Recipe Scaler
Scale a recipe up or down: paste the ingredient list, set the new servings, and every quantity — including fractions like 1 1/2 — is recalculated.
How to use
- 1Paste the ingredient lines (one per line), each starting with an amount.
- 2Enter the original and the new number of servings.
How it's calculated
Each leading quantity is multiplied by new servings ÷ original servings, then rounded to a kitchen-friendly fraction (1/8, 1/4, 1/3, 1/2…).
Frequently asked questions
Does scaling work for baking?
Mostly, but pan size and baking time change too. Leavening and salt sometimes need slightly less than a straight multiple when doubling.
What about eggs?
Round to whole eggs, or beat an egg and measure by weight (about 50 g without the shell) for partial amounts.
Which lines get scaled?
Lines that start with a number or fraction. Lines like 'Salt to taste' are left unchanged.