Sizu Riatto
Book 3 · Kitchen Math

Recipe Scaler

Enter what the recipe serves and what you need, then list the ingredients. Every amount comes back as a kitchen fraction — plus the reduced figure for salt, spices and leaveners, which do not scale straight.

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Enter both serving counts to see the scaling factor.

Ingredients

Amounts accept decimals or fractions — 1.5, 3/4 and 1 1/2 all work. Tick season for salt, spices and leaveners.

IngredientAmountUnitSeason?Scaled
Fill in at least one ingredient and press Scale recipe.
From the book — Chapter 3. The scaling factor is servings you need ÷ servings the recipe makes. Multiply every ingredient by it. But salt and spices do not taste twice as strong when doubled, so scale them to about 75% of the factor and taste; baking powder and soda go to about 85% in a large batch, or the rise outruns the structure. Cooking time barely changes at all — a fuller pot, not a longer simmer.

Scaled amounts are rounded to the nearest practical kitchen fraction (down to 1/16). Season and leavener figures are starting points — always taste. Everything stays in your browser.