PANTRISORARecipe quantity × new servings ÷ original servings. For a fractional egg, beat it first and measure the required portion. Taste and adjust salt in fully cooked dishes. Weigh baking ingredients when precision matters.
A US cup is 236.588 mL and a metric cup is 250 mL. A conversion between weight and volume requires an ingredient-specific density.
Adjust portions and compatible measurement units.
Select a recipe and target servings, or enter a quantity with compatible source and target units.
New amount = original amount × target servings ÷ original servings. Weight and volume cannot be converted without an ingredient-specific density.
Cooking for one from a two-person recipe is not difficult arithmetic, but repeated mental adjustments are easy to lose while measuring. Scaling the whole ingredient table gives you one set of amounts to work from. It also makes the grocery requirement easier to check before you start, especially when a larger meal uses the same stock as the rest of the week.
The calculation is original quantity multiplied by new servings, divided by original servings. A soup using 120 g of lentils for two people therefore needs 300 g for five. The original catalog recipe stays unchanged; the scaled version is a working view.
A larger quantity does not make every part of cooking proportional. Pan crowding, pot size, evaporation and the thickness of a portion can change the work. Do not multiply the cooking time by the serving factor or assume that the original minutes prove a larger batch is ready.
Weight conversions such as grams to ounces stay within weight; milliliters to liters stay within volume. The tool uses defined unit relationships. It does not turn flour grams into cups without a reliable density for that ingredient and the way it is measured.
The cup choice matters. A US cup is approximately 236.588 mL; the metric cup here is 250 mL. The teaspoon, tablespoon and fluid-ounce definitions used by this converter are US measures. They should not be silently applied to a recipe using a different regional definition.
A fractional egg is a measurement problem, not a request to cut a shell in half. Beat the egg, then measure the required fraction of the beaten mixture. Very small spice or salt quantities may be below the precision of your scale; keep track of what you actually add, and taste only when the food is safe to taste.
Baking formulas can be sensitive to small changes and equipment size. This kitchen catalog is not a tested substitute for a baking formula developed for a particular tin. Weighing ingredients and using an appropriate method is more useful than treating every rounded number as exact.
A custom recipe can store a title, its original serving count and ingredient rows from the shared catalog. It is an ingredient-scaling record, not an automatic recipe writer. Choose compatible units for each ingredient; unknown free-text foods are not silently matched. Saved custom quantities can feed the planner and shopping calculations while the original table stays available.
No. The converter scales ingredients. Follow doneness and safety checks, and allow for the cookware and amount you are actually cooking.
Not with a weight-to-volume conversion that lacks a suitable flour density. Use weight, or consult an appropriate ingredient-specific reference for the recipe you are following.