Halve a recipe
Halving a recipe multiplies every amount by 1/2, the same as going from 4 servings to 2. The awkward part is the result: thirds turn into sixths and odd counts turn into halves. This example shows exactly what the scaler returns.
Worked example
Original servings: 4 → Target servings: 2
Multiplier 1/2×
| Ingredient | Original | Scaled |
|---|---|---|
| Sugar | 1/3 cup | 1/6 cup≈ 0.167 |
| Butter | 1 tbsp | 1/2 tbsp0.5 |
| Milk | 3/4 cup | 3/8 cup0.375 |
| Eggs | 3 | 1 1/2 1.5 |
Half of 1/3 cup is 1/6 cup (≈ 0.167). The scaler keeps the cup label instead of switching to spoons, and 1 tbsp becomes 1/2 tbsp rather than being rewritten as 1 1/2 tsp. The decimal 0.75 is read as exactly 3/4, so half of it is 3/8 cup. Three eggs become 1 1/2: counted items are not rounded, so you decide how to measure the half egg.
How the scaler handles it
- Halving uses a multiplier of 1/2: enter the original servings and half of them, such as 4 and 2, or 1 and 1/2.
- Results are exact fractions in lowest terms, so 1/3 × 1/2 is shown as 1/6, with ≈ 0.167 as a rounded decimal preview.
- Units are never converted. Small results stay in the unit you typed, such as 1/2 tbsp or 1/6 cup; switch to smaller spoons yourself if that is easier to measure.
- Decimals are read exactly: 0.75 is treated as 3/4, and up to six decimal places are accepted.
- Counted items such as eggs or cans are not rounded to whole numbers. Choose a practical amount, for example by beating an egg and using half of it.