Passover Substitutions

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To adapt a year-round recipe for Passover use, follow these substitution guidelines:




Matzo meal

Graham cracker crumbs for pie shells

Passover cookie or cake crumbs; ground nuts; Matzo meal; Coconut Macaroon Pie Shell; Chocolate Macaroon Pie Shell

Flour for thickening gravy

Use half the amount of potato starch or egg yolk, 1 yolk being equal to 1 tablespoon of flour


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


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