The method
- Record the stated serving count and original quantities. Distinguish mass, volume and piece count; an amount “to taste” remains a judgement rather than a precise measure.
- Calculate the factor: desired servings divided by original servings. Multiply measured quantities by that factor without converting volume to mass unless you have ingredient-specific information.
- Review units and rounding in the new list. For part of a piece, choose a suitable measuring method; do not automatically change cooking temperature, time or technique.
Fictional worked example
A fictional recipe for 4 servings lists 200 g of an ingredient and 100 mL of liquid. For 6 servings, the factor is 1.5: record 300 g and 150 mL. One piece becomes 1.5 pieces, requiring a measurement decision rather than hidden rounding.
The record to keep
Keep the original recipe, factor and adjusted list with units. Clearly mark rounding and unquantified instructions.
What this method can establish
Proportion changes quantities; it validates neither a substitution, storage method, diet nor new cooking procedure. The culinary result may need specific adjustment.
Supporting documentation
Documentation consulted on
An editorial method, a fictional example and references for further reading.