Scale a recipe
Amounts only
Times, heat and the pan stay as written. Ingredients with no amount stay blank and still leave with the list.
Paste a recipe, open one of your dishes, or add ingredients to see scaled amounts.
How to scale a recipe up or down
Use the recipe scaler to change ingredient amounts for a different number of servings, double a recipe or make a smaller batch. Start with the amounts the recipe actually gives. Ingredients described as “to taste” still need a cooking decision; a multiplier cannot turn them into a precise measurement.
- Add the ingredients and their original quantities. Keep each unit attached to its amount.
- If the original yield is known, enter the original and target servings. Otherwise use a multiplier such as double or half.
- Review the result before cooking, especially whole eggs, tins and ingredients without numeric quantities.
Recipe scaling formula
Multiplier = target servings ÷ original servings. New amount = original amount × multiplier.
Arithmetic example: changing 4 servings to 6 gives a multiplier of 1.5. An ingredient listed as 200 g becomes 300 g. This is an illustration, not a quantity supplied by your recipe.
Can I scale by an ingredient I already have?
Yes. Choose an ingredient with a stated amount and compare it with the amount you have in the same unit. If a recipe lists 300 g and you have 450 g, the multiplier is 1.5. Check the rest of the recipe before applying the result.
Does doubling a recipe double the cooking time?
No automatic time adjustment follows from multiplying ingredients. Pan size, food depth and the cooking method can change how a batch cooks. Review the source instructions and any temperature checkpoints rather than multiplying the timer.
Can cups always be converted to grams?
A cup measures volume and a gram measures mass. A reliable conversion needs the ingredient and an appropriate density or a measured weight. Scaling within the same unit avoids inventing that information.