Recipe Scaler
Paste any ingredient list, choose a multiplier or the number of servings you need, and get amounts you can actually measure. No more "0.375 cups".
How to use the recipe scaler
- Paste your ingredients, one per line. Quantities like
1 1/2,1½,0.5and ranges like2–3all work, in cups, spoons, ounces, pounds, grams, kilograms, milliliters or liters. - Pick a multiplier (½× to halve, 2× to double), or switch to Servings and enter how many the recipe makes and how many you need.
- Keep "measurable amounts" on to turn awkward results into real measuring cups and spoons. For example, half of ¾ cup becomes 6 tbsp, and 1½ × ⅓ cup becomes ½ cup.
Lines that don't start with a number, like "salt to taste" or a section heading, pass through unchanged. Only the first number on a line is scaled, so "1 (14 oz) can tomatoes" doubles to "2 (14 oz) can tomatoes", with the can size left alone.
What doesn't scale in a straight line
- Pan size and bake time. A doubled cake baked in one pan twice as deep takes much longer, and the edges overbake before the center sets. Use two pans the size of the original, or a pan with about twice the area. The cake pan converter works this out for you. Start checking for doneness at the original time.
- Eggs. When the math lands on 2½ eggs, beat an egg and use half. A large egg is about 50 g without the shell, so half is about 25 g or roughly 1½ tablespoons. The scaler shows the beaten-egg weight whenever eggs come out as a fraction.
- Seasoning. Scale salt and spices exactly, but for big batches of soup, stew or sauce, hold a little back and adjust at the end. A larger pot loses proportionally less liquid to evaporation, so flavors can concentrate differently.
- Searing and frying. More food in the same pan means crowding and steaming instead of browning. Cook in batches.
- Yeast doughs. Scale yeast like everything else. Large doughs hold heat better, so they may rise a little faster than you expect.
Kitchen measurement equivalents
| Measure | Equals | Milliliters |
|---|---|---|
| 1 tablespoon | 3 teaspoons | 14.8 ml |
| ⅛ cup | 2 tablespoons | 29.6 ml |
| ¼ cup | 4 tablespoons | 59 ml |
| ⅓ cup | 5 tablespoons + 1 teaspoon | 79 ml |
| ½ cup | 8 tablespoons | 118 ml |
| ⅔ cup | 10 tablespoons + 2 teaspoons | 158 ml |
| ¾ cup | 12 tablespoons | 177 ml |
| 1 cup | 16 tablespoons (8 fl oz) | 237 ml |
| 1 pint | 2 cups | 473 ml |
| 1 quart | 4 cups | 946 ml |
Halving tricky amounts
| Original | Half |
|---|---|
| 1 tablespoon | 1½ teaspoons |
| ¼ cup | 2 tablespoons |
| ⅓ cup | 2 tablespoons + 2 teaspoons |
| ⅔ cup | ⅓ cup |
| ¾ cup | 6 tablespoons |
| 1 large egg | about 25 g beaten egg (1½ tbsp) |
Frequently asked questions
Does the scaler work with metric recipes?
Yes. Grams, kilograms, milliliters and liters are scaled and rounded sensibly: to a tenth of a gram for small amounts, and to the nearest gram above 10 g.
Can it convert cups to grams at the same time?
Not in this tool. The weight of a cup depends on the ingredient (a cup of flour is about 125 g, a cup of sugar about 200 g). Scale the recipe here, then use the cups to grams converter for the ingredients you want to weigh.
How do I scale a recipe to fit a different pan?
Use the cake pan converter. It calculates the multiplier from the two pan sizes and links straight back here with that multiplier filled in.
Should I change the oven temperature when I double a recipe?
Usually not. Keep the temperature the same and use pans of the original depth. Only if the batter ends up much deeper than the original does it help to lower the oven by about 25 °F and bake longer, so the center cooks before the outside overbrowns.