1 no ingredients
Directions
Some errors that stop imports are very difficult to see and others are
really quite easy. When you try to import IMPORT.ER1* or you import
manually you got some error messages; the most common and frightening
is "@ing at or before line #.." And you LOOK and just don't see
ANYTHING. Well there IS something there that is not correct...and
here is a list and examples of the most common errors.
1. The difference between l (the LETTER) and 1 (the NUMBER) is
slight but MM accepts only NUMBERS in the quantity column.
2. A backwards slant 1\2 is INCORRECT...1/2 is fine.
3. A range of numbers is a NO NO...4-6 eggs won't do; pick 5...
4. The two digits in the UNIT OF MEASUREMENT column should include
ONLY LETTERS. When in that column, hit F1 for a complete list of the
only acceptable abbreviations.
5. Be sure that all the units of measure start on the ninth column.
(9 spaces from the left)
6. The ingredient column can be only 39 columns long.
Once you get used to these common errors your eye will pick it up
quickly. I hope this helps...
*NOTE: "IMPORT.ER1 is the file that MM creates (when you choose that
option) to copy your flawed recipes.
The ones that download with errors. Sometimes it is difficult to
SEE what is wrong with them. This 'recipe' helps you pick up the
common errors.
Servings: 1 servings
Avoiding Imput Errors - Basic 4b Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
Recipes as an idea can be found way back into history, at least as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, these, old cook books were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius describes how the ancient chefs made use of a good variety of spices, including a few you will know for example thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as parsley and basil. The introduction of these new culinary ideas prompted an explosion in recipe books, some of which still exist in academic collections. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Avoiding Imput Errors Basic 4b recipe.
