Recipe Scaler
Scale: 1 ½×
IngredientOriginalScaled
3
1 ½
¾
Quick Facts
- •Scale = new servings ÷ original servings
- •1.5× a recipe for 4 serves 6
- •Baking times may not scale linearly
- •For eggs: 1 large egg ≈ 3 tbsp beaten
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Frequently Asked Questions
How does recipe scaling work?
All ingredient amounts are multiplied by (new servings ÷ original servings). If a recipe serves 4 and you need 6, multiply by 1.5.
Can I halve a recipe?
Yes. Set original servings to the recipe amount and new servings to half. The scaler handles fractions.
Do cooking times change when scaling?
Not proportionally. Larger batches may need slightly longer cooking times, but it's not a direct multiplier.
What about eggs when scaling?
Eggs don't scale perfectly. For odd amounts, beat the egg and measure by volume (1 large egg ≈ 3 tbsp).
Does scaling affect baking results?
Baking is more sensitive to scaling than cooking. For large changes (3x+), it's better to make multiple batches.