How scaling works
Only the number at the start of a line is changed. The scaler understands whole numbers, decimals (1.5), fractions (3/4), mixed numbers (1 1/2), fraction characters (½) and ranges (1–2 tbsp). Results are rounded to the nearest common measuring amount: ⅛, ¼, ⅓, ½, ⅔ or ¾. A very small amount is shown as "less than 1/16" rather than 0.
Worked example
| Original (serves 4) | Multiplier | Scaled (serves 6) |
|---|---|---|
| 2 cups flour | × 1.5 | 3 cups flour |
| 1 1/2 tsp baking powder | × 1.5 | 2 1/4 tsp baking powder |
| 1/2 tsp salt | × 1.5 | 3/4 tsp salt |
| 1-2 tbsp sugar | × 1.5 | 1 1/2–3 tbsp sugar |
| Pinch of nutmeg | — | left as written |
Things scaling does not change
- Cooking time and pan size. A doubled recipe often needs a larger pan or two batches, and a deeper dish takes longer to cook through. Check doneness rather than relying on the original time; for meat, poultry and eggs, use a thermometer.
- Eggs. Scaling can give amounts like 1½ eggs. Beat the eggs and measure by weight or volume (one large egg is about 50 g, or about 3¼ tablespoons beaten).
- Seasoning and leavening. Salt, spices and baking powder do not always need to scale exactly. When multiplying a recipe by more than 2, start with a little less and adjust to taste.
- Units. The scaler does not convert units, so 16 tbsp stays 16 tbsp rather than becoming 1 cup. Use the kitchen unit converter for that.
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