Recipe Scaler
Turn a recipe for 4 into a recipe for any number, one ingredient at a time.
How to scale a recipe
Divide the servings you want by the servings the recipe makes: that single factor multiplies every ingredient. A recipe for 4 scaled to 6 means ×1.5, so 250 g of flour becomes 375 g and 2 eggs become 3. Enter each amount above to convert the whole list one line at a time.
What does not scale linearly
Salt, chili and strong spices should start below the multiple and be adjusted by taste. Baking powder and soda scale slightly under the factor in big batches. Eggs come in whole numbers: round to the nearest egg, or beat one and weigh out the fraction (a large egg is about 50 g). Alcohol and gelatin also behave nonlinearly in large amounts.
Times and temperatures
Oven temperature stays the same when you scale. Time changes with depth, not with amount: a double batch in a double-size pan bakes in the same time, but a double batch in the same pan is deeper and needs noticeably longer. Stovetop reductions take longer with more liquid regardless of the pot.