Paste your ingredient list, pick a multiplier or new serving size, and get every quantity recalculated instantly.
Paste your ingredients one per line, exactly as the recipe writes them, then choose the multiplier or set the servings you want. The scaler reads the number at the start of each line, multiplies it, and prints the result as a fraction where that reads better than a decimal. Lines with no leading number pass through unchanged.
Write fractions the way a recipe does: 1/2 cup, 1 1/2 tsp. The parser handles both, and it keeps the unit and the ingredient text so the list stays readable.
A recipe for four, scaled to six, is a multiplier of 1.5:
| Original | Scaled |
|---|---|
| 2 cups flour | 3 cups flour |
| 1/2 tsp salt | 3/4 tsp salt |
| 1 egg | 1 1/2 eggs |
| 3/4 cup milk | 1 1/8 cups milk |
Half an egg is 1½ tablespoons of beaten egg, which is worth measuring rather than guessing when you are baking. The milk line is the other thing to notice: 3/4 times 1.5 is 1.125 cups, and the scaler shows it as 1 1/8 because that is easier to measure than 0.125 on a jug marked in quarters.
Linear scaling is right for almost everything and wrong for a few things. Salt, leavening and strong spices usually scale with the batch, but a double batch of a braise often does not need double the salt, because the liquid evaporates from the same surface area and concentrates differently. Chilli and garlic are matters of taste rather than chemistry.
Pan size and cooking time do not scale at all. Doubling a cake recipe and pouring it into the same tin produces a burnt edge and a raw middle; the batter needs a larger tin, and the time changes by less than double because heat reaches the centre through a shorter path relative to volume. For anything baked in a fixed tin, scale the recipe to fit a tin you own rather than the other way round.
Eggs are the honest limit of fraction arithmetic. One and a half eggs is measurable; one and a quarter is a judgement call. For custards and pastry, weigh the beaten egg and take the percentage you need rather than trying to halve a yolk.
Yes, the unit is passed through as text. It does not convert between them, so 250 g stays 250 g and does not become ounces.
Put each on its own line. The tool works line by line, and a paragraph becomes a single unreadable line.
It had no number at the start. Instructions and headings pass through untouched, which is intended.
No. Time depends on thickness and pan, not on quantity. Check earlier and test rather than multiplying minutes.
Beat them, weigh the mixture, and use half by weight. One and a half eggs is about three tablespoons.
The fraction denominators are the ones that fit U.S. measuring spoons and cups. They are a display choice.
Last updated: November 2, 2026. Reviewed by David Liu.