Recipe Scaler and Ingredient Converter
Recipe Scaler multiplies every ingredient amount at once so you do not have to redo the arithmetic by hand. Paste your ingredient list one line per item, then either pick a multiplier such as 2x or enter your original and target servings. Each quantity is recalculated and rewritten as a cook-friendly fraction like 1/2 or 1 1/4 where the number lands cleanly.
How to scale a recipe
- Paste your ingredients into the top box, one ingredient per line.
- Pick 'By multiplier' to type a number, or use a quick 0.5x, 2x, 3x or 4x button.
- Or switch to 'By servings' and enter the recipe's original yield and the yield you want.
- Check the derived multiplier shown next to the servings fields (for example = 2x).
- Read the rescaled list in the lower box and click Copy to take it to your kitchen.
Examples
Double a recipe (2x multiplier)
1/2 cup sugar 1 1/2 tsp vanilla 2 eggs Pinch of salt
1 cup sugar 3 tsp vanilla 4 eggs Pinch of salt
Halve a recipe (0.5x multiplier)
1/2 cup sugar 1 1/2 tsp vanilla 2 eggs
1/4 cup sugar 3/4 tsp vanilla 1 eggs
From 4 servings to 12 (by servings, = 3x)
1/2 cup sugar 1 1/2 tsp vanilla
1 1/2 cup sugar 4 1/2 tsp vanilla
Frequently asked questions
Which number formats can it read in my ingredient lines?
It understands whole numbers like 2, decimals like 0.75 or .5, simple fractions like 3/4, and mixed numbers like 1 1/2 or 1-1/2. The quantity has to sit at the very start of the line, before the unit and ingredient name.
Why does the result show a fraction instead of a decimal?
After scaling, the tool tries to express each amount as a tidy cooking fraction using halves, thirds, quarters, sixths or eighths. A value like 0.75 becomes 3/4 and 1.5 becomes 1 1/2. If a number does not land on one of those fractions, it falls back to a decimal rounded to three places.
What happens to lines that do not start with a number?
They pass through untouched. A line like 'Pinch of salt', a heading, or a method step is copied out exactly as you wrote it, so only measured amounts change.
Can I scale by servings instead of guessing a multiplier?
Yes. Switch to the 'By servings' tab, enter the yield the recipe was written for and the yield you want, and the tool divides them to get the factor. Going from 4 servings to 8 gives 2x, and 4 to 12 gives 3x.
Does it convert between units, such as cups to grams?
No. It only multiplies the amounts and keeps whatever unit you typed. The word after the number, whether cup, tsp, g or oz, is preserved unchanged. For weight and volume conversions you need a separate cooking converter.
Will it round eggs or other whole items to something usable?
It rounds to the nearest tidy fraction, so halving 3 eggs gives 1 1/2 eggs. Kitchens cannot split an egg neatly, so treat fractional counts of whole items as a prompt to round yourself or beat and measure.
Is there a limit on how many ingredients I can paste?
There is no set limit. Every line is processed in your browser, so the practical ceiling is your device memory, and even long lists rescale instantly as you change the multiplier.
Can I scale a recipe down to a fraction of the original?
Yes. Enter any multiplier greater than zero, including values below one such as 0.5 to halve or 0.25 to quarter. Zero and negative values are rejected because a recipe cannot have a zero or negative yield.
Does my recipe get uploaded anywhere?
No. The scaling runs entirely in your browser and nothing you paste is sent to a server, so private or family recipes stay on your device.
Learn more
- How to scale recipes up or down without ruining them
Multiply ingredient amounts safely, know which items do not scale linearly, and adjust pans, timing and seasoning when you change a recipe yield.
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