Cooking for a crowd or just for one? Paste your ingredient list, enter the original and new servings, and the recipe scaler will recalculate every amount, fractions included.
Recipe Scaler
Tip: when scaling baking recipes by a lot, keep the pan depth similar and check for doneness early.
Tips for Scaling Recipes
- Spices and salt: When doubling or tripling, start with a little less and adjust to taste.
- Baking: Use pans that keep the batter at the same depth, and check for doneness early.
- Eggs: If you get half an egg, beat one egg and use half (about 2 tablespoons).
- Cooking time: Larger batches of soups and stews may need longer to come to a simmer.
All the recipe cards on The Fitchen can scale servings automatically. Browse our healthy recipes to try it.
How the Recipe Scaler Works
The scaler finds the number at the start of each line, including mixed fractions like 1 1/2 and symbols like ½. It multiplies that number by your new servings divided by the original servings, then rounds to the nearest common kitchen fraction (1/8, 1/4, 1/3, 1/2, 2/3 or 3/4). Lines without a number, like “salt to taste”, are left as they are.
Converting Scaled Measurements
Scaling can leave awkward amounts, like 1 1/8 cups. Use our cooking conversion calculator to switch to grams or tablespoons for more precise measuring.
Frequently Asked Questions
How do you double a recipe?
Multiply every ingredient by 2. For baking, use two pans or a larger pan of the same depth rather than a deeper one.
Can you halve any recipe?
Most recipes halve well. Baked goods with one egg can be tricky, so beat the egg and use half.
Does cooking time change when scaling a recipe?
Often, yes. Larger amounts take longer to heat through and smaller amounts cook faster, so check early.
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