Recipe Converter

Paste a recipe's ingredient list, choose new servings and get every quantity scaled, in kitchen fractions.

Health & EverydayWorldwideSource: Proportional scalingFree, no sign-up

Ingredients, one per line

Recipe makes (servings)

You want (servings)

Scale factor: × 1.5

Lines that start with a number are scaled (1 1/2, ½, 0.5, 2-3). Lines without a number, like “pinch of salt”, are left as written.

Scaled from 24 to 36 servings

× 1.5

8 of 8 lines scaled

Original	Scaled
2 1/4 cups all-purpose flour	3 3/8 cups all-purpose flour
1 tsp baking soda	1 1/2 tsp baking soda
1/2 tsp salt	3/4 tsp salt
1 cup butter, softened	1 1/2 cup butter, softened
3/4 cup sugar	1 1/8 cup sugar
3/4 cup packed brown sugar	1 1/8 cup packed brown sugar
2 large eggs	3 large eggs
2 cups chocolate chips	3 cups chocolate chips

What this page cannot tell you

Quantities scale in a straight line, but cooking does not always: baking time, pan size, leavening, salt and spices often need judgement when a recipe is doubled or halved. Eggs and other whole items may need rounding to something you can measure. Volume amounts are rounded to the nearest kitchen fraction (eighths and thirds).

How to scale a recipe

Paste the ingredients. One per line, quantities first.
Enter the servings. What the recipe makes and what you want.
Read the scaled list. Each quantity multiplied and rounded to a kitchen fraction.
Copy it. Copy the scaled list for shopping or cooking.

10 reasons to scale a recipe

Cooking for two

Someone halves a family casserole.

Party baking

A baker triples cookie dough for a bake sale.

Meal prep

A cook scales a recipe to five lunches.

Holiday dinners

A host doubles a side dish for guests.

Restaurant prep

A cook scales a home recipe to a batch size.

Different pan sizes

Someone scales to fit a bigger pan (and adjusts time themselves).

Classroom cooking

A teacher scales a recipe to the class size.

Camping

A group scales a stew to the number of campers.

Testing a new recipe

A cook makes a half batch first.

Shopping lists

The scaled list is copied as a shopping list.

How scaling works

Factor = servings you want ÷ servings the recipe makes. Every line that starts with a number — whole, decimal, fraction like 1 1/2, a unicode fraction like ½, or a range like 2-3 — is multiplied by the factor.

Metric amounts (g, kg, ml, l) are kept as decimals; other amounts are shown as the nearest kitchen fraction (eighths and thirds). Lines with no leading number are left as written.

Limits: cooking does not always scale in a straight line. Baking times, pan sizes, leavening, salt and spices often need judgement when scaling, and whole items such as eggs may need rounding.

Frequently asked questions

How do I scale a recipe?

Divide the servings you want by the servings it makes, and multiply every ingredient by that factor.

How do I halve 3/4 cup?

3/8 cup, or 6 tablespoons.

Can I scale eggs?

Yes, but round to a whole or use beaten egg by weight.

Do baking times change?

Often; the page scales quantities only.

Does it convert units?

No, it keeps each line's own unit. Use the grams-to-cups converter for that.

What lines are not scaled?

Lines without a leading number, like 'pinch of salt'.