1 lines had no quantity and were kept as written
Nobody measures 0.667 cups. You are standing in a kitchen holding a cup marked in thirds and quarters. So ⅔ cup is what comes back here, not a decimal.
Metric is the other way round: a scale reads 1.2 kg, so grams and millilitres come back as decimals.
But the more useful thing this says is what does NOT scale linearly.
Raising agents — baking powder, baking soda, yeast — usually need less than the multiplication says. Double a cake and double the baking powder and it can rise fast and collapse. Start at about three quarters of the scaled amount.
And time does not scale at all. A double batch in the same tin is deeper, so it takes longer — often at a lower temperature, so the outside does not burn before the middle is done. Across two tins it takes roughly the original time.
Go by temperature and by how it looks, never by multiplying the minutes.
For most of a recipe, yes. Not for the raising agents: baking powder, baking soda and yeast usually need less than the multiplication says, and a doubled cake with doubled baking powder can rise fast and collapse. Start at around three quarters of the scaled amount. Salt and strong spices are worth adding to taste rather than by the figure, because perception of them is not linear either.
No — time does not scale at all, and this is where most scaled recipes go wrong. A double batch in the same tin is deeper and takes noticeably longer, often at a lower temperature so the outside does not burn before the middle is done. Split across two tins it takes roughly the original time. Go by internal temperature and by how it looks, never by multiplying the minutes.
Because you are standing in a kitchen holding a measuring cup, and the cup is marked in thirds and quarters. "0.667 cups" is a number nobody can act on; ⅔ cup is one you can. Metric amounts are the other way round — a kitchen scale reads 1.2 kg, so grams and millilitres come back as decimals.
They are kept exactly as written, and the page tells you how many there were. Dropping them would lose part of the recipe, and inventing a quantity for them would be worse than leaving them alone.
Because 48 teaspoons is one cup, and measuring it as a cup is quicker and less error-prone. It works downward too: an amount that gets too small for its unit steps down, so an eighth of a teaspoon is shown as a fraction of a teaspoon rather than as "0.13". Metric and imperial ladders are kept separate — a recipe in grams never comes back in pounds. Turn the option off if you would rather keep the units you typed.
The US one: 1 tablespoon is 3 teaspoons and 1 cup is 16 tablespoons, the same measures the Unit Converter on this site uses. An Australian tablespoon is 4 teaspoons, and an imperial cup differs too, so a recipe from those places is worth checking before you scale it.
Runs entirely in your browser; nothing is transmitted. Not everything scales linearly — raising agents, salt and cooking time all need judgement, and the page says so rather than implying the multiplication is the whole answer. Measures are US: 1 tbsp is 3 tsp, 1 cup is 16 tbsp. Nothing you type here is sent to our servers — the calculation runs entirely in your browser.
