Suggestions for Adapting Recipes

Milk - nut milk, coconut milk
Butter - olive oil, bacon grease, coconut oil
Yogurt - coconut milk
Sour cream - chilled coconut milk combined with a few drops of lemon juice
Whip cream - chilled coconut milk flavored with a bit of honey or orange zest

Vinegar - small amounts can be substituted with lemon or lime juice. As a general rule, tomato recipes such as salsa would use lime juice, fruit recipes would use lemon juice.
Cider vinegar - apple juice

Alcohol - sometimes very hard to adapt. In some cases the alcohol can simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth. Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth and juice.

White sugar - using half the amount called for, substitute honey
Brown sugar - using half the amount called for, substitute maple syrup
Molasses - honey or maple syrup
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Other Substitutions

1 teaspoon dried herbs for 1 tablespoon fresh herbs

1 tablespoon instant minced onion, rehydrated, to replace 1 small fresh onion

1/8 teaspoon garlic powder instead of 1 small pressed clove of garlic

substitute 2 tablespoons of flour or 1 tablespoon cornstarch for 1 tablespoon of arrowroot to use as a thickening agent

mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup tomato juice

use canned pumpkin/butternut squash to replace tomatoes and its sauces and pastes
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Chinese Food Substitutes

>are any substitutes for the usual non-paleo suspects: soy sauce, hoisin
>sauce, rice vinegar.

In some recipes, you can try fish sauce instead of soy sauce. It has a similar flavor. It is made with anchovy extract and sea salt. Toasted sesame oil can give the flavor you are looking for as well. Don't be stingy with the salt. Use a good sea salt like Maldon or Fleur de Sel. Go with the garnishes (toasted sesame seeds, sliced scallions), and you might not miss the soy sauce. Fermented foods have a unique flavor that is hard to duplicate, but toasted seeds and anchovies come close.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000

2012 update:
People are now using coconut animos to replace soy sauce. It is sweeter and less salty than soy sauce.
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Approximate Measurements

1 lemon = 3 tablespoons juice
1 lemon = 1 teaspoon grated peel
1 orange = 1/3 cup juice
1 orange = 2 teaspoons grated peel
1 pound unshelled walnuts = 1-1/2 to 1-3/4 cups shelled
1 pound unshelled almonds = 3/4 to 1 cup shelled
8 to 10 egg whites = 1 cup
12 to 14 egg yolk = 1 cup
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Equivalents

3 tsp. = 1 tbsp.
2 tbsp. = 1/8 c.
4 tbsp = 1/4 c.
8 tbsp. = 1/2 c.
16 tbsp. = 1 c.
5 tbsp. + 1 tsp. = 1/3 c.
12 tbsp. = 3/4 c.
4 oz. = 1/2 c.
8 oz. = 1 c.
5/8 c. = 1/2 c. + 2 tbsp.
7/8 c. = 3/4 c. + 2 tbsp.
16 oz. = 1 lb.
1 oz. = 2 tbsp. fat or liquid
2 c. fat = 1 lb.
2 c. = 1 pt.
2 pt. = 1 qt.
1 qt. = 4 c.
a few grains = less than 1/8 tsp.
pinch is as much as can be taken between tip of finger and thumb
speck = less than 1/8 tsp.
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Metric Conversion

1 tsp. = 4.9 cc
1 tbsp. = 14.7 cc
1/3 c. = 28.9 cc
1/8 c. = 29.5 cc
1/4 c. = 59.1 cc
1/2 c. = 118.3 cc
3/4 c. = 177.5 cc
1 c. = 236.7 cc
2 c. = 473.4 cc
1 fl oz. = 29.5 cc
4 oz. = 118.3 cc
8 oz. = 236.7 cc
1 pt. = 473.4 cc
1 qt. = 0.946 liters
1 gal. = 3.7 liters

1 dry oz. = 28.3 grams
1 lb. = 0.454 kilograms

From: Patti Vincent
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British ingredients and cooking terms and their American counterparts

British ingredients and cooking terms and their American counterparts

British	American
Ale	Strong beer
Anchovy essence	Anchovy paste
Aubergine	Eggplant
Ashet	Meat dish
Bacon rashers	Bacon slices
Baking tray	Cookie sheet
Bangers	Sausages
Bannock	Flat, round cakes
Bap	Hambuger bun
Beetroot	Beets
Belly of pork	Pork arm steak
Bicarbonate of soda	Baking soda
Biscuits	Crackers,cookies
Blaeberries	Bilberries, raspberries or blueberries
Blind pie case	Empty pie shell
Boiling fowl	Stewing fowl
Blood heat (98.6 F)	Lukewarm
Braising steak	Chuck steak
Broad beans	Fava, lima or java beans
Bully beef	Corned beef
Cake mixture	Cake batter
Case	Pie shell
Castor sugar	Granulated sugar
Cheddar, Scottish	Cheddar, American
Chicory	Endive
Chilli	Chili pepper
Chipolata sausages	Cocktail sausages
Chips	French fries
Clotted cream	Whipped heavy whipping cream
Coriander leaves	Cilantro
Cornflour	Cornstarch
Cos lettuce	Romaine
Courgette	Small zucchini, summer squash
Creamed (potatoes)	Mashed
Crisps	Potato Chips
Demerara sugar	Brown sugar, light
Digestive biscuits	Graham crackers
Double cream	Whipping cream
Dripping	Meat drippings
Essence	Extract
Faggot	Meatball
Fairy cake	Cupcake
Farls	Quarters
Farola	Milled wheat or semolina
Fats	Shortening
Finnan haddie	Smoked haddock
French bean	Green bean
Frying pan	Skillet
Gammon	Ham
Gelatine	Gelatin
Girnel	Canister or meal chest
Girdle	Griddle
Glacé	Candied
Goblet (of liquidizer)	Bowl or container (of blender)
Golden syrup	Light corn syrup
Greaseproof paper	Wax paper, parchment paper
Green cured bacon	Unsmoked bacon
Grill, a	Broiler
Grill, to	Broil
Grill pan	Broiling pan
Gut (fish)	Clean
Haricot beans	Navy or white beans
Hob	Stovetop
Hodgils	Oatmeal dumpling
Icing	Frosting
Icing sugar	Confectioners' sugar
Jacket potato	Baked potato
Jam	Preserves
Jelly	Jello
Jelly bag	Use several layers of cheesecloth
Joint (of meat)	Roast (of meat)
Kail	Kale
Kippers	Kippered herrings
Kitchen paper	Paper towels
Knead/knock back (dough)	Punch down
Knuckle of veal	Veal shanks
Lettuce, a	Head of lettuce
Liquidizer/Mixer	Blender/Mixer
Maize	Corn
Mangetout	Snow peas
Marmite®	brand name pungent yeast extract spread/flavouring
Marrow	Giant zucchini type squash
Middle neck of lamb	Neck of lamb
Mince	Ground meat
Mince, to	Grind
Minced beef	Ground beef
Mincedmeat	Pie filling of dried fruit, peel, brandy, etc. very occasionally contains meat
Mixed spice	Allspice
Morello cherries	Sour cherries
Mushroom ketchup	Pungent condiment (try 1/2 tsp olive oil, 1/2 tsp vinegar & 1 tsp beef stock)
Neeps	mashed yellow turnip, rutabaga
Nut (of butter)	Pat
Offal	variety or organ meats (liver, heart, kidney)
Packet puff pastry	Prepared puff pastry
Pickled pork	Cured pork
Pigeon	Squab
Pine kernels	Pine nuts
Pinhead oatmeal	Irish oatmeal
Pips	Seeds
Pluck	Organ meats, selection of
Preserve	Preserves
Pudding	A steamed, baked or boiled dish, sweet or meat/veg base
Pudding cloth	Cheesecloth
Plain flour	All-purpose flour
Polythene	Plastic wrap [Saran Wrap®]
Prawns	Large shrimp
Prove	Rise
Punnet	berry basket, about a pint or 250g by weight
Rashers	Bacon slices
Ratafia biscuits	Almond flavoured cookies or dried macaroons
Rocket	Arugula
Salt beef	Corned beef brisket
Sandwich tins	Round-layer pans
Scallion	Scallion/green onion
Scag end neck of lamb	Neck of lamb
Seal	Sear
Self-raising flour	3/4 cup all-purpose flour sifted with 1 tsp baking powder & 1/4 tsp salt
Seville oranges	to each quart of sliced naval/Florida oranges add one lemon sliced thin
Sharon fruit	Persimmon
Sherbet	Powdered candy
Shredded suet	Chopped beef suet
Sieve, to	Sift
Silver beet	Swiss chard
Silverside	Top round beef
Single cream	Light cream
Sirloin	Porterhouse Steak
Soft brown sugar	Light brown sugar
Soya sauce	Soy sauce
Spurtle	Wooden spoon or spatula
Squash (cordial)	Juice drink from concentrate
Stalk	Remove stalks
Stewing steak	Braising beef
Stick celery	Celery stalk
Stoned raisins	Seedless raisins
Streaky bacon	Regular bacon
Strong plain flour	Unbleached white flour
Sultanas	Seedless white raisins
Tart	Pie
Tartlet pan	Muffin pan
Tatties	Potatoes
Top and tail (gooseberries)	Clean
Treacle	Molasses
Vegetable mill	Food mill
Whisk	Beat, whip
Wholemeal	Wholewheat
From A Feast of Scotland by Janet Warren and other sources.

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