Paste a recipe copied from a website, email or note and get a clean recipe card: ingredients in a tidy list, instructions split into numbered steps, serving size and times pulled out. Scale it up or down, then copy, download or print it as a full page or a 4×6 or 5×7 card.
Last updated:
Quick scale
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How to use the Recipe Formatter
Paste the recipe into the box. It can be messy: bullets, odd spacing or everything in one paragraph.
Check the preview. Headings like Ingredients and Directions help, but the formatter also guesses which lines are ingredients.
Scale it by typing how many it serves and how many you want, or tap a quick scale button.
Pick your options: unit names, step splitting and tidy capitals.
Copy, download or print the result as a full page or a recipe card.
Getting the cleanest result
Keep the headings. Lines such as Ingredients, Directions, Instructions, Method and Notes tell the formatter exactly where each part starts.
One ingredient per line. Quantities can be whole numbers, decimals, fractions (1/2), Unicode fractions (½), mixed numbers (1 1/2) or ranges (2–3).
Sub-groups work too. A short line ending in a colon, such as For the glaze:, becomes a sub-heading.
Servings and times like "Serves 6", "Yield: 24 cookies", "Prep time: 15 min" or "Cook time: 1 hour" are picked out wherever they appear.
Share-button text, "Print recipe", "Jump to recipe" and nutrition blocks are skipped.
Kitchen measurement equivalents used
Measure
Equals
Short form
1 tablespoon
3 teaspoons
tbsp / T
1/4 cup
4 tablespoons
c
1 cup
16 tablespoons = 8 fl oz
c
1 pint
2 cups
pt
1 quart
4 cups = 2 pints
qt
1 pound
16 ounces (weight)
lb
1 kilogram
1,000 grams
kg
A lowercase t is read as teaspoon and a capital T as tablespoon, the usual convention in handwritten recipes.
Tips for scaling recipes
Eggs rarely divide neatly. When a scaled recipe calls for 1 ½ eggs, beat 2 eggs and use about three quarters of the mixture.
Seasonings, leaveners and spices can taste strong when a recipe is doubled or tripled; add a little less, then adjust.
A larger batch in a deeper pan needs a longer bake. Keep the temperature, and test early and often.
How does the recipe formatter know what is an ingredient?
It looks for section headings such as Ingredients, Directions, Instructions, Method and Notes. Without headings, short lines that start with a quantity (1 cup, ½ tsp, 2–3) or say things like "to taste" are treated as ingredients and longer sentences as steps. You can always add a heading line to steer it.
How is a recipe scaled?
Every ingredient quantity is multiplied by desired servings ÷ original servings. For example, scaling a recipe for 8 down to 4 multiplies by 0.5, so 1 ½ cups becomes ¾ cup. Quantities are shown as kitchen fractions to the nearest eighth, and grams or milliliters as rounded decimals.
Are temperatures and baking times scaled too?
No. Only ingredient amounts change. Oven temperatures stay the same, but baking time can change when you use a different pan size or a much bigger batch, so check for doneness early.
What does use easier units when scaling do?
After scaling, awkward amounts are rewritten in a friendlier unit: 3 teaspoons = 1 tablespoon, 16 tablespoons = 1 cup and 16 ounces = 1 pound. So tripling 2 teaspoons gives 2 tablespoons instead of 6 teaspoons.
Which print sizes can I use?
Full page (Letter or A4), a 5 × 7 inch card or a 4 × 6 inch index card. The card sizes set the page size for the print dialog; choose a matching paper size or print to PDF.
Is my recipe uploaded anywhere?
No. The formatting runs entirely in your browser. Your last recipe is kept in this browser's local storage so it is still there when you come back, and nothing is sent to a server.
Are all the tools on FreeToolCabin tested for quality and accuracy?
Yes! Every tool on our site undergoes automated Q/A testing in real browser environments to ensure high precision, correct output, and zero errors. If you happen to spot a bug or have a suggestion, please contact us at [email protected] and our team will review it right away.