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Ingredient substitutes for Passover

Posted by : Ruth Heiges

This is from an article by Gil Marks, taken from the archives of the Jewish
Communications Network .


For all your holiday cooking
1 ounce baking chocolate (unsweetened chocolate) = 3 tablespoons
unsweetened cocoa powder plus 1 tablespoon oil or melted margarine 

16 ounces semisweet chocolate = 6 tablespoons unsweetened cocoa powder plus
1/4 cup oil and 7 tablespoons granulated sugar 

14 ounces sweet chocolate (German-type) = 3 tablespoons unsweetened cocoa
powder plus 2 2/3 tablespoons oil and 4 1/2 tablespoons granulated sugar 

1 cup confectioners' sugar = 1 cup granulated sugar minus 1 tablespoon
sugar plus 1 tablespoon potato starch pulsed in a food processor or blender 

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water 

1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water boiled
until syrupy 

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left
for at least 24 hours in a tightly covered jar 

1 tablespoon flour = 1/2 tablespoon potato starch 

1 tablespoon cornstarch = 1 tablespoon potato starch 

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream
of tartar; if keeping for awhile, add 1/4 teaspoon potato starch 

1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1
teaspoon cinnamon 

1 cup bread crumbs = 1 cup matza meal 

1 cup matza meal = 3 matzot ground in a food processor 

1 cup matza cake meal = 1 cup + 2 tablespoons matza meal finely ground in a
blender or food processor and sifted 

3 crumbled matzot = 2 cups matza farfel 

1 cup (8 ounces) cream cheese = 1 cup cottage cheese pureed with 1/2 stick
butter or margarine 

1 cup milk (for baking) = 1 cup water plus 2 tablespoons margarine, or 1/2
cup fruit juice plus 1/2 cups water, or 1 cup almond milk (blend 1/3 cup
sliced blanched almonds with 1 cup water until smooth) 

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