Practical AtlasIndependent referenceFree online tool
Recipe scaler
Resize any ingredient from the original yield to the servings you need, with a note on what does not scale linearly, such as timing and salt.
Scale a recipe.
Resize one ingredient from the original yield to the number of servings you actually need.
COMMON WAYS TO ASK
- Scale a recipe up or down
- Halve a recipe
- Adjust ingredients for more servings
What this calculator tells you.
Divide target servings by original servings to get one factor, then apply it to each ingredient. The arithmetic is simple; knowing what does not scale is the useful part.
A four-serving recipe for ten
Questions people ask next.
Does everything in a recipe scale linearly?
No. Cooking time, pan depth, salt, and leavening often do not. Scale the quantities here, then adjust timing by observation and keep food-safety temperatures unchanged.
Should I scale by weight or by volume?
Weight is more repeatable. A cup measures space, so flour packing and ingredient shape change what it actually delivers, which matters more as the factor grows.