Indexing Form Instructions

Inputting Instructions for each of the Fields on the Indexing Form

Please make sure you have read the applicable Administration Manual before you begin, which explain the mechanics of working with the Indexing Form and provide an overview of member and pro indexing in EYB; if not please review before starting to index.

• Member Indexing - Administration Manual
• Professional Indexing - Administration Manual.

It is also mandatory that you read the comprehensive instructions in this manual for how to correctly index each field of the Indexing Form.  The ? next to each field name on the Indexing Form will take you directly to the instructions for that field; you can access the same information below by going to the section pertaining to each field. These guidelines are very detailed and may at first seem a bit daunting, but it's important to have consistency across all the indexing data. By understanding the EYB 'rules' it will save both you and EYB editors a lot of editing time. Once you understand them, indexing becomes a very simple process.

NOTE:  This manual explains indexing rules or the philosophy behind indexing: how to format English and foreign titles, how to categorize recipes, how to decide which ingredients to list and which to omit, how to deal with accompaniments versus recipes within recipes, etc. It provides complete descriptions and illustrations of EYB's indexing guidelines and should be consulted regularly while you're indexing. To help you get started, here's a quick list of the most common mistakes new indexers make:

Do's and Don'ts of Indexing -- How to Avoid the Top 11 Indexing Mistakes

1. DON'T capitalize every word in the recipe title. DO capitalize the first word and any proper nouns, place names, words capitalized in EYB ingredient names, etc. --► more info 
2. DO put the English title first, followed by any foreign-language title after it in parentheses (with the first word of each title capitalized), no matter how it appears in the book.  --► more info
3. DO check the Recipe Types List for how to categorize many common recipes by Recipe Type, Ethnicity, Course, and Nutrition, plus capitalization of many words in titles. 
4. DO list every ingredient though member indexers may choose to omit the common pantry ingredients that fall below the thresholds in the Store-Cupboard Ingredients Table unless they're in the recipe title. Pro indexers should omit store-cupboard ingredients.
5. DON'T list the special ingredient 'store-cupboard ingredients' unless the number of omitted store-cupboard ingredients is more than half the total number of ingredients in the recipe or more than half the total volume of the recipe.  If less than half, just omit them. This only applies if omitting store-cupboard ingredients. --► more info
6. DO categorize recipes as Vegetarian (and Vegan, where applicable) according to the definitions in the Indexing Form Instructions and the guidelines in the Recipe Types List.  DO index both Vegetarian and Vegan if applicable wherever the Recipe Types List indicates that both are to be indexed. --► more info
7. DON'T make recipes Accompaniments unless they're served in the same Course/alongside each other. DO make Accompaniments reciprocal. --► more info
8. DO check the Indexing Form Instructions for special guidelines about certain ingredients,  --► more info
9. DON'T put public notes about recipes in the Indexer Notes field; DO put them in EYB Comments, and only use Indexer Notes for communicating with EYB staff.  DON'T over-comment in the EYB Comments field.  DO follow EYB's standard format for substitution comments -- "Can substitute A for B, and C for D." -- and close all comments with a period. --► more info
10. DO proofread your work carefully!   And one more for good measure...
11. DO read and refer to the sections below for each field of the Indexing Form for complete indexing guidelines.  This list is just the tip of the iceberg!  And DO check the Change Log frequently so you don't miss important updates.

Change Log - last updated 8/23/2021

• Recipe Title
• Sort Order
• Recipe Types
• Ethnicities
• Courses
• Occasions
• ​Nutrition
• Accompaniments
  • ​Recipes within Recipes​
• ​EYB Comments
• Images
• Ingredients
• New Ingredients
• Indexer Notes
• Serves
• Page Number
• Photos and Photo Credits
• Online URL
• Video URL and HTML
• Authors
• Recipe variations
• Recipes Added Table

Recipe Title

Type as it appears in the book with the following exceptions:

