Recipe Scaling Calculator

Enter the serving count shown by the original recipe and the number of servings you want to make.

Paste one ingredient per line. Start measurable lines with a number, fraction, mixed number, decimal, Unicode fraction, or quantity range.

The calculator multiplies each recognised quantity and preserves the rest of the ingredient line.

Review unchanged lines and copy the finished list.

The recipe multiplier equals the new serving count divided by the original serving count.

Changing four servings to six creates a multiplier of 1.5. Two cups of flour therefore becomes three cups.

The same calculation works when decreasing a recipe or resizing it to a serving count that does not produce a simple whole-number multiplier.

The parser recognises quantities only when they appear at the beginning of the ingredient text.

Supported formats include integers, decimals, fractions such as 1/2, mixed numbers such as 1 1/2, Unicode fractions such as ¾, and ranges such as 1–2.

Lines may optionally begin with a -, *, +, or • bullet. The bullet remains in the result.

Instructions such as “salt to taste,” “oil as needed,” and “butter for the pan” have no measurable leading quantity.

The calculator preserves those lines instead of guessing an amount.

Review every unchanged line because seasoning, garnish, grease, and optional ingredients may still need adjustment.

Scaled quantities are displayed as familiar culinary fractions where a close practical fraction is available.

A result that cannot be represented cleanly by the supported fractions remains a decimal.

The displayed fraction may be slightly different from the exact mathematical result. Use weights when precision matters.

A resized recipe can require part of an egg. Beat the egg until uniform, then weigh or divide the mixture.

A digital scale is also useful for small quantities of yeast, gelatin, salt, spices, and chemical leaveners.

King Arthur Baking recommends weight measurements when reducing recipes because gram values are easier to divide consistently than cups and spoons.

Cooking and baking time do not increase in direct proportion to the ingredient multiplier.

Oven temperature normally follows the tested recipe rather than the serving multiplier.

Changing batch size can also change food depth, pan requirements, mixer capacity, heating, cooling, and storage needs.

Direct multiplication can calculate ingredient quantities for a crowd, but it does not confirm that the batch fits the available equipment.

Large quantities may take longer to prepare, heat, cool, portion, and serve.

Review refrigerator space, mixer and pan capacity, holding conditions, transport, and safe cooking temperatures before preparing a large batch.

The ingredient list and serving values are processed entirely in the browser.

Recipe text is not uploaded, placed in the page URL, or permanently stored.

Clipboard access is used only when the copy action is selected.