Recipe calculator
Paste your ingredient list, tell it how many servings the recipe makes and how many you want, and every quantity is converted for you. Free, no account needed — it works with grams, millilitres, cups, spoons and plain fractions.
Scaled for 6 servings
Multiplier ×1½
- 750g plain flour
- 3tsp fine salt
- 2¼tsp dried yeast
- 488ml warm water
- 3tbsp olive oil
- 1½egg
Lines without a number are left untouched. Salt, spices, leaveners and yeast do not scale linearly — see the scaling guide for the adjustments to make by hand.
Keep the scaled version
Create a free cookbook and your recipes rescale themselves as you cook — change the portions and every ingredient updates, with the option to save the adjusted batch as its own recipe.
How to double a recipe
Set Recipe makes to the original servings and I want to twice that — or just press Double. Flour, liquids, meat and vegetables double cleanly. Do not double salt, spices, dried herbs or raising agents: use about 1.5× of the original amount instead, taste, and add more at the end. Doubled batters and doughs often need a larger pan — check the scaling guide for pan-size maths.
How to halve a recipe
Press Halve and every quantity is cut in two, including awkward ones like ⅓ cup (which becomes about 2 tablespoons plus 2 teaspoons). The hardest part is halving an egg: beat it first, then use half by weight — a medium egg is roughly 50 g, so use about 25 g. Reduce salt and spices to about 0.6× rather than exactly half, and expect oven dishes in a smaller pan to cook a few minutes faster.
How to scale a recipe to any number of servings
The multiplier is simply servings you want ÷ servings it makes. For a 4-serving recipe feeding 7, that is ×1.75 — type 4 and 7 above and the whole list is converted. Scaling works best between half and double the original size; beyond that, cooking times, evaporation and browning start to change, so watch the dish rather than the clock and season at the end.
How to use it
- Paste the ingredient list exactly as written in your recipe.
- Enter the servings the original makes, then the servings you need.
- Read the converted list — or use Halve, Double and Triple for the common cases.
- Adjust seasoning and raising agents by hand: roughly 1.5× when doubling, 0.6× when halving.