Preparing & Serving Foods, II - Recipe Conversions

Home > Lesson 27 - Preparing And Serving Foods For Best Nourishment, Part II > 4. Recipe Conversions

4. Recipe Conversions

"Before"	"After"
1 ounce chocolate	3 tablespoons carob powder + 1 tablespoon oil
1 cup sugar	3/4 cup honey (reduce liquid in recipe by 1/4 cup and lower oven temperature by 25 degrees)
1 cup sugar	1 cup molasses (reduce liquid by 1/3 cup)
1 cup sugar	3/4 cup date sugar
1 tablespoon flour (used as thickener)	1 tablespoon potato starch
1 package active dry yeast or 1 cake compressed yeast	1 tablespoon active dry yeast
1 cup heavy sour cream	1/3 cup butter and 2/3 cup sour milk
1 cup thin sour cream	3 tablespoons butter and 3/4 cup sour milk
1 cup sour cream	1 cup plain natural yogurt
1 cup butter	2/3 cup oil
1 small fresh onion	1 tablespoon dried minced onion, rehydrated
1 small garlic clove	1/4 teaspoon garlic powder or 1/2 teaspoon dried garlic, rehydrated

These equivalents may be used as substitutes in recipes. Some of them are only a little better than the original ingredients. Some are no better—for convenience only. If you must make ice cream or baked "treats," the best sweetener would be seeded, cut-up dates, blended with some of the liquid of the recipe, in optional amounts, the less the better.

Home > Lesson 27 - Preparing And Serving Foods For Best Nourishment, Part II

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