4. Recipe Conversions
|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.
- 1. Cooked Foods
- 2. Preparation Of Cooked Foods
- 3. Miscellaneous Recipes
- 4. Recipe Conversions
- 5. Questions & Answers
- Article #1: Your Probing Mind By Virginia Vetrano, B.S., D.C.
- Article #2: Hygienic Considerations In The Selection of Foods By Ralph C. Cinque, D. C.
- Article #3: How To Get More Food Value for Your Money By Marti Fry