How scaling works
The scaling factor is the servings you want divided by the servings in the recipe. Each quantity at the start of a line is multiplied by that factor and shown as a neat fraction when it is close to one (eighths, thirds), otherwise as a decimal.
Cooking tips
- Eggs are hard to split. If you need 1.5 eggs, beat one and use about half.
- When you scale up a lot, cook in batches or use a larger pan so the food still cooks evenly.
- Convert cups and spoons to grams with the cooking converter, or work with fractions in the fraction calculator.
Frequently asked questions
How do I double or halve a recipe?
Multiply every quantity by 2 to double or by 0.5 to halve. This tool does it for each line and keeps the fractions neat, so 1/2 cup becomes 1 cup when doubled.
Does the cooking time change when I scale a recipe?
Often a little. Doubling a cake needs a bigger tin and usually more time, while a larger pot of soup takes longer to heat. Keep an eye on the dish rather than relying on the same timings.
What about spices and salt?
Scale them, then taste. Strong flavours such as chilli, salt and spices often need less than a straight multiple when you cook a lot more.
Which quantities does the scaler understand?
Whole numbers, decimals (0.5), fractions (1/2), mixed numbers (1 1/2) and the ½ ¼ ¾ ⅓ ⅔ symbols at the start of a line. Lines without a quantity, like 'a pinch of salt', are left as they are.
Can I change cups to grams too?
Yes. After scaling, use the cooking converter to change cups and spoons to grams for a particular ingredient.