These equivants and replacements are by Wendy DeWitt in a PDF document at the BYU Broadcasting website whose Living Essentials program she graced as guest expert on solar cooking.
See http://www.byubroadcasting.org/livingessentials/files/406AdditionalResources.pdf for recipes and explanations for solar cooking.
However, the first part of that page was copied and reformatted because unreadable and unusable in the inconsistent and chicken-scratch notation used.
| Applesauce | 16 tbsp equals 1 cup | 4 cups equal 1 qt | |||
| Apple slices | 10 cups in a #10 can equal 1¼ lb | 1 cup dry + ½ cup water equal 2 cups fresh | |||
| Baking powder | 32 tbsp equal 1 lb | ||||
| Baking soda | 32 tbsp equal 1 lb | ||||
| Beans | 1 lb equals 2½ cups dry equal 6 cups cooked | 12 cups in a #10 can | |||
| Carrots | 12 cups in a #10 can equal 2½ lb | ½ cup dry equals 1 cup hydrated carrots | |||
| Celery | 2 oz equal 1 cup | 12 cups in #10 can | ½ cup dry equals 1 cup hydrated celery | ||
| Cheese powder | 4 cups in 1 lb of powder | 96 tbsp equal 1 lb | 1 tbsp per 1 cup cooked macaroni | ||
| Cocoa | 90 tbsp equal 1 lb | 20+ years shelf life. Store in jars. Don't vacuum pack. | |||
| Cornmeal | 4 cups equal 1 lb | ||||
| Cornstarch | 45 tbsp equal 1 lb | ||||
| Eggs (powdered) | 32 eggs equal 1 lb | 2 eggs equal 1 oz | |||
| Flour | 19 cups equal 5 lb | 12 cups in a #10 can | |||
| Gelatin (unflavored) | 1 oz unflavored gelatin equals 12 tsp of gelatin equal 12 "eggs" | 1 lb gelatin equals 192 "eggs" | 1 tsp gelatin + 3 tbsp cold water + 2 tbsp hot water equal 1 "egg" | ||
| Honey | 20 tbsp equal 1 cup | 13 oz equal 1 cup | 6 cups equal 5 lb | ||
| Hot chocolate | 12 cups in a #10 can | #10 can equals 56 liquid cups | |||
| Macaroni | 12 cups in a #10 can | 4 cups equal 1 lb | 2 cups dry equal 5 cups cooked | ||
| Malt-o-Meal | ¼ cup dry equals 1 cup cooked | 1 28 oz box equals 4 ½ cups dry or 18 cups cooked | |||
| Meats | 1 pint bottle holds 1 lb of meat | ||||
| Milk | ¼ cup dry milk + 1 cup water equal 1 cup milk | 12-13 cups powder in a #10 can | about 1/3 lb dry equals 1 cup dry | a #10 can equals 58 liquid cups | |
| Mushrooms | 4 cups dehydrated equal 3 oz | 20 cups equal 1 lb | |||
| Noodles | 4 cups equal 8 oz | 2 cups dry equal 2 cups cooked | |||
| Regular oats | 12-13 cups in a #10 can | 1 cup equals 4 oz | |||
| Onion | ½ onion equals 2 – 3 tbsp dry | 16 tbsp dry equal 1 cup | 12 cups equal #10 can equals 192 tbsp | ||
| Parsley | 30 tbsp equal 1 oz | ||||
| Pepper | 6 tbsp equal 1 oz | ||||
| Pizza spice | 42 tbsp equal 1 lb | ||||
| Popcorn | 12 cups in a #10 can | 1 cup popcorn equals 16 cups popped | |||
| Potatoes (instant) | 12 cups in a #10 can | 1½ cups flakes + 1½ cups water equal 2 cups potatoes | |||
| Pudding mix | 12-13 cups mix in a #10 can | ||||
| Raisins | 4 cups equal 1 lb | ||||
| Rice | 12 cups in a #10 can | 2-1/3 cups equal 1 lb | 1 cup raw equals 3 cups cooked | ||
| Salt | 1½ tbsp equal 1 oz | 1 container equals 26 oz equal 39 tbsp equal 117 tsp | |||
| Shortening | 227 tbsp equal 6 lb can | 17 tbsp equal 1 cup | 2¼ cups equal 1 lb | 1 cup + 6 tsp water equal 1 cup butter | |
| Soup base | 1/8 - ¼ cup dry makes 6 cups broth | ||||
| Spaghetti | 4-5 lb in a #10 can | 8 oz equal 4 cups cooked | |||
| Spices | 1 cup equals 4 oz equal 16 tbsp | 64 tbsp equal approximately 1 lb | |||
| Sugar (white) | 12 cups in a #10 can | 2 cups equal 1 lb | 1 lb equals 32 tbsp equal 96 tsp | ||
| Sugar (brown) | 1-1/3 cups equal 1 lb | ||||
| Tapioca | 40 tbsp equal 1 lb | 1 tbsp equals 1 cup cooked | |||
| Tomato powder | 1 cup powder + 2 cups water equal 2 cups tomato sauce | ||||
| Wheat | #10 can equals 5-2/3 lb equal 12 cups equal 18 cups flour when ground | 1 cup wheat equals 1½ cups flour | 1 lb equals 2¼ cups wheat equal 3-1/3 cups flour* | ||
| Yeast | 1 lb compressed equals 8 oz equal 24 tbsp | Shelf life: indefinite in freezer or 1 year out of freezer |
* Flour volume is very subjective: 3-1/3 cups of sifted flour can weigh considerably less than 1 pound and the same volume of compacted flour can weigh considerably more. Flour is best measured by weight, however, American recipes never use weight. If you can recast the recipes you intend to use from volumetic quantities to quantities by weight, they will be a lot easier to realize in low-tech environments.