Recipe scaler
Paste a recipe's ingredients, say how many servings it was written for and how many you are cooking: the quantities are recalculated.
Write one ingredient per line with its quantity first: "200 g flour", "1/2 tsp salt", "2 eggs" or "1 ½ cups milk". Fractions and decimal commas are understood.
A few tips for doubling or halving a recipe: increase salt, spices and herbs a little less than the rest, then taste. Cooking time and pan size change too: watch the dish rather than the clock.