• Use of capitals:
  • DO NOT CAPITALIZE EACH WORD!  Only use a capital for the first letter of the first word:
       Grilled fillet steak with the creamiest white beans and leeks
  • Capitalize proper nouns (country/region/city or personal/brand names):  
       Braised Florence fennel; Ham in Coca-Cola
  • Capitalize place names/words - even if not capitalized in the book:
       Salad with hot bacon dressing (Salade Lyonnaise)
  • Capitalize words that are capitalized in the Ingredients list, even if not capitalized in the book, e.g. Parmesan, Gorgonzola, Bordeaux, Champagne, Port, Rice Krispies:
       Caramelized onions, Gorgonzola, & rosemary pizza
  • Capitalize all letters in initialisms/acronyms: BBQ, TV
• Typos in original: correct them in the Title field, but do not mistake US vs. UK spelling variations - use the spelling in the Ingredients list.
• Foreign language titles: If both English and foreign titles are provided, always type the English title first then the foreign title in parentheses, with each title starting with a capital letter: 
     Tuscan polenta crostini (Crostini di polenta Toscana)  
  If either title contains parentheses in the book, replace them with square brackets:
     Tomato sauce [easy version] (Salsa di pomodoro)
  If the foreign title is the same as the English title, only include the title once:
     Tiramisu
• Use of accents: If the book uses accents, use them; if it doesn't, don't.   See below for more help on accents.
• Identical titles: If there are two recipes with identical English and/or foreign titles, use Arabic numerals to differentiate them, even if the book uses Roman numerals:
  - Tomato sauce 1, Tomato sauce 2
  - Turkish coffee (Qahwa 1), Arabian coffee (Qahwa 2)​
  - Soubise sauce 1 (Sauce Soubise 1), Soubise sauce 2 (Sauce Soubise 2)
• Extra author name: Where a book is a compilation of recipes by different authors, add each author name after the title in square brackets e.g. Peach clafoutis [Pierre Koffmann]. If a restaurant is also referenced you may add the restaurant name after the author e.g. Gatsby [Suzaan Hauptfleisch, Kaia Wine Bar]
• Incomplete recipe title: Sometimes a book that is all on one subject will miss out the type of recipe in the title e.g. Strawberry for Strawberry ice cream or Donald Duck for a children's birthday cake. To make the recipe easier to understand in search results, add the recipe type in square brackets e.g. Strawberry [ice cream] or Donald Duck [cake].

More about using accents...

• PC users have several options, but the easiest way to insert accents is to use the Character Map utility built into Windows (XP, Vista, Windows 7).  Find it here:
                Start » Programs » Accessories » System Tools » Character Map
  It's a good idea to add the Character Map to your Start menu (right-click on Character Map and select 'Pin to Start Menu') for easy access.
• Mac users can use Option keys or the KeyCaps desk accessory located under the Apple menu.

WARNING: Beware of misplaced accents -- there is a world of difference between the French words “pâte” (pastry) and “pâté” (meat paste)!

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Sort Order

Enter recipes in the same order as they appear in the book.  The Sort Order number is assigned automatically by the system, starting with "0" for the first recipe, then in increments of 10 ("10", "20", "30", etc.) to allow for the insertion of up to 9 missed recipes between any two recipes in the book.  If you miss a recipe, you may edit the Sort Order number to maintain book order.  Refer to your Admin Manual (click here: Professionals) (click here: Members).  NOTE:  DO NOT CHANGE the system-assigned Sort Order value unless you are inserting missed/additional recipes.

Sort Order for Blogs

For the recipes to appear in the same order as the blog, it is important to start with the oldest entry and index in date order.  This will ensure that the latest recipes will appear first in the recipe list.

Once the blog has been indexed and published all new recipes are added by EYB.

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Recipe Types

This field categorizes the recipe.  The Recipe Type is selected from a drop-down menu.   Most are fairly self-explanatory, but note the following points:

• This field is not mandatory; some recipes will have no Recipe Type.
• You can allocate more than one Recipe Type where appropriate; see below for how to index Recipe Types for sub-recipes within recipes.
• To correctly categorize recipes, refer to the Recipe Types List for a list of commonly encountered dishes and their corresponding Recipe Type.  The list also includes many Ethnicity and/or Course values associated with certain recipes/dishes.
• Values in the Recipe Type field automatically copy to the next blank record.  If a carried-over Recipe Type does not apply to the current recipe, just change or delete it.

HINT: Keep the Recipe Types List open on your computer so you can search for recipes as needed using your browser's Find function.

More on Recipe Types, including indexing sub-recipes

• Sometimes multiple Recipe Types are appropriate if a recipe fits equally into more than one category: 
  -  “Egg salad” - index as Egg dishes and Salads
  -  "Chicken and rice casserole” - index as Rice dishes and Stews & one-pot meals
• There are some recipes for which no Recipe Type applies.  Refer to the end of the Recipe Types List for selected dishes with no Recipe Type.
• For simple meat, poultry, and fish/seafood main dishes -- baked, poached, sautéed, etc. -- there is often no Recipe Type, so leave the Recipe Type field blank unless there is an indexable sub-recipe for a sauce, chutney, etc.

