The last end result provides you with the total value of the recipe. Multiply the proportion of partial components by the total purchase price. Use the numbers that you just calculated for every partial ingredient to work out the cost of using each one in your recipe. For instance, in case your proportion of spinach is 0.3, and you bought a bag for $2.00, you calculation can be zero.three x 2, which equals zero.6. This means that the cost for the spinach that you are using in your recipe could be $0.60. For recipes that don’t specify a numerical quantity, and as a substitute say a handful, a pinch, or a sprinkle, weigh out the quantity that you plan to use. For example, if you needed two handfuls of spinach, place two handfuls on a set of kitchen scales, and document the burden.
Once it’s all blended collectively you’re able …