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Recipe Reformatting Guide

Goal

Convert raw recipe text into structured Markdown while preserving the original language and information.

Output Format

# Recipe Title

> *Brief description (omit dot at the end of the sentence)*

## Recipe Information

- **Prep Time:** X minutes
- **Cook Time:** X minutes
- **Rest Time:** X minutes
- **Total Time:** X minutes
- **Servings:** X servings
- **Course:** starter, main, dessert, side
- **Difficulty:** simple, medium, complex
- **Language:** EN / NL

## Ingredients

- Ingredient 1
- Ingredient 2

## Instructions

1. First step
2. Second step

## Recipe Notes

- Note 1
- Note 2

Conversion Steps

  1. Title & Description
  2. Convert recipe name to H1 heading (# Title)

  3. Format description in italics below title, led by a >

  4. Recipe Information

  5. Format as bulleted list with bold categories
  6. Include timing, servings, and other key details from original
  7. Add category and difficulty if present in original
  8. If category is not present, omit

  9. Number of servings is important - always include, if it is not present ask the user to provide it

  10. Ingredients

  11. Use H2 heading (## Ingredients)
  12. If a logical grouping exists, use H3 subheadings (e.g. ### Group Name)
  13. If not, group ingredients logically but without category headers (proteins together, vegetables together, herbs together, etc.)
  14. Format as single bulleted list
  15. Convert all measurements to metric system (grams, milliliters, celsius)
  16. Keep tablespoons (tbsp) and teaspoons (tsp) - do NOT convert to cups
  17. Never include fahrenheit or imperial measurements in brackets

  18. Exclude basic cooking elements like oil, salt, pepper from ingredients list

  19. Instructions

  20. Use H2 heading (## Instructions)
  21. Only use H3 subcategories if recipe has multiple distinct phases
  22. Format as numbered list
  23. Preserve exact wording of each step as much as possible

  24. Remove specific quantities from instructions when they're already listed in ingredients

  25. Notes

  26. Include only if present in original

  27. Format as bulleted list

  28. Final Check

  29. Correct obvious spelling errors
  30. Verify formatting (## for sections, ### for subsections)
  31. Ensure no information was invented or omitted
  32. IMPORTANT: ensure output is ready to copy and paste

Key Principles

  • Preserve original language - never translate
  • Don't invent missing information
  • Maintain original terminology for techniques and dishes
  • Fix obvious typos but preserve technical terms
  • Use proper Markdown headings (# for title, ## for sections, ### for subsections)
  • Always output in artifact format for easy copying
  • Metric system only - no imperial conversions in brackets
  • Group ingredients logically but without category headers