Recipe Scaler
Cooking for a different crowd? Enter the recipe’s original servings and the number you want, and the scaler gives you one multiplier to apply to every ingredient — plus a worked example.
Your numbers
Result
- New servings
- 6
| Item | Value |
|---|---|
| Servings | 4 → 6 |
| Scaling factor | × 1.5 |
| Example ingredient | 2 → 3 |
How scaling works
The scaling factor is new servings ÷ original servings. Going from 4 to 6 servings gives 6 ÷ 4 = 1.5, so multiply every ingredient by 1.5: 2 cups of flour becomes 3, one egg becomes 1.5, and so on. Doubling is ×2, halving is ×0.5.
What does not scale linearly
Ingredients scale cleanly, but a few things do not. Cooking time barely changes for a bigger batch in the same pan depth — check for doneness instead of multiplying the minutes. Pan size and seasoning (salt, spices, leavening) often need less than the full factor: taste and adjust rather than blindly scaling.
Handling awkward amounts
Scaling can produce fractions like 1.5 eggs or 0.75 tsp. Round to practical amounts — beat an egg and use half, or measure 3/4 of a teaspoon. Use the cooking measurement converter to turn odd volumes into spoons and cups you can actually measure.
Frequently asked questions
Sources
- Recipe scaling (factor = new servings ÷ original servings)
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