Begin with the amounts in the recipe you already have. Keep its ingredient names, preparation notes, and original serving count together. If it supplies weights, you can enter those weights directly without choosing a volume reference.
Choose the task
Use Ingredient converter for one amount, Recipe scaler for a list, Baker’s percentages for a flour-based formula, or Pan size converter for a geometric comparison. Each tool answers a different question; a serving ratio does not determine a cooking time.
For a first recipe, open Recipe scaler and enter a short title that you will recognize later.
Enter the original amounts
Add the original serving count and enter one ingredient per row. Put quantities in the quantity field and preparation details in notes. You can also choose Paste a recipe. Review pasted lines adds the parsed lines to the current recipe, including any that still need a decision.
Choose an ingredient from the directory when you want a source-based mass–volume conversion. Match its state and reference. A manually named ingredient can remain in its original unit when no suitable reference exists.
Set a target and inspect the result
Enter a positive target serving count. The factor is target servings divided by original servings. A recipe for six changed to nine has a factor of 1.5, so 180 g becomes 270 g.
Check unresolved rows before copying the result. Keep “to taste” instructions as notes, and decide how to handle a range or a package count. Fractions and decimals change the presentation, not the original recipe.
Keep a useful copy
Valid edits are kept as the local working draft when browser storage is available. Use Save recipe when the title, quantities, and notes are ready to add or update the recipe in My recipes. The working draft and your saved recipe collection are separate.
Saved recipes belong to this browser and device. They do not create an account or synchronize to another device. Use JSON for a restorable backup. Use print, PDF, or CSV for reading and sharing, and inspect the output first.