Cook for your table

Recipe Scaler

Scale ingredient quantities from the original yield to the amount you want to make. Review the recipe method separately before cooking the larger or smaller batch.

Your new ingredient list

1.5×

Each original quantity × new servings ÷ original servings

cups all-purpose flour: 3
cup sugar: 0.75
cup milk: 1.5

See calculation method

Clear measurement standards
Ingredient-aware results
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Find the scale factor

Divide the desired yield by the original yield. A recipe for 4 portions scaled to 6 has a factor of 1.5. Multiply each ingredient amount by that factor and keep its unit unchanged.

Keep the ingredient list organised

Enter one ingredient per row with an amount and a unit. The name is a label, so include useful preparation details such as chopped or drained. Ingredients written as “to taste” need your own judgement instead of a numeric conversion.

A bigger batch needs a method review

Quantity arithmetic does not choose a pan, set an oven temperature or calculate cooking time. Read the original method and decide whether to divide the recipe into batches or use a suitable tested larger version.

Deal with awkward portions deliberately

A scaled ingredient may produce a fraction that is hard to measure. Display the decimal accurately and make any rounding decision visible. Where a recipe provides a weight, scaling that weight is often easier than working with small volume fractions.

A few useful answers

Kitchen questions, answered.

Will cooking time double when the recipe doubles?

The calculator does not scale cooking time. Batch shape, thickness, equipment and the cooking method need separate consideration.

Can I scale a recipe down?

Yes. Enter a smaller target yield. The factor and every numeric ingredient quantity will decrease proportionally.

Does the tool convert grams to cups at the same time?

Scaling and unit conversion are separate operations. Scale the quantity first, then use a converter with the matching ingredient if you need a different unit.