Recipe scaler

Paste the ingredient list, choose how to scale it, and copy the result. Works with fractions (½, 1 1/2, ¾) and with grams.

Ingredients, one per line

Scale by

Original servings

New servings

Scaled recipe

Eggs: round to the nearest whole egg, or beat the eggs and weigh them (a large egg is about 50 g without the shell).
Leavening and salt scale linearly for small changes; for doubling or more, many bakers use slightly less than the full amount.
Baking time doesn’t scale with the recipe. A bigger pan with the same depth bakes in about the same time; a deeper pan takes longer at a slightly lower temperature.
When a recipe gives grams, scaling is exact — another reason to bake by weight.