Everyday planning
Find the cost of the ingredients you use, then divide the recipe cost into equal servings.
Total recipe ingredient cost
Ready to cost your recipe
These are the costs of the quantities used, not the amount you must spend on whole packages. Equal servings share the same average ingredient cost. Labor, energy, waste, and selling price are not added automatically.
Recent calculations keeps the last five calculations in this tab. Save inputs file or Copy link preserves servings and every ingredient's name, unit, price, and quantities. CSV exports results; JSON restores inputs. Anyone with the link or file can read these conditions.
0.75 + 0.50 + 1.00 = 2.25
Flour costs 3.00 per 1,000 g and uses 250 g. Milk costs 2.00 per 1,000 mL and uses 250 mL. Eggs cost 4.00 per 12 and use 3. Total ingredient cost is 2.25; divided by 6, the exact 0.375 per serving displays as ≈ 0.38.
2.40 × 750 / 500 = 3.60
A 500 g package costs 2.40 and the recipe uses 750 g. Ingredient cost is 3.60, or 0.90 for each of four servings. Buying two full packages would cost 4.80 and leave 250 g; this calculator measures usage cost.
⅓ cent + ⅓ cent + ⅓ cent = 1 cent
Three ingredients each cost 0.01 per 3 items, with 1 item used from each. Each row displays ≈ 0.00, but the exact total is 0.01. For two servings, the half-cent average displays as ≈ 0.01. Rounded row values are not reused in the total.
Examples replace all current ingredients and the serving count, then calculate. Save your current conditions first if you want to keep them. Prices are illustrative.
For each ingredient, used cost = purchase price × quantity used / purchased quantity. The recipe cost is the sum of these costs, and cost per serving = unrounded recipe cost / servings. The Healthy Eating Advisory Service recipe costing template illustrates adding ingredient costs and dividing by the number of serves. This tool estimates ingredient usage only; it does not reproduce the template's pricing recommendations.
Calculations keep exact fractions until display. Each row, the total, and the per-serving amount are rounded independently to two decimal places using half-up rounding. An approximation mark (≈) identifies a rounded value. Adding rounded rows or multiplying a rounded serving cost can differ from the displayed total; the unrounded values determine the results. See the calculation policy.
Both quantities in one row must use the same unit and describe the same ingredient condition. Convert kg to g or liters to mL before entering values. A cup of flour and a cup of oil have different masses; this calculator does not infer density, cup standards, cooked yield, trimming losses, or edible portions. If you cost a prepared ingredient, supply its matching prepared quantity and cost.
Enter 1–12 distinctly named ingredients and 1–10,000 whole servings. Use one currency with two decimal places. The result excludes unentered expenses and does not determine nutrition, selling prices, profit, tax, or whole-package shopping requirements. Update prices yourself when they change.
Copy and CSV include the full conditions and results. Formula-like ingredient names or unit labels receive an apostrophe in CSV for spreadsheet safety. JSON keeps the original text and restores inputs; CSV does not. Shared links have a 2,048-character limit; use Save inputs file for longer recipes.
Recipe Scaler changes quantities for a different number of servings. Unit Price compares purchase options. This calculator uses the price and quantities for several ingredients to estimate one recipe's total and per-serving ingredient cost.
Yes. Units can differ between ingredients. Within a single row, the purchased and used quantities must share the unit shown. Changing a unit label does not convert the numbers.
No. It divides the same total into a different number of equal servings. Change the ingredient quantities, or use Recipe Scaler first, to change the size of the batch.
Yes. A price or used quantity of zero is valid, and a used quantity larger than the purchased quantity is supported at the same proportional price. Purchased quantity must be greater than zero. Empty numeric fields are errors, so unfinished rows are not silently skipped.
A saved record, JSON file, or shared link restores every ingredient and the serving count without calculating. Review them, then select Calculate. Reset returns to one serving and two named ingredient rows with unit g and blank prices and quantities.