Many recipes are composed of a main recipe and one or more component/sub-recipes that are not separately indexed in the book, e.g., a salad recipe with a dressing sub-recipe.  To ensure that sub-recipes are indexed and categorized correctly for maximum searchability, follow these guidelines:
​

• If the sub-recipe does not appear separately in the book as a recipe on its own, categorize the sub-recipe as well as the main recipe:   
     e.g. A salad recipe with a dressing sub-recipe, categorize as both Salads and Dressings &      marinades.
• If there are multiple sub-recipes, categorize all of them:  
     e.g. "Chess pie with blackened pineapple salsa & caramel sauce" - categorize as Pies, tarts & pastries; Dips, spreads & salsas; and Sauces for desserts.
• Even if the "main" part of the recipe does not have an applicable RT, you should still index any applicable RT(s) for the sub-recipe: 
     e.g. "Roast chicken with corn relish," categorize as Chutneys, pickles & relishes.

For more information on indexing sub-recipes, see also Recipes within Recipes.

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Ethnicities

This field indicates the ethnic cuisine of origin or influence/inspiration of the recipe if any.  You can allocate more than one Ethnicity where appropriate.

• Select the most specific Ethnicity that applies to the recipe in question, e.g. for a recipe entitled “Spicy Szechuan chicken,” index Chinese, not Asian.  Chinese recipes would also be found in an Asian search, so there is no need to "index up" the hierarchy.
• If an entire book or an entire section is about one ethnic cuisine, e.g. for a Tuscan cookbook or chapter, you should index Italian in Ethnicities for every recipe, unless the Recipe Types List provides instructions to the contrary about a recipe's "default" Ethnicity.  For example, a classic French recipe, like Béchamel sauce, should still be indexed as French even if it appears in an Italian cookbook; if there is an Italian "spin" on the recipe, index both the default Ethnicity French and Italian.
• Some recipes/dishes have an associated or “default” Ethnicity: 
  -  for “yakitori” recipes, categorize as Japanese;
  -  for “gumbo” recipes, categorize as Cajun & Creole, etc.   
  Refer to the Recipe Types List  for a list of pre-associated Ethnicities.
• If a city/region/country is in the recipe name, e.g. for “Greek lima bean dip,” categorize as Greek.
  Or, if the author mentions a city or country in the introduction/headnote, e.g. “This recipe is inspired by a traditional Provençal dessert,” categorize as French.
• If a recipe’s origin is described as “Latin (American),” index South American and Central American.
• If a recipe's origin is described as "French-Canadian," index French and Canadian.
• If a recipe's origin is described as "Pennsylvania Dutch," index American
• If a recipe's origin is described as "Southwest(ern)" referring to the US Southwest, index American.

Values in the Ethnicities field automatically copy to the next blank record.  If a carried-over Ethnicity does not apply to the current recipe, just change or delete it.

More about Ethnicities

• If a recipe’s name is given in a foreign language in addition to, or instead of, English, use that as the ethnicity -- e.g. “Marseilles-style mussels (Moules à la Marseillaise)” would indicate French ethnicity -- unless the Recipe Types List instructs otherwise.
• If the recipe’s name or author’s comments mention its origins in some part of the United States, e.g., “New England clam chowder,”  then select American, or one of the US cuisine-specific Ethnicities: Cajun & Creole, African American, Native American, Hawaiian, or American South (for US Southern cuisine).  DO NOT also index American if a more specific US Ethnicity applies.
  - However, an American cookbook does not automatically mean that the recipes it contains are of American ethnicity, e.g., a gazpacho recipe appearing in an American cookbook would still be indexed as Spanish (the default Ethnicity for gazpacho).  
  - If the recipe puts an American “spin” on the classic Spanish soup -   e.g. “California gazpacho” – index both Spanish and American.  
  - For “Tex-Mex,” index Mexican and American.
• If a dish is eaten all over the world – omelets, pizza, kebabs, quiche, etc. – do not index an Ethnicity unless the recipe is specifically identified as being from a country/region, such as “Pizza Napoletana” or “Moroccan chicken kebabs,” or appears in a section devoted to one ethnicity.  These “international” recipes that are considered to have lost their original ethnic origin appear in the Recipe Types List with no default Ethnicity in square brackets.

