Scaling
Recipe Serving Calculator
Choose a TopShelf recipe, set the servings you need, and get automatically scaled ingredients in US or metric measurements.
Choose a recipe to load its ingredients and original serving yield.
Methodology
How we calculate this
Every scalable ingredient is multiplied by the ratio between the desired yield and original yield.
The math
- Scale factor = desired servings ÷ original servings
- New ingredient quantity = original quantity × scale factor
Worked example
Scaling a 4-serving recipe to 10 servings gives a factor of 2.5. One cup becomes 2½ cups.
Frequently asked questions
Helpful answers
How much chili should I make for 18 people?
For a main dish, plan about 1 to 1½ cups per person. Use the lower end with substantial toppings and sides and the higher end for hungry guests or leftovers.
How much dry pasta should I buy per person?
Plan about 2 ounces of dry pasta per person as a side or 3 to 4 ounces as a main, then adjust for appetites and the number of other courses.
Does doubling a recipe always double the cooking time?
No. Ingredient quantities double, but cooking time depends on pan depth, surface area, and heat transfer. Use visual cues and internal temperature where appropriate.
A practical starting point
Use the result as a planning estimate, then trust the ingredients, your thermometer, and the food in front of you. This tool is designed to make the first calculation easier—not to replace good kitchen judgment.
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