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Recipe Scaler

Scale a recipe up or down to any number of servings — paste the ingredients and get every amount recalculated, fractions included.

Start each line with the amount. Lines without an amount are kept unchanged.

Amounts are scaled exactly. Taste strong spices and salt rather than scaling them fully, and check baking times — a larger batch or a different pan size can change them.

About this tool

Enter how many servings the recipe makes and how many you want, then paste the ingredient list with one ingredient per line. Every amount at the start of a line is multiplied by the scale factor (new servings ÷ original servings). Whole numbers, decimals, fractions like 1/2 and 1 1/2, ½-style fractions and ranges like 2-3 are understood, and amounts written as fractions stay fractions. Lines without an amount, like “salt to taste”, are kept as they are.

Frequently asked questions

Divide the number of servings you want by the number the recipe makes to get the scale factor, then multiply every ingredient by it. Going from 4 to 6 servings gives a factor of 6 ÷ 4 = 1.5, so 200 g flour becomes 300 g and 1 1/2 cups milk becomes 2 1/4 cups.

Not always. The Auguste Escoffier School of Culinary Arts advises increasing strong spices and seasonings by a smaller factor and adjusting to taste, because their flavour does not always scale in a straight line. Yeast in bread is another example: doubling a recipe may not need double the yeast.

Round to the nearest whole egg, or beat the eggs and weigh or measure part of them. If 3 eggs × 1.5 = 4.5 eggs, use 4 large eggs or 5 small ones, or beat 5 eggs and leave out a little.

Often, yes. A bigger batch in a bigger or deeper pan takes longer, and a smaller batch can be done sooner, so start checking early. Keeping the depth of the food the same — for example two cake pans instead of one big one when you double a cake — keeps the time closer to the original.

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