Recipe Converter
Scale your recipes up or down to serve any number of people. Convert between different cooking measurements and get accurate ingredient quantities for your desired serving size.
Recipe Converter
Cooking Conversion Reference
Volume Conversions
Weight Conversions
Common Ingredient Weights
Common Fractions
How to Use the Recipe Converter
- Set Serving Sizes: Enter the original number of servings and your target serving size
- Add Ingredients: Input each ingredient name, amount, and unit from your recipe
- View Scaled Recipe: See all ingredients automatically adjusted for your target serving size
- Remove Ingredients: Click the X button to remove any ingredient from your list
- Clear All: Use the "Clear All" button to start over with a new recipe
- Reference Guide: Use the conversion charts for quick cooking measurement references
Recipe Scaling Tips
Scaling Guidelines
- Safe Scaling: Most recipes can be safely doubled or halved
- Spices & Seasonings: Start with less than the scaled amount and taste
- Baking Powder/Soda: Scale exactly as calculated
- Cooking Time: May need adjustment when scaling significantly
Special Considerations
- Pan Size: Larger batches may need bigger cookware
- Baking: Check doneness earlier when scaling down
- Yeast: May not need to scale proportionally in bread recipes
- Salt: Often needs less scaling in large batches
Cooking Measurement Equivalents
Volume Measurements
Weight Measurements
Common Ingredients
Recipe Scaling Examples
Example 1: Doubling a Recipe
Example 2: Scaling Down
Frequently Asked Questions
Can I scale any recipe safely?
Most recipes can be scaled up or down by 2x-4x safely. Baking recipes are more sensitive to scaling than cooking recipes. Very large scale changes (more than 4x) may require recipe adjustments beyond simple multiplication.
Do I need to adjust cooking times when scaling?
Cooking times often need adjustment when scaling. Larger batches may take longer, while smaller batches cook faster. For baking, check doneness 15-25% earlier than the original time when scaling down, and expect longer times when scaling up.
Should I scale spices and seasonings exactly?
Spices and seasonings don't always scale linearly. When doubling a recipe, start with 1.5x the spices and adjust to taste. Salt, in particular, often needs less scaling in larger batches. Always taste and adjust as needed.
How do I handle partial eggs when scaling?
Beat the eggs first, then measure the scaled amount. One large egg equals about 1/4 cup (4 tablespoons). For half an egg, use 2 tablespoons of beaten egg. Save leftover beaten egg for another use.
What about pan sizes when scaling recipes?
Pan size matters significantly in baking. When doubling a recipe, use a pan with double the area, not double the dimensions. For example, if a recipe uses an 8" pan, use two 8" pans or one large pan with equivalent area.
Are there ingredients that don't scale well?
Some ingredients need special attention: yeast in bread recipes often doesn't need full scaling, thickening agents may need less scaling, and alcohol in recipes may need adjustment since it doesn't evaporate proportionally.