Recipe Scaler & Converter
Scale a whole ingredient list to the servings you want or by a factor, reading fractions and mixed numbers, and round the results to kitchen fractions.
Every quantity in the recipe multiplied by one factor with its unit kept, rounded to eighths or quarters if you like, lines without a quantity left as written — and a note that times and temperatures do not scale.
Example: 4 servings to 6 is × 1.5: 2 cups flour becomes 3, 1 1/2 tsp salt becomes 2 ¼, 3 eggs become 4 ½; "salt to taste" stays as it is.
One factor,
every line.
How the factor is found, how quantities are read and rounded, what a unit is, and why times and temperatures are left alone.
The factor
Scaling a recipe is one multiplication: the servings you want over the servings it makes, or a factor you give directly. Every ingredient quantity is multiplied by it; the units stay as written, so 2 cups become 3 cups and 250 g become 375 g. Decimals, fractions, mixed numbers and the ½ ¼ ⅓ characters are all read.
Rounding
Cups and spoons are measured in fractions, so the page can round each result to the nearest eighth or quarter — 2.25 shows as 2 ¼ — or leave decimals for a scale. A word that follows the quantity and names a measure (cup, tbsp, g, clove, large…) is kept as the unit; anything else is the ingredient.
What does not scale
Cooking time depends on thickness and pan, not on quantity; oven temperature never changes; leavening, salt and strong spices are often reduced a little in a big batch. The page scales quantities only and says so; the judgement is the cook’s.
What the number does not settle
Converting cups to grams or a pan to another size are their own pages. Lines without a leading number ("salt to taste") are passed through unchanged. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.