costed plateThe purchase reference
There is no matched current BLS price series in this curated record. A missing match does not mean the ingredient is free. Enter the price and purchase size from an invoice before using it in a recipe. The app opens this reference with a zero price that you must replace; it is an empty price input, not a market estimate.
Yield and usable cost
USDA Handbook 102 reports 90% yield for this preparation: whole raw apples, all cultivars, to cored raw apples with skin. The corresponding loss is 10%, calculated as the difference from the purchased amount. The published range is 84% to 94%. This is historical reference data from the revised September 1975 handbook, printed page 7, item 30. It is not a measurement of your current delivery.
For a worked assumption of $4 per purchased kg, divide $4 by 0.9 to get $4.44 per edible kg. The $4 input is an example, not an observed price. Weigh a received batch and the usable output using your normal preparation before adopting the factor.
Portion weights, not universal densities
| USDA household measure | Reference mass |
|---|---|
| 1 cup, quartered or chopped | 125 g |
| 1 cup slices | 109 g |
| 1 large (3-1/4" dia) | 223 g |
| 1 medium (3" dia) | 182 g |
| 1 small (2-3/4" dia) | 149 g |
| 1 extra small (2-1/2" dia) | 101 g |
| 1 NLEA serving | 242 g |
These portions refer to Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) in SR Legacy. A chopped, packed, sliced or mashed cup describes a different physical state from another cup. Keep the descriptor attached to the weight. The app only derives a general cup density where this record has an unqualified cup measure. For other preparations, use the listed grams directly instead of applying a guessed volume conversion.
Work a portion before service
For an illustrative 100 g edible portion, the required purchased weight is 111.1 g. Multiply that purchase quantity in kilograms by your own price per kilogram. The portion size is an arithmetic example, not a serving recommendation.
Record the preparation name beside the ingredient. Keep delivery loss separate from cooking loss, and avoid charging the same trim twice. If you buy an already prepared product, replace the whole-product reference with that pack's price and usable amount. Open the prefilled ingredient, check its price and unit, then add it to a recipe with your measured portion. Export a backup after updating the ledger.
Sources and method
Checked October 29, 2026. Example inputs and computed results are identified in the text.
- FoodData Central SR Legacy downloads. USDA Agricultural Research Service. Portion weights extracted from the April 2018 SR Legacy CSV release; historical reference data, not new measurements. Checked 2026-10-29.
- Agriculture Handbook 102: Food Yields Summarized by Different Stages of Preparation. USDA Agricultural Research Service. Revised September 1975. Table 1, printed pages 6 to 10, inspected visually. Preparation, ranges and limited-data markers retained. Checked 2026-10-29.
- CPI Average Price Data factsheet. US Bureau of Labor Statistics. Retail averages for specified units. They are not wholesale procurement prices. Checked 2026-10-29.
- SI Units: Volume. National Institute of Standards and Technology. US customary volume conversions; ingredient density is a separate input. Checked 2026-10-29.
- FoodData Central SR Legacy: Apples, raw, with skin (Includes foods for USDA's Food Distribution Program). USDA Agricultural Research Service. Checked 2026-10-29.
- Agriculture Handbook 102, revised September 1975, table 1. USDA Agricultural Research Service. Checked 2026-10-29.