How it works
Paste the original recipe's ingredient list, one per line, starting with the quantity (e.g. "2 cups flour", "1/2 teaspoon salt", "3 eggs") — the calculator identifies the number at the start of each line (accepts whole numbers, decimals, simple fractions like "1/2", and mixed fractions like "1 1/2") and multiplies it by the scaling factor (desired servings ÷ original servings), keeping the rest of each line's text unchanged.
Limitations to keep in mind
Scaling recipes linearly works well for most ingredients, but some don't scale perfectly proportionally: baking/cooking time doesn't double when you double the recipe (heat takes longer to penetrate a larger mass, but not twice as long), and strong seasonings (chili, spices, baking powder) often need fine-tuning by taste, not just math.
Always review the result with culinary common sense — round quantities to practical measures (e.g. 2.3 eggs isn't a real measurement) and adjust seasoning to taste.
Frequently asked questions
Does the calculator recognize fractions like "1/2" or "1 1/2"?
Yes — it accepts whole numbers, decimals, and simple or mixed fractions at the start of the line. If the format isn't recognized, the line is kept unchanged, so it's worth double-checking the result.
Why shouldn't 3 eggs become "4.5 eggs" when scaling the recipe by 1.5x?
The calculator shows the exact mathematical value (4.5), but in practice you need to round to a whole number of eggs — that's normal for scaled recipes and doesn't indicate a calculator error; use judgment to round "indivisible" ingredients like eggs, or consider beating one egg separately and using just a fraction of it for cases that need more precision.