Figure out the difference in info

previous topic · next topic

Joined: Feb 12
Posts: 13

Posted: 19 Feb 2012, 08:44
I have several recipes that I would love to include them into the cookbook to help making them easier to add to the food calander. When I tried to input the ingredients the nutrition info is off(wayoff)from the information that is with the receipe. The sources of the receipe are verified. Does anyone know if I should add the ingredients based on per serving to get the correct numbers?

Joined: Jul 10
Posts: 1,712

Posted: 19 Feb 2012, 10:04
Go with your best judgment on which source is more reliable. Personally, I feel better about my recipes when I enter the ingredients in ounces rather than cups, especially for chopped veggies (where the size of the chop can make a big difference), shredded cheese (how small are you shredding it and how tightly are you packing it?) and for pasta (which I weigh dry before cooking it). Also check the label on the ingredients you'll actually be using- the recipe might be perfectly accurate for what they were using but if you have a different brand of chicken stock, marinara sauce, or whatever, the outcome might be different. In the end, you do your best to be accurate and then forget about it- some margin of error is unavoidable and I prefer not to drive myself crazy stressing over it.
- Natalie

Forum Search
Advanced forum search

Latest Posts

Prepping meals for the week
auroraioanid wrote: Please share real, practical techniques if you do that. I would like to understand how to. Extra fridge necessary? plastic boxes, how do you think it and organize 1-3 meals a day and ...
by BigChick on 17 Oct 16 05:07 AM
Draglist Delights - Paleo/LCHF/Keto Foods
Thanks, WholeFoodNut. My pleasure. Enjoy the weekend!
by Draglist on 16 Oct 16 12:54 PM
Cholesterol lowering foods
Foods with soluble fiber, like oatmeal, fibrous veggies like brussels sprouts or beans are both easy to incorporate into our eating regimes and they help with cholesterolšŸ‘
by joyrobin on 22 Sep 16 11:19 AM
Avocados -- the good, the bad, the not-so-ugly
I have never had Advacado. I am going to look up some recipes because i seem to like things that contain FAT...good and BAD...FAT makes things taste good :)
by Misssy2 on 12 Sep 16 04:39 PM
Starch replacement
Misssy2 -- I'm sure I could make them, but thanks to allergies and IBS, I have to make EVERYTHING from scratch, including ice cream and salad dressing. So when I find something like a "safe" ...
by Hermiones Mom on 05 Sep 16 11:20 AM