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Courses

This field lists the course or meal for which the recipe would be served if any. You can index more than one Course where appropriate. Usually, the meal or course will be fairly obvious.  Follow these guidelines:

• If the entire book or an entire section is devoted to one course, apply to every recipe unless as noted in an exception below or in the Recipe Types List.  
• Follow the Recipe Types List instructions about a recipe's "default" Course even if they contradict what the author/book says.  For example, even if the author/cookbook has categorized cookies in a Desserts chapter, you would NOT index a cookie recipe as Dessert, since Afternoon tea is the default Course for cookies. 
• If the author’s comments indicate the meal or course, 
     e.g. “serves 4 as an appetizer,” index Appetizers / starters.
• For many recipes/dishes, there is one Course that applies in every instance,
     e.g. all “chili” recipes would be indexed as Main course.
• If the author gives multiple course possibilities,
     e.g. “serves 8 as an appetizer or 4 as a main course,” index all the Courses that apply.
• Put all meat, poultry, fish, and pasta dishes into Main Course (and/or Appetizers or Small plates, if so specified), as well as any other Courses indicated by the author/cookbook.
• Index all simple vegetable and grain/pulse recipes as Side dish, as well as any other Courses indicated by the author/cookbook.
• Only index a Course for soups if one is specified, such as Appetizers, Main course, etc. Fruit soups may be indexed as Dessert or as specified by the author/book.
• If a recipe would not be served on its own as a course, do not index a Course,
     e.g. sauces, pastry/pizza dough, frostings/fillings, dressings/marinades, etc.
• Do not index the category General courses, which applies only to Books in the EYB Library.
• For many recipes the Course may not be obvious, so refer to what the author specifies as long as it doesn't contradict instructions in the Recipe Types List.
• If there is no course information provided in the cookbook, in these guidelines, or in the Recipe Types List, leave this field blank.

Values in this field copy from the entry in the previous recipe.   If a carried-over Course does not apply to the current recipe, just delete it.

Refer to the Recipe Types List for more information on default Courses for certain recipes/dishes.
 

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Occasions

This field covers special events and times of the year if any.  You can index more than one Occasion where appropriate.  Follow these guidelines to apply Occasions:

• If an entire book is devoted to an occasion, apply to every recipe unless as noted in an exception below or in the Recipe Types List.
• If a chapter or section is devoted to an occasion, or a book is divided into sections by season, apply to every recipe in that section unless as noted in an exception below or in the Recipe Types List.
• If the author's comments mention an occasion such as “I like to make this dish for parties”, index as Entertaining & parties.
• If a Season, Holiday or Event appears in the recipe name, such as “Spring vegetable soup” or “Halloween cake”, index that Occasion.
• If a dish serves 10-12+, index as Cooking for a crowd. NOTE: This guideline does not apply for normal recipe yields of most baked goods, e.g., cookies, muffins, bars/slices, and small cakes usually yield one or more dozen; large cakes often yield at least 10-12 portions; etc. Only index Cooking for a crowd for baked goods recipes that yield more than the normal number of servings.
• Only index Cooking ahead if the dish can be: (1) entirely cooked ahead, such as soups, stews, cheesecakes, trifles; (2) assembled ahead and baked before serving, such as stratas, frittatas; or (3) substantially prepared ahead in its component parts, then assembled, baked, or reheated before serving. 
• Do not index the category Seasonal, which applies only to Books in the EYB Library; instead, index the specific season -- Winter, Spring, Summer, Fall/autumn -- if one is mentioned/implied in the recipe title or specified by the author/cookbook.

NOTE:  If substantial advance preparation (such as marinating) must be done in advance, include a warning that advance prep is needed in an EYB Comment -- e.g. "Beef must marinate for 4 hours or overnight." -- instead of indexing Cooking ahead.

The idea behind Cooking ahead is to indicate that most or all of a recipe’s preparation can be done in advance to save the cook time on the day of/before the meal/party/event.  Most slow-cooker recipes, for example, should be indexed as Cooking ahead.
 

