Ingredients
What your food actually costs
This is the engine room. Everything you record here is what lets a recipe price itself, and what lets a menu carry an honest margin.
Every ingredient is one of three kinds
Counted
Eggs, lemons, garlic cloves
Bought by the piece, used by the piece. One egg is one egg, and Receptary will never ask you how many grams that is.
Weighed
Flour, sugar, chicken thighs
Bought in pounds or kilos, used in grams or ounces. The conversion is fixed arithmetic, so the app just does it.
Poured
Milk, oil, stock
Bought in litres or gallons, used in millilitres or cups. Also fixed arithmetic.
Stage 2 of 8
Coming next: adding an ingredient with what you paid, several store prices on one ingredient so you can see who is actually cheaper per pound, price history kept automatically on every edit, and the allergen tags that flow up into every recipe that uses it.