Scale a recipe up or down without doing fractions in your head.
Paste your ingredient list, tell us how many servings it makes and how many you need. The maths happens instantly — your kitchen judgement remains gloriously human.
Paste your ingredients
Start each ingredient with its quantity. Lines like “salt to taste” stay unchanged.
Your scaled recipe
2 5/8 cups flour 1 5/16 cup milk 3 1/2 eggs 1 3/4 tbsp butter 1 3/4 tsp salt Black pepper to taste
A few things worth knowing before you make the bigger batch.
- Seasoning, chilli and acid are safer added in stages. Scale most of it, then taste before adding the rest.
- Fractional egg? Beat the egg first, then use the fraction by weight or volume rather than trying to split yolk and white by eye.
- For baking, keep an eye on pan area and batter depth. Ingredient maths can scale perfectly while the bake still behaves differently.
- Cooking time does not scale with the multiplier. Use the original time as a first checkpoint, then cook to colour, texture or temperature.
The simple recipe scaling formula
Divide the servings you want by the servings the original recipe makes. That is your scaling factor. A recipe for 4 scaled to 10 portions has a factor of 2.5, so each ingredient quantity is multiplied by 2.5.
This tool understands common whole numbers, decimals, fractions like 3/4 and mixed amounts like 1 1/2. Ingredient lines without a leading quantity are deliberately left alone.
Savor scales saved recipes while you cook.
Save recipes from websites, screenshots, cookbooks and handwritten cards, then change the serving count whenever you need it.