Template:Recipe/testcases

Cases for Template:Recipe/sandbox. Each one states what it is meant to show. Check them after any change to the recipe template or to Module:Recipedius, and before that change is committed for deployment.

Preferred parameter names

Template:Recipe/testcases

Serves	24
Time	50 min
Per serving	122 kcal (2925 for the batch)
Contains	dairy, wheat, gluten
Contributed by	Testcases
Tags	dessert · baking
Calories are computed from the ingredient records. Approximate.

Description

Written with the preferred description and instructions names.

Ingredients

Quantity	Ingredient	Its job here	Swaps
1 cup	Butter, softened	creaming	5 options
1/2 cup	Granulated sugar	sweet	2 options
2 cups	All-purpose flour	structure	1 option

Instructions

1. Beat the butter and sugar until pale.
2. Stir in the flour.

Substitutions for this recipe

Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.

Instead of	Use	How much	What changes	Confidence
Butter	Coconut oil	1 cup (× 1)	Chill until firm, then cream. Cookies spread a little more and set crisper. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: creaming	●●○ medium
Butter	Greek yogurt	replace half the butter with the same volume of yogurt	Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans.	●○○ low
Butter	Margarine	1 cup (× 1)	Nearly identical result. Cookies spread slightly more and taste a little flatter.	●●● high
Butter	Olive oil	3/4 cup (× 0.75)	Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. ⚠ In shortbread or pound cake this is a different dessert. rule for: creaming	●○○ low
Butter	Vegetable shortening	1 cup (× 1)	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake.	●●● high
Granulated sugar	Honey	3/8 cup (× 0.75)	Use ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast. ⚠ Never for infants under one year.	●●○ medium
Granulated sugar	Maple syrup	3/8 cup (× 0.75)	Use ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads.	●●○ medium
All-purpose flour	Gluten-free flour blend	2 cups (× 1)	One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. ⚠ For yeast breads a blend is not enough; that needs a different recipe.	●●○ medium

Must render Description, Ingredients and Instructions in that order, with the substitution section after Instructions. The legacy Unicode fraction input must render as the ASCII quantity `1/2 cup`.

Legacy parameter names

Template:Recipe/testcases

Serves	24
Time	50 min
Per serving	68 kcal (1628 for the batch)
Contains	dairy
Contributed by	Testcases
Calories are computed from the ingredient records. Approximate.

Description

Written with the legacy lede and method names.

Ingredients

Quantity	Ingredient	Its job here	Swaps
1 cup	Butter	creaming	5 options

Instructions

1. Melt the butter.

Substitutions for this recipe

Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.

Instead of	Use	How much	What changes	Confidence
Butter	Coconut oil	1 cup (× 1)	Chill until firm, then cream. Cookies spread a little more and set crisper. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: creaming	●●○ medium
Butter	Greek yogurt	replace half the butter with the same volume of yogurt	Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans.	●○○ low
Butter	Margarine	1 cup (× 1)	Nearly identical result. Cookies spread slightly more and taste a little flatter.	●●● high
Butter	Olive oil	3/4 cup (× 0.75)	Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. ⚠ In shortbread or pound cake this is a different dessert. rule for: creaming	●○○ low
Butter	Vegetable shortening	1 cup (× 1)	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake.	●●● high

Must render identically in structure to the case above. Existing pages and the Page Forms still use these names.

Preferred name wins over legacy

Template:Recipe/testcases

Serves	1
Per serving	102 kcal (102 for the batch)
Contains	dairy
Calories are computed from the ingredient records. Approximate.

Description

This preferred description must be the one shown.

Ingredients

Quantity	Ingredient	Its job here	Swaps
1 tbsp	Butter	melted	5 options

Instructions

1. These preferred instructions must be the ones shown.

Substitutions for this recipe

Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.

