If you have a printed copy of the recipe, then this step is already done for you!
For example, if you are using a full tin of diced tomatoes, or one whole avocado, then you can put the purchase price directly next to the item on the ingredients list. Use your receipts or grocery store websites to find the price for each item.
Common conversions include 3 tsp = 1 Tbsp. 4 Tbsp = ¼ cup. 2 Tbsp = ounce (volume). 16 Tbsp = 1 cup.
Some recipes will call for specific amounts, such as 500 g (1. 1 lb) of mince. This makes calculating how much you use easy, because if you bought a 1000 g (2. 2 lb) pack it would be 500 / 1000, which works out to be 0. 5. For recipes that don’t specify a numerical quantity, and instead say a handful, a pinch, or a sprinkle, weigh out the amount that you plan to use. Then you can do the calculation. For example, if you needed two handfuls of spinach, place two handfuls on a set of kitchen scales, and record the weight. If the spinach that is required weighs 100 g (3. 5 oz), and you purchased a 300 g (10. 6 oz) bag, then you calculation would be 100 / 300, which is 0. 3.
For the mince example, the proportion that you calculated was required for your recipe is 0. 5. This means that if the full unit of mince cost $10. 00, the amount that is used for the recipe cost $5. 00. Write down each cost that you calculated next to the ingredient on the list.
If your ingredients list is long, you might want to double check your end total by calculating it again, to make sure it is accurate.
You will need to include your name, email address, and company name if you have one.
The website or app will calculate the conversions for you.
Some websites and apps will also be able to calculate your profit if you are part of a food business. Calculating the labour cost for each recipe is also an option if you prefer.
