Scaling a recipe sounds like simple multiplication until you try it: 2/3 cup doubled, 1 tablespoon halved, 8 servings to 5. Eyeballing works for soup; it ruins baking, where ratios are chemistry. A scaler does the exact arithmetic and keeps fractions readable instead of giving you “0.6667 cups”.
Paste the ingredient list as written — the scaler parses quantities, units, and ingredient names from each line, then multiplies everything by your serving ratio. Results come back with proper fractions (1/2, 1/4, 3/4), ready to cook from.
Scale a recipe in 3 steps
- Open the faymox Recipe Scaler.
- Enter the original servings and how many servings you need.
- Paste your ingredient list — every amount is scaled automatically, with clean fractions you can actually measure.
FAQ
Does it work for baking?
Yes — baking is where exact scaling matters most, since ratios of flour, fat, and leavening need to stay proportional.
How should I format the ingredient list?
One ingredient per line, as written in the recipe: “2 cups flour”, “1/2 tsp salt”. The parser handles quantities, units, and fractions.
Can it scale cooking time too?
No — cooking time does not scale linearly (a doubled cake does not take twice as long). The tool scales ingredients only, which is the part math gets right.