To adapt a year-round recipe for Passover use, follow these substitution guidelines:
| For |
Substitute |
 |
| Breadcrumbs |
Matzo meal |
|
| Graham cracker crumbs for pie shells |
Passover cookie or cake crumbs; ground nuts; Matzo meal |
|
| Flour for thickening gravy |
Use half the amount of potato starch or egg yolk, 1 yolk being equal to 1 tablespoon of flour |
|
| Cornstarch |
Potato starch |
|
| 1 cup all-purpose flour |
5/8 cup of potato starch; Matzo cake meal; or a combination of cake meal and potato starch |
|
| 1 teaspoon baking powder |
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar; Passover baking powder |
|
| 1-oz square of baking chocolate |
3 tablespoons cocoa plus 1 tablespoon shortening; Passover chocolate (melted, shaved or chopped) |
|
| Flavoring extracts |
Lemon juice or zest from lemon peel; orange juice or zest from orange peel; Passover brandy; vanilla sugar or crushed vanilla bean; Passover flavorings |
|
| 1 cup confectioner's sugar |
1 cup granulated sugar less 1/2 tablespoon, pulverized in a blender and sifted together with 1 1/2 teaspoons potato starch |
|
| 1 cup sour milk for baking |
1 tablespoon lemon juice plus enough milk to make 1 cup. Let stand for 5 minutes. |
|
| 1 cup light cream |
7/8 cup milk plus 2 tablespoons melted butter - for cooking only |
|
| 1 cup heavy cream |
3/4 cup milk plus 1/3 cup melted butter - for cooking only, not whipping |
|
| Alcoholic beverages in cooking |
If comparable Passover ingredient is not available, substitute apple, orange, wine, or grape juice in the same amount, or bouillon in the same amount, depending on the nature of the recipe |
