Recipe scaler
Ingredient amounts for more or fewer servings.
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How it's calculated
The scale factor is the servings you want divided by the servings the recipe makes: six from a recipe for four is 1.5. Every ingredient amount is multiplied by it, in whatever unit the recipe used. Six amounts fit here; for longer recipes use the factor on the rest. Cooking times and temperatures do not scale the same way: a doubled casserole in a bigger dish needs a little longer, not twice as long.
Do I double the cooking time when I double a recipe?
No. Cooking time depends on thickness and the oven, not the quantity. The same dish in two pans takes the same time; one deeper pan takes somewhat longer, often 10–25%. Check early and use a thermometer for roasts and bakes.
Which ingredients should I not scale exactly?
Salt, spices, chilli, leavening and alcohol. Scale them by about two-thirds of the factor and adjust to taste; a quadrupled chilli dish is usually too hot and a tripled cake can taste of baking powder. Eggs round to the nearest whole egg.
How do I convert the fractions?
Enter ¼ as 0.25, ⅓ as 0.33, ½ as 0.5, ⅔ as 0.67, ¾ as 0.75. Read results the same way: 1.13 cups is a cup plus two tablespoons (a tablespoon is 1/16 of a cup). The Cooking measurement converter on this site switches units if a scaled amount becomes awkward.
Results are estimates for informational purposes only and are not financial, medical or legal advice.