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Everyday Planning Calculators

Recipe Scaling Calculator — Fractions, Servings & Ingredient List

Scale a pasted ingredient list from original to target servings, parse common decimals, fractions, mixed numbers and Unicode fractions, and return practical scaled quantities without pretending cooking time scales linearly.

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Calculated result

×2.5 recipe scale

4 of 4 lines had a recognized leading quantity

Original yield: 4 → target yield: 10

Scaled ingredient list

Original amountScaled amountIngredient
25cups flour
1 1/23 3/4cups milk
37 1/2eggs
1/21 1/4tsp salt
Show the working
  1. 1. Scale factor = 10 ÷ 4 = 2.5.
  2. 2. Multiply each recognized leading quantity by 2.5.
  3. 3. Display values near common eighth fractions as practical kitchen fractions; retain other values as decimals.

Ingredient quantities scale arithmetically. Cooking time, temperature, pan geometry, seasoning, leavening and food-safety guidance do not necessarily scale by the same factor.

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The calculation, without hidden assumptions

The arithmetic in recipe scaling is one ratio, but the annoying part is applying it to every ingredient while preserving readable kitchen quantities. Paste one ingredient per line with the amount first, choose the old and new yield, and this calculator rescales recognized decimals, simple fractions, mixed numbers and common Unicode fractions. Lines without a recognized leading quantity stay visible instead of being silently dropped.

How to use this calculator

1

Enter the servings or batch yield of the original recipe and your target yield.

2

Paste one ingredient per line, beginning measurable lines with an amount such as 2, 0.75, 3/4, 1 1/2 or ½.

3

Review the scaled table and separately adjust pan size, technique, cooking time or food-safety steps where the recipe requires it.

Where people use it

  • Halving a family recipe
  • Scaling a restaurant prep batch
  • Converting a recipe written for four servings to a different head count

Example: four servings to ten

The scale factor is 10 ÷ 4 = 2.5. A line starting with “1 1/2 cups flour” becomes 3.75 cups, displayed as 3 3/4 cups; the ingredient wording after the amount is preserved.

What the result does not assume

  • Cooking time, oven temperature, pan depth, seasoning, leavening behavior and food-safety requirements do not necessarily scale in direct proportion to ingredient quantities.
  • Unit conversion is intentionally separate because converting volume to weight can require ingredient-specific density.

Frequently asked questions

Can I paste fractions such as 1 1/2 or ¾?+

Yes. The parser recognizes common decimals, simple fractions, mixed numbers and common Unicode fraction symbols when they appear at the start of a line.

Will the calculator change cups to grams?+

No. Scaling and unit conversion are separate jobs; mass-volume conversion may depend on the ingredient.

Should I multiply cooking time by the same factor?+

Usually not. Cooking time and pan behavior depend on geometry, equipment and the food itself, so review the recipe method separately.

Semantic next steps

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