Reducing or Increasing Recipes

Posted on Feb 1st 2016

Reducing or Increasing Recipes Safely
(If you are a good mathematician)

Reducing Recipes

Increasing Recipes

To make half a recipe...

use exactly one-half the amount of each ingredient. See equivalents and how to measure for help in dividing or multiplying ingredients.

If the divided recipe calls for less than 1 egg, beat up a whole egg. Measure with a tablespoon. Divide. (use egg that is left in scrambled eggs, sauces, etc.)

Baking pans used for half recipes of cakes, pies, etc. should measure about half the area of those for the whole recipe. Approximate baking time and oven temperature are the same.
To double a recipe...

Use exactly twice the amount of each ingredient. Add extra minute of beating for cakes.

If the increased recipe calls for uneven amounts of ingredients, it is a help to remember that:

2/3 cup - 1/2 cup plus 2-2/3 tbs

5/8 cup = 1/2 cup plus 2 tbs

7/8 cup=3/4 cup plus 2 tbs

Use twice as many pans of the same size indicated for the original recipe or a pan double in area... so that the batter will be the same depth in the pan and the same baking time and temperature may be used.