Scale ingredient quantities proportionally for a different number of servings.
Scale servings proportionally
Enter original servings first and target servings second. Scaling a four-serving recipe to six servings gives a factor of 6 ÷ 4 = 1.5. Every entered ingredient amount is multiplied by that factor.
Weight, volume, and whole items
The unit is preserved while scaling: grams remain grams, millilitres remain millilitres, and whole items remain whole items. The calculator does not convert weight to volume because that requires the ingredient's density.
Round fractions in a practical way
Common amounts are shown as quarters, thirds, halves, or three-quarters where possible. For eggs and other whole items, round to a practical amount, beat one item and use part of it, or adjust the total batch size.
Where multiplication is not enough
Cooking time, pan size, temperature, seasoning, and leavening do not always scale linearly. Add seasoning gradually, account for the fill depth of the pan, and check doneness independently of the calculated ingredient list.
Frequently Asked Questions
How do I adapt a recipe for more people?
Divide target servings by original servings. The calculator multiplies every ingredient amount by that factor.
How are ingredient fractions calculated?
The calculator shows common fractions when a value is close to one-quarter, one-third, one-half, two-thirds, or three-quarters. Other values use up to two decimal places.
Does baking or cooking time change automatically?
No. Time and temperature do not scale proportionally with ingredient quantity. Check pan depth, pan size, and doneness separately.
How should I scale seasoning and leavening?
Use the mathematical quantity as a starting point. Add seasoning gradually; for leavening and large baking batches, use a tested recipe or several pans.
Can I convert weight and volume?
No. The calculator preserves the selected unit. Converting grams to millilitres requires the density of the specific ingredient.
How should I round eggs or other whole items?
Round to a practical count, use part of a beaten item, or adjust target servings. The best choice depends on the recipe.
