Recipe Scaling Calculator
Scale any recipe up or down to the servings you need — with each ingredient converted for you.
How it works
factor = desired servings ÷ original servings · new amount = original amount × factor
One ratio drives everything: the servings you want over the servings the recipe makes. Every ingredient is multiplied by that factor. It works cleanly for soups, stews, sauces and casseroles; baking tolerates scaling between about half and double before pan geometry and chemistry start to fight you.
Worked example
Scaling 4 servings to 6 gives a factor of 6 ÷ 4 = 1.5. Two cups of stock become 3, 1.5 tsp of salt becomes 2.25 (start with 2 and taste), and 0.75 lb of pasta becomes about 1.13 lb.
Frequently asked questions
Do spices and salt scale linearly?
Not quite — heat, salt and strong aromatics intensify as volume grows. When doubling, start with about 1.5× the seasoning and adjust at the end; you can always add, never remove.
Why is scaled baking riskier than scaled cooking?
Baking is chemistry plus geometry: leavening ratios, pan area and depth all interact. Between 0.5× and 2× you’re usually safe if the pan changes too — the cake pan converter handles that half of the problem.
How do I scale 1 egg by 1.5?
Whisk an egg, weigh it (a large egg is about 50 g out of the shell), and use 75 g. For half-egg amounts, whisked-and-halved is far more accurate than guessing.
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This calculator is for educational purposes. Double-check important results before acting on them.