Changing Recipe Servings

I enjoy finding healthy alternatives to foods that create nostalgia and trying out recipes that use unconventional foods to that end.

This is the key to changing a recipes serving size for your needs!

subheading: Step 1: Divide the number of servings you need by the number the recipe makes. So, if you need two servings and the recipe makes four:

2 / 4 = .5

subheading: If you need eight servings and the recipe makes six:

8 / 6 = 1.3

Your answer (.5 in the first scenario, 1.3 in the second) is your conversion factor. Hold on to this number.

Step 2: Multiply each ingredient in your recipe by the conversion factor.

subheading: Let’s say you’re making this oatmeal recipe, but you only need three servings:

Serves: 4

2 cups oats.

3 ¼ cups water.

2 tablespoons cinnamon.

2 tablespoons brown sugar.

subheading: So you’d find your conversion factor, (¾, or .75) and you’d multiply each ingredient amount by that number:

2 cups x .75 = 1.5 cups.

3 ¼ (or 3.25) cups x .75 = 2.34 cups (We’ll come back to this, don’t worry).

2 tablespoons x .75 = 1.5 tablespoons.

Step 3: Figure out odd amounts

Most of these came out as very easy conversions, but sometimes your answer will be a little…weird. Take 2.34 cups, for example. In this situation, you’ll need to use your best judgment to figure out how to round it to the best measurement. 2.34 is very close to 2.3, which is 2 ⅓ cups. Since a little bit of oatmeal goes a long way, it’s probably best to round down. Some ingredients, like spices, may do better rounded up, depending on the amounts and the flavor you want at the end.

Tips for Simplifying

The easiest way to modify a recipe is to double it or halve it. Keep your eye out for recipes that serve either twice or half as many people as you have. So, if you’re cooking for eight, use recipes for four. If you’re making dinner for three, use recipes for six.

This works exponentially, as well. If you’re cooking for sixteen, you can start with four and double it twice. Cooking for two is probably the simplest, since any recipe with an even serving number is easily divisible. You may still run into awkward amounts, but you’re a lot less likely to when you’re doubling or halving a recipe.

Page footer