Recipe Scaling

Scaled rows preserving units; converts to grams via USDA reference weights when scaling produces awkward numbers.

Run the calculator

Example

You enter

Rows ingredient flour_ap, quantity 2, unit cup, and 3 more
Original yield 12
Target yield 30

You get

Scale factor 2.5

Details, formula, and sources

Linear scaling of every ingredient by factor = target_yield / original_yield. Conversion to grams via USDA FoodData Central reference weights when scaling produces fractional eggs or unusual cup amounts (flour ~ 120 g/cup, sugar ~ 200 g/cup, butter ~ 227 g/cup, etc.).

USDA FoodData Central, accessed at build time.

Free at fdc.nal.usda.gov.

The thermometer on the food is the verdict. Local health department governs.

Field names used by the API: rows, original_yield, target_yield, factor

Reference-weight table USDA FoodData Central 'Foundation Foods' density entriesUSDA FoodData Central
Egg weight 50 g per large egg (USDA)USDA grading standards for shell eggs