How to use
Paste your recipe — one ingredient per line — and enter how many servings it makes and how many you need. Every amount is multiplied by the same factor and the rest of each line is kept. Lines without numbers (“salt to taste”) stay as they are.
Whole numbers, decimals, fractions (“1/2”), mixed numbers (“1 1/2”, “1½”) and ranges (“2–3 cloves”) are all understood. Results are shown as kitchen fractions where possible (½, ⅓, ¼, ¾, ⅛). The amount can also come after the ingredient, as many recipe sites write it: “Flour – 500 g”, “Salt: 1 tsp”.
Example
A recipe for 4 servings, scaled to 6 — a factor of 1.5:
- 2 cups all-purpose flour → 3 cups
- 1 cup butter → 1 ½ cups
- 3/4 cup sugar → 1 ⅛ cups
- 2 eggs → 3 eggs
FAQ
What about half an egg? Round it, or beat an egg and measure part by weight — a large egg without the shell is about 50 g (1.75 oz).
Should spices scale too? The tool scales everything, but when making a much bigger batch, add spices and salt gradually and taste as you go.
Does the cooking time change? Baking time depends on the pan, not the number of servings. If you change pans, check the cake pan converter.
To turn cups and spoons into grams, use the cups to grams converter.