Enter the recipe’s original serving count, the number you want to make, and the original ingredients. Each row needs a name, a numeric quantity, and a unit. Add or remove rows for your recipe, then copy the result as a shopping or preparation list.
Scale the quantities by the serving ratio
The multiplier is:
Multiply every entered ingredient quantity by that same factor. For a recipe serving 4 people that you want to make for 6, the factor is 6 ÷ 4 = 1.5.
| Ingredient | Original quantity | Quantity for 6 servings |
|---|---|---|
| Flour | 200 g | 300 g |
| Water | 120 mL | 180 mL |
| Eggs | 2 each | 3 each |
These ingredients illustrate the arithmetic; they are not a complete tested recipe. The tool preserves the unit text in each row. Grams stay grams, cups stay cups, and a count stays a count. It does not convert a volume measure into an ingredient weight or establish which cup definition your recipe uses.
Fractional ingredients and practical adjustments
Scaling the same example from 4 servings to 1 uses a factor of 0.25. Two eggs become 0.5 each. The calculator leaves that fraction visible rather than silently rounding it to one egg. Decide how to measure or adjust a fractional ingredient using your recipe and cooking practice.
Linear scaling preserves the entered ingredient ratios. It does not establish that a much larger or smaller batch will cook identically. Pan dimensions, mixing, evaporation, equipment capacity, seasoning preferences, and the original recipe’s actual yield can affect the result. Cooking times and temperatures are not multiplied by the factor, and this tool does not supply food-safety guidance.
Keep original and target servings positive. A zero ingredient quantity is allowed and remains zero; negative or missing quantities, unnamed rows, and blank units return no answer. You can enter up to 30 ingredients. Results show up to six decimal places, using scientific notation for tiny quantities that would otherwise round to zero. Calculations retain the unrounded values until display.
For flour-relative baking formulas, use the baker’s percentage calculator. For its fixed ingredient recipe, use the pancake recipe calculator. For ordering cake by guests, use the cake serving calculator.
Sources
- BIPM, The International System of Units, 9th edition, version 4.01 — supports quantity and unit notation. The serving-ratio multiplier is derived explicitly above from your entered counts; this source does not certify a recipe, cooking time, or food yield.