4 ms·

Changing from metric to imperial in the ingredients should be easy enough to implement, it will take a little more work to parse through the text and change uni

Changing from metric to imperial in the ingredients should be easy enough to implement, it will take a little more work to parse through the text and change units found there. This will get added to the backlog. I agree that using fractions during scaling is a little unhelpful, but we have not gotten consistent user feedback. Some people prefer fractions, some prefer decimals. I think it may be a healthy compromise to use fractions for non-metric units and decimals for metric units. The nutrition per serving should not be affected if you make more or less of a recipe. The assumption is that you will divide a larger batch into the same sizes the original recipe would be served at. For a recipe like pizza, I guess it would make sense to scale the servings proportionally to the size of the pizza. I will think about how to implement this in a simple way. Thanks for the feedback!!

mstolpm 4y ago
Perhaps I was not precise about my comment on the nutrition information. It seems, under "nutrition facts" the text "x servings in this recipe" does not changed if you scale the recipe. You are right of cause that the size of a serving should not change, but the number of servings should. Same for "Nutrition by Ingredient": It stays static as well. E.g. take pizza dough: Default is 10 servings and the base recipe calls for "2 ¼ teaspoon active dry yeast" -> nutrition facts shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving". Now multiply the recipe, say for 40 servings. Recipe now calls for "9 teaspoon active dry yeast" (as expected). But nutrition by ingredient still shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving" (not wrong, but kind of misleading). And "Nutrition Facts" still mentions "10 servings in recipe" instead of 40. HTH
- guhidalg 4y ago
  Got it, you're right, I will fix this.

mstolpm 4y ago

Perhaps I was not precise about my comment on the nutrition information. It seems, under "nutrition facts" the text "x servings in this recipe" does not changed if you scale the recipe. You are right of cause that the size of a serving should not change, but the number of servings should. Same for "Nutrition by Ingredient": It stays static as well. E.g. take pizza dough: Default is 10 servings and the base recipe calls for "2 ¼ teaspoon active dry yeast" -> nutrition facts shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving". Now multiply the recipe, say for 40 servings. Recipe now calls for "9 teaspoon active dry yeast" (as expected). But nutrition by ingredient still shows: "2.25 teaspoon Active dry yeast - 2.25 teaspoon Leavening agents, yeast, baker's, active dry | 3 calories per serving" (not wrong, but kind of misleading). And "Nutrition Facts" still mentions "10 servings in recipe" instead of 40. HTH

guhidalg 4y ago
Got it, you're right, I will fix this.