Resize a whole ingredient list while preserving uncertainty
- Paste ingredient lines or add them manually. Read the list and check quantities, units and ingredient references.
- Set original and target servings, select a cup standard and optionally choose an output unit.
- Calculate and compare every original and scaled line. Review warnings, then copy, print or export the recipe.
From four servings to six
1 1/2 cups becomes 2 1/4 cups, 2 eggs becomes 3 eggs, and a 2–3 range becomes 3–4 1/2. “Salt to taste” stays unchanged.
Cooking time and temperature do not scale with portions. Volume-to-mass conversions need an ingredient reference and remain approximate; unknown foods are not assigned a guessed density.