A recipe converter multiplies each ingredient by new servings divided by original servings, then changes the unit. For example, 2 cups written for 4 people becomes 3 cups for 6 people (factor 1.5), which is 48 US tablespoons. Volume units convert to volume and weight units to weight.
Home cooks feeding a bigger table, bakers halving a batch, and anyone working from an American recipe with a metric kitchen all face the same two jobs: change the quantity and change the unit. Enter how many servings the recipe makes, how many you need, one ingredient amount and its unit, then pick the unit you measure in. The result shows the amount to use, the same amount in the recipe's own unit, and the scale factor, with the working laid out line by line. Factors come from NIST: a US cup is 236.59 mL and an ounce is 28.35 g. One limit: it cannot turn cups of flour into grams, because that depends on the ingredient's density, so cross-dimension conversions are refused.
Use the − and + buttons to set what the recipe makes and how many servings you want.
Type the amount as written in the recipe and choose its unit.
Choose a volume unit for liquids and cup measures, or a weight unit for anything you weigh.
The amount to use updates as you type; repeat for each ingredient with the same servings.
Result Amount to use: 236.59
Converted amount: 236.59 mL
Scaled, in the recipe unit: 1 cup
Scale factor: 1
Same servings, so only the unit changes: a US cup is 236.59 mL, which matters when a metric jug replaces the cup measure.
Result Amount to use: 48
Converted amount: 48 tbsp
Scaled, in the recipe unit: 3 cup
Scale factor: 1.5
The factor is 6 ÷ 4 = 1.5, giving 3 cups, which is 48 US tablespoons.
Result Amount to use: 113.4
Converted amount: 113.4 g
Scaled, in the recipe unit: 4 oz
Scale factor: 0.5
Halving gives 4 oz; at 28.3495 g per ounce that is 113.4 g on a kitchen scale.
amount = quantity × (new servings ÷ original servings) × (from-unit factor ÷ to-unit factor)
quantitynew servings ÷ original servingsunit factorThe ingredient is first multiplied by the scale factor in its original unit, then converted through the SI base unit: volume via cubic metres, weight via kilograms. US customary measures are used, so a cup is 8 US fluid ounces and a tablespoon is 3 teaspoons. Ounces here are avoirdupois weight ounces; liquid ounces are listed separately as fluid ounces.
Divide the servings you want by the servings the recipe makes. A recipe for 4 cooked for 10 has a factor of 2.5, so every ingredient is multiplied by 2.5 before any unit change.
A cup is a volume and a gram is a weight. A cup of flour weighs about 120 g while a cup of sugar weighs about 200 g, so the answer depends on the ingredient. The converter keeps volume with volume and weight with weight.
Sixteen. A US cup is 8 US fluid ounces, each fluid ounce is 2 tablespoons, and each tablespoon is 3 teaspoons, so a cup holds 48 teaspoons.
No. A UK fluid ounce is 28.41 mL against 29.57 mL in the US, and a UK pint is 20 fluid ounces rather than 16. The units here are US customary plus metric.
Rarely. Time depends on the depth and size of what is cooking, not the total amount. A doubled cake in a larger pan of the same depth bakes in a similar time; a deeper pan takes longer. Check doneness by temperature or texture.
Beat the egg and weigh or measure it; a large egg is roughly 50 g without the shell, so a third is about 17 g. Alternatively round to the nearest whole egg and adjust liquid slightly.