Recipe scaler

How to use the recipe scaler

Paste the ingredient list from any recipe, one ingredient per line, and enter how many it serves and how many you need. The scaler finds the quantity at the start of each line, including fractions like 1/2, mixed numbers like 1 1/2, symbols like ¾ and ranges like 2-3, and resizes it. Lines without a number, such as “salt to taste”, are left as they are.

Every recipe on this site already has a servings control on the recipe page. Use this tool for recipes from cookbooks, family notes or anywhere else.

What doesn’t scale in a straight line

• Salt and strong spices: when doubling or more, start with about 1½ times the amount, then taste and add the rest.
• Baking powder, baking soda and yeast: scale them, but for big batches it’s usually better to bake two separate batches than one giant cake.
• Cooking time: a pot twice as full takes longer to come to the boil and to reduce. Go by the cues in the method, such as “oil separates” or “rice is tender”, rather than the clock.
• Pan size: doubled batter needs a bigger tin, not a deeper one. The tin size converter works this out.
• Oil for frying the onions depends more on the pan than on the number of people. Use enough to cover the base of your pot.

Awkward amounts

When scaling leaves you with something like “⅔ egg”, beat an egg and use most of it, or round up and adjust the liquid slightly. For spoons, ⅓ tablespoon is 1 teaspoon, and ⅛ cup is 2 tablespoons. The Measurement converter helps with the rest.