Recipe Scaling Sheet
Write the recipe out once at the new size, then cook from this instead of doing arithmetic with your hands covered in flour.
BFCBrilliance · bfcbrilliance.com/tools/recipe-scaler
The recipe
- Dish
- Source
- Original servings
- New servings
- MULTIPLIER
- Pan used
- Oven temp
- Actual time taken
Every ingredient, rewritten
| Ingredient | Original | x Multiplier | New amount | Measurable as |
|---|---|---|---|---|
The conversions
- Multiplier
- servings you want / servings it makes
- 1 cup
- 16 tablespoons = 48 teaspoons = 8 fl oz
- 1 tablespoon
- 3 teaspoons
- 1/2 cup
- 8 tablespoons
- 1/3 cup
- 5 tablespoons + 1 teaspoon
- 1/4 cup
- 4 tablespoons
- 1 large egg
- about 3 tablespoons, beaten
- Units
- US customary - a UK or metric cup differs
Before you start cooking
- Every ingredient rewritten at the new amount - do not scale as you go
- Raising agents held back to about 3/4 of the multiplier if scaling past double
- Salt and strong spices added at 3/4, adjusted at the end
- Pan chosen by AREA, not by dimensions
- Eggs worked out - beat one and measure if you need a fraction
- Oven temperature lowered if the dish is now deeper
- Time treated as unknown - judge by the food, not the clock
- Mixing bowl actually big enough for the new quantity
Time does not scale
This is the one that catches everyone. Cooking time depends on how DEEP the food is, not how much of it there is. The same batter split between two tins takes about the original time; all of it in one tin takes much longer and wants a cooler oven. Scale the ingredients on paper and judge the time by the food in front of you.
Write the actual time down
The blank for the time it really took is the most valuable line on this sheet. The second time you cook this at this size, it stops being an experiment.