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Recipe Conversions

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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

  • 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
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Support our website, and your well being, by purchasing our 2380 pages megabook.

Raw Food Explained: Life Science

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Filed Under: Preparing and serving foods part ii

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