Recipe
converter
Recipe feeds 4, table seats 10. Get the scaling factor and convert your ingredient amounts in one pass, plus the honest notes on what refuses to scale linearly.
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The multiplier does the work
Scaling is one division: needed servings ÷ recipe servings. Feed 10 from a recipe for 4 and every ingredient gets multiplied by 2.5, the amounts panel above applies it to your numbers directly.
What doesn't scale linearly
Ingredients scale; physics doesn't. Seasoning and spice: scale to ~75% first and adjust by taste, salt and heat intensify in bulk. Leavening (yeast, baking powder): large batches often need slightly less than linear. Cook times: a doubled roast doesn't take double time, temperature and thickness rule; use a thermometer. Pans: doubled batter in the same pan changes depth and bake time entirely, the pan conversion calculator is built for exactly that.
Halving recipes hits awkward fractions of eggs: whisk one and use half by weight (~25 g). For cups-to-grams translation along the way, the converter is one door over.
Recipe scaler FAQ
Divide the servings you need by what the recipe makes, then multiply every ingredient by that factor. 4 to 10 servings is a factor of 2.5.
Cautiously, no, salt, chili and strong spices read more intense in big batches. Scale them to about 75% of linear, taste, then adjust upward.
Not linearly. Time follows thickness and temperature, not mass, a doubled casserole in a bigger pan at the same depth cooks similarly; the same pan filled deeper takes notably longer. A thermometer beats arithmetic.
Whisk it and use half by weight, a large egg is roughly 50 g without shell, so half is ~25 g (about 1.5 tablespoons).