Emergency Substitutions 2 recipe

Herbs, fresh: 1 teaspoon dried herbs = 1 tablespoon fresh herbs

Honey: 1-1/4 cups sugar + 1/4 cup water = 1 cup honey

Lemon juice: 1 tablespoon distilled white vinegar = 1 tablespoon lemon juice

Marshmallow cream: 1 (16 oz.) package marshmallows + 3-1/2 tablespoons light corn syrup = 1 (7 oz.) jar

Molasses: 3/4 cup granulated sugar = 1 cup molasses

Mushrooms,fresh: 12 ounces canned, drained = 1 pound fresh mushrooms

Mustard,dry: 1 Tb. prepared mustard = 1 teaspoon dry mustard

Sour Cream: 3 tablespoon butter + buttermilk to equal 1 cup OR
yogurt to equal 1 cup

Sugar,brown: 1 cup granulated sugar = 1 cup brown sugar

Sugar, icing: 1 cup sugar + 1 tablespoon of cornstarch (processed in food processor) = 1 cup icing sugar

Tapioca: 1-1/2 tablespoons of flour = 1 tablespoon of tapioca

Tomato juice: 1-1/2 cups tomato sauce + 1-1/2 cups water to equal 3 cups OR
1 can tomato paste + 3 cans water, dash of salt and dash of sugar to equal 3 cups

Tomato sauce: 1 can (3 oz.)tomato paste + 1/2 cup water = 1 cup

Wine: 7/8 c. chicken stock for savory dishes

Yogurt: 1 c. buttermilk = 1 cup yogurt