I need help calculating the 'Actual cost' for each ingredient in a recipe, considering different units and quantities.

Here's the breakdown of the table and the calculations: First, we need to calculate the "Actual cost" for each ingredient. We'll use the given quantities and unit costs, paying attention to units. Assumptions: For Salt and Pepper, the "Cost per kg/gms/L/ml" is interpreted as cost per 100g, as this yields more reasonable values for spices than cost per kg. For Bacon slices, "Bacon slices 12" implies a pack of 12 slices costs 15.00, and we use 10 slices. For Stuffed olives, the "Actual cost" of 2.00 is given directly. For Dills, the