How it works
Enter how many servings the recipe makes, how many you want, and paste the ingredient list with each amount at the start of the line. Every amount is multiplied by the same scale factor.
Whole numbers, decimals, fractions like 1/2 and mixed numbers like 1 1/2 are understood. Results are rounded to halves, thirds, quarters or eighths so they match measuring cups and spoons.
Lines without a leading amount, such as “salt to taste,” are left as is. When you scale a lot, adjust seasoning, leavening and cooking time by taste and by eye rather than strictly by the multiplier.
Formula
Scale factor = desired servings ÷ original servings; new amount = amount × factor
Questions people ask
Can I scale baking recipes the same way?
Doubling or halving usually works. Larger changes can affect how batters rise and bake, and pan size and baking time often need adjusting. Weighing ingredients in grams gives the most consistent results.
What do I do with half an egg?
Beat the egg and use about half of it, roughly 25 g or 1 1/2 tablespoons. Or round to the nearest whole egg if the recipe is forgiving.
How many teaspoons are in a tablespoon?
Three. There are 16 tablespoons in a cup, so 1/4 cup is 4 tablespoons.