Recipe Scaler

Paste the ingredient list into the scaler, enter the recipe's original servings (for example 8) and your target servings (4), and press Scale. Every quantity is multiplied by target ÷ original — in this case 0.5 — so 2 cups of flour becomes 1 cup and 3 eggs become 1½. Quantities are displayed as kitchen fractions wherever they land close to one.

Most ingredients do, but a few need a cook's judgement. Salt, spices, chilli heat and leavening usually need slightly less than a strict doubling, and cooking times do not double at all — a doubled casserole needs more time, but rarely twice as much. Scale the list here first, then season to taste and watch the oven rather than the clock.

The scaler shows fractional eggs as fractions, such as 1½ eggs, because that is often genuinely useful: beat a whole egg and use half of it by weight (a large egg is about 50 g without its shell, so half is roughly 25 g). For small fractions like ¼ egg, using a whole extra egg in a forgiving recipe, or beating one egg and adding a spoonful at a time, both work well in practice.

Yes. The scaler multiplies whatever quantity appears at the start of each line, regardless of the unit — cups, grams, ounces, spoons or counts all scale by the same factor. Lines without a leading quantity, such as "salt and pepper to taste", are carried across unchanged.