What the recipe scaler does
A recipe converter for portions: it multiplies every ingredient by the same number. That number is the servings you want divided by the servings the recipe makes. A recipe for 4 that you want to cook for 6 gets a factor of 1.5, so 2 cups of flour become 3 cups and 1 egg becomes 1 1/2 eggs.
You can paste a whole ingredient list from a website or a cookbook. The scaler looks for the amount at the start of each line, scales it and leaves the rest of the line alone. Notes, headings and lines like "Salt to taste" come through unchanged, so you can copy the scaled list straight back into your notes.
Fractions you can actually measure
A straight multiply often gives numbers no measuring cup has, like 0.375 or 1.875. For cups, spoons and whole items the scaler rounds to the nearest common kitchen fraction when it is very close: 1/8, 1/4, 1/3, 3/8, 1/2, 5/8, 2/3, 3/4 or 7/8. If nothing is close enough, you get a decimal so nothing is hidden. Grams, kilograms, milliliters and liters get decimals, since you weigh or pour them: one decimal under 10, whole numbers above.
| Original | Half recipe | Double recipe | Triple recipe |
|---|---|---|---|
| 1/4 cup | 1/8 cup (2 tbsp) | 1/2 cup | 3/4 cup |
| 1/3 cup | 2 tbsp + 2 tsp | 2/3 cup | 1 cup |
| 1/2 cup | 1/4 cup | 1 cup | 1 1/2 cups |
| 3/4 cup | 3/8 cup (6 tbsp) | 1 1/2 cups | 2 1/4 cups |
| 1 tbsp | 1 1/2 tsp | 2 tbsp | 3 tbsp |
| 1 tsp | 1/2 tsp | 2 tsp | 1 tbsp |
Handy conversions: 3 tsp = 1 tbsp, 4 tbsp = 1/4 cup, 16 tbsp = 1 cup, 1 cup = 8 fl oz, about 240 ml.
What does not scale in a straight line
- Baking time and pan size. A double batch in a bigger pan, or a thicker layer in the same pan, needs longer in the oven. Check early and go by color, texture or a toothpick test.
- Salt, spices and leavening. When you triple a recipe or more, start with a bit less salt, chili and baking powder than the math says and add to taste.
- Eggs. For a partial egg, beat a whole egg and measure. A large egg is about 50 g or 3 tablespoons, so half an egg is about 1 1/2 tablespoons.
- Pans and pots. Doubling a recipe for a 9 inch round pan needs about twice the area, for example two pans or one 9x13 inch pan.
How to use the recipe scaler
- 1Paste or type the ingredients, one per line, each starting with its amount.
- 2Enter how many servings or portions the recipe makes and how many you want, or tap ½, 1.5×, 2× or 3× to halve, double or triple the recipe.
- 3Read the scaled list, check the tips below it, and copy the result or a link that includes your recipe.
Frequently asked questions
How do I double a recipe?
Enter the servings the recipe makes as the original and twice that as the target, or tap the 2× chip. Every amount at the start of a line is multiplied by 2. Seasoning, baking time and pan size are the parts to check by hand, because they do not always scale in a straight line.
How do I cut a recipe in half?
Tap the ½ chip. The scaler halves every amount and shows kitchen fractions, so 3/4 cup becomes 3/8 cup, which you can measure as 1/4 cup plus 2 tablespoons. For half an egg, beat one egg and use about half of it, roughly 25 g or 1 1/2 tablespoons.
Which ingredient formats does it understand?
Whole numbers, decimals with a point or a comma (1.5 or 1,5), fractions like 1/2, mixed numbers like 1 1/2, fraction characters like ½ or 1½, and ranges like 2-3 or 2 to 3. The amount has to come first on the line. Lines without an amount, like "Salt to taste", stay as they are.
Why are grams shown as decimals and cups as fractions?
Measuring cups and spoons come in fractions, so 2/3 cup is easier to use than 0.67 cup. Grams and milliliters are measured on a scale or a jug, so the scaler rounds them: one decimal under 10, whole numbers above.
Does scaling change the baking time?
Often, yes. A doubled cake batter in a bigger pan or a deeper layer needs more time, often at a slightly lower temperature, and small batches bake faster. Keep the oven temperature, start checking early, and use the doneness signs from the recipe rather than the clock.