Add recipe details

Beyond ingredients and steps, a recipe can say what it makes, its nutrition, which diets it suits, and who took its photos. Most of these are under More details in the editor. Fill in only what you know.

What it makes

A recipe can give more than one yield, such as “24 cookies” and “12 servings”. Choose Add another yield to add one. Savorum keeps each as written and never converts one into another.

When you change the batch, Scale by picks which yield to count. See Scale and print recipes.

Nutrition

1. Under Nutrition, choose Add nutrition.
2. Copy the values the recipe gives. Leave unknown values blank, and use Add a nutrient for anything not listed.
3. Under Serving details and note, say what the values cover, such as one serving or the whole recipe. Without it, the recipe shows Basis not stated.

Savorum shows nutrition exactly as stated, and never calculates it from the ingredients.

Diet and allergens

Under Diet & allergens, record what the source says, such as “Vegan”, “Contains peanuts”, or “May contain sesame”, with any condition like “when made with plant-based milk”.

Savorum copies these statements and never checks them. It doesn’t work them out from the ingredients, and editing the ingredients doesn’t update them. If a recipe says nothing about an allergen, that means unknown, not free from it. The recipe page marks each statement Not verified by Savorum. If you cook for someone with an allergy, read the ingredients yourself.

Ingredients made by another recipe

When an ingredient is a recipe of its own, like pastry cream, open the ingredient’s Details and use Made by another recipe to name that recipe or give its web address.

Photo credits

Open a photo’s Photo credit and license to record who took it and how it may be used. Savorum never copies the recipe’s author here, because the cook and the photographer are often different people. Printed recipes show the credit under the photo.

Categories and keywords

Categories and keywords belong to the recipe, such as its cuisine, and go with it when you export. Your tags and books are your own filing, and stay behind.

Translations

Each translation of a dish is its own recipe, linked to the others, so you can reword one or switch it to local measures without changing the rest. On a recipe page, open Translations from the actions menu:

• Add a translation starts a new recipe in another language. You can start from a copy of this one.
• Link an existing recipe links a recipe already in your library, and says which one is the original.
• Unlink removes the link. Both recipes stay in your library.

Good to know

• Wording without a number, like “one 23 cm tin”, stays as written when you scale.
• When you change the batch, whole-recipe nutrition changes with it, but per-serving values stay the same.
• Scaling changes how much of a linked recipe this one uses, not the linked recipe itself.
• Savorum never translates recipe text for you. Your library shows one card per dish, in the first of your recipe languages that’s available.

Next: Scale and print recipes.