Here is a style guide I found online some years ago. It is similar but more detailed:
What’s Cooking America - Recipe Writing Guidelines:
Never assume anything. Assume your reader is a beginner cook and don’t expect the reader to have to figure out what to do. Write everything out.
Consistency in recipes:
• Always specify and ingredient or spell out a cooking term. No abbreviations.
• Always place the ingredients and method (directions) sequentially – never randomly.
• Make each recipe as and easy-to-follow as possible.
• Single space all recipes.
Recipe Format:
• Always, always give credit to where the recipe is from. Also, if you have adapted a recipe from someone else, state this.
• List the ingredients in the order in what they are used in the directions. Don’t place the main ingredient at the top of the ingredient list unless it is the first ingredient used in the directions.
• Always have a photo of the finished dish. People have difficulty visualizing a recipe, so a photo helps.
• Multiple measures for ingredients. Giving more than one way to measure an ingredient (such as 1 small apple, about ½ cup chopped) decrease guesswork and provides clarification.
• Avoid abbreviating measurements. Spell out units of measurements such as:
tablespoons
teaspoons
pound
ounces and so on
• If the oven needs to be used in the recipe, state: Preheat oven to 350 degrees F. at top of recipe directions. If dish is to be refrigerated or frozen first, state the preheat temperature just before baking instructions.
• Specify the size of a dish or pan to be used. Example:
In a medium-size saucepan
In a small bowl.
• At the bottom of the recipe, state the number of servings. Example:
Makes 4 to 5 servings.
• When listing the number and size of packages, cans, or bottles, list either as follows:
1 (6-ounce) can tuna
1 can (6-ounces) tuna
• When an ingredient listing begins with a word rather than a number, capitalize the first work. Example:
Salt and black pepper, to taste
• Do not put a period at the end of the ingredients in the ingredient list.
• If the ingredient has to be thawed, soaked, softened, or otherwise prepared ahead of time, indicate that in the ingredient list so the cook can plan accordingly. Example:
1 (10-ounce) package frozen spinach, thawed and drained
2 tablespoon butter, melted
• Described the preparation in the proper place Example:
½ cup chopped celery NOT ½ cup celery, chopped – the cook must chop the celery in order to measure it.
• If an ingredient calls for a simple cooking preparation, such as toasting nuts, include the directions in a note at the end of recipe ingredient list. Example:
1 cup shredded coconut, toasted
NOTE: To toast coconut, spread coconut in an ungreased pan. Bake in a preheated 350 degrees F. oven for approximately 5 to 7 minutes, stirring occasionally, or until golden brown.
• Be specific regarding ingredient amounts – give size, weight, volume, and/or number of units. It is helpful to provide two (2) difference measurements, when possible. Example:
6 medium potatoes (about 2 pounds), peeled and quartered
1 green bell pepper (about ½ cup), chopped
2 small chicken breast halves (about 1 pound), skinned and boned
• Divided Ingredients – When an ingredient is used at different times in a recipe, list the total amount in one place in the ingredient list, then add the term “divided.” Example:
Ingredient List: ¾ cup all-purpose flour, divided
First Usage: Add ½ cup of the flour . . .
Second Usage: Stir in the remaining ¼ cup flour.
• When a secondary recipe is listed with the ingredients, it can be listed first with a cross reference. Example:
1 cup Herb Sauce (see recipe below)
The first paragraph of the directions can state – Prepare the herb sauce.
At the bottom of the main recipe, write out the secondary recipe.
• Do not number the procedural directions in the recipe. This is not the way I personally do my recipes on the web site.
• Variations: At the bottom of the recipe, just before the serving number, list any variations for the recipe. Example:
Variation: One (1) pound of ground turkey can be substituted for the ground beef.
Other guidelines:
Flour - state what type of flour – such as all-purpose flour or whole-wheat flour
Brown Sugar – always say firmly-packed brown sugar
Butter – Never state “sticks” or “cubes” of butter. Use exact measurements.
Meat Temperature – If a meat or cooking thermometer needs to be used to determine the doneness, add it to the directions.
Cheese – As a general rule, soft cheeses are shredded and hard cheeses are grated. Blue cheese and feta cheese are crumbled.
Herbs – state if using fresh or dry herbs. If listing both fresh and dried herbs, put fresh first. Example: 1 tablespoons chopped fresh oregano leaves or 1 teaspoon dried
Sugar – Powdered (confectioners’) sugar
Cream – Type of cream, such as heavy cream, whipping cream, etc.
Dash – Do not use.
Defrost – Do not use “defrost” when you mean “thaw,”
Doneness – Testing for doneness. Spell out how to test for doneness in your recipe directions.
Eggs – Eggs are presumed to be large unless indicated otherwise.
