Recipe Converter & Scaler
Use this recipe converter and scaler to easily resize a recipe to serve as many portions as needed, as well as to convert units from imperial to metric and vice versa. It can also convert tablespoons and teaspoons to grams, cups to grams, or grams to cups, tablespoons or teaspoons. Start by supplying the URL of the recipe. Alternatively, enter the recipe by hand or by pasting it: one ingredient per line.
How to use the recipe converter & scaler?
There are two main ways to use the tool: as a recipe resizer (multiplier or divider) and as a unit converter. Of course, you can also use both functionalities at the same time: scale a recipe to your required number of servings as well as convert the measurement units to imperial or metric, depending on your preferences. You can also convert quantities given in cups, tablespoons and teaspoons to millimeters or fluid ounces. Learn how to scale a recipe (e.g. double a recipe's serving size) and how to convert its measurement units in one go.
To begin, select how you would like to input the recipe ingredients. You can provide a URL from which our recipe converter will automatically extract the ingredients, as well as the name of the recipe and its yield, if available. After pasting the URL, just click anywhere outside the field to trigger the ingredients extractions process. If the extraction is successful, you will see the ingredients listed in the text field below. If not, you will need to resort to the other option: manually inputting the ingredients, one per line. Note that it is recommended that you enter them the following format: quantity, measurement unit, name of ingredient, e.g. "250 ml of fresh milk" or "1 cup of fresh milk".
You can then select whether to perform a unit conversion or just keep the units as they are originally provided, as well as select whether to convert measurements given in cups, tbsp or tsp to ml, fl oz or oz.
Finally, you can input the original size (yield) of the recipe (it may be automatically filled if extracting the ingredients from a URL), as well as the servings you need to prepare. If one of these two fields is empty, or if they contain the same value, no scaling will be made. If both are given, all recipe ingredients will be multiplied or divided accordingly.
Cooking ingredients conversion chart:
|Original||Imperial equivalent||Metric equivalent|
|1 cup||8 fl oz||250 ml or 225 g|
|1 tablespoon||0.5 fl oz||15 ml|
|1 teaspoon||0.165 fl oz||5 ml|
Although our tool works great with most common recipe formats, it has its limitations. For example, you should always begin the line with the quantity, if you want it to be converted or scaled. The recipe calculator will correctly process things like fractions, ranges, additional measurements given in brackets, and others. For example, these ingredients will be scaled and converted correctly:
- "1/2 ripe avocado"
- "½-1 Scotch bonnet chilli"
- "20 ml coconut oil"
- "2 ripe plum tomatoes (150g)" (both "2" and "150g" will be scaled and/or converted)
- "2 x 1 kg red snapper scaled, cleaned, gutted"
- "1 1/2 teaspoons dried basil leaves"
- "1 egg"
Our recipe calculator will attempt to apply the correct form of the word after a recipe scaling, e.g. for a doubling of the quantity "1 egg" will become "2 eggs", "1 pound" will become "2 pounds", "1 tablespoon" will become "2 tablespoons", but this process is not perfect so there can be things that don't convert as expected.
Copying and printing your custom recipe
Once you press "Convert & Scale Recipe" you will see the recipe reworked to your specifications. You can easily copy or print the whole recipe by using the corresponding button below the result from this online recipe scaler / recipe multiplier / recipe divider.
Careful when scaling some recipe ingredients
Some ingredients require a bit different scaling than most. For example, spicy ingredients should rarely be doubled if you are doubling a recipe: usually your best bet is to multiply by a factor of 1.25-1.5 for the custom recipe. This would apply to things like chiles, red pepper flakes, cayenne pepper, etc. Tasting and adding more heat, if required, is recommended. Once added in, you cannot take it out!
Another example are fats used for sautéing or searing. You need to use just enough oil, butter etc. to cover the pan’s surface, no more. If it is a regular ingredient mixed in with the rest, then the regular recipe scaling applies. Speaking of pans, you need to consider the pan size you would need for your scaled recipe. If you are doubling or multiplying in other ways, you may consider splitting the recipe between two or more pans. If you have a larger size pan that can fit all the ingredients, than it should be fine as well, but make sure it has the same depth as mentioned in the original recipe.
Other things to be careful with when cooking with a recipe scaled for fewer or less servings than original is temperature and cook time. Usuaully you would use the original cooking temperature called for in the recipe while cook time can either stay the same: if you split the cooking process in batches, or it may need to be adjusted up or down, but rarely with the same scaling factor.
Cite this calculator & page
If you'd like to cite this online calculator resource and information as provided on the page, you can use the following citation:
Georgiev G.Z., "Recipe Converter & Scaler", [online] Available at: https://www.gigacalculator.com/calculators/recipe-converter-scaler.php URL [Accessed Date: 18 Feb, 2019].