Recipe Scaling
Batch Cooking Calculator
Work out ingredient totals for meal-prep batches, such as 3, 5, or 10 batches at once.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
Scaling Factor
2.00x
Quick picks:
| Ingredient | Original | Unit | New amount | |
|---|---|---|---|---|
4 cups (4) | ||||
1 1/2 cups (1.5) | ||||
4 tsp (4) | ||||
1 tsp (1) | ||||
2 1/2 cups (2.5) | ||||
2 item (2) | ||||
8 tbsp (8) |
Tips for this batch size:
• Every amount is multiplied by 2 (4 → 8 servings).
How to use this calculator
- 1Set original servings to what one batch makes (for example 4).
- 2Set desired servings to the total you need (for example 5 batches × 4 = 20).
- 3Add the ingredients for one batch and read the totals to buy and cook.
Tip: Cool big batches in shallow containers and refrigerate within 2 hours.
How it's calculated
Total Quantity = Ingredient Amount per Batch × Number of Batches
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: Prepping 5 batches of chili, where 1 batch feeds 4 people.
Inputs5 batches (20 total portions). 1 lb ground beef per batch.
Calculation1 lb × 5 = 5 lbs ground beef
Result5 lbs ground beef (20 total servings)
Common questions
What is the best way to cool large batches safely?
Split hot food into shallow containers no deeper than 2 inches and refrigerate within 2 hours. The Food Cooling Guide gives you exact deadlines.