Recipe Scaler

Scale any recipe up or down. Paste your ingredients and get perfectly adjusted amounts instantly.

Original Servings

Desired Servings

Paste Ingredients (one per line)

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    <div class="result-box" style="text-align:left">
      <div class="label" style="margin-bottom:8px;font-weight:600;color:var(--accent);">Scaled to <span id="label">12</span> servings (x<span id="multiplier">3</span>):</div>
      <pre id="result" style="font-family:inherit;font-size:16px;white-space:pre-wrap;color:var(--text);margin:0;line-height:1.9;"></pre>
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    <button class="copy-btn" onclick="copyResult(this)" style="display:none;">Copy result</button>
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<div class="info-section">
  <h2>Tips for Scaling Recipes</h2>
  <h3>What scales linearly</h3>
  <p>Most ingredients scale perfectly: flour, sugar, butter, milk, vegetables, meat, and other main ingredients. Simply multiply by your scaling factor.</p>

<h3>What needs adjustment</h3>
  <p>Some ingredients don't scale perfectly at large multiples. Keep these in mind when doubling or tripling recipes:</p>
  <div class="table-scroll">
  <table class="info-table">
    <thead><tr><th>Ingredient</th><th>Guidance</th></tr></thead>
    <tbody>
      <tr><td>Salt & spices</td><td>Start with 75% of the scaled amount, then taste and adjust</td></tr>
      <tr><td>Leavening (baking powder/soda)</td><td>Use 75-80% of the scaled amount to avoid off-tastes</td></tr>
      <tr><td>Eggs</td><td>Scale exactly — round to the nearest whole egg</td></tr>
      <tr><td>Cooking time</td><td>Doesn't usually change (it's about thickness, not volume)</td></tr>
      <tr><td>Pan size</td><td>Use a larger pan, or bake in batches — don't overfill</td></tr>
    </tbody>
  </table>
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<h2>Common Scaling Factors</h2>
  <div class="table-scroll">
  <table class="info-table">
    <thead><tr><th>From</th><th>To</th><th>Factor</th></tr></thead>
    <tbody>
      <tr><td>Serves 4</td><td>Serves 2</td><td>x 0.5 (halve)</td></tr>
      <tr><td>Serves 4</td><td>Serves 6</td><td>x 1.5</td></tr>
      <tr><td>Serves 4</td><td>Serves 8</td><td>x 2 (double)</td></tr>
      <tr><td>Serves 4</td><td>Serves 12</td><td>x 3 (triple)</td></tr>
      <tr><td>Serves 6</td><td>Serves 4</td><td>x 0.67</td></tr>
      <tr><td>Serves 8</td><td>Serves 2</td><td>x 0.25 (quarter)</td></tr>
    </tbody>
  </table>
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<div class="info-section">
  <h2>How recipe scaling works</h2>
  <p>Scaling a recipe up or down sounds like simple multiplication — and for most ingredients it is. Enter your original serving count and your target, and this tool multiplies every quantity by the same factor. Where it gets useful is the messy conversions: it turns awkward results like "2.67 eggs" or "1.5 tablespoons" into practical amounts you can actually measure.</p>
  <p>The catch is that not everything scales linearly. Ingredients scale cleanly; cooking times, pan sizes, salt, and leavening do not. A dish that serves four doesn't take twice as long to cook when you double it — it takes a bit longer because there's more mass to heat, but oven temperature stays the same. Strong seasonings like salt, spices, chili and garlic are best scaled to about 75% at first and adjusted to taste, because they compound as a dish grows.</p>
  <h2>Tips</h2>
  <p>When a recipe calls for a fraction of an egg, beat one whole egg and use roughly half by weight (a large egg is about 50 g without shell). Baking is less forgiving than cooking, so weigh flour and sugar in grams when scaling — small volume errors multiply. And check your cookware: doubling a recipe often means you need a bigger pot or a second baking tray so food isn't crowded.</p>
  <h2>Frequently asked questions</h2>
  <details class="faq-item"><summary>Do cooking times double when I double a recipe?</summary><p>No. More food takes somewhat longer to heat through, but not proportionally. Keep the same temperature and start checking for doneness at the original time, then extend as needed.</p></details>
  <details class="faq-item"><summary>Why shouldn't I just multiply the salt and spices?</summary><p>Seasoning intensity compounds as volume grows. Scale salt, spices and aromatics to about three-quarters of the multiplied amount, taste, and add more — it's easy to add and impossible to remove.</p></details>
  <details class="faq-item"><summary>Can I scale baking recipes freely?</summary><p>Within reason. Ingredient ratios scale fine, but very large batches may need a different pan and slightly adjusted bake time, and leavening (baking soda/powder) is best measured by weight to stay accurate.</p></details>
  <p class="last-updated" style="font-size:13px;color:var(--text-light);margin-top:20px">Written by <a href="/about.html">Nicolas Martin</a>. Last updated July 2026 · <a href="/about.html">How we keep our tools accurate →</a></p>
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function parseFraction(str) {
  str = str.trim();
  // Handle mixed numbers like "1 1/2"
  const mixed = str.match(/^(\d+)\s+(\d+)\/(\d+)$/);
  if (mixed) return parseFloat(mixed[1]) + parseFloat(mixed[2]) / parseFloat(mixed[3]);
  // Handle fractions like "1/2"
  const frac = str.match(/^(\d+)\/(\d+)$/);
  if (frac) return parseFloat(frac[1]) / parseFloat(frac[2]);
  // Handle decimals
  return parseFloat(str);
}