Substitution rules
substitution_rules · showing 1–17 of 17
| id | ingredient_id | substitute_id | sub_type | quality | adjustment_notes | context |
|---|---|---|---|---|---|---|
| 5 | 8 | 136 | direct | excellent | Powdered sugar dissolves faster. | — |
| 7 | 8 | 557 | direct | excellent | Caster is a fine substitute. | — |
| 17 | 15 | 172 | direct | excellent | Cognac is premium brandy. | — |
| 1 | 27 | 79 | direct | excellent | Fresh is preferred. | — |
| 10 | 35 | 822 | direct | good | Generic gin usually refers to dry. | — |
| 3 | 39 | 114 | direct | excellent | Interchangeable. | — |
| 16 | 78 | 198 | direct | good | Rye was standard American whiskey. | — |
| 2 | 79 | 27 | direct | excellent | Bottled is acceptable. | — |
| 9 | 81 | 822 | direct | excellent | Standard dry gin. | — |
| 4 | 114 | 39 | direct | excellent | Interchangeable. | — |
| 6 | 136 | 8 | direct | excellent | Granulated may need more stirring. | — |
| 15 | 484 | 581 | direct | excellent | Interchangeable. | — |
| 11 | 485 | 484 | direct | good | Historical recipes often imply sweet. | — |
| 13 | 503 | 530 | direct | excellent | Interchangeable. | — |
| 12 | 530 | 503 | direct | excellent | French is historical term for dry. | — |
| 14 | 581 | 484 | direct | excellent | Italian is historical term for sweet. | — |
| 8 | 822 | 81 | direct | excellent | London Dry is standard. | — |