To double a recipe, multiply every ingredient amount by 2 and the servings by 2. A cookie recipe for 4 with 2 1/4 cups flour and 3/4 cup sugar becomes 4 1/2 cups flour and 1 1/2 cups sugar, serving 8. Paste your list and each line's amount is scaled and shown as a familiar fraction.
Home cooks feeding a bigger table, bakers filling a second tray and anyone cutting a family recipe down for two run into the same chore: multiplying a dozen awkward fractions without a slip. Paste the ingredient list, one item per line, choose half, one and a half, double or triple, and the table shows each original amount beside its scaled amount. Amounts are written in eighths, thirds and halves so they match ordinary measuring cups and spoons, and the new number of servings appears on top. Lines without a leading number, such as "salt to taste", are listed unchanged. One limit: the tool scales quantities only. It does not convert units, so 4 1/2 teaspoons stays teaspoons rather than becoming 1 1/2 tablespoons, and it cannot adjust pan size or baking time.
Choose Half, One and a half, Double or Triple.
Use the − and + buttons to enter how many people the recipe serves now.
One ingredient per line with the amount first, or open a .txt file from your computer.
Each row shows the original and the scaled amount; warnings flag fractional eggs and seasoning.
Result New servings: 8
Lines scaled: 4
Lines without an amount: 0
Every amount is multiplied by two, so 2 1/4 cups of flour becomes 4 1/2 cups and the batch serves 8.
Result New servings: 3
Lines scaled: 2
Lines without an amount: 1
Three eggs halve to 1 1/2, so the tool flags the egg line; the salt line has no amount and is left as written.
scaled amount = original amount × factor; new servings = original servings × factor
original amountfactorEach line's leading quantity is parsed, multiplied by the factor and then rounded to the nearest eighth, third or two-thirds so it can be measured with standard cups and spoons. Amounts below 1/16 that round to zero are shown as decimals instead. Words after the number, including the unit, are kept exactly as typed.
Usually a little. Two pans of the original size bake in about the same time; one deeper pan needs longer and sometimes a lower temperature so the centre sets before the edges dry out. Check doneness by test rather than by the clock.
Beat one egg and use half of it by weight. A large egg without its shell weighs roughly 50 g, so half an egg is about 25 g of beaten egg.
Many cooks start at about 1.5 times the original seasoning when doubling, then taste and add more. Strong flavours do not always need a straight multiple, while sugar and flour normally do.
Whole numbers (2), decimals (1.5), simple fractions (3/4), mixed numbers (1 1/2) and single-character fractions such as ½ or ⅓, either alone or after a whole number like 1⅓.
That line did not begin with a number, so there was nothing to multiply. Put the amount first, such as "1 tsp salt" instead of "salt, 1 tsp", to have it scaled.
For doubling, a straight multiple usually works. For tripling or larger batches, some bakers reduce leavening slightly because big batches can over-rise and collapse; a test batch settles it.
Using this tool in an assignment, article or report? Copy a citation, or a link for your website.
Tools Directory Editorial Team. (2026, October 7). Recipe Doubler. Tools Directory. Retrieved October 27, 2026, from https://tools.milunir.com/cooking/meal-planning-and-food-costs/recipe-doubler/
Tools Directory Editorial Team. “Recipe Doubler.” Tools Directory, 7 Oct. 2026, https://tools.milunir.com/cooking/meal-planning-and-food-costs/recipe-doubler/. Accessed 27 Oct. 2026.
Tools Directory Editorial Team. “Recipe Doubler.” Tools Directory. Last modified October 7, 2026. Accessed October 27, 2026. https://tools.milunir.com/cooking/meal-planning-and-food-costs/recipe-doubler/.
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