Rezeptmengen anpassen

Scale a recipe to any number of servings: each ingredient is multiplied by new ÷ original servings, with cups and spoons shown as kitchen fractions.

Aktualisiert 28. September 2026Geprüfte Beispiele: 5

Scale factor

Maximale Nachkommastellen: 4; Zum nächsten Wert, bei Gleichstand von null weg

Scaled recipe: 3 cups flour; 2 1/4 tsp salt; 1 1/8 cup sugar; 3 eggs; 1/2 cup milk; 375 g butter
Lines scaled: 6
Lines kept as written: 0

Every amount is multiplied by 1.5 to go from 4 to 6 servings; 6 of 6 lines had an amount to scale.

Servings

Scaled ingredients Zeilen: 6

Ingredient	Original	Scaled	Exakt
cups flour	2	3	3
tsp salt	1 1/2	2 1/4	2.25
cup sugar	3/4	1 1/8	1.125
eggs	2	3	3
cup milk	1/3	1/2	0.5
g butter	250	375	375

So wird gerechnet S

Scale factor
$\frac{6}{4} = 1.5$
Scale each amount (first line: cups flour)
$\text{2} \times 1.5 = 3$
Shown as 3.
How amounts are shown
Cups, spoons and counts are rounded to the nearest kitchen fraction (eighths, quarters, thirds, halves); ≈ marks a rounded value. Grams, kilograms, millilitres and litres are shown as decimals to 2 places.

Über Rezeptmengen anpassen

Every amount is multiplied by the scale factor: the servings you need divided by the servings the recipe makes. Cup, spoon and count amounts are rounded to the nearest measure a kitchen set holds (eighths, quarters, thirds and halves) and marked ≈ when rounded. Grams, kilograms, millilitres and litres stay as decimals.

The default recipe goes from 4 to 6 servings, a factor of 1.5, so 3/4 cup of sugar becomes 1 1/8 cups and 250 g of butter becomes 375 g. The Institute of Child Nutrition teaches the same two steps for school kitchens: 35 servings from a 25-serving recipe is a factor of 1.4, which turns 3 cups of tomatoes into 4.2 cups, rounded to 4 1/4.

Lines without a number, such as "salt to taste", are kept as written. Baking time, pan size and seasoning do not scale in proportion, so check them separately.

Durchgerechnete Beispiele

Default recipe from 4 to 6 servings

Ingredients, one per line: 2 cups flour 1 1/2 tsp salt 3/4 cup sugar 2 eggs 1/3 cup milk 250 g butter
Recipe makes (servings): 4
Servings you need: 6

Scale factor: 1.5
Scaled recipe: 3 cups flour; 2 1/4 tsp salt; 1 1/8 cup sugar; 3 eggs; 1/2 cup milk; 375 g butter

Prüfquelle: Python fractions: 2×3/2 = 3, 3/2×3/2 = 9/4, 3/4×3/2 = 9/8, 1/3×3/2 = 1/2, 250×3/2 = 375

Halving

Ingredients, one per line: 1 cup sugar 2 tbsp butter 1 egg
Recipe makes (servings): 4
Servings you need: 2

Scale factor: 0.5
Scaled recipe: 1/2 cup sugar; 1 tbsp butter; 1/2 egg

Prüfquelle: Python fractions: each amount × 1/2

Unscaled line, unicode fraction, range and an approximate fraction

Ingredients, one per line: Salt to taste 1½ cups oats 2-3 cloves garlic 1 cup milk
Recipe makes (servings): 6
Servings you need: 5

Scaled recipe: Salt to taste; 1 1/4 cups oats; 1 2/3–2 1/2 cloves garlic; ≈ 7/8 cup milk
Lines kept as written: 1
Lines scaled: 3

Prüfquelle: Python fractions: 3/2×5/6 = 5/4; 2×5/6 = 5/3, 3×5/6 = 5/2; 5/6 = 0.833 is nearest 7/8 among eighths and thirds

25 to 35 servings (ICN worked example)

Ingredients, one per line: 3 cups tomatoes
Recipe makes (servings): 25
Servings you need: 35

Scale factor: 1.4
Scaled recipe: ≈ 4 1/4 cups tomatoes

Prüfquelle: Institute of Child Nutrition, Adjusting Standardized Recipes: 35 ÷ 25 = 1.4; 3 cups × 1.4 = 4.2 cups, rounded to 4 ¼ cups

Fragen

How do you scale a recipe up or down?

Divide the servings you need by the servings the recipe makes, then multiply every ingredient by that factor. Going from 4 to 6 servings is a factor of 1.5, so 2 cups of flour becomes 3 cups; going from 4 to 2 is 0.5. The Institute of Child Nutrition advises converting mixed amounts such as 1 lb 8 oz to one unit (1.5 lb) before multiplying.

What is half of 1/3 cup or 3/4 cup?

Half of 1/3 cup is 1/6 cup: 2 tablespoons plus 2 teaspoons, because a US cup holds 16 tablespoons and a tablespoon holds 3 teaspoons. Half of 3/4 cup is 3/8 cup, or 6 tablespoons. When no standard measure matches, the calculator shows the nearest eighth or third with ≈ and gives the exact decimal in the table.

Does baking time change when you double a recipe?

Often, because baking time depends on the depth of the batter more than on its amount. Doubled batter in the same pan is twice as deep and needs longer; spread over a pan with twice the area, it keeps its depth and bakes in close to the original time. Keep the oven temperature the same and test for doneness early.

Is a cup the same size in every country?

No. A US customary cup is 8 US fluid ounces, 236.6 mL, while the metric cup used in Australia and New Zealand is 250 mL, about 6% larger. Scaling works the same in both systems because every amount is multiplied by the same factor. NIST advises weighing ingredients on a kitchen scale for accuracy rather than measuring by volume.

Wie genau arbeitet „Rezeptmengen anpassen“?

Die Genauigkeit hängt von Ihren Eingaben und den Annahmen der Methode ab. Die Dezimalrechnung nutzt 50 signifikante Stellen, doch Schätzungen, numerische Verfahren und Quelldaten können ungenauer sein. Die angezeigte Rundung beseitigt diese Grenzen nicht. Anhand unabhängiger Quellen geprüfte Rechenbeispiele: 5. Beispielsweise wird „Default recipe from 4 to 6 servings“ anhand von Python fractions: 2×3/2 = 3, 3/2×3/2 = 9/4, 3/4×3/2 = 9/8, 1/3×3/2 = 1/2, 250×3/2 = 375 geprüft.

Woher stammt die Methode?

Institute of Child Nutrition — Adjusting standardized recipes (factor = new yield ÷ old yield); NIST Metric Kitchen — Culinary measurement tips.

Über diesen Rechner

\text{new} = \text{old} \times \frac{\text{servings needed}}{\text{servings made}}

Quellen

Anhand von Quellen geprüft

Dieser Rechner enthält 5 Rechenbeispiele mit Ergebnissen aus unabhängigen Quellen. Sie laufen in der Testsuite und können auch hier ausgeführt werden.