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Nutrition

This field covers special dietary or nutritional features of a recipe, if any.  You can index more than one Nutrition type where appropriate.  Follow these guidelines: 

• Include a Nutrition category only if:
  - it's in the recipe name such as “Low-fat dressing” 
  - the author mentions it in the introduction
  - a chapter/section is for a special diet or nutrition such as Low salt, Diabetic, Dairy-free. 
• Be aware, though, that recipes titles can mischaracterize Nutrition content -- for example, "gluten-free" is sometimes erroneously equated with "wheat-free", but many other grain products contain gluten, including kamut, farro, spelt, barley, and rye, among others. Indexers should be alert to mislabeled recipes and include an appropriate EYB Comment, e.g., Despite "gluten-free" in the title, this recipe has not been indexed as Gluten-free because it contains couscous. 
• Vegetarian/Vegan: Always index a recipe as Vegetarian and/or Vegan where applicable, even if the recipe does not specify, according to EYB's definitions and guidelines regarding Vegetarian and Vegan - see "More information about Vegan and Vegetarian" below for further details.
• Kosher: Index the Kosher Nutrition tag when the book/author indicates that a recipe conforms to kosher dietary laws. NOTE: Kosher is not synonymous with Jewish, and recipes from other cuisines may be tagged as Kosher where applicable. Only tag Kosher in Nutrition and Jewish in Ethnicities when a traditional Jewish recipe -- as specified by the book/author or as indicated in the Recipe Types List with [Jewish] as the default Ethnicity -- is indicated as kosher.
• Do not index the category General health conditions, which applies only to Books in the EYB Library.

NOTE:  Except for Vegetarian and Vegan as described above and in the More information... section below, EYB does not set nutritional standards for recipes, but instead relies on how the author or cookbook characterizes recipes (provided the recipe is not mislabeled as described above).  

Values in this field copy from the entry in the previous recipe.  If a carried-over Nutrition value does not apply to the current recipe, just delete it.

More information about Vegan and Vegetarian

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Accompaniments

This field lists any recipes that have been suggested as an Accompaniment.  You can index more than one Accompaniment where appropriate.  Follow these guidelines: 

If the recipe for the suggested Accompaniment has already been entered, choose it from the alpha drop-down list.  If you have not yet entered that recipe, make a note and enter it at the end of the book.  Use the Indexer Notes to mark that you need to do this.

The relationship between Accompaniments is reciprocal, e.g., if a side dish recipe is listed as an Accompaniment to a main dish recipe, that main dish recipe is also listed as an Accompaniment to the side dish; see below for more information and specific  examples.

Rules for deciding whether to add another recipe as an Accompaniment:

 It is an Accompaniment... 

• When the author puts a menu together with a main course and a couple of side dishes from the book, or offers the option of serving a sauce with a dessert. If you wish you can also had in EYB Comments e.g. "This recipe is part of the Thanksgiving Menu".
• If two or more sauces are suggested to accompany a dessert.  However, the reciprocal relationship should be made only between each sauce and the dessert in Accompaniments, not between the sauces themselves.
• When the author suggests other recipes in the book that could be served alongside/in the same course as the present recipe.

It is not an Accompaniment...

• When the author suggests a recipe that could be served before or after the present recipe.  For example, a dessert would not be listed as an Accompaniment to a main course even if the author has grouped the two dishes in the same dinner menu.
• A suggested accompaniment that is not a recipe in the book should not be listed as an ingredient e.g. "Serve with potatoes" should not have potatoes listed as an ingredient. Ditto "Serve with..." ice cream, whipped cream, etc should not have those ingredients listed.

Recipes within recipes

Sometimes a recipe references another recipe within it - these are sometimes included on the same recipe page or referenced in another part of the book.  To help you decide if the other recipe's ingredients should be included in the main recipe or if it's an Accompaniment, follow these guidelines: 

