A recipe written for four people can become six without six separate guesses. The important step is to calculate one factor, keep it exact, and apply it consistently to quantities you have entered deliberately. RecipeScale uses structured rows so the calculator never has to decide which part of a sentence is an amount, unit, or instruction.
Start with one exact factor
Divide the desired servings by the original servings. Moving from four to six gives 6 ÷ 4 = 3/2, or 1 1/2. Multiply every entered quantity by 3/2: 250 grams becomes 375 grams, two tablespoons become three, and one-half teaspoon becomes three-quarters. Keeping 3/2 as a fraction avoids the small inconsistencies that can appear when a decimal is rounded before all rows have been calculated. Half, double, and triple are the same rule with factors 1/2, 2, and 3.
Keep the quantity separate from your wording
Create one row for each ingredient. Put only the measurable number in the quantity field, then write the unit and ingredient in the adjacent field exactly as you want to read it later. A row may say “g flour,” “cups vegetable stock,” or “large carrots”; RecipeScale does not translate, merge, or convert that text. This explicit boundary prevents a phrase such as “salt to taste” or “one 400 g can” from being silently interpreted as a different quantity. Add a manual note outside the calculated rows when an ingredient has no scalable amount.
Review the recipe, not only the arithmetic
A correct factor proves only that the written quantities are proportional. It does not prove that a larger pan is safe, that the cooking time should be multiplied, or that yeast, salt, spices, and heat behave linearly. Read the original method after copying the list. Check equipment capacity, pan depth, doneness cues, and food-safety guidance separately. If the new result contains a fraction of an egg, decide how to measure a beaten egg or choose a more convenient batch size rather than treating the displayed fraction as a complete cooking instruction.