Recipe Scaler
Paste an ingredient list, enter how many servings the recipe makes and how many you need. The scaler changes only the amount at the start of each line, rounds it to US measuring cups and spoons, and keeps the rest of the line as written.
How to use it
- Put one ingredient on each line, starting with the amount, for example 1 1/2 cups (180 g) all-purpose flour.
- Fractions such as 1/2, mixed numbers such as 2 1/4, decimals and symbols such as ½ all work. Combined amounts such as 1/4 cup + 2 tbsp are added together first.
- The gram, milliliter or ounce amount in brackets right after a cup or spoon measure is scaled too.
- Very small cup amounts are shown in tablespoons and teaspoons, and part of an egg is shown with its approximate weight.
What is not scaled
Lines the scaler cannot read safely are left as they are and clearly marked, so nothing changes silently:
- pan sizes and temperatures, such as 9-inch pie crust or 350°F;
- package sizes written without a count, such as 8-ounce package cream cheese (with a count, such as 2 (8 oz) packages, only the count changes);
- numbered steps and instructions;
- lines without an amount, such as zest of 1 lemon.
Before you bake a scaled recipe
- Pan size: a bigger or smaller batch needs a different pan. The Pan Size Converter helps you choose one.
- Baking time: time and temperature are not scaled. Watch for the doneness signs in the original recipe.
- Big changes: doubling usually works well. Larger changes can be harder to mix evenly, so you may prefer to bake in separate batches.