Scale recipe ingredients and nutrition by serving multiplier. Adjust portions up or down while keeping the per-serving proportions intact.
This worksheet scales recipe totals and keeps the same per-serving proportional balance as you move from one batch size to another. It is useful for resizing a recipe, planning groceries, or checking how many servings a batch will cover.
The main output is simple: how the batch totals change, what each serving still contains, and where cooking-loss assumptions may affect the numbers if you are planning around cooked yield.
Scaling a recipe is straightforward in theory but tedious once calories, macros, and yield all matter. This page handles the arithmetic so you can focus on the recipe and portion plan.
Scale Factor = Desired Servings ÷ Original Servings Scaled Total = Original Total × Scale Factor Per Serving = Scaled Total ÷ Desired Servings Cooking Loss Adjustment: Cooked Weight = Raw Weight × (1 – Loss%) Nutrition per gram (cooked) = Nutrition per gram (raw) ÷ (1 – Loss%)
Result: 6,000 kcal total → 600 kcal/serving (50g P, 60g C, 15g F)
Scale factor: 10 ÷ 4 = 2.5×. Total calories: 2,400 × 2.5 = 6,000 kcal. Per serving: 6,000 ÷ 10 = 600 kcal. Protein: 200 × 2.5 ÷ 10 = 50g. Carbs: 240 × 2.5 ÷ 10 = 60g. Fat: 60 × 2.5 ÷ 10 = 15g. Each serving maintains the original macro ratios perfectly.
The scale factor is simply the ratio of desired servings to original servings. A recipe for 4 scaled to 6 has a scale factor of 1.5×. All ingredients and nutrition multiply by this factor. The beauty of proportional scaling is that ratios stay perfect — if the original recipe has 30% protein, the scaled version still has exactly 30% protein.
When food loses water during cooking, the nutrients become more concentrated per gram of cooked food. A 100g raw chicken breast with 31g protein becomes ~75g cooked with the same 31g protein — now 41g protein per 100g cooked. This is why it's important to know whether your recipe's nutrition data is based on raw or cooked weights, and to be consistent.
For food prep efficiency, pick recipes that scale well: stews, curries, casseroles, rice dishes, and roasted proteins all scale linearly with great results. Avoid scaling delicate preparations like soufflés, mousse, or tempura beyond 2×. When scaling down (e.g., halving), be precise with leavening and eggs — these are the ingredients that cause the most problems at reduced scales.
Last updated:
This worksheet applies straight proportional scaling to ingredient totals and per-serving nutrition. If a cooked-yield adjustment is enabled, it uses a simple loss-factor estimate for planning rather than a laboratory yield measurement.
No, per-serving nutrition stays mathematically identical when scaling. If the original recipe has 600 kcal per serving across 4 servings (2,400 total), scaling to 8 servings means 4,800 total kcal but still 600 kcal per serving. The nutrition per portion doesn't change — only the total batch size and grocery quantities change.
On average, meat loses 25% of its weight during cooking due to moisture and fat rendering. Lean meats like chicken breast lose ~25%, fatty meats like ground beef (80/20) can lose 30–35%, and fish loses ~15–20%. This means if you need 1 kg of cooked chicken, buy about 1.33 kg raw. The calories per gram increase proportionally as water leaves.
Simple scaling (2×, 0.5×) usually works for cookies, bars, and simple cakes. However, beyond 3×, baking chemistry can break down: leavening agents (baking powder/soda) don't scale linearly, oven heat distribution changes with larger pans, and mixing times need adjustment. For large-scale baking, it's better to make multiple standard batches.
Salt and strong spices should scale at about 75–80% for doubled recipes (you can always add more). Garlic scales at about 80–90%. Eggs don't divide easily — for half recipes, beat one egg and use half. Leavening agents scale at about 80–90% for doubled recipes. When in doubt, start conservative with seasonings and adjust after tasting.
Create a custom recipe in your tracking app with the TOTAL scaled ingredients and set the number of servings. This way, logging one serving automatically calculates the correct per-serving macros. If you only have per-serving data, you can log the original recipe's per-serving values since they don't change with scaling.
Yes, liquid ingredients scale proportionally just like solids. However, evaporation during cooking doesn't scale linearly — a doubled recipe in a wider pot may evaporate more liquid. For soups, stews, and sauces, you may need to add slightly more liquid (10–15% extra) for larger batches and reduce to desired consistency.