 teaspoons) |
2 tsp. chopped green onion tops |
Chocolate chips, semisweet
(1 ounce) |
1 ounce sweet cooking chocolate |
Chocolate, unsweetened
(1 ounce) |
3 Tbsp. cocoa plus 1 Tbsp. fat |
Chocolate, unsweetened
(1 ounce) |
3 Tbsp. cocoa plus 1 Tbsp. fat
or
3 Tbsp. carob plus 2 Tbsp. water |
Chocolate, semisweet
(1-2/3 ounce) |
1 ounce unsweetened chocolate plus 4 tsp. sugar |
Cocoa
(1/4 cup) |
1 ounce chocolate and omit 1/2 Tbsp. fat |
Dill
(3 heads) |
1 Tbsp. dill seed or weed |
Garlic
(1 clove) |
1/8 tsp. garlic powder
or
1 tsp. chopped garlic |
Ginger
(1/8 tsp.) |
1 Tbsp. candied ginger rinsed in water to remove sugar,
finely chopped
or
1/2 tsp. raw ginger |
Herbs
|
1/2 tsp. dried = 1/4 tsp. ground = 2-3 tsp. freshly
minced |
Honey
(1 cup) |
1-1/4 cups sugar and 1/4 cup liquid |
Horseradish
(1 Tbsp. fresh) |
2 Tbsp. prepared |
Mint
(1 Tbsp. dried) |
1/4 cup chopped, fresh |
Mustard
(1 tsp. dry) |
1 Tbsp. prepared |
Parsley
(1 Tbsp. fresh) |
1 tsp. dried |
Pumpkin pie spice
(1 teaspoon) |
1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice
& 1/8 tsp. nutmeg |
Rennet
(1 tablet) |
1 Tbsp. liquid rennet |
Vanilla bean
(1 inch piece) |
1 teaspoon flavoring |
Worcestershire sauce
(1 teaspoon) |
1 tsp. steak sauce |
Prepared by Linda Eilks, Nutrition
and Wellness Educator, University of Illinois Extension.
