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General

Recipe Scaler

Scale any recipe up or down in seconds. Type or paste ingredients and pick a new serving size.

Recipe Scaler

Use this if you do not know the original yield. 0.5 halves, 2 doubles.

Turns 1.5 into 1½ and 0.333 into ⅓ where it makes sense.

Amount Unit Ingredient

Scaled recipe

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Add an ingredient or paste a recipe.

What this calculator does

Recipes never come out of the oven for the right number of people. This tool multiplies every ingredient by a single factor so you can cook for two from a recipe that serves six, or scale a small batch up to feed a family. Two modes: type a row at a time, or paste an existing list and we read it for you.

How to use it

Pick the original yield (servings the recipe makes) and the new yield (servings you want). Each ingredient gets scaled by new ÷ original. The fraction-friendly switch turns awkward decimals like 0.333 into ⅓, useful for recipes that ask for spoonfuls rather than grams.

How scaling is done

Each amount is multiplied by the scale factor (target servings ÷ original servings, or the explicit factor). Units are preserved verbatim — we do not silently turn cups into grams. Spices and leavening agents are scaled the same as everything else; for very small batches you may want to nudge salt and yeast up by hand.

Common scale factors

From To Factor
420.5×
461.5×
482×
620.33×
8121.5×
1240.33×

Frequently asked questions

Will every recipe scale linearly?
Most do, but baking is the exception. Doubling a cake recipe usually works; tripling a delicate one might not because pan size, baking time and oven recovery do not scale linearly. Use this tool freely for stews, salads and sauces; treat baked goods with care.
How does the paste mode read a recipe?
We split the line into amount, unit and ingredient with a regex that recognizes whole numbers, decimals, fractions like 1/2 and mixed numbers like 1 1/2, plus common units (cup, tbsp, tsp, oz, g, ml, etc.). Anything we cannot parse is preserved verbatim.
Why are spices and salt called out as risky?
Salt and intense spices do not always taste linear. Doubling a recipe rarely needs exactly double the cayenne; experienced cooks scale strong flavors by 1.5 to 1.7 instead. The calculator gives you the linear answer; treat it as a starting point.
What about the egg problem?
Eggs come whole. If a 6-serving recipe calls for 2 eggs and you scale to 4 servings, the math says 1.33 eggs. Round to 1 (slightly drier) or 2 (slightly richer) and add a splash of milk or yolk if you went down.
Will it convert cups to grams?
No. This calculator scales values; it does not change units. Use the dedicated cups-to-grams converter for that.
Are fractions exact?
When you turn on Round to friendly fractions, we map decimals to the nearest cooking-friendly value (¼, ⅓, ½, ⅔, ¾, ⅛, ⅜, ⅝, ⅞). The match is within about 5%, well below the precision of a kitchen measuring spoon.
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