What an ingredient holds

One record behind every recipe

Your butter is one entry in the library, not a line retyped in twenty recipes. Its price, calories and allergens flow into every recipe that uses it. A change made once reaches them all. Only the name is required. An ingredient typed into a recipe that the library does not know is created when the recipe is saved.

• Name and producer
• Base unit and extra units
• Price for an amount
• Nutrition values and allergens

The units it is measured in

Every ingredient has a base unit: grams for flour, millilitres for cream, pieces for eggs. It can carry a few more units. A recipe measures it in any of those. Pick a new unit in a recipe and it joins the list. A unit that a recipe already uses cannot be removed until that recipe is changed.

What each calculation needs

Cost needs a price for an amount, such as a kilo of flour, and a way to reach the unit the recipe uses. Calories need nutrition values, typed from the packet or picked from the food dictionary. Allergens need only their ticks. A record can be complete for one and blank for another. The library marks each gap with its own warning.

• Cost: a price and a conversion
• Calories: nutrition values
• Allergens: the ticks only

Common questions