Recipe Rescaler
Scale a recipe from whatever you actually have. Not just "serves 4 → serves 6" — pick any ingredient, say how much of it you are using, and everything else follows. Switch the whole thing between metric and cups while you are there.
This changes the amounts, not the nutrition. For calories and the rest, analyse the recipe instead — or rescale here first and send the result across, which the button above the results does in one press.
Reads only the ingredient list, the title and the serving count, from the structured data the page already publishes for search engines. The method is not imported — follow the link back for that, and note that cooking times do not scale with the quantities.
Read it here instead
That site will not serve an automated request, and there is no honest way around that from here. But the page opens fine for you — so hand it over and it gets read in this tab, with nothing uploaded and no request made.
Save as Web page, complete or HTML only — either carries the recipe data. Only the ingredient list, title and serving count are read out of it.
Or paste the page source
Press Ctrl/⌘+U on the recipe page to view its source, select all, copy, and paste it below. Useful where saving a file is awkward.
Step 2 — what are you scaling to?
Measure in
Your recipe
Weights and volumes are converted per ingredient using USDA FoodData Central densities — a cup of flour is 125 g and a cup of sugar is 200 g, so there is no single conversion factor to apply. Anything the tool could not identify keeps the unit the recipe gave it.
Why scaling a recipe is not just multiplication
Pick the ingredient you are actually constrained by
Most scalers only ask how many servings you want, which assumes the serving count is what is fixed. Usually it is not. What is fixed is the three-quarters of a cup of sugar left in the bag, the four eggs in the door of the fridge, or the 400 g tin you have already opened. Scaling from that is the same arithmetic pointed the useful way round.
Eggs are the awkward one
Two thirds of a six-egg custard is four eggs, which is tidy. Half of a three-egg cake is not. Beat the odd egg and weigh out what you need — a large egg is about 50 g without its shell, roughly 17 g of yolk to 33 g of white. It matters in a custard and it does not in an egg wash.
Leaveners and time do not follow the factor
Baking powder and bicarbonate stop scaling linearly somewhere around double, because a bigger batch holds on to gas more efficiently; past that point use about three quarters of the calculated amount. Cooking time never scales at all — it follows the depth of the food and the surface area of the tin, not the total quantity.
Nutrition for a recipe
Per-serving calories, protein, fat, fibre and salt from USDA data.
Ingredient swaps that work
What each substitution does to the texture, not just the numbers.
Recipe Converter
Same amounts, the other system — when the quantities are already right.
Scan a nutrition label
Photograph a packet and read its panel straight in.
Common questions
How do I halve a recipe that uses an odd number of eggs?
Beat the whole egg and weigh out the fraction you need. A large egg is about 50 g out of its shell, roughly 17 g of yolk to 33 g of white. In a custard or cake half an egg is worth measuring; in an egg wash it is not. Rounding up gives a richer, wetter result and rounding down a drier one.
Do I scale baking powder the same as everything else?
Not past about double. A larger batch traps gas more efficiently, so the full multiple of baking powder or bicarbonate gives a coarse crumb, a domed collapse and, with bicarbonate, a soapy taste. Use around three quarters of the calculated amount above 2x and scale everything else normally.
Does cooking time scale with the recipe?
No. Time follows the depth and surface area of the food, not its total quantity. Half a batch spread to the same depth takes roughly the same time; the same batch in a smaller, deeper tin takes longer. Judge by colour and a skewer rather than by the clock.
How do I convert a recipe from cups to grams?
Volume to weight needs the density of the specific ingredient, because a cup of flour is 125 g and a cup of sugar is 200 g. This tool uses the per-cup weight of each matched ingredient from USDA FoodData Central, so the conversion is per-ingredient rather than one blanket factor.