Recipe serving size calculator

Change the ingredient quantities for a savory dinner, then check the pan and cooking plan separately. Start with the worked example or enter your own list.

Divide the servings you want by the servings the original recipe makes. Four servings to six gives a multiplier of 1.5. The numbers below are an illustration, not a complete recipe.

Ingredient	Original amount	For 6 servings
cooked white beans	1 1/2 cups	2.25 cups
peeled potatoes	900 g	1350 g
olive oil	2 tablespoons	3 tablespoons

How to use the serving calculator

Read the original recipe's yield. Enter its serving count and the count you want to make.
Copy each measured ingredient on its own line. Keep units and descriptions such as “drained” or “peeled.” Leave instructions such as “to taste” out of the numerical list.
Calculate, then compare the result with the original list. Quantities expressed as ranges or package sizes need your own interpretation before entry.
Check equipment, ingredient preparation and doneness before cooking. The table changes ingredient numbers, not the recipe's method.

The example begins with 1½ cups cooked white beans, 900 g peeled potatoes and 2 tablespoons olive oil for four servings. At two servings those become 0.75 cups, 450 g and 1 tablespoon. At six they become 2.25 cups, 1,350 g and 3 tablespoons. These are arithmetic examples, not a complete dinner recipe.

Common serving multipliers

Wanted servings divided by original servings
Original	Wanted	Multiply each amount by
4	2	0.5
4	6	1.5
4	8	2
6	4	⅔ (a repeating decimal)

A yield of “about 2–3 servings” does not provide one exact starting number. Decide the portion size you mean before calculating. The dinners for two collection separates recipes written for two from those with approximate yields.

Make three checks before cooking

Check the ingredient state. Cooked beans, dry beans and a can’s package weight are different quantities. Keep the original preparation and unit with each number.
Check the pan. More food may need two trays or batches. Keep the recipe’s space and food depth where required instead of crowding the original pan.
Check the finish. Cooking time does not multiply with portions. Use the original recipe’s temperature and doneness checks, then allow additional time if needed.

Need a different unit?

Use the cooking measurement converter for cups and spoons, grams and ounces, or oven temperatures. Scale in the original recipe’s units first, then convert a measured amount if needed. Cups and grams need an ingredient-specific weight.

Keep measured amounts and adjustments separate

The calculator multiplies every number you enter, including seasonings. It does not decide how much salt, chile or lemon you will prefer. Follow a recipe’s own tasting instructions, and never taste a mixture after raw egg or raw meat has been added.

For a shopping list, calculate each dinner separately before adding matching ingredients. Two recipes using different serving counts should not share one multiplier. Check cans, package sizes and usable remainders after doing the arithmetic.

Use a method written for sensitive formulas

Do not use this calculator to design a cure, fermentation, canning process, infant formula or other safety-critical mixture. For those, use a complete researched method with its exact measurements and conditions. Baking also needs a recipe and pan suited to the new yield; a numerical change alone cannot establish the right rise or texture.

Read the complete dinner-scaling guide, or use the free three-dinner starter and combined grocery checklist.