Paste an ingredient list (one ingredient per line), set the original and desired servings, and the scaler recalculates the amounts. Small quantities are converted to friendlier units where it helps.
Private: the scaler runs entirely in your browser. What you paste is never sent to us or saved.
Scale factor: ×0.33
Lines that don't start with a number (like "salt to taste") are kept as written. Always use your judgment — see the tips below.
Tips for scaling recipes down
- Pan size matters. Use a smaller pan so food stays at the right depth. A 9×13-inch dish for six usually becomes an 8×8-inch dish or loaf pan for two to three.
- Cooking times change. Smaller amounts usually cook faster. Start checking early and use a thermometer for meat and poultry.
- Eggs don't divide neatly. To use part of an egg, beat it and measure: one large egg is about 3 tablespoons. Use the rest in scrambled eggs.
- Spices and salt: scale them, then taste and adjust at the end.
- Baking is less forgiving. Leavening and liquid ratios matter. Scaling by half usually works; scaling by a third is harder. Weigh ingredients if you can.
- Liquids for braising: in a smaller pot you may need slightly more liquid than the math says, so the food stays partly covered.
Handy US conversions
| Amount | Equals |
|---|---|
| 1 tablespoon | 3 teaspoons |
| ¼ cup | 4 tablespoons |
| ⅓ cup | 5 tablespoons + 1 teaspoon |
| ½ cup | 8 tablespoons |
| 1 cup | 16 tablespoons (8 fluid ounces) |
| 1 pound | 16 ounces |
Rather skip the math? Browse our recipes written for two.