Paste your ingredient list, set the servings, and get scaled amounts in easy kitchen measurements.
Cooking times, pan sizes and oven temperatures don't scale in a straight line. Use a pan that keeps the batter or food at a similar depth, and check for doneness early. Salt, spices and leavening are best adjusted to taste when you scale a lot.
The scale factor is the servings you want divided by the servings the recipe makes; going from 4 to 6 servings multiplies every amount by 1.5. The tool reads the amount at the start of each line: whole numbers, decimals, fractions such as 1/2, mixed numbers such as 1 1/2, fraction characters such as ½ and ¾, and ranges such as 2-3 (both ends are scaled). It then looks for a unit right after the amount, like tsp, tablespoons, cups, oz, lb, g, kg, mL, L, pinch, clove or can, in singular, plural or abbreviated form. Everything after that is copied unchanged, and lines with no amount, like "salt to taste", are kept as they are.
US amounts are shown in kitchen-friendly fractions, rounded to the nearest eighth or third, and marked "about" when that rounding changes the amount by more than a few percent. With tidying on, spoon and cup amounts are converted using 1 cup = 16 tablespoons = 48 teaspoons and 1 tablespoon = 3 teaspoons, so 12 tbsp becomes ¾ cup, 48 tsp becomes 1 cup, and a tiny 1/16 cup becomes 1 tbsp. Metric conversion uses 1 tsp = 4.92892 mL, 1 tbsp = 14.7868 mL, 1 cup = 236.588 mL, 1 fl oz = 29.5735 mL, 1 oz = 28.3495 g and 1 lb = 453.592 g. Ounces are treated as weight; if your recipe means fluid ounces, write "fl oz".
Worked example, 4 → 6 servings (×1.5): "1 1/2 cups flour" becomes 2¼ cups, "2 eggs" becomes 3 eggs, and "3 tbsp butter" becomes 4½ tbsp. Eggs can\'t be split neatly, so when a scaled egg count isn\'t whole the tool suggests rounding or beating the eggs and using part of the mixture. Baking is chemistry: batters and doughs usually scale well up to about double, but bake times, pan sizes and rising don\'t change in a straight line, so keep an eye on the oven.
How do I halve a recipe?
Switch to By multiplier and click ½×, or set the servings to half of what the recipe makes. Awkward amounts are tidied for you: half of ⅓ cup comes out as 2 tbsp + 2 tsp, which is easier to measure than ⅙ cup.
What happens with half an egg?
The tool shows the exact scaled number and a tip, such as "round to 2, or beat 2 eggs and use about ¾ of them". One large egg is roughly 3 tablespoons beaten, which helps when you need part of one.
Why does it say "about" next to some amounts?
Kitchen fractions are rounded to the nearest eighth or third. When that rounding changes the amount by more than about 4%, the word "about" is added so you know it's approximate.
Does it convert cups of flour to grams?
No. Converting a volume like cups to a weight like grams depends on the ingredient (a cup of flour weighs much less than a cup of sugar). Metric mode turns cups into milliliters and ounces into grams, which is always exact.
Do I need to change the baking time?
Usually, yes, but not in proportion. A doubled cake in a deeper pan takes longer; the same batter in two pans takes about the original time. Check early and use the usual doneness test.