Recipe Scaling
Scaled rows preserving units, with a gram weight for every cup measure of a listed ingredient and for any fractional...
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
Checked against published worked examples from: Institute of Child Nutrition (USDA-funded, University of Mississippi).
Details, formula, and sources
ScopeScaled rows preserving units, with a gram weight for every cup measure of a listed ingredient and for any fractional egg (USDA reference weights).
Formula or tableLinear scaling of every ingredient by factor = target_yield / original_yield. A gram weight for every cup measure of a listed ingredient and for any fractional egg, via USDA FoodData Central reference weights (flour ~ 125 g/cup, sugar ~ 200 g/cup, butter ~ 227 g/cup, etc.).
Source and editionUSDA FoodData Central, accessed at build time.
Free accessFree at fdc.nal.usda.gov.
What governsThe thermometer on the food is the verdict. Local health department governs.
API field namesrows, 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