Preemptively answered questions.

This is an ever-growing list of answers to questions I anticipate you'd probably want to know, even though chances are you'd probably never ask.

If you don't find your answer here, mail me on

From the website:

  1. Sign in
  2. Open the "Manage Recipes" link.

For licensed members, the back-end desktop application can be downloaded and run straight from your PC.

Answered on 01.01.1970 by Bob

  1. Open the ConvergenceMenu back-end application (either click the "Manage Recipes" link, or run the application from your desktop).
  2. Right-click on the main "Recipes" entry and select "New Recipe".

Note that you have to create the recipe before you can add ingredients to it, so just type in some basic stuff, and then expand the sub-tree elements to add ingredients.

Answered on 01.01.1970 by Bob

To make a recipe appear on the website, you have to share it in a group which has public or open access.

  1. From the Community outline, you need to join a public group (or create a new one). For example, the "Shared" group is open, so anyone can join freely.
  2. Right-click on the recipe and click "Share with..." and then select the group. Your recipe will be listed in that group's recipes, and it will appear on the website under Recipes and also in the Recipe Book for that group.

By creating your own group and making it public, a recipe book page will be created for it. Just remember to make the group public, or it won't appear on the website.

Answered on 01.01.1970 by Bob

As of right now, only users with 'curator' rights can update the translations on things in the public library of ingredients, units, unit systems, and dietary flags. Adding support for suggesting translations is something I plan to do soon, but for now email me a list of translations you'd like to add and I'll enter them by hand. Thanks for the effort!

Answered on 01.01.1970 by Bob

Believe it or not, still do. Occasionally. I'm suffering from a lack of unemployment at the moment, and have a few other side projects on the go, but from time to time I come back to convergencemenu.

The last major features I added were email integration and multi-lingual support. They were massive and took ages, and now that's done I will spend some time refining the translating tools and smoothing out the little bugs I notice. At the moment only users with admin rights can add translations, so I'll need to work on a 'suggest translation' feature. I guess that'll be next, unless something captures my attention. Anyway, don't worry; ConvergenceMenu won't sit idle.

Answered on 01.01.1970 by Bob

Did anyone else see? If not, it'll be fine. Just throw the bug in the trash and keep cooking like normal.

Oh, you mean a bug in the software? Well then send me an email with a description and a screenshot. I'd love to hear about it.

Answered on 01.01.1970 by Bob

Basically yes, but it depends on what we're talking about.

Recipe translations (i.e. the ability to switch a recpie into a different language) are easy. I need to make some minor changes but it can be done. If you have recipes you'd like to add in your langauge, let me know and I'll do that for you. it'd be my pleasure. :)

Website translations on the other hand (i.e. the ability to switch the whole website to a different language) is much harder, because there is a lot to translate in both the website (front-end) and in the management tool (back-end), and the meanings have to be preserved (you have to understand what you're translating, and some parts are very complex). If you are willing to take on this momentus task, I will work with you through it, credit you on the website, and of course offer an unlimited license. I aim eventually to add more languages over time, but it's a bigger job. If you would like to work with me on this, I would be very appreciative.

Answered on 01.01.1970 by Bob

For converting by weight, use 10 g dry yeast ≈ 30 g fresh yeast.

For converting by volume, use 1 tsp dry yeast ≈ 10 g fresh yeast.

More info here.

Answered on 01.01.1970 by Bob

For every 100 g flour add 1 tsp of baking powder.

Answered on 01.01.1970 by Bob

Generally, a recipe's list of ingredients cannot be copyrighted.(1) However, the description, instructions and image can, so if you're writing up a recipe you originally found somewhere else, be sure to write your own description, instructions, and take your own photo.(2)

Beyond this minimal measure of ass-covering, you should give credit where credit is due. I encourage you to credit the original author and, if possible, add a link back to the original recipe (I added a special 'Credit' fields for this, and it will generate an actual link on the website).

Recipe attribution guidelines

  • Use "adapted from" if you're making a small modification to someone else's recipe.
  • Use "inspired by" if you're making a large modification to someone else's recipe.
  • Call it your own if you've significantly altered the recipe (including the ingredients) such that it no longer resembles the original recipe.

I've also added a 'copyable' field to let recipe authors indicate whether they want to make their shared recipes copyable or not (this doesn't prevent copy/pasting, but it does disable the 'Copy' function). Recipes copied via the 'Copy' function link back to their original recipe, also.

"Being nice and respecting copyright" is mentioned in the Terms.

(1) exceptionally, copyright can apply if the recipe is highly creative (e.g. "modern art"), and other legal protections still apply (patented works, trademarks, trade secrets, etc). But hey, I'm not a lawyer - I just work here.

(2) It's worth noting that automated tools exist which scour the internet looking for plagiarised texts and images. And when they find something, they send nasty emails. And those emails end up in my inbox. Please don't.

Answered on 01.01.1970 by Bob