Quick example
Scale a 4-serving recipe to 10 servings
Divide 10 desired servings by 4 original servings to get a scale factor of 2.5. Multiply every ingredient by 2.5, so 1 1/2 cups of flour becomes 3 3/4 cups and 2 eggs become 5 eggs.
The scaling formula
One factor keeps ingredient proportions together
The calculator divides desired servings by original servings. A factor above 1 makes the recipe larger, a factor below 1 makes it smaller, and a factor of 1 leaves quantities unchanged. Every entered ingredient uses the same factor so its proportion to the others stays constant.
Fractions welcome
Enter amounts the way recipes write them
Ingredient amounts can be decimals, slash fractions, mixed numbers, or common fraction symbols. For example, 0.75, 3/4, and ¾ are equivalent. Results use familiar fractions when the scaled value is close to a practical kitchen measure; otherwise the calculator keeps a readable decimal.
Scale with judgment
Some recipe details are not perfectly linear
Salt, strong spices, baking powder, baking soda, and yeast may need recipe-specific adjustment when making a very large or small batch. Changing batch size can also require a different pan, alter food depth, and change cooking time. Use the scaled amounts as a starting point and judge doneness independently.
Common questions
Recipe scaling FAQ
How do I scale a recipe by servings?
Divide desired servings by original servings, then multiply every ingredient amount by the resulting factor.
Can I enter fractions?
Yes. Use forms such as 3/4, 1 1/2, 1.5, or common symbols such as ½.
Should cooking time scale too?
Usually not in direct proportion. Pan dimensions, food depth, appliance behavior, and doneness matter more than the ingredient multiplier.
Does the scaler convert units?
No. It preserves the unit you enter. Use the related ingredient or general unit converters when you also need to change measurement systems.