---
title: "Recipe Scaler: Resize & Convert Ingredients | MealWhim"
description: "Paste an ingredient list to double, halve or resize it by servings. Amounts round to kitchen-friendly fractions, with optional metric or US conversion."
url: https://mealwhim.me/recipe-scaler/
---

Recipe scaler

# Make the recipe fit the table

Paste the ingredient list, say how many you're feeding, and get tidy amounts back: halves and thirds of a cup, sensible grams, and a note on anything it couldn't read.

## How it reads your list

Each line is read from the start: an amount, then a unit if there is one, then the food. It understands whole numbers, decimals (1.5 or 1,5), fractions (1/2, 1 1/2, 1-1/2 and ½ ¼ ⅓ ⅔ ¾ ⅛), ranges (2-3, 2 to 3), words such as *a*, *half* and *a dozen*, and units from teaspoons and cups to grams, ounces, fluid ounces, sticks of butter, cloves, tins and pinches. Tin sizes like *1 (14 oz) can* or *2 x 400g tins* stay the same size; only the number of tins changes.

Amounts are rounded the way cooks measure: eighths and thirds for cups and spoons, with 6 teaspoons becoming 2 tablespoons and ⅜ cup becoming 6 tablespoons, and grams and millilitres to the nearest 5 once they pass 50. When you convert, spoons stay spoons, cups become millilitres and ounces become grams. If a line already gives both, like *1 cup (120 g) flour*, the recipe's own figure is used. A cup of flour converts to a volume, not a weight; for grams, use the [cups to grams converter](https://mealwhim.me/cups-to-grams/).

Anything it can't read with confidence, such as *1 cup plus 2 tbsp* or a temperature, is highlighted and left exactly as you wrote it.

## Questions

**Should I scale baking times and pan sizes too?**

Not by the same factor. A doubled cake needs a bigger tin or two tins, and the baking time changes with the depth of the batter, so check it early and often. Spices and salt are best scaled a little under and adjusted to taste.

**What about half an egg?**

The scaler shows halves honestly. Beat the egg, then use about half of it by weight or volume, or round to the nearest whole egg if the recipe is forgiving.

**Are UK and US measures the same?**

Teaspoons and tablespoons are close enough for cooking. Pints are not: a US pint is 473 ml and a UK pint 568 ml, so choose which one your recipe means before converting.