Scale a recipe with a written factor

1. Write the original serving count and your desired count. Divide the desired count by the original to get one multiplier for the ingredient list.
2. Copy every ingredient into a new list before multiplying. Keep units visible and convert an awkward quantity carefully instead of rounding each line immediately.
3. Check the new list against the original, including small ingredients. Compare the required pan size and batch depth with the equipment you have.

Ingredient scaling does not automatically scale cooking time or pan performance. For baking or unfamiliar dishes, prefer a tested recipe for the desired size.