• If the other recipe is referenced in the current recipe's list of ingredients and is an integral part of the dish, it is not an Accompaniment, so its ingredients must be listed:
  e.g. Pasta alla nonna includes the book's home-made tomato sauce as an ingredient - list the sauce ingredients in the pasta recipe. Or if the author gives the option of using a pre-made tomato sauce, add the ingredient tomato sauce and mention in EYB Comments "You may use the tomato sauce recipe on p.x".
• If the other recipe’s name appears in the title of the current recipe, it is not an Accompaniment, so its ingredients must be listed: 
  e.g. Masala omelet with green chile chutney - list the chutney ingredients in the omelet recipe.
• If a sub-recipe is part of a main recipe, only index as a separate recipe as well if it is also suggested as an Accompaniment for another recipe:   
  e.g. A "Maple layer cake" recipe includes a sub-recipe "Maple buttercream frosting".  If the frosting recipe is suggested as an Accompaniment to another recipe it must be indexed as a separate recipe as well as part of the cake recipe.
• If a recipe is a component part of several other recipes in the book, such as a dressing or marinade, its ingredients must be listed in all of those other recipes that reference it.  EXCEPTIONS:
  • Do not list the ingredients if the included/extra recipe is for stock or broth.  Just list an appropriate stock or broth ingredient – chicken stock, vegetable broth, etc. – rather than listing all the broth/stock ingredients.
  • Do not list the ingredients if the included/extra recipe is for a spice/herb blend or rub. Just list an appropriate spice/herb blend or rub ingredient –  za'atar, chermoula, etc. – rather than listing all the blend/rub ingredients. If the author has a specific spice blend name not in the Ingredients Database, request that it is added as a New Ingredient.
  • Do not list the ingredients if the extra recipe is suggested as an add-on/go-with such as a sauce or condiment that, although listed in the main recipe's ingredients, is really intended to be served alongside.  For example, a swordfish recipe lists a separate lemon sauce recipe from the book in its ingredients list or instructions, but states "Serve with the lemon sauce alongside"; in this case, the sauce is an Accompaniment, not an integral part of the swordfish dish, so cross-reference the lemon sauce and the swordfish recipe to each other in the Accompaniments field, and do not list the sauce ingredients in the swordfish recipe.
  • Do not list the ingredients if the recipe uses leftovers from another recipe in the book. Instead add a generic leftovers ingredient e.g. leftover curry or leftover roast beef then add in EYB Comments such as "This recipe uses leftover Thai chicken curry on p.22". If there is no leftovers ingredient that matches, add what you need as a New Ingredient.

NOTE: If the author lists a store-bought ingredient as a substitute or second choice for the integral part recipe, list the store bought ingredient name and include an appropriate EYB substitution Comment, being sure to reference the sub-recipe's name exactly as it appears in the book: Can substitute "Easy garam masala" on P.x for store-bought garam masala.

To learn more about categorizing recipes within recipes, see Recipe Types.

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EYB Comments

Type here anything important the user needs to know about the recipe; be careful not to over-comment. Don’t forget that the user will be referring to the recipe in their cookbook before making the dish, so don’t include cooking advice, serving suggestions, etc.  However, if there is information that would be helpful to the user in evaluating whether to select a recipe, then include it.  Occasionally an EYB Comment needs to be made for “administrative” purposes.  Some guidelines:
​

• A significant advance prep time:
     e.g. Requires marinating overnight.
• Variations they can make to the recipe:
     e.g. See recipe for a vegetarian variation.
• Ingredient substitutions:
     e.g. Can substitute whole wheat flour for rye flour, and raisins for currants.
• To highlight that EYB has corrected a typo in the title:
     e.g. EYB has corrected a typo in the recipe title, which appears in the book as "Chicken with brocolli."
• To help the user locate a recipe that is difficult to find by the page number alone:
      e.g. This recipe appears in the book as a variation of “Tibetan rice pudding.” 
      e.g. This recipe appears in a "Tips" sidebar.
• To flag a discrepancy between the recipe title and the ingredient list:
     e.g. Despite the title, this recipe does not call for garlic.
• To alert that a bought ingredient may be listed e.g. pesto or garam masala, or a generic leftovers ingredient such as Leftover curry, but that a recipe in the book can also be used:
  e.g. You may also use the Basil pesto recipe on p. 78.
  e.g. This recipe uses leftover Thai green chicken curry on p. 52.

Sentence fragments are acceptable, but enter each EYB Comment with an initial capital letter and a period (.) at the end.  Enter multiple Comment sentences as one block paragraph.

More information about EYB's standard format for substitution Comments

• Can substitute A for B. - make sure the ingredient you've listed in the Ingredients field is B/the last one listed, and the suggested substitution is A/the first one listed.
• Can substitute A for B, and C for D. - if there are two different substitution pairs, separate them with a comma.
• Can substitute A for B, C for D, and E for F. - if there are more than two different substitution pairs, separate them with a comma, and use a comma before the final "and" (i.e., use a "serial comma").
• Can substitute A for B; C, D, or E for F; and G for H. - if there are any internal commas within a substitution "group," use semicolons to separate them, and use a semicolon before the final "and" (i.e., use a "serial semicolon").

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Images

Images should only be added if there is an Online Recipe URL. There are two ways to add images:

• Import Image will import the image from the URL entered in Online URL. If no image imports (because it is embedded in the webpage) or the wrong image imports then instead:
• Upload Image which allows you to upload any image from your computer. Save the image you want on the website/blog or if it does not allow save then use your snipping tool. Then upload from your Downloads folder.