RecipeClipper

Five ways in

Open the Recipe Clipper and you’ll see five tiles — pick whichever matches what you’re starting from:

• 01

  Scan a recipe

  Photograph a printed recipe with your camera.
• 02

  Upload a recipe

  Pick one or more photos from your gallery.
• 03

  From a URL

  Paste a link from a recipe blog or site.
• 04

  Paste text

  Copy a recipe from anywhere and paste it in.
• 05

  Import several

  Paste multiple recipe URLs and import them all at once.

Not importing anything? A “Create a recipe from scratch” link sits just below the tiles for building one by hand — title, ingredients, steps, photo. Writing & editing recipes (guide 13) covers that path in full, along with how to fix an ingredient line the parser read wrong.

Why every import gets reviewed

An import is never live the moment it’s parsed. It’s saved as a draft — nothing you or anyone else can see in your recipe book yet — until you step through a short 3-part review and publish it: name & details, ingredients, then instructions. Publishing is what makes it real.

Fixing a parse

Every ingredient line gets broken into up to nine parts — quantity, unit, a couple of descriptors, brand, type, the ingredient name itself, and a prep note. Tap a line below to see how it splits:

The review wizard’s ingredients step flags anything it’s unsure about, and gives you a few ways to fix it:

• 01

  Edit a line inline

  Adjust the quantity, unit, or ingredient name FoodGenie guessed, right on the spot.
• 02

  Add a missed ingredient

  Use "+ Add ingredient" for anything the parser skipped entirely.
• 03

  Move a misfiled line

  Send a line that landed in the wrong place over to Instructions with one action.
• 04

  Re-parse from scratch

  For a rougher parse, the resegment tool lets you assign every line to a group — Ingredients, Steps, Info, or Ignore — then re-parse the recipe with that map.

Multi-section recipes

A recipe with a sauce, a crust, and a filling doesn’t get flattened into one undifferentiated list. Once a recipe has more than one ingredient section, the review step shows a section selector on every row, so “2 cups flour” can stay filed under “Crust” and not get confused with the filling’s flour.

What to expect

URL imports work best on plain, structured recipe pages. Here’s the honest split, straight from the import screen itself: