Recipe Scaling Calculator
Enter what the recipe says and how many people you are actually feeding. Do one ingredient at a time; the scale factor at the bottom applies to all of them.
How the math works
Scale factor = wanted servings / original servings, applied to every ingredient. US volume: 1 cup is 16 tablespoons or 48 teaspoons, 1 tablespoon is 3 teaspoons, 1 fluid ounce is 2 tablespoons, and 1 teaspoon is 4.92892 ml.
Common questions
- Does everything in a recipe scale evenly?
- Volumes and weights do. Salt, spices, leavening and alcohol do not, and neither does cooking time. Scale those to about three quarters of the arithmetic answer and adjust by taste.
- Why does the cooking time not double when I double a recipe?
- Heat travels by depth, not volume. Double a casserole across a wider dish at the same depth and the time is nearly identical. Double it in the same dish, so it is twice as deep, and it can take half again as long.
- How do I halve an egg?
- Beat the egg, then use half its weight or volume, which is about 25 g or 1.5 tablespoons. It measures far more reliably than trying to split it by eye.