Available Units
Unit --------- Abbrev.

Dry Measurements:     ?  

  ex.:  flour,   sugar,   rice.
Pinch pinch
Teaspoon tsp.
Tablespoon tbsp.
Cup cup
 

Liquid Measurements:  ?  

  ex.:  water, milk,   wine.
Dash dash
Teaspoon tsp.
Tablespoon tbsp.
Fluid ounce fl.oz.
Fluid cup fl.cup
Fluid pint pt.
Fluid quart qt.
Gallon gal.
 

Weight Measurements:   ?  

  ex.:butter, shortening, cheese.
Ounce oz.
Pound lb.
 

Misc. Measurements:   ?  

    ex.:  egg, lemon, onion.
Each ea.
Piece pc.
 

fractions and decimals:   ?  

    For use as a quantities.
    fractions -or- decimals
1/4 0.25
1/3 0.3334
1/2 0.50
2/3 0.6667
3/4 0.75

Instructions:

  1. Enter a Recipe Title.
  2. Enter the Original number of servings.Enter the New number of serving you need orclick one of the preset conversion buttons
  3. Type in the quantities, select the units, and type in the ingredients of original recipe.
    The Calculator will fill in the New Quantities.
  4. Click the Recalculate button. If you are happy with the results, you may paste or enter the directions for the recipe where indicated.
  5. Click the printer friendly button to get your new recipe.A printer friendly version of your new recipe will appear in a new window,in that window right click and choose print from the list.

If you have a question put your mouse pointer on one of the  ?   symbols to get more help.If this does not work you will need temporarily disable you pop-up blocker software to gain access of the function. Click here for help.

Enter recipe title here     ?  

Original Number of servings    Needed Number of servings  
Enter Above    Or choose a preset conversion button below.
Use arrow key to navigate through radio buttons.
Half     0ne and one half     Double     Triple     Quadruple

Quantity Unit New Quantity Ingredients
Example:
1 1/2 cup Answer appears here medium onion, chopped

Directions:

Use carriage returns at the end of each line.



Recipe Calculator
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designed by Benjamin M. Goldberg
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