Recipe scaling
Change the serving count and keep the original ingredient amounts beside the scaled values. This sample starts with four servings and scales to seven.
Sample result: For 7 servings, the sample uses 875 g of flour and 5.25 eggs. Beat the eggs before measuring a partial egg, or round and adjust the recipe.
Click any calculation line below to edit it. Results update beside each expression.
| @1 | originalServings = 4 | |
| @2 | targetServings = 7 | |
| @3 | flourGrams = 500 | |
| @4 | scaledFlourGrams = flourGrams * targetServings / originalServings | |
| @5 | eggs = 3 | |
| @6 | scaledEggs = eggs * targetServings / originalServings |
How it works
- Set
targetServingsto the number of people you need to feed. - Enter each original ingredient amount as its own named line.
- Reuse the same scaling ratio for every adjusted ingredient.
Some ingredients do not scale perfectly, so treat the result as a starting point and round to practical kitchen measures.