parse-recipe

This package provides utilities for parsing food recipes, both "ingredient lines" and "instructions lines".

Example usage:

import { readFileSync } from "node:fs";

import { analyzeRecipeInstructions, createLexiconFromText, createParser, ingredientToString } from "parse-recipe";

const lexicon = createLexiconFromText(readFileSync("ingredients-lexicon.txt", 'utf8'));
const parser = createParser({ lexicon });
const result = analyzeRecipeInstructions({
    ingredients: 
`4 egg yolks (try using the egg whites in Dutch Baby with Egg Whites)
¼ cup sugar
1 cup heavy cream
6 oz dark chocolate or semisweet chocolate chips (1 cup)
1.5 cup heavy cream`.split('\n'),
    instructions:
`Chop the dark chocolate quite small (I use a small food processor that was probably meant for spices or coffee).
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
Gradually beat in sugar.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into the bowl with egg yolk mixture (to temper it); stir back into hot cream in saucepan.
Cook over low heat about 5 minutes (or less), stirring constantly, until mixture thickens (do not boil).
Put finely-chopped chocolate into a bowl, ideally one that has a lid so it can go in the fridge to chill.
Gradually add the hot egg mixture (custard) into the chocolate, I add it by quarter cups, stirring well after each addition. The mixture should *not* have oil separated (that means you added the egg too fast) - if it does, the resulting mousse will be less smooth (but still very tasty).
Cover and refrigerate, 2-4 hours.
Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream with a rubber scraper. (I've also done this by adding ~1/4c of the cream into the chocolate & mixing, to loosen the chocolate up, before adding the now smoother chocolate into the whipped cream).
Chill for at least an hour, 2-3 is best. If you eat it without chilling, it's pretty tasty, but if you wait, then it's astoundingly good.`.split('\n')
    ],
}, parser, { lexicon });

Output:

Ingredients:

1. 4 egg yolks
2. 1/4 c sugar
3. 1 c heavy cream
4. 6 oz dark chocolate chips [or semisweet chocolate chips] {eq 1 c}
5. 1.5 c heavy cream

Instructions:

1. Chop the [dark chocolate][4] quite small (I use a small food processor that was probably meant for spices or coffee).
2. Beat [egg yolks][1] in small bowl with electric mixer on high speed about 3 minutes or until thick and [lemon][?] colored.
3. Gradually beat in [sugar][2].
4. Heat 1 cup whipping [cream][3] in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping [cream][5] into the bowl with [egg yolk][1] mixture (to temper it); stir back into hot [cream][3] in saucepan.
5. Cook over low heat about 5 minutes (or less), stirring constantly, until mixture thickens (do not boil).
6. Put finely-chopped [chocolate][4] into a bowl, ideally one that has a lid so it can go in the fridge to chill.
7. Gradually add the hot [egg][1] mixture (custard) into the [chocolate][4], I add it by quarter cups, stirring well after each addition. The mixture should not have oil separated (that means you added the [egg][1] too fast) - if it does, the resulting mousse will be less smooth (but still very tasty).
8. Cover and refrigerate, 2-4 hours.
9. Beat 1 1/2 cups whipping [cream][5] in chilled medium bowl with electric mixer on high speed until stiff. Fold [chocolate][4] mixture into whipped [cream][3] with a rubber scraper. (I've also done this by adding ~1/4c of the [cream][5] into the [chocolate][4] & mixing, to loosen the [chocolate][4] up, before adding the now smoother [chocolate][4] into the whipped [cream][3]).
10. Chill for at least an hour, 2-3 is best. If you eat it without chilling, it's pretty tasty, but if you wait, then it's astoundingly good.