Instead of	Use	How much	What changes	Confidence
Butter	Coconut oil	1 tbsp (× 1)	One-for-one. Chill it first if the recipe creams; use refined to avoid coconut flavor. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts.	●●○ medium
Butter	Greek yogurt	replace half the butter with the same volume of yogurt	Swap half the melted butter for yogurt; the loaf stays moist and tightens slightly. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans. rule for: melted	●●○ medium
Butter	Margarine	1 tbsp (× 1)	Nearly identical result. Cookies spread slightly more and taste a little flatter.	●●● high
Butter	Olive oil	3/4 tbsp (× 0.75)	Use ¾ the amount; mix with the wet ingredients. Moister, keeps longer. ⚠ Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot. rule for: melted	●●● high
Butter	Vegetable shortening	1 tbsp (× 1)	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake.	●●● high

Ingredient link resolution

Template:Recipe/testcases

Serves	2
Per serving	814 kcal (1628 for the batch)
Contains	dairy
Calories are computed from the ingredient records. Approximate.

Description

Three kinds of ingredient line.

These ingredients have no record yet, so they are left out of the nutrition and substitution tables: Nonexistent ingredient page. Follow a name to create its record.

Ingredients

Quantity	Ingredient	Its job here	Swaps
1 cup	Butter	creaming	5 options
1	Classic shortbread	inclusion	none
1 cup	Nonexistent ingredient page?	structure	none

Instructions

1. Nothing to do.

Substitutions for this recipe

Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.

Instead of	Use	How much	What changes	Confidence
Butter	Coconut oil	1 cup (× 1)	Chill until firm, then cream. Cookies spread a little more and set crisper. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: creaming	●●○ medium
Butter	Greek yogurt	replace half the butter with the same volume of yogurt	Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans.	●○○ low
Butter	Margarine	1 cup (× 1)	Nearly identical result. Cookies spread slightly more and taste a little flatter.	●●● high
Butter	Olive oil	3/4 cup (× 0.75)	Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. ⚠ In shortbread or pound cake this is a different dessert. rule for: creaming	●○○ low
Butter	Vegetable shortening	1 cup (× 1)	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake.	●●● high

The first line names an ingredient record and must be a plain internal link that contributes calories and allergens. The second names an existing recipe and must also be a plain internal link, with no missing marker. The third names a page that does not exist: it must link to `Special:FormEdit/Ingredient/Nonexistent ingredient page`, carry the missing marker, and appear in the missing-nutrition warning above. That route must open the pre-targeted Ingredient form rather than the generic raw editor.

No description and no instructions

Template:Recipe/testcases

Serves	1
Per serving	102 kcal (102 for the batch)
Contains	dairy
Calories are computed from the ingredient records. Approximate.

Description

No description yet.

Ingredients

Quantity	Ingredient	Its job here	Swaps
1 tbsp	Butter		5 options

Instructions

No instructions yet.

Substitutions for this recipe

Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.

Instead of	Use	How much	What changes	Confidence
Butter	Coconut oil	1 tbsp (× 1)	One-for-one. Chill it first if the recipe creams; use refined to avoid coconut flavor. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts.	●●○ medium
Butter	Greek yogurt	replace half the butter with the same volume of yogurt	Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans.	●○○ low
Butter	Margarine	1 tbsp (× 1)	Nearly identical result. Cookies spread slightly more and taste a little flatter.	●●● high
Butter	Olive oil	3/4 tbsp (× 0.75)	Use ¾ the amount. Denser, moister crumb. ⚠ Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot.	●●○ medium
Butter	Vegetable shortening	1 tbsp (× 1)	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake.	●●● high

Both headings must still appear, each with its placeholder text, so the page shape is predictable while a recipe is being written.

Empty call

Template:Recipe/testcases

Serves	1
Per serving	0 kcal (0 for the batch)
Contains	nothing flagged
Calories are computed from the ingredient records. Approximate.

Description

No description yet.

Ingredients

Quantity	Ingredient	Its job here	Swaps

Instructions

No instructions yet.

Must not raise a script error.