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Positive servings up to 10,000.
Positive servings up to 10,000.
Recipe ingredients:
Use g/mL plus a source note only for mass↔volume rows.
Ingredient {{ index + 1 }}
Two decimals is the default; choose 0-4 for the final converted values.
IngredientOriginalScaledConvertedConversion pathDensity provenanceCopy
{{ row.name }}{{ formatQuantity(row.source_quantity, row.source_unit) }}{{ formatQuantity(row.scaled_source_quantity, row.source_unit) }}{{ formatQuantity(row.converted_quantity, row.target_unit) }}{{ conversionPathLabel(row) }}{{ formatDensity(row.density_g_ml) }} g/mL · {{ row.density_source }}Not needed

The chart renderer is unavailable. Every conversion path remains identified in the recipe table.

Conversion review
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Calculation method:
All summary, chart, table, and export values consume the same canonical result.
scaled amount = source amount × (target servings ÷ original servings)
  • Mass↔mass and volume↔volume use fixed unit factors.
  • Mass→volume divides canonical grams by density in g/mL.
  • Volume→mass multiplies canonical mL by density in g/mL.
Density is an assumption. Brand, packing, particle size, moisture, temperature, and measuring technique can change it. Prefer a recipe weight or a verified product-specific measure, and do not use this tool for medication dosing.
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A cup of flour and a cup of water occupy similar volume but do not weigh the same. Crossing from mass to volume requires density, the amount of mass in a unit of volume, so there is no universal cups-to-grams factor.

Conversion path Required information Main source of uncertainty
Mass to mass Known unit factors, such as kilograms to grams. Rounding and whether the source unit is the intended type of ounce or pound.
Volume to volume Known unit factors, such as litres to millilitres. Different definitions of cup, tablespoon, and teaspoon.
Mass to volume Ingredient density in grams per millilitre. Brand, packing, particle size, moisture, temperature, and measuring technique.
Volume to mass Ingredient density in grams per millilitre. The same ingredient can have different effective density under different conditions.

Recipe scaling and unit conversion answer different questions. Scaling changes an ingredient amount when the serving count changes. Unit conversion expresses that scaled amount in another unit. Keeping those steps separate makes it easier to catch a wrong serving ratio or an inappropriate weight-to-volume assumption.

Weights are usually more repeatable for baking because a scale avoids packing and meniscus differences. Volume remains useful when a recipe or kitchen setup is built around spoons and cups. A conversion should retain the source convention rather than quietly mixing a 236.588 mL US customary cup with the 240 mL cup used in US nutrition-label guidance.

Density is an assumption, not a property that can be inferred from an ingredient name alone. Prefer a weight printed in the recipe or a verified product-specific measure. Do not use kitchen conversion estimates for medication, clinical nutrition, chemical formulation, or any task where a small dosing error can cause harm.

How to Use This Tool:

Set the serving ratio once, then choose a source and target unit for each ingredient.

  1. Enter Original servings and Target servings. Both must be greater than 0 and no more than 10,000.
  2. Add each ingredient's name, amount, source unit, and target unit. Up to 20 ingredient rows can be converted together.
  3. For mass-to-volume or volume-to-mass rows, enter a density in g/mL and a source note that identifies where the value came from. Same-dimension conversions do not use density.
  4. Choose Result decimals from 0 to 4. Rounding applies to each final converted quantity, not to the serving factor or intermediate canonical amount.
  5. Review every conversion path and density source. Compare the result with the source recipe and adjust practical kitchen amounts only after deciding what precision the ingredient can support.

Interpreting Results:

Scale factor shows how the target serving count compares with the original. A factor of 1.5 increases every ingredient by half; a factor of 0.5 halves every ingredient. The factor applies before unit conversion.

A Direct path uses fixed factors within mass or within volume. A Density path crosses between those dimensions and is only as reliable as the entered density. The density source should describe a product label, recipe weight, measured test, or another value you can verify later.

Displayed decimals express formatting, not measurement certainty. A result of 5.98 cups should not be treated as exact when the source amount was loosely packed flour. Keep more decimals only when the source measurement and density genuinely support them.

Technical Details:

Every row first scales the source quantity. It then converts to a canonical mass in grams or a canonical volume in millilitres. Fixed unit factors handle same-dimension conversion; density bridges grams and millilitres only when the dimensions differ.

Formula Core:

The serving scale factor is the target servings divided by the original servings.

f = Ntarget Noriginal

The scaled source amount is multiplied by its source-unit factor, then divided by the target-unit factor for a direct conversion.

qtarget = qsource × f × csource ctarget

For mass to volume, canonical grams are divided by density. For volume to mass, canonical millilitres are multiplied by density.

qvolume = qmass source × f × cmass ρ × cvolume target
qmass = qvolume source × f × cvolume × ρ cmass target

Here, q is an ingredient quantity, f is the serving factor, c is the unit-to-gram or unit-to-millilitre factor, and ρ is density in g/mL. Only the final target quantity is rounded, to the selected 0 to 4 decimal places.

Unit Lookup Core:

Unit Dimension Canonical factor
gMass1 g
kgMass1,000 g
ozMass28.349523125 g
lbMass453.59237 g
mLVolume1 mL
LVolume1,000 mL
US tspVolume5 mL
US tbspVolume15 mL
US cupVolume236.5882365 mL

Rule Core:

  • Each ingredient quantity must be from 0.000001 to 1,000,000,000.
  • A cross-dimension density must be from 0.000001 to 100 g/mL and include a source note of at least three characters.
  • Density is ignored for mass-to-mass and volume-to-volume rows.
  • The recipe can contain 1 to 20 ingredient rows.
  • Serving values must be greater than 0 and no more than 10,000.
  • Result precision must be a whole number from 0 to 4 decimal places.

Worked Examples:

Scaling a direct volume conversion

Changing a recipe from 8 to 12 servings gives a factor of 1.5. Two US cups of milk become 3 cups after scaling, then convert to 709.76 mL at two decimals because 3 × 236.5882365 mL equals 709.7647095 mL before final rounding.

Converting a sourced flour weight to cups

Suppose an approved source for a particular flour and measuring method gives 0.53 g/mL. Scaling 500 g from 8 to 12 servings produces 750 g. Dividing by 0.53 g/mL gives about 1,415.09 mL, or 5.98 US cups at two decimals. A different flour, packing method, or density source will change that result.

Accuracy Notes:

Mass factors for avoirdupois ounces and pounds are exact within the stated unit definitions. Kitchen volume conventions vary by country and purpose. The US cup here is 236.5882365 mL, while US nutrition-label guidance commonly treats a cup as 240 mL.

Density-based results are estimates. Ingredient condition and measuring technique can outweigh the displayed decimal precision. Use recipe weights or product-specific measurements for repeatable food preparation, and never use these estimates for medication dosing.

References: