Recipe Cost Calculator
Enter what you paid for each ingredient and how much went into the dish. See the cost of every ingredient, the whole batch and each serving.
Cost your recipe
Ingredients (example prices shown; replace them with what you paid)
How the recipe cost calculator works
Most of what you buy comes in packs that are larger than what one recipe needs, so the cost of an ingredient is the share of the pack you used. The calculator works this out for every line:
ingredient cost = pack price × amount used ÷ pack size
The amount used is converted into the same unit as the pack before dividing, so you can buy oil by the litre and measure it in tablespoons, or buy eggs by the dozen and use them one at a time. The ingredient costs are added together with any other costs, and the total is divided by the number of servings:
cost per serving = (ingredients + other costs) ÷ servings
Worked example
| Ingredient | Bought | Used | Cost |
|---|---|---|---|
| Basmati rice | 1 kg for Rs 450 | 500 g | Rs 225.00 |
| Cooking oil | 1 L for Rs 600 | 3 metric tbsp (45 mL) | Rs 27.00 |
| Eggs | 1 dozen for Rs 360 | 2 eggs | Rs 60.00 |
The total is Rs 312.00. Divided between 4 servings, that is Rs 78.00 per serving.
Why weight and volume are kept apart
Pack sizes are printed either by weight (grams, kilograms) or by volume (millilitres, litres). Recipes often measure in cups and spoons, which are volumes. Turning a volume into a weight needs the density of that exact ingredient: a cup of flour, a cup of sugar and a cup of honey all weigh different amounts. Rather than guess, the calculator asks you to use the same kind of unit for the pack and the amount used. If your rice is sold in kilograms, weigh the rice you cook. The kitchen unit converter can help with weight-to-weight and volume-to-volume conversions.
Tips for an accurate cost
- Use the price you actually paid, including any discount, not the usual shelf price.
- Enter the weight you bought for meat and vegetables. If you paid for the whole piece, trimmings are part of the cost.
- Count servings the way you really portion the dish, not the number printed on the recipe.
- Include the small things. Oil, spices and garnishes add up across many meals.
- Your inputs are saved in this browser, so next time you only need to update prices that have changed.
Feeding more people? Scale the recipe first, then cost the new quantities. Comparing pack sizes before you shop? Try the grocery unit price comparator. For budget-friendly meal ideas, see our 7-day diet plan and recipes.
Frequently Asked Questions
For each ingredient, divide the amount you used by the pack size and multiply by the pack price. If a 1 kg bag of flour costs 400 and you use 250 g, that ingredient costs 400 × 250 ÷ 1,000 = 100. Add every ingredient, plus any extras such as gas, then divide by the number of servings for the cost per serving.
Converting between weight and volume needs the density of that exact ingredient (a cup of flour weighs far less than a cup of honey), so we do not guess. Enter the pack and the amount used in the same kind of unit, for example both in grams, by weighing what you use.
Yes, if you want an accurate total. Small amounts add up across a recipe and across many meals. If you leave them out, remember the result is a slight underestimate.
Any. The calculator never assumes prices. Type your currency symbol (for example Rs, ₹, $, £ or AED), enter what you actually paid, and every result is shown in that currency.
Only if you add them. Use “Other costs” for fuel, packaging or anything else. Your time is not costed.