Paste your ingredient lines, pick a multiplier or the servings you want, and get every amount scaled in kitchen fractions with units, wording and instructions kept as they were.
Doubling a recipe is for the potluck, the party, or the freezer batch. This page opens with the multiplier set to 2, so you paste the ingredients and read the doubled list straight away: 1 1/2 cups becomes 3 cups, 3/4 tsp becomes 1 1/2 tsp, 1 egg becomes 2 eggs and 1 onion becomes 2 onions. A pack size is kept, so 2 x 400 g cans becomes 4 x 400 g cans. The ingredients are the easy part. The harder part is what the page cannot change: time, heat and pan size. Doubling the batter in the same pan makes it deeper, so it needs longer and often a lower oven temperature, while two pans of the original size on different racks usually keep the original time. Spices, salt, yeast and raising agents do not always need to be doubled in full, so start at about 1 1/2 times and taste before adding the rest.
To scale a recipe, divide the servings you want by the servings the recipe makes and multiply every ingredient amount by that number. A recipe for 4 that you need for 6 uses 6 ÷ 4 = 1.5, so 2 cups of flour become 3 cups and 1 1/2 tsp of baking powder become 2 1/4 tsp. Paste the ingredient lines, choose a quick multiplier (½, 2 or 3), type your own, or give the two serving counts, and the page rewrites each line. Units and wording stay as you wrote them, and plural words follow the amount, so 1 cup becomes 2 cups and 1 onion becomes 2 onions for common foods. Amounts are rounded to what a kitchen can measure: cups, spoons and counts to the nearest 1/8 (and thirds, since 1/3 and 2/3 cup measures exist), ounces to 1/4, pounds to 1/8, and grams to 0.5 below 10, 1 below 100 and 5 from 100.
It reads whole numbers, decimals with a point or a comma (1.5 or 1,5), fractions (1/2), mixed numbers (1 1/2 or 1-1/2), the Unicode fractions ½ ¼ ¾ ⅓ ⅔ ⅛, ranges (2-3 or 2 to 3) and words such as a, one, two or half. Only the amount at the start of a line is scaled, plus one equivalent measure in brackets after a measure, so 1 cup (120 g) flour becomes 2 cups (240 g) flour. A pack size is left alone: 2 x 400 g cans becomes 4 x 400 g cans, and 1 (14 oz) can becomes 2 cans (14 oz). Lines such as salt to taste, a pinch of salt, 2-inch piece ginger or Juice of 2 lemons are not guessed at: they are kept as typed and listed in the table with a reason, so you can change them yourself. Numbered steps, times and every temperature (180°C, 350 F, 90 C, gas mark) are never scaled, and a bracket with prose or a second ingredient, such as (plus 2 tbsp for topping), is flagged and left as typed.
Not every amount can be divided. Half of 3 eggs is 1 1/2 eggs, which no kitchen has. The page shows the result and a short way to get it, by weight: 1 1/2 eggs (beat 2 and use 3/4, about 75 g if large), because a large egg is about 50 g without the shell. A fraction of a can or pack gets a note to open a whole one and keep the rest. Scaling up has its own limits: spices, salt, yeast and baking powder do not always need to grow in step with the flour, so taste before you add all of a tripled amount. Cooking times and temperatures also do not scale in a straight line. A doubled batch in one pan is deeper and often needs longer or a lower heat; two pans at the same temperature usually need the same time. The page never changes them.
It does not convert units: cups stay cups and grams stay grams (see the cups to grams page for that). It does not change the words in your instructions, such as 'divide the dough into 8 balls', or a number in the middle of a line, such as 'cut into 8 wedges'. A second amount in a line, like '1 cup flour plus 2 tbsp for dusting', is flagged and left as typed. Amounts written with a thousands comma, such as 1,500 g, are read as one thousand five hundred and flagged. Everything is worked out in your browser. Nothing you paste is uploaded or saved.
1 1/2 cups. Doubling a fraction means doubling the top number: 3/4 × 2 = 6/4, which is 1 1/2.
Start with about 1 1/2 times the amount and taste, because strong flavours do not always grow in step with the rest. The page doubles every number as written, so reduce those lines by hand if you prefer.
No. Two pans the size of the original use the original time. One pan twice as deep needs noticeably longer and usually a lower temperature. The page never edits times or temperatures.
Multiply every amount by ½. 2 cups flour become 1 cup, 1 1/2 tsp becomes 3/4 tsp and 1 egg becomes 1/2 egg, which you get by beating 1 egg and using half of it. Choose the ½ button here.
Multiply by 6 ÷ 4 = 1.5. Choose Servings, enter 4 and 6, and every amount is multiplied by 1.5: 2 cups become 3 cups and 200 g becomes 300 g.
Only the count is scaled. Doubling gives 4 x 400 g cans, and 1.5 times gives 3 x 400 g cans. The 400 g stays, because it is the size of each can.
No. A time like 25 minutes or a temperature like 180°C is never changed, and numbered steps are left as written. A bigger batch in the same pan often needs longer, so check it by eye.
To 2/3 cup. Cups, spoons and counts are rounded to the nearest 1/8, but 1/3 and 2/3 are also allowed because those cup measures exist. 1/3 cup times 0.5 is 1/6, which rounds to 1/8 cup.
No. The text is worked out in your browser, not uploaded and not stored on your device. Reloading puts the example back. The page only counts that a result was shown, without your text.