Recipe scaler
Paste the ingredients, say how many the recipe serves and how many you're feeding, and get every amount resized — in fractions and spoons you can actually measure.
Paste the ingredient list to scale it ×1½ — one ingredient per line.
Scale it, shop it, cook it
MiseMate scales any recipe to the servings you need — fractions and unit conversions handled — then adds the ingredients to a grocery list grouped by aisle, and walks you through the cook step by step with built-in timers. Import a recipe from any URL to start.
Scaling recipes, answered
How do you scale a recipe up or down?
Divide the servings you want by the servings the recipe makes to get a scaling factor, then multiply every ingredient by it. Going from 4 servings to 6 is a factor of 1.5, so 2 cups of flour becomes 3 cups and ½ teaspoon of salt becomes ¾. This tool does that for every line at once and rounds to measurements you can actually spoon out.
How many teaspoons are in a tablespoon, and tablespoons in a cup?
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup (so 48 teaspoons in a cup, and 4 tablespoons in ¼ cup). With "Tidy units" on, the scaler converts as it goes — 4½ teaspoons becomes 1½ tablespoons, 8 tablespoons becomes ½ cup — so you are never measuring out 12 teaspoons of anything.
Can every recipe be scaled?
Ingredient amounts scale cleanly; cooking does not always follow. A doubled cake needs a bigger pan or two pans, not twice the oven time; yeast, salt and strong spices are often better scaled a little under; and eggs round to whole numbers (beat one and use half if you need ½ an egg). Stews, sauces, dressings and doughs scale best.
Which amounts does it change?
Only the amount at the start of each line — "2 1/4 cups flour", "½ tsp salt", "200 g chocolate", "2-3 cloves garlic". Numbers later in a line, like an oven temperature or a pan size, are left alone, and lines with no amount ("salt to taste") are kept as they are.