Scale any recipe up or down in seconds. Enter your original serving size and desired serving size, then paste your ingredient list (one per line, starting with the quantity). The Recipe Multiplier/Divider calculates your scaling factor and outputs every ingredient adjusted to the new yield — perfect for doubling a dinner recipe or halving a batch of cookies.
Scale Factor
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Original Servings
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New Servings
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Scaled Ingredient List
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It divides your desired serving size by the original serving size to get a scale factor. Every ingredient quantity is then multiplied by that factor. For example, if you're scaling from 4 servings to 10, the scale factor is 2.5 — so 2 cups of flour becomes 5 cups.
Enter one ingredient per line and start each line with a number (whole number, decimal, or fraction like 1/2). For example: '2 cups flour', '0.5 tsp salt', or '1/4 cup butter'. Lines that don't start with a number (like 'Salt and pepper to taste') will be passed through unchanged.
Yes. Simply enter a desired serving size smaller than the original. For example, if your recipe serves 12 and you only need 3 servings, the tool calculates a scale factor of 0.25 and divides every ingredient accordingly.
When enabled, decimal quantities are converted to common cooking fractions (1/8, 1/4, 1/3, 1/2, 2/3, 3/4, etc.) for easier measuring. This is useful when a scaled amount like 0.375 cups is more practical to measure as 3/8 cup.
Yes — leavening agents (baking soda, baking powder, yeast), salt, and strong spices often shouldn't be scaled 1:1 for very large batches. As a rule of thumb, when multiplying a recipe by 4x or more, start with 75% of the scaled leavening amount and adjust to taste. The calculator gives you the mathematically correct proportion as a starting point.
Absolutely. Both the original and desired serving fields accept decimals. You can enter 1.5, 2.5, 6.75, or any other value to scale precisely to your needs.
This calculator scales ingredient quantities only. Cooking times and temperatures don't always scale proportionally — larger batches in bigger pans may need more time, while smaller portions may cook faster. Always monitor your dish and use a thermometer when in doubt.
The tool reads the first number on each line. For a range like '2-3 cloves garlic', it will scale based on the number 2. It's best to pick one quantity before pasting your ingredient list for the most accurate results.