Recipe scaler
Real-time Recipe Scaler
Paste any recipe. Drag the servings slider. Ingredient quantities, total cost, and cost-per-serving update instantly. Handles cups, grams, ounces, tablespoons, whole eggs, and "to taste" items. Save recipes locally and reload anytime.
Recipe details
Ingredients (8)
Tip: type fractions like 1/2 or 1 1/4. Use unit wholefor eggs (rounds up). Write "to taste" in the name and it passes through unscaled.
Scale to servings
4
from 4 (100%)
Cost breakdown
Total scaled
$2.27
Per serving
$0.57
Base recipe: $2.27 (sum of line costs)
Scaled ingredients
- 2 cupall-purpose flour
- 1 tspbaking powder
- 1/2 tspsalt
- 3/4 cupsugar
- 2 wholeeggs
- 1 cupmilk
- 1/3 cupbutter, melted
- (none)pinch of cinnamon (to taste)· as written
How scaling works
The scaler computes a ratio: desired servings ÷ original servings. Every ingredient quantity is multiplied by that ratio. Cost per serving stays constant; total cost scales with the ratio.
Whole-count ingredients like eggs are rounded up (you cannot use 1.7 eggs). Items marked "to taste" are passed through unchanged because seasoning does not scale linearly. A warning appears if you scale below 50% or above 300% of the original — at those extremes cook times, pan size, and seasoning need manual adjustment.
Supported units
cup, tbsp, tsp, ml, l, oz, fl-oz, g, kg, lb, pinch, dash, whole, slice, clove. The unit stays the same after scaling — quantities only get multiplied. Use the cups→grams converter first if you want to standardize to weight.
Tips for scaling recipes
- Baking is sensitive.Cakes, breads, and pastry depend on ratios between flour, fat, and leavener. Scaling more than 2× changes the pan area and bake time. Use the baker's percentage calculator for precision.
- Salt and spice scale less than linearly. Doubling a recipe rarely needs double the salt. Add 70-80% first, then adjust.
- Liquid evaporation does not scale. A doubled stew will not double the cook-down time. Reduce uncovered for shorter than you might think.
- Pan size matters. Doubling a 9-inch cake recipe does not fit in one 9-inch pan. Use two pans or step up to a 12-inch.