Recipe Scaling
Recipe Yield Calculator
Estimate how much food you'll have after cooking and how big each portion is.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
g
%
Stews and braises: 10-15%. Roast meat: 20-30%. Weigh the finished pot for an exact number.
Cooked yield
1,080 gTotal cooked weight
9.5 ozPer serving
270 gPer serving (g)
For the most accurate portions, weigh your empty pot first, then weigh it again with the finished food. Subtract the two and divide by the number of servings.
How to use this calculator
- 1Add up the raw weight of all your ingredients and enter it.
- 2Enter how many servings you'll divide it into.
- 3Enter roughly how much weight is lost in cooking (10-15% for stews, 20-30% for roasts).
- 4Read the total cooked weight and the weight per serving.
Tip: Weighing the finished pot (minus the empty pot's weight) gives you the exact number instead of an estimate.
How it's calculated
Cooked Yield = Raw Weight × (1 - Moisture Loss %); Portion Size = Cooked Yield ÷ Servings
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: 1,200g raw stew ingredients cooked down for 4 servings with 10% evaporation.
InputsRaw: 1,200g; Evaporation: 10%; Servings: 4
CalculationCooked Yield: 1,200 × 0.90 = 1,080g; Per serving: 1,080 ÷ 4 = 270g
Result1,080g cooked yield (270g or 9.5 oz per portion)
Common questions
Why do meats lose weight during cooking?
As meat heats, its proteins tighten and squeeze out water, and some fat melts away. Most cooked meat weighs about 70-80% of its raw weight.