How recipe scaling works
Every ingredient is multiplied by the same factor: factor = new servings ÷ original servings. If the recipe feeds 4 and you need 6, every quantity is multiplied by 1.5 — 2 cups of flour becomes 3 cups, 3 eggs becomes 4.5 (use 5 and adjust).
Handling tricky quantities
- Fractions: the scaler understands common fractions — 1 1/2 tsp, 3/4 cup — and outputs common cooking fractions like ¾ cup back (0.375 cup becomes 3/8 cup where sensible).
- Eggs and other indivisibles: halving a recipe that calls for 3 eggs gives 1.5 eggs — use 2 and accept a slightly richer result, or beat the extra half.
- Heat and time don't scale: a larger casserole takes longer, not proportionally. Check doneness with a thermometer rather than the timer.
- Spices scale sub-linearly: when tripling a recipe, start with 2× the spices and taste — salt and heat compound.
Tip
For baking, scaling by weight (grams/ounces) is far more reliable than volume — flour compresses. This scaler handles both: numbers before any unit get scaled, and the unit is preserved.