Recipe Scaler

Scaling a recipe means multiplying every ingredient by the same scale factor: Scale factor = servings you need ÷ original servings. Going from 4 to 6 servings gives a factor of 1.5, so 2 eggs become 3 and ½ cup of butter becomes ¾ cup. Results are shown as kitchen fractions (¼, ⅓, ½, ¾) where that's easier to measure. What doesn't scale in a straight line: • Eggs: round to whole eggs, or beat one egg and use part of it. • Spices, salt and strong flavors: add a little less than the scaled amount and season to taste. • Baking time and temperature: keep the temperature; a bigger or deeper pan needs longer, a smaller one less. Check early. • Pan size: to double the servings, double the pan's base area, not its depth. • Yeast and baking soda: for big batches, staying slightly under the factor usually works better. To switch between cups, spoons and grams after scaling, use the kitchen converter.