This for That- What’s it Called?

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Some of our members who live overseas are having a difficult time figuring out what the “equivalent ingredient” is in their country in various recipes.this-for-that-whats-it-called

Also, some of the older recipes use a different name for an ingredient. So I thought we could compile a list of Ingredients that This for That- aka Common Equivalents for American Ingredients

Please note, some of these equivalents are for various countries such as the United Kingdom, Egypt, Australia, South Africa etc.

This For That:

Oleo in a Recipe = Butter or Margarine

andouille sausage = smoked sausage

aubergine eggplant

Baking Trays = Cookie Sheets

Baking Powder- use levure chimique but add a touch more in baked goods as American Baking Powder is Double acting

bicarbonate of soda = baking soda

broad beans = fava beans = broad beans

butter lettuce = butterhead lettuce = cabbage lettuce

capsicum = sweet pepper or bell pepper = green or red pepper

castor sugar = superfine sugar = caster sugar

chick peas = garbanzo beans = chickpeas

chillies = hot peppers = chillies

chips = french fries

Chocolate Chips – cooking chocolate chopped into manageable chunks

chokos = chayote = chayota

(to) chop = mince = (to) chop

coriander = Chinese parsley = coriander

corned beef = salt beef = corned beef

cornflour = cornstarch = cornflour

cos lettuce = Romaine lettuce = Cos or Romaine lettuce

cilantro = fresh coriander

cream = light cream = single cream

corn syrup = glucose syrup- which is often only found in the larger chain stores overseas.You may have seen incorrect posts mentioning Golden Syrup as an equivalent- but these are not the same and in many recipes using golden syrup in it’s place will cause the recipe to fail. Don’t worry, here’s a recipe to make your own “Corn Syrup“.

confectioners’ sugar = icing sugar

cornmeal = polenta (uncooked) = farine de mais

cube sugar = loaf sugar = cube or lump sugar

dark brown sugar= Vergeoise Brune = Treacle Sugar (in France this would be sucre cassonade- ambree)

essence = extract

eggplant = eggplant or aubergine (pronounced obergine) = aubergine

EVVO = Extra Virgin Olive Oil

fillet (of meat) = tenderloin = fillet

firmly beaten egg whites = dry egg whites = firmly beaten egg whites

fried = pan-broiled or pan fried = fried

frosting = icing

frozen whipped topping = Cool Whip = long-life whipped UHT cream

frying pan = skillet

garbanzo beans = chickpeas

gelatine powder- plain powdered gelatin, such as knox

glace fruit = candied fruit

graham cracker = digestive biscuit

gravy beef = stew beef = gravy beef

great Northern beans = cannellini beans

grill, griller = broil, broiler = gril, griller

ground rice, rice flour = rice flour

half & half- a single cream

hard-boiled egg = hard cooked egg

heavy cream = whipping cream

ham steaks = gammon steaks

icing sugar = confectioners’ sugar = icing sugar, powdered sugar

king prawns = jumbo shrimps

jam = conserve = jam, conserve

king prawns = jumbo shrimps = shrimps

lasagna noodles = lasagne sheets

light brown sugar = Vergeoise blonde = (in France this would be sucre cassonade- cuivree)

mince / minced meat = ground (meat) = mince / minced (meat)

molasses = treacle

morello or sour cherries = sour cherries = morello cherries

mortadella = baloney = mortadella

navy beans- haricot beans will work as a nice substitute

non-fat milk- a skimmed milk

oatmeal = porridge

offal = variety meat = offal

okra = ladies fingers or gumbo

papaw, pawpaw = papaya = pawpaw

pimientos = pimientos = pimentos

pizza crust = pizza base

potato chips = potato crisps

pork tenderloin = pork fillet

plain flour = all purpose flour = AP flour (please note, Flour is processed a bit differently in England, so if you’re overseas and you’re trying to use an American recipe calling for AP flour, you’ll need to add just a touch more, about 1 tbs per cup.

potato flour = potato starch = potato flour

prawns = shrimps

reduced fat milk= semi-skimmed milk

(to) rub butter or fat into dry ingredients = cut in shortening = (to) rub butter or fat into dry ingredients

spring onions schallots green onions scallions

semisweet chocolate- plain chocolate

semolina = farina

sesame seeds = benne seeds

shallots, spring onion = scallions, green onions = spring onions

shortcrust pastry = basic pastry or shortcrust pastry = shortcrust

snow peas = sugar snap peas = mangetout

sour cream = dairy sour cream = soured cream (in France this would be Fromage Blanc)

stock cubes = bouillon cubes

saltanas = seedless white raisins or golden raisins = white raisins or saltanas

shortening (e.g., Crisco®) = butter or margarine, or vegetable fat spread (e.g., Stork®)

sweets thermometer = jellmeter = jam or candy thermometer

Swiss roll pan = jelly-roll pan

tin of broth= canned beef or chicken broth

tomato paste = tomato puree

tomato sauce- Tomato Passata

thickened cream = heavy cream = double cream

unsalted butter = sweet butter = unsalted butter

whole wheat flour = wholemeal flour

Worcestershire Sauce= although not the same, if you’re using this is a recipe you can use Tamarind sauce in its place with good results.

zucchini = courgette

00 Flour = Bread Flour

Ok- that’s all I could come up with- Care to Chime in on this one??

Canstock photo tvirbickis

About Liss 4006 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. 😉 In crochet, because I like it… a treble in Australian/Uk English is the same as a double crochet in American English.

    Graham flour is also similar to whole wheat flour.

    Cookies = sweet biscuits.

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