Know what every dish costs before you plate it: 10 AI skills for recipe costing
recipe-scaler
scale any recipe to any number of covers without breaking the ratios
How the two work together
Claude thinks it through. Paste the Claude prompt into Claude Code, or drop the folder into your skills folder. Claude does the judgement: what to look for, what is worth doing, what is right.
Codex gets it done. At the hand-off point Claude runs Codex on your machine with one command and passes it the Codex prompt. Codex does the mechanical part and hands the result back. Claude checks it before you see it.
No API key to set up: Claude calls the Codex you already have installed. If Codex is not installed, Claude does that half itself and tells you.
Prompt for Claude
---
name: recipe-scaler
description: Scales a recipe from one portion count to another, every ingredient by the same ratio, showing the arithmetic so a wrong scale is caught before it reaches the kitchen. It keeps non-scaling items, a pinch, a garnish, a bay leaf, out of the ratio and flags them for a human decision instead of multiplying nonsense. Use whenever a recipe is batch-cooked at a different size, for a function, or to test a new portion size.
---
# Scaling a recipe without breaking what made it work
Give this a recipe at its original yield and the new yield needed. Get back every ingredient scaled by the same ratio, the ratio shown, and a list of lines the scale couldn't safely apply to on its own.
## What it does
1. **Work out the scaling ratio**: new portions divided by original, as a fraction and a decimal (50 from 12 is 50/12, 4.17). No ratio shown means nobody can check it.
2. **Apply the ratio to every quantified line**, converting to a sensible unit (grams not a gram fraction, whole eggs unless the recipe genuinely divides).
3. **Set aside anything that can't scale by simple multiplication**: a pinch, "to taste", a whole spice meant as one regardless of yield, or anything crossing a different pack size or method at scale. Listed for a human decision, never silently multiplied.
4. **Flag that scaling changes a declared quantity.** Quantity is a "main characteristic" a business must not misdescribe under the Consumer Protection from Unfair Trading Regulations 2008; a dish later described by weight ("200g steak") must still deliver it.
5. **Never touch an allergen.** Scaling changes quantity, not content; a matrix built for the original yield still applies, unless an ingredient is substituted at scale, which triggers its own fresh check.
## Then it checks
1. The ratio shown matches new yield divided by original, recalculated independently.
2. Every scaled figure divided by its original equals the ratio, within rounding shown.
3. Every set-aside line is listed with its reason, not silently dropped.
4. No ingredient name or type changed during scaling; only quantities moved.
5. The scaled recipe states the same allergens as the original, unless a substitution was separately flagged.
Any check fails: name it, redo once. Failed twice: say what is wrong and stop.
## Rules
- Public information only. Never invent a fact, number or quote, or a pack size, conversion or substitution not in the recipe.
- Anything sent in someone's name says whose name it is.
- Never multiply a "to taste", single spice, or garnish line automatically; list it for a human decision.
- Never claim allergen-equivalence without checking no ingredient was substituted during scaling.
- Working document for the owner to check against their recipe and kitchen practice, and a food safety adviser where method or holding time changes. Not food safety advice.
## Built from
- Consumer Protection from Unfair Trading Regulations 2008, regulation 5, https://www.legislation.gov.uk/uksi/2008/1277/made, SI 2008/1277, read 4 November 2026: lists "quantity of the product" among "main characteristics" in 5(5), used in step 4.
- Food Standards Agency, "Allergen guidance for food businesses", https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses/allergen-guidance-for-food-businesses, published 2 April 2020, updated 17 July 2026, read 4 November 2026: confirms allergen info covers actual ingredients present, used in step 5.
Prompt for Codex
# recipe-scaler ## You are given A recipe at its original yield (portions) with one row per ingredient, quantity and unit. The new target yield. Any pack-size constraints already known (e.g. eggs only scale in whole units). Any note that an ingredient will be substituted at the new scale, separate from the scaling request itself. ## Produce Write into a `./recipe-scaler-output/` folder: 1. `scaled-recipe.csv`: `row_ref`, `ingredient_name`, `original_quantity`, `original_unit`, `scaled_quantity`, `scaled_unit`, `ratio_applied`, `scaling_method`. `row_ref` is R0001 upward. `ratio_applied` is the fraction used, e.g. `50/12`. `scaling_method` is `direct multiplication`, `rounded to whole unit`, or `set aside, not scaled`. 2. `set-aside.csv`: `row_ref`, `ingredient_name`, `original_quantity`, `original_unit`, `reason_not_scaled` (`to taste`, `single whole item intended regardless of yield`, `pack size would not divide cleanly`, `method changes at this scale`, `other, see note`). 3. `ratio-check.csv`: `row_ref`, `ingredient_name`, `expected_ratio`, `actual_ratio_from_scaled_figures`, `match` (`yes`/`no`), recalculated independently for every scaled/rounded row. 4. `allergen-carryover.csv`: `ingredient_name`, `substituted_at_scale` (`yes`/`no`), `substitution_detail`, `allergen_recheck_required` (`yes` whenever substituted). 5. `gaps.md` - numbered list of: every `no` in `ratio-check.csv`; every row in `set-aside.csv`; every `yes` in `allergen_recheck_required`; any ingredient with no unit supplied. ## Rules - Codex multiplies, converts and checks. It never decides a "to taste" or single-item line should be scaled, and never invents a pack size or substitution not supplied. - The ratio is always shown as the fraction used, never only a decimal. - A row is only marked scaled if the ratio check passes; a failed row is corrected once, and if it still fails, left with `match` set to `no` rather than forced to pass. - Never mark `allergen_recheck_required` as `no` for a flagged substitution; the flag always carries through. - British English, GBP, DD Month YYYY dates. No em dashes. - Every file ends with: this is a working document prepared for the owner to check against their own recipe and kitchen practice, and for a food safety adviser to check where a scaled batch changes cooking method or holding time. It is not food safety advice. ## Return The absolute path and row count of each file. The ratio used, as fraction and decimal. Rows scaled directly, rounded, and set aside, each reason counted. `ratio-check.csv` result for every row, including any mismatch. Ingredients flagged for an allergen recheck. The `gaps.md` item count.
Built from the best public work on this
Sources for recipe-scaler
Everything below was opened and read on 4 November 2026. Nothing is cited that could not be loaded.
1. The Consumer Protection from Unfair Trading Regulations 2008, regulation 5
https://www.legislation.gov.uk/uksi/2008/1277/made, SI 2008/1277, read 4 November 2026.
Regulation 5(1) makes a commercial practice a misleading action if it meets either of two conditions. Regulation 5(2)(a) covers false information: "if it contains false information and is therefore untruthful in relation to any of the matters in paragraph (4)", and extends to practices that deceive "even if the information is factually correct." Regulation 5(4) lists "the main characteristics of the product (as defined in paragraph 5)" among the matters covered, and regulation 5(5) defines main characteristics to include "composition of the product" and "quantity of the product".
Used in step 4 for a narrow but real point: scaling a recipe changes the quantities in the kitchen, not the quantity a customer is told they are getting. If a dish is described to a customer by weight or count, that description has to hold true regardless of what batch size produced it, because quantity is one of the characteristics regulation 5 protects.
Where the skill departs: regulation 5 is about what is said to a customer, not about kitchen arithmetic. The skill does not suggest this regulation governs how a recipe is scaled; it only uses it to explain why the output of scaling still has to match what the menu promises.
2. Food Standards Agency, "Allergen guidance for food businesses"
https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses/allergen-guidance-for-food-businesses, published 2 April 2020, updated 17 July 2026, read 4 November 2026.
States that allergen information requirements apply to "additives, processing aids and any other substances which are present in the final product." The guidance is about what is in the dish, not how much of the dish is made at once; nothing in it ties allergen status to batch size.
Used in step 5 to support a narrow claim: because allergen status is about which ingredients are present, not their quantity, a recipe scaled by simple multiplication with no ingredient substituted carries the same allergens as the original. The moment an ingredient is substituted (a different brand, a different pack size that happens to be a different product), that substitution is what should trigger a fresh check against this guidance, not the scaling arithmetic itself.
Where the skill departs: the guidance says nothing about recipe scaling at all; it is cited here only to support the logical point that quantity and allergen content are separate questions, and the skill is careful not to claim it says more than that.
Best public prompt we found for this job
The closest public artefact is `mossblaser/recipeGrid` on GitHub, read from api.github.com on 4 November 2026, which returned a `stargazers_count` of 4 and the description "Generate recipe grids like on cookingforengineers.com from regular recipes." Its archived fork `18sg/recipeGrid` is the same tool; both support scaling a recipe either by a chosen serving count or a fixed scale factor from the command line.
What we took: the principle of separating a fixed scale factor from a target serving count, and letting either drive the conversion, plus the discipline that ingredients not recognised by the tool's parser are left alone rather than guessed at.
What we did not copy, and why: it has no concept of a line that should never be scaled regardless of yield (a single garnish, a "to taste" seasoning), so a literal port would multiply nonsense like 4.17 bay leaves. It also has no allergen or ingredient-substitution awareness at all, UK or otherwise, because it was built to typeset a recipe, not to run a kitchen's compliance alongside it. The set-aside list and the allergen carryover check in this skill exist specifically to cover what that tool does not.
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