Free kitchen tool
Recipe scaler
Paste any ingredient list and halve it, double it or scale it to the number of people you are feeding. Fractions are rounded to amounts you can actually measure.
Your ingredients
Scaled recipe × 1/2
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 cup (57 g) unsalted butter, melted
- 3/8 cup (75 g) brown sugar
- 1 large eggs
- 1 1/2 very ripe bananas, mashed
- Pan size: for half a recipe, use a pan about half the area (an 8-inch square instead of a 9×13); for double, use two pans rather than one deeper pan.
- Times: smaller or shallower batches cook faster, so start checking early. Cook to temperature, not the clock.
- Seasoning: scale salt and spices, then taste. Very large batches often need a little less than the full multiple.
How to use it
Three steps.
- 1Paste the ingredients, one per line. Amounts like 1 1/2, ¾ and 250 g all work.
- 2Choose a multiple, or enter how many the recipe serves and how many you need.
- 3Check the notes on eggs, pans and timing, then cook.
Questions
Good to know
How do I halve a recipe with 3 eggs?
Beat the eggs together and use half by weight or volume. One large egg is about 50 grams or 3 tablespoons, so half of 3 eggs is about 75 grams, or 4 1/2 tablespoons.
Do I double the cooking time when I double a recipe?
No. Cooking time depends on the depth of the food, not the amount. Use two pans of the original size and the time stays about the same; one deeper pan takes longer, so cook to temperature.
Should I double the salt and spices?
Scale them, then taste before adding the last of it. In very large batches many cooks use a little less than the full multiple.