What this tool does
The scaler reads each line of your ingredient list, finds the number, multiplies it by the right factor, and then re-formats the line. For most ingredients, the factor is just the linear scale (target servings ÷ original servings). For ingredients that don't scale linearly, it uses a smaller factor and adds a note.
Linear ingredients: meat, vegetables, beans, broth, milk, cream, oil, butter, pasta, rice. These multiply straight.
Sub-linear ingredients (uses 70% of the linear factor): salt, garlic, ginger, chili, fresh chili, dried chili, red pepper flakes, cayenne, oregano, thyme, rosemary, sage, marjoram, bay leaf, lemon, lime, vinegar, mustard powder, baking powder, baking soda. These get a smaller bump and are flagged so you can adjust at the end.
This is the same logic from the scaling guide, applied automatically.
Tips
- This is a math helper, not a chef. Always taste at the end and add more salt, acid, or chili in small amounts if you need them.
- For doubling baked goods (cakes, breads, cookies), this tool will get you in the ballpark, but baking is sensitive enough that you should look up the specific recipe rather than trust a generic scaler.
- Eggs in baking don't halve cleanly. The tool will tell you "1.5 eggs" — in practice, beat 2 eggs and use half by volume, or use 1 large egg + 1 yolk.
- Your last entry is saved to your own browser. It's not sent anywhere.