Recipe Ingredient Scaler
Resize any recipe up or down and get clean, kitchen-friendly amounts for every ingredient.
Runs entirely in your browser. Your recipe is never uploaded anywhere.
How to use this tool
Enter how many servings the recipe currently makes in the Original servings box, then enter how many you want in Target servings. The tool works out the scaling factor for you. Paste your ingredient list into the box, putting the amount at the start of each line, then press Scale recipe. Each line is multiplied and the result is shown with tidy fractions. The quick Halve, Double, and Triple buttons set the servings for you in one tap. When you are happy, copy the scaled list or download it as a text file.
How the recipe converter works
This is the same math behind any double recipe calculator or halving step. The tricky part is keeping the numbers usable. Rather than handing you 0.375 cups, the scaler reads common kitchen fractions such as 1/2, 1/3, 3/4, and 1 1/2, multiplies them, and then snaps the answer to the nearest sensible fraction (halves, thirds, quarters, and eighths). Whole numbers stay whole, so two eggs become four when you double, not 4.0.
A real example
Say a cookie recipe makes 24 cookies and you want 36. The factor is 36 / 24 = 1.5. A line that reads 2 cups flour becomes 2 x 1.5 = 3 cups flour. A line reading 3/4 cup sugar becomes 0.75 x 1.5 = 1.125, which the tool rounds to a clean 1 1/8 cups sugar. And 1 egg becomes 1.5, shown as 1 1/2 eggs so you know to beat an egg and use about half of it.
Common questions
Can I scale by a multiplier instead of servings?
Yes. Leave the original servings at 1 and set the target servings to the multiplier you want. For example, original 1 and target 2 doubles every ingredient, while original 1 and target 0.5 halves the recipe.
How does it handle baking fractions?
It understands mixed numbers and fractions like 1 1/2, 3/4, and 2/3. After multiplying, it rounds to the nearest common kitchen fraction (halves, thirds, quarters, and eighths) so the amounts stay easy to measure with standard cups and spoons.
Does scaling work perfectly for baking?
Scaling volume amounts works well for most recipes, but baking can be sensitive. Very large or very small batches may need small adjustments to pan size, leavening, and baking time. Treat the scaled amounts as a strong starting point.
What if a line has no number?
Lines without a leading amount, such as a pinch of salt or seasonings to taste, are passed through unchanged so your notes stay intact.
Is my recipe stored or uploaded?
No. Everything runs in your browser using plain JavaScript. Nothing is sent to a server, and your recipe is gone as soon as you close the tab.