Recipe Scaler
Paste ingredients, change servings, get quantities rescaled with real fractions.
About this tool
Paste the ingredients one per line with the quantity first, set what the recipe serves and how many you're feeding, copy the scaled list. Units and names are untouched; fractions come out as fractions.
What scales linearly and what doesn't
Flour, sugar, liquids, vegetables and meat scale exactly — twice the people, twice the amount — and that is what the tool does, parsing 1 ½, 3/4 and 0.75 alike and rounding results to the nearest kitchen fraction. The exceptions are the reason recipe books warn about doubling: salt, chilli, strong spices and garlic tend to go a little further than linear (scale at about 1.5× for a doubled batch and taste); baking powder and yeast likewise; eggs come in integers, so 4.5 eggs means a judgement call; and time doesn't scale at all — a doubled casserole in the same oven may need 20% longer, a doubled sheet of cookies needs a second tray, not a longer bake. The tool tells you when the factor is big enough for this to matter. Runs on your device. The cooking converter turns cups into grams, the unit price calculator helps with the shopping, and the egg timer with the boiling.
Frequently asked questions
Does it understand ½ and 1/2?
Yes — Unicode fractions, slashed fractions, mixed numbers like 1 ½ and decimals all parse, and results are written back as kitchen fractions (¼, ⅓, ½, ⅔, ¾) where they fit.
Why is the scaled amount of salt the same as everything else?
Because the tool scales arithmetically. Seasoning, leavening and chilli should be scaled a little less than the rest of a big batch — a note appears when the factor is large.
Can I halve a recipe?
Yes — set ‘cooking for’ lower than ‘serves’. Quantities like 1 egg halved become ½, which is a cue to use a small egg or beat one and use half.
Is anything uploaded?
No — the rescaling happens in your browser as you type.