Soup Calculator

Paste the ingredient list. Amounts like "1 1/2 cups", "250 g" and "3" are all understood.
Optional. Use this to scale one quantity without pasting a whole recipe.
Scaling factor
1.5000
Portion Calculator
Scaled single amount
0.0000
Unit of the scaled amount
cup
Scaled single amount, written out
Ingredient lines read
4
Lines with no quantity
0
Ratio
6 portions from a recipe for 4 = x1.5
Worked out from Proportional scaling: each ingredient is multiplied by desired portions / original portions and 1 other source.
Eggs do not divide neatly. Beat a whole egg and weigh out the fraction you need, or round to the nearest whole egg and adjust the liquid.
A scaling estimate. Ingredient quantities scale linearly but cooking does not: tin size, depth, baking time and oven temperature all change with batch size, and leavening, salt, spice and alcohol are often adjusted by taste rather than by ratio. Treat the scaled amounts as a starting point and use a recipe written for the larger batch where one exists.

How this is worked out

5 steps
  1. Scaling factor = 6 portions wanted / 4 portions in the recipe = 1.5.
  2. 2 cups flour x 1.5 -> 3 cups flour
  3. 1 tsp salt x 1.5 -> 1 1/2 tsp salt
  4. 250 g butter x 1.5 -> 375 g butter
  5. 3 eggs x 1.5 -> 4 1/2 eggs
Scaled recipetable
originalamountunititemscaled
2 cups flour3cupflour3 cups flour
1 tsp salt1.5tspsalt1 1/2 tsp salt
250 g butter375gbutter375 g butter
3 eggs4.5eggs4 1/2 eggs
Scaled recipe, line by linetable
3 cups flour, 1 1/2 tsp salt, 375 g butter, 4 1/2 eggs

Results are general information, not financial, tax, legal, medical or engineering advice.