Recipe Scaler
Cooking for more people than the recipe serves, or fewer? Enter the servings it makes and the servings you want. The calculator gives the number to multiply everything by and scales any amount you type in.
Type a number and the answer appears straight away.
1 1/2 cups becomes3 3/4 cups
- Multiply every ingredient by
- 2.5
- The same amount in other measures
- 3 3/4 cups = 60 tbsp = 180 tsp
Amounts are rounded to the nearest eighth. Cooking times and pan sizes do not scale in step with ingredients, and strong seasonings are best increased a little at a time.
| Original amount | Scaled amount |
|---|---|
| 1/4 | 5/8 |
| 1/3 | 7/8 |
| 1/2 | 1 1/4 |
| 2/3 | 1 5/8 |
| 3/4 | 1 7/8 |
| 1 | 2 1/2 |
| 1 1/2 | 3 3/4 |
| 2 | 5 |
| 3 | 7 1/2 |
The math behind it: Recipe Scaler
scale factor = servings wanted / servings the recipe makes; new amount = old amount x scale factor
Taking a recipe from 4 servings to 10 means multiplying every ingredient by 2.5, so 1 1/2 cups becomes 3 3/4 cups. Ingredients scale neatly, but cooking times and pan sizes do not, and it is wise to add strong seasonings a little at a time.
Common questions
How do I scale a recipe?
Divide the servings you want by the servings the recipe makes, then multiply every ingredient by that number. Going from 4 servings to 10 gives 10 / 4 = 2.5.
How do I halve a recipe?
Multiply every amount by 0.5. Awkward halves are easier in smaller units: half of 1/4 cup is 2 tablespoons, and half of 1 tablespoon is 1 1/2 teaspoons. For half an egg, beat it and use about 2 tablespoons.
Do I double the cooking time when I double a recipe?
No. A bigger batch takes longer, but rarely twice as long. Keep the temperature the same, start checking at the original time and add more in